Becoming a Chef!!!!!!!!?

Question

what are some good ways to becoming an EXCELLENT chef?? I mean things like-
1. what kind of college should i go to (what is the name and were is it located?)
2. What should i do to prep (I'm 12 y/o)
3. How could I become a big-time chef like Rachel Ray, Emeril (sp?), or that paula woman from down south?????

hey Robert, if I write the network, what should I ask them????????????????

Answer 1

Johnson & Wales or Culinary Institute of America are good schools to be a chef. I would just learn about different foods and flavors, experiment with what you like. Watch the cooking shows. Big is a matter of talent, personality, hard work and some amount of luck. It is a hard business. Long hours, on your feet a lot, working nights, weekends and holidays. If you love it, it is worth it. If you are in it for money or fame, it will be a long road.

Answer 2

I would look for an apprenticeship program. Look into what kind of programs you local ACF (American Culinary Federation) has for younger people. You can start meeting people now.
I would stay away from the big schools like Hyde Park and any Le Cordon Blue school. They are what I like to call
CHEF FACTORIES. They are very expensive and you don't get very hands on experience.
Don't be scared to check out your local Community College. The one in my area (southwest Pa.) is a renowned school.

Also, Please don't get your hopes up and become disappointed if you don't become a "great chef" like the people you mentioned. They are really not that great, in my opinion and you should really do what you want to do!!! There is not alot of money in being a chef in a restaurant when you first start out. Just remember. Every great chef has washed dishes at some point in their career. Don't be scared to get your hands dirty.
I have been in the business 16 years and I am just starting to reap some benefits. Don't believe what you see in the commercials. You will not be some big shot chef right out of culinary school. If they tell you that you will be. Start looking at another school.

Good Luck.
And remember, The difference between a good meal and a great meal is Salt and Pepper. (you'll understand someday)

Answer 3

As far as colleges go, the CIA (New York) or private tutelage by a master chef are your best bet. The problem with going to school is that there are a few things they don't teach you. For instance, how to work 13 hour shifts, how to motivate a 30 man team, or how to maintain some kitchen equipment. Those are things you can only learn on your own. Also, be wise about your internship. By then, you will already know what your niche is and something will just seem to fit. When I was in culinary school, I fell in love with baking and pastries. I thought I wanted to make wedding cakes and bake artisan breads for the rest of my life. What I found out later, was that I really have a gift for crunching numbers and increasing profit margins. So, I work with chefs to help them negotiate more money for their hard efforts. I still decorate cakes and bake here and there but mostly, I do purchasing, pricing, inventory, labor costs, marketing, and food cost. In order to prep for being a chef, like we discussed before, study and read. Try taking what you learn and turning it into practical application. Visualize the entire process before you begin. Walk yourself through your mise en place (things in place-having all your ingredients portioned and at your fingertips), imagine the steps taken (creaming butter and sugar, fabricating a bouquet garni for soup, deboning a chicken for a roulade), take into consideration cooking equipment and times (allow wiggle room if something goes wrong-someone in the kitchen cuts themselves or gets burned-you attend to these matters also), imagine your plating technique and think of how to be creative with your aromas, colors, and textures. Most of your "big-time" chefs are great marketers. They figured out what the public needs or wants and caters to them through television. I have worked for 2 internationally renowned chefs (both affiliated with Food Network and have done other shows nationally) and they were great with an audience, but relied heavily on their staff to carry the weight of their prestige. I think that to be a popular chef in a small city or town is more rewarding. Everyone knows you, asks your advice, and brags how they know a celebrity. It all depends on how much exposure you want to have.

Answer 4

Le Cordon Blue, they have schools through out the US.. you can go on line and look them up.

If they have a cooking class in Jr high sign up for it.
that is a good start. If not see if the high school does...

Check the local college or technical school out and find out information from them...

When you are old enough to start work get into a restaurant and start at as a prep cook...

I didn't go to college but was in the Navy as a Chef, I cooked for Admirals, Captains, Congressmen and women. Got out and went to work for a restaurant as the executive chef...

Good luck in your future.

Answer 5

Check out colleges in your area with Culinary Arts programs.
Write to the Food channel to ask about those cooks.
Check out web-site link below.
There was a recent Chefography episode about them.
But they are 1 in a million don't forget.

Answer 6

confident, it could be stressful to perfect cooking meat in case you ought to no longer style it. yet you ought to in all hazard eyeball in spite of the fact that in case you had cooked it nicely and in case you had somebody else style it for you then you ought to perfect your technique. Why no longer grow to be a vegetarian or vegan chef? flow to San Francisco, l. a., or ny and there are a number of veggie eating places that serve gourmand faire.

Answer 7

Listen to Celine, above -- she said everything I was about to type ;)