The Process of Becoming a Professional Chef
Anyone who wants to become a professional chef probably needs to viewan historic TV show, the 1955-1956 season Honeymooners show about "The Chefof the Future." In it, Ralph Kramden, the underachieving bus driver withdreams, decides he can strike it rich by going on late-night TV and sellingthe "Handy Housewife Helper." This is a piece of kitchen equipment with abottle opener, corkscrew, scissor sharpener, can open, fish scaler, potatopeeler and apple corer, cheese grater and lots more, most non-culinary, allrolled into one. But if you can't laugh at Jackie Gleason dressed up in achef's toque and scrambling everything except the eggs, perhapsprofessional cooking isn't your path. ("Handy Housewife Helper") If it is, though, the road to becoming a professional chef offersfive different lanes. Choosing one that's your speed is the first step. 1. Learning by doing. One extremely inexpensive way to become aprofessional chef is to find a job working in a restaurant. (Culinary-institutes Web site) While most people think of waiting table as 'entrylevel' restaurant jobs, it is also possible to be hired as a salad prepworker or for another kitchen position in which you will gain some
This can be a fun way to make money and anentertaining-or stressful-way to learn to be a professional chef, deepeningon how you handle the necessity of doing all the cooking yourself, and thepresentation, and the customer relations. Sous chefs often moveon to another restaurant as chef de cuisine. Usually,though, things are cooked in bulk, and there's not much opportunity toreally learn how to be a chef. " (Culinary-institutes Website) It is also sometimes a promotion job for the prep cook. Butif those are present, becoming a chef can be a rewarding experience--atleast until the world is full of replicators and hungry people can justsay, "A glass of Klingon muscle-building aardvark smoothie," and have somegray-green concoction appear in front of you. "A goodgarde manger chef helps a restaurant be as functional and profitable as itcan be by turning leftovers into excellent food. You can go to the Cordon Bleu School in Paris and learn as much oras little as you like, or, of course, to other non-professional schools runby some of the world's great chefs, often in stunning and interestinglocations. (Culinary-institutes Web site) It's morelike KP in the army. (Culinary-institute Web site) The saucier is a section chef in his or her own right, but might bean interim stop for a culinary arts school graduate. These schools will not provide you with a professional degreeper se, however, so you'd have to sell potential employers on your skillsmore so, probably, than if you had graduated from a degree-grantingprogram. Ofcourse, the prestige of this position is because a good saucier can inventliterally hundreds of variations on each one, which helps keep menusexciting and diners returning for more. The cons include long hours and neurotic clients (Culinary-institutes Web site), not to mention learning how much to charge andgetting paid. (Culinary-institutes Web site) So you'll have to weigh thepros and cons of the money issue vs. These, too,are usually unionized, so there may be benefits.
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