How does one become a chef, what sort of training is required?

Answer 1

Well you got a chef to answer your question, my career started when I attended ahigh school here in Canada the had a cooking program, when I graduated Grade 12, I started an apprenticeship in Toronto Canada for a prestigous 5 star hotel.

My apprenticeship included 3 years of work and 2 programs at a local community college to do a school program, I wrote my chefs papers in 1981 and finished it at the same hotel.

Then from 1981 until 1996 I worked all over Canada, Jamaica, Singapore and other place for a Canadian hotel chain, I loved the work, but my health went down hill and I have not been in the trade for awhile.

It is a very rewarding career and can take you many places, I was a sous chef and station chef (saucier and garde manger), find your niche and learn all you can, and if you can travel to see the country and experience different areas and tyes of operations, for a few years you can move around then when ready put down roots and establish yourself. Good Luck I am sure you will do great.

Things are a bit different in the US and Europe, find a school that teaches courses and talk to someone there to see what is in store for you if you choose this line of work.

Answer 2

I left school at 16 and went to a local college and did 2 years full time in general catering, covering everything from being a chef to food service and hotel and hospitality and soft furnishings. It can be hard work and the hours can be unsociable but I've never regretted it and have been in the industry for 20+ years. Getting a job in a good establishment helps enormously and you can go day release to college if being a chef (as opposed to other catering linked jobs) is what you want to do. Having said that working in all areas can give you a better understanding of the industry before deciding which route you want to take. It's a work hard play hard type of life but I have never been out of work.

Answer 3

I went to culinary school after working in top quality restaurants for 6 years. I "put in" many long days (16 hours of constantly making food) and sacrificed much of my personal life.

Now after 13 years in the biz I still work some days like that, but I also own a catering co. and proudly call myself Chef. This is just one short story, but it takes huge commitment and passion to satisfy yourself in food...

A side note...When you work for experienced managers or chefs you must soak up every positive thing you can. If someone can't properly run a line they may be able to butcher meat very well. If a person cannot butcher meats and fish they may be able to tackle a large amount of customers in an efficient manner on a line...everyone has something to offer

Answer 4

Go to a culinary college, like the Culinary Institute. They start you out on boring but important stuff. Like knife skills and accounting. You don't move on to actual cooking for a while. It is a lot of stress and things you don't think you'll need, but it'll get you to be a real Chef. And then you'll know why they taught you all that accounting and marketing and safe handling. It's not all about the cooking.

Answer 5

I suspect that you are in UK ( by the use of "one" !!!) depending on where you live I suggest a local catering college, follow the NVQ route, get a part time job in an establishment that has a reputation. Be prepared to work hard, "pay your dues" & be a culinary sponge - soak up anything & everything & above all keep an open mind & don`t be put off by second best

Answer 6

OK i used to be a sous chef. i got into the catering business by working my way up through the ranks. i went to a prosperous restaurant in my area and asked if they were willing to do an apprenticeship. if you can get an apprenticeship brilliant if not and you cant afford the cost of the college course then you are going to have to work your way up.
one thing i can recommend you do before you apply for anything is to go out and do the 1 day course of basic food hygiene. by doing that it'll show that you really do want to be in the trade.
hope this helps. good luck

Answer 7

I bought my own restaurant, employed a chef who I then discovered was stealing from me. Confronted him. He physically threatened me and so I fired him. Then I became the chef. Not the most usual route I admit and not one I'd advise!

Good luck.

Answer 8

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Answer 9

there are many good schools out there that allow you to learn the basic But the true answer is time and experience.
It's a title and a necessary identifier of who is in charge and who is responsible for the facility

Answer 10

you would have to go to culinary school if you are serious or want to be taken serious in CA there is about 3 that i know off in the city of Pasadena (The Blue Cordon) world renown another one in San Diego and another one in the inland Empire look on the world wide web