Term papers writing service


Why i want to become a chef

It is interesting to note that many if not most of these aspiring cooks have failed to give adequate thought to the reason for this career choice. Why do you want to commit to a life in front of the range? What would the answer likely be?

THINK ABOUT WHY YOU WANT TO BECOME A CHEF

The question is rarely asked by friends or family, and never asked by admissions counselors looking to meet their enrollment goals. Ironically, it is this simple question that is most important in setting a course for success.

I would suggest that anyone who enrolls in a culinary program before they have worked in a restaurant environment, a serious restaurant environment; unless they have taken the time to have significant discussions with career chefs and cooks about what to expect; unless they are prepared to work harder than they can imagine — physically, mentally, and even emotionally, then they might find themselves questioning that decision sooner rather than later.

Those who are already a part of the kitchen culture, working day in and day out in the dynamic, hot, oftentimes intense world of a cook will be familiar with what I am about to point out, but to those who have not given their decision adequate thought — here are the realities — the good, the bad, and the ugly.

The job of cook and chef is physically demanding with loads of lifting, hours on your feet, and miles of walking from pivot steps on the line to countless trips to the walk-in, storeroom, warewashing, etc. Those who are intent on a career in the kitchen need to stay fit to meet the physical demands of the job.

Testimonials

Cooks and chefs need to make split second decisions throughout the day, act and react to changes that inevitably come their way, problem solve, and deal with the emotional tug of war that comes with the turf of being a perfectionist, artist, and committed professional. Of course, the job requires a significant breadth of knowledge about ingredients and process, but even more importantly the tactile skills using knives for numerous hand skilled tasks.

Dexterity and speed are absolute requirements. A good portion of the job of chef is predictable — methods of cooking are well defined, steps and procedures are time tested, and presentations in most restaurants are well thought out and prescribed.

On the other hand — the chef is oftentimes unaware of who will arrive in the restaurant, in what numbers, and what they will choose to order. By far, one of the most enjoyable parts of working in a kitchen is the opportunity to work with people of different ethnic backgrounds, gender, age, size, color, and beliefs. There are very few environments that provide such diversity.

Sorry, but the fact is that restaurants are not that profitable while at the same time they require a significant number of qualified hands to get the job done.

What made you want to become a chef?

The end result for those starting out yes, even with a college degree is that pay scales are quite low and benefits are nearly non-existent. For those with the stamina to continue to learn, invest in their own growth, work hard, and show patience, this will change as they move up the ladder to the position of chef. Patience is a virtue and with patience comes an understanding that the skill set that a person needs to hold the position of chef is quite broad.

Build this portfolio of skills takes time and experience. From line cook to chef can easily take 8-10 years. Kitchens can be dangerous places to work for anyone who fails to pay attention and take safety seriously. Cuts, burns, falls, twisted ankles, pulled back muscles, and swollen feet are commonplace in kitchens. Cooking is a pleasure and a gift, but it is also a service to others.

Successful chefs must learn early on that their job is to meet and exceed the needs and desires of the paying guest. The factors that come into play in a kitchen are: One of the most important things for a young cook to learn is that organization and chain of command are essential if a kitchen is to run efficiently. There is always room for input from every member of the kitchen team, but during times of demanding business it is critical that everyone accept the chain of command and respond with acknowledgement that they are prepared to do what is necessary and abide by the system in place.

Ask us a question

On the road to becoming a chef every young cook must invest in building his or her palate. Being always willing to try new foods, and recording flavors to their subconscious are critical steps in building the profile of a successful chef.

  • My grandfather was known for his breads;;;
  • I have never looked back and love what I do;
  • I would suggest that anyone who enrolls in a culinary program before they have worked in a restaurant environment, a serious restaurant environment; unless they have taken the time to have significant discussions with career chefs and cooks about what to expect; unless they are prepared to work harder than they can imagine — physically, mentally, and even emotionally, then they might find themselves questioning that decision sooner rather than later;
  • Read on find out.

Chefs need to understand how foods and specific dishes are meant to taste. Whether it works out that way in the long run — every cook must approach his or her job in the kitchen as if this was where their careers will be built and time spent.

Always keep in the back of your mind that nearly everything that you truly learn in the kitchen can be transferred to a different job in the future. Organization, strong work ethic, passion, problem solving, a why i want to become a chef attitude, commitment to excellence, and an understanding of the importance of consistency are attributes that are highly desirable in nearly any profession. A chef is required to understand that his or her job will always come first.

This is a difficult pill to swallow, but it is true. Cooks and chefs hang out with cooks and chefs. These kitchen folks are great — very interesting people, but nevertheless there will be little time for friendships outside of the kitchen world.

Friendships are one thing, but finding the time for romance will be even more challenging. Unless a chef finds a saint or a partner who fully understands the demands of the kitchen, the odds of a lasting relationship are not in your favor. Those who think that as they move up that kitchen career ladder the job will get easier to swallow and their ability to delegate will open the door for a more balanced life will likely be very disappointed.

It rarely gets easier. If you have student loans you understand this point. In the end, if you can accept the challenges, working in kitchens with the unique people who call it home, demonstrating your talent every day, making customers happy, and feeling that positive soreness of doing a great job will make it worthwhile. Those career cooks and chefs that I know are typically of the mindset that as bad as it can be at times, this is what they truly love; this is the job for them.

Becoming a chef – Passion for this profession

Are you thinking about culinary school or starting your first classes next week — then start with a study of the points above? If you can live within these parameters then you have likely made the right decision.

  • Chefs need to understand how foods and specific dishes are meant to taste;
  • By far, one of the most enjoyable parts of working in a kitchen is the opportunity to work with people of different ethnic backgrounds, gender, age, size, color, and beliefs;
  • Why do you want to commit to a life in front of the range?
  • However, in the kitchen, you'll rarely have a boring day and you'll be able to interact with new people on a regular basis;
  • I want to go to cooking school I said;
  • Ironically, it is this simple question that is most important in setting a course for success.

If you are now questioning your decision — it is not too late to adjust: Experience is the best way to validate your career choice.