I have to admit, I don't cook a lot but I do enjoy it. I believe I would be an excellent cook if I took the time to do it. I love to follow @denverfoodguy on Twitter for great recipes. My interest in cooking started a fire for this highlight.
Recently, I made a connection with Aidan Byrne, Manager at the Ritz Carlton Beach Resort in Naples, Florida on www.CareerSuccessCommunity website. From an early age in Ireland, Aidan was very interested in cooking. He saw recipe books at home and decided it was a good idea to start trying to create dishes from scratch. He was encouraged early on to pursue his career as a Chef. Eventurally, he attended a hotel training school to study culinary arts for 2 years and then spent 3 years in the industry, becoming a Chef.
Aidan mentioned, in Europe, it usually takes 10 years to become a Sous Chef and then another 10 years to move up the ranks to Exective Chef. Aidan said it takes a life-time to be a competent Executive Chef. He mentioned CIA, Culinary Institute of America, was an excellent school for training as well as chefs who train with the best chefs and restaurants. A career as a Chef requires discipline, creativity and endurance rolled into one to be successful.
In the US, in order to advance as a Chef or have a professional edge you may need either a 2 year Associate Degree or a 4 year Bachelor Degree in food science or culinary arts. A college degree will teach you about basic food safety and handling procedures, cooking, and general business such as finance, marketing and computer classes which can be helpful for those who might someday want to be a chef or to open their own restaurant.
After doing research, there does not seem to be hard and fast rules but obviously, natural talent, valuable training and experiences working in restaurants, education and ability to be disciplined, creative and have great endurance is necessary. It is not an easy job and requires more than just cooking! According to Chef Career Help, a professional (in general) has the following characteristics and this is true for Chefs:
- It requires mastery of a specialized body of knowledge and an extensive period of training.
- It provides a service to society.
- It maintains high standards of conduct and competency for its members.
- It offers its members opportunities to become certified or licensed and to be active in professional organizations.
- It asks members to be committed to lifelong learning or continue study.
Through 2012, job openings for chefs, cooks, and food preparation workers are projected to be abundant; however, there should be intense competition for jobs in the top kitchens of up-scale restaurants. Most new positions are due to job growth and especially the constant turnover in this occupation.
Incomes of Chefs differ in various areas of the US and the world and types of food services establishments that they work in. The highest wages typically come from up-scale and fancy restaurants and hotels in big urban cities where Executive Chefs work.
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