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Chef Training: Success Over Easy with a Side of Satisfaction

Graduate from chef school and you're in control. You choose the delectable main courses on tonight's menu. You orchestrate the lineup of sumptuous desserts, and you get paid very well to do it. Here's how.

If you've ever considered becoming a chef, there has never been a better time than right now. Chef schools are actively seeking talented professionals to learn the intricate process of designing an award-winning meal.

Chef Training for Hot Positions

Demand is strong for the following positions:

  • Executive Chef. Complete the upper echelon training program of a chef school and you'll be working in five-star restaurants and hotels, coordinating food preparation and managing your staff.  
  • Chef de Cuisine. These culinary professionals report directly to the executive chef. They're charged with the daily operations of a single kitchen and can earn promotions based on performance.  
  • Sous Chef. A sous chef, or sub chef, works under a chef de cuisine. Sous chefs undergo a majority of their training while on the job.  

Culinary Career Profile

According to the Occupational Outlook Handbook, the favored opportunities in the culinary industry will go to those professionals who have completed formal chef training at an accredited school.

  • Employment. Chefs held nearly 115,000 jobs in 2006.
  • Outlook. Overall employment of chefs is expected to increase about as fast as the national average.
  • Salary. Median annual wage-and-salary earnings of chefs and head cooks were $34,370 in May 2006.  The highest 10 percent earned more than $55,040.

For a unique fusion of art, creativity, and culinary delights, chef school is waiting for you. It's career-minded training for those who take pleasure in pleasing others through a sense of creativity combined with the dedication to always be learning.

 

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