My son is going to The Culinary Institute of America in Hyde Park, New York. He will get his associates degree in just under 2 years. They have a bachelors degree as well that takes 4 years, but the emphasis is on business management and not additional training to cook. An average Master Chef Takes about 1 to 3 years to meet all requirements.
The time spent in college or culinary school varies the level qualifications you seek and the focus your career level desired to obtain. It can be two years for basic technique and commercial operation. Common 4 year culinary programs most colleges that extend towards employment commercial restaurant, hotel hospitality management and large commercial institutional operations (Hospital, school, prison and corporate food services).
Then there is the elite discipline culinary and food arts that may exceed a 2 year community or 4 year college very few colleges have a serious high level culinary discipline program that includes internship, travel and rotation amoung a network mentoring program with international culinary schools. It may include language, politics/diplomacy, agriculture, marketing, logistics and public relations minors.
An elite chef's program is beyond technique and may extend up towards 7-12 years obtaining status as master chef in various categories (seeking Micheline status, high star, celeberity and etc):
Most think the years invested as master chef excessive or the various supplemental education insane but most are beyond the 4 or 5 star kitchen most serve entire segments of food industry (grade, valuation, designing recipes for the market and developing various food industry economies or create key international high scale restaurants. Even engage food critiques and food publications or televised media.) These individuals will serve presidents, kings and world leaders. Others perform historical culinary preparations towards major national cultural events or advisories in food tourism. Other master chefs are segment key food, corporation, celeb and the salaries vary pending segment niche and location ($56,000 - $108,000,000) per year. Some these yearly payments may include royalty payments while working, or solely royalty payments retired and deceases towards their estates.
Bear in mind however, the culinary art is definately one of the most hardest careers to embark on, what many reputable culinary schools don't emphisize on. Before Chef Ramsey or any other noted chefs of their caliber; have had to travel a very long and arduous road to their success... MANY years infact. Indeed only the elite make it to the status if Mast Chef (CMC) - but not without years of hard work.
A master's degree is not a requirement to become a chef. Read the following according to the U.S. Department of Labor.
A high school diploma is not required for beginning jobs but is recommended for those planning a career in food services. Most fast-food or short-order cooks and food preparation workers learn their skills on the job. Training generally starts with basic sanitation and workplace safety regulations and continues with instruction on food handling, preparation, and cooking procedures.
Although most cooks and food preparation workers learn on the job, students with an interest in food service may be able to take high school or vocational school courses in kitchen basics and food safety and handling procedures. Additional training opportunities are also offered by many State employment services agencies and local job counseling centers. For example, many school districts, in cooperation with State departments of education, provide on-the-job training and summer workshops for cafeteria kitchen workers who aspire to become cooks.
When hiring restaurant cooks, employers usually prefer applicants who have training after high school. These training programs range from a few months to 2 years or more. Vocational or trade-school programs typically offer basic training in food handling and sanitation procedures, nutrition, slicing and dicing methods for various kinds of meats and vegetables, and basic cooking techniques, such as baking, broiling, and grilling. Longer certificate or degree granting programs, through independent cooking schools, professional culinary institutes, or college degree programs, train cooks who aspire to more responsible positions in fine-dining or upscale restaurants. They offer a wider array of training specialties, such as advanced cooking techniques; cooking for banquets, buffets, or parties; and cuisines and cooking styles from around the world. Some large hotels, restaurants, and the Armed Forces operate their own training and job-placement programs.
Professional culinary institutes, industry associations, and trade unions may also sponsor formal apprenticeship programs for cooks in coordination with the U.S. Department of Labor. The American Culinary Federation accredits more than 200 formal academic training programs and sponsors apprenticeship programs around the country. Typical apprenticeships last 2 years and combine classroom training and work experience. Accreditation is an indication that a culinary program meets recognized standards regarding course content, facilities, and quality of instruction.
Other qualifications. Cooks and food preparation workers must be efficient, quick, and work well as part of a team. Manual dexterity is helpful for cutting, chopping, and plating. These workers also need creativity and a keen sense of taste and smell. Personal cleanliness is essential because most States require health certificates indicating that workers are free from communicable diseases. Knowledge of a foreign language can be an asset because it may improve communication with other restaurant staff, vendors, and the restaurant's clientele.
Certification and advancement. The American Culinary Federation certifies chefs in different skill levels. For cooks seeking certification and advancement to higher-level chef positions, certification can help to demonstrate accomplishment and lead to higher-paying positions.
Advancement opportunities for cooks and food preparation workers depend on their training, work experience, and ability to perform more responsible and sophisticated tasks. Many food preparation workers, for example, may move into assistant or line cook positions or take on more complex food preparation tasks. Cooks who demonstrate an eagerness to learn new cooking skills and to accept greater responsibility may also advance and be asked to train or supervise lesser skilled kitchen staff. Some may become head cooks, chefs, or food preparation and serving supervisors. (See the section on chefs, head cooks, and food preparation and serving supervisors is found elsewhere in the Handbook.) Others may find it necessary to move to other restaurants, often larger or more prestigious ones, in order to advance.
At any age if you can cook. You can go to a culinary arts school after high school. Le Cordon Bleu, Jonston and Wales, and the CIA are great culinary art schools.
12 years
to be Japanese
It depends upon how big the restaurant the chef is working on. But on average a chef can earn 32650 dollars in six months to one year time
You need a good cooking degree to be a huge head chef and i bet you will be a good chef
toat
Watch cooking shows, go to culinary school, work at a restaurant, or become a chef yourself! If you're a student, take up some cooking part time job. It will help. :)
It does not take that long to become a chef. However, for fine dinning and head chefs position it will take a number of years to develop your skills and reputation.
to be Japanese
H
to become a pro chef work at it and cooking books and express your self with cooking or you can just take cooking lessions
You can get the required training to become a pasty chef at most cooking schools. It usually take a year or two of hard practice.
Alot will depend upon how detailed a chef you wish to be. To become a professional sous' chef or pastry chef, for example, will take about 11 weeks of training. However, to become a Grande Chef takes about 10 months! Not something to rush into, so make sure you want to do it before you try.
You take Horticulture Classes
cooking lessons!
The apprenticeship program alone is three years. After this time you are a journyman cook, and still have to earn the right to be called a chef. School does increase your chances of that greatly, but typically you must also earn you're way up the ladder to become an executive chef. There are many other chef positions to go through such as chef de partie, sous chef, and chef de cuisine. With hard hard work and dedication to a job you can climb that ladder very quickly. All in all on average it could take five years or more to go from say dishwasher in a establishment to exectutive chef.
yes but you have to take a chief class
You should go to culinary school.
Do you have to do more training after you have become a chef?" As a chef you should never stop learning. If you want to own your own restaurant, business and marketing courses are good to take. Travel, travel, travel to experience foods from their origin.