Professional Culinary Training: An Overview
What separates the professional chef from the home culinary enthusiast?
According to the U.S. Bureau of Labor Statistics, by the year 2005, the demand for professional chefs is expected to grow by 38%. That doesn't mean that if you like to cook, though, you can just go out and get a job. Being a professional chef means taking your career seriously. Through rigorous training in a comprehensive program, you will swiftly separate yourself from the home culinary enthusiast.
Educational food studies can vary from a concentrated series of courses that happen over a matter of weeks, to an extensive, multi-faceted degree program that happens over a number of years. Depending on the professional path you wish to pursue, either method is a valid choice; the important ingredient they both share is the competent training you will receive.
Most professional chef programs begin by providing a fundamental education in safety, hygiene, and sanitation procedures that are necessary regardless of what kind of kitchen you may end up working in. From there, you advance to mastering basic cookery skills. This proficiency in classic techniques provides the basis for progressive study in preparing specific dishes and specialties.
However, learning how to cook from seasoned professionals is just the first step in becoming a chef. A quality culinary education will also include a history of food, practical aspects of sound business management, and a background in human resource management so that when the time comes, you can efficiently run a kitchen crew. You will also learn how to create and cost menus, what to look for in purchasing food for commercial use, and how to best organize your kitchen for maximum effectiveness.
Many academic settings require real world work experience prior to letting you graduate. This provides you with a true sense of the profession, by allowing you to put your training into actual practice. It can also help you further decide on what type of environment you'd like to spend the rest of your culinary career.
By partaking in a formal cooking program, you open the door to a world of possibilities. You can work in a traditional restaurant, where your creativity can often be encouraged. You could work in an institutional facility, such as a hospital or cafeteria, which, while not as glamorous as other options, usually affords excellent benefits. You could even go into catering, working for yourself or someone else, where you can take every aspect of your education and put it to direct use.
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