It takes more than the ability to cook to qualify as a chef.
Your talent in the kitchen has others suggesting that you become a chef. Before you take the plunge, however, you should research the field to ensure that it is the right fit for you. According to Chef's Blade, a division of Monster.com, culinary schools teach business, mathematics, history and culture, natural sciences, human relations, art and foreign languages. In addition to knowing prepare a meal, these subjects are an essential basis for becoming a successful chef.
Education
While many restaurant cooks learn the craft on the job, those who aspire to become chefs must learn more advanced skills. Culinary arts schools teach you proper food handling and preparation, sanitation, slicing and cutting techniques, nutrition and various cooking methods. Training programs are either two-year certificate or four-year degree plans. If your goal is to work in an upscale restaurant, the four-year degree option is preferable. After you complete your classroom training, you might be required to complete an internship to finish the program. For best results, attend a school accredited by the American Culinary Federation.
Physical Requirements
If you can chop an onion faster than the average person gets the outer peels off, you have the dexterity necessary to become a chef. According to the experts at Career Toolkits, chefs must have the ability to cut, slice and chop throughout the day without incurring injury. You must have the physical endurance to work long shifts on your feet, because working in a restaurant is not a standard 9-to-5 job. You should also keep cool under stress, tolerate a hot kitchen for long periods and move with ease in tight spaces. Your palate should also be sensitive enough to distinguish similar but different foods, such as the ability to tell the difference between a red onion and a sweet yellow onion. The senses of smell and taste are basic requirements for chefs.
Creativity
Creativity is one of the most important aspect of a chef's job. Visual presentation gives the the customer a first impression of your fare. The great chef has the imagination and skills to create art on a plate. Flair sets apart the chefs from the cooks: It means the difference between a regular cut of meat on a plate and an expensive steak carefully arranged, with a light sauce and garnish. Successful chefs experiment with taste and presentation and are not afraid of taking risks.
Organization and Teamwork
Top chefs are organized and clean. In the business of preparing and serving food, this is a nonnegotiable requirement. If you do not properly clean and sanitize your work area, you risk spreading foodborne illnesses to yourself and others. Organization helps you work more quickly and efficiently: When you know where things are, you waste no time searching for them. Planning and organization also keep you from losing your cool when things get stressful in the kitchen. No man is an island, especially in a chef's kitchen. As a chef, you must work well with others to succeed. Most chefs specialize in different types of cuisine, and each chef must communicate clearly with the rest during work hours. This is true for all levels of chefs, from the chef de partie to the executive chef.
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