Basic Information On How To Be a Chef

I am a first year student taking up a bachelor of professional studies in culinary arts at a culinary arts school attached to a college in the east coast of the United States. Since I was child, I have always been involved in cooking by helping my mother. She was involved in cooking pastries and other delicacies as her hobby until she offered and sold them to parties and other events in our community as way to earn extra income. So now, I am following my dream of becoming a professional chef by taking a formal course in the culinary arts.

However, there are several approaches on how to become a chef so that I am sharing with you the general information that I learned about the several ways or approaches on how to be chef. The general guidelines:

Get a formal education or training – A formal education is usually the first step and the most important because many restaurants, hotels, resorts, cruise ships and other organisations or institutions that employ professional chefs require that entry level positions for chefs should have a bachelor's degree or associate degree in culinary art, baking and cooking, and other courses related to the culinary arts. If you are planning to study in a culinary school, make sure that the school and its academic programmes are accredited by a recognised accreditation organisation since. Many employers would require the prospective chefs to have completed accreditation academic programmes.

Obtain extensive hands on training – You should study in a culinary school that offers academic programmes that include extensive on the job training in actual work settings. When you complete your course or degree from a culinary school, you should obtain further training and experience by applying for apprenticeships or internships in organisation or institutions.

Select the specific type of chef position – There are several types or titles for chefs working in a professional kitchen or work setting. The titles include executive chef or head chef, sous-chef, expediter, chef de partie or also known as station chef or line cook, commis, and kitchen assistant. Take note that each of those titles would require you to have relevant training and experience for each title.