| You're known as a whiz in the kitchen. Your | | | | Regardless of whether you're aiming for the level |
| friends compliment your culinary skills with every | | | | of Master Chef or Executive Chef, you'll have to |
| new dish you create. From classic French | | | | have some organizational skills to ensure |
| baguettes to elaborate standing rib roasts, each | | | | everyone on your team is working toward a |
| creation is presented in style and is always met | | | | common goal. What else will you need? Physical |
| with a "Wow!" from all who eat in your kitchen. | | | | endurance! |
| With all that to your credit, you might be thinking | | | | If You Can't Stand the Heat |
| you're fully prepared for a career as a | | | | Do you think it gets hot in cities like Houston and |
| professional chef. Not necessarily so. | | | | Las Vegas? Culinary school graduates and |
| Preparing to become a professional chef takes | | | | professional chefs will tell you that most |
| more than natural cooking abilities. Unless you | | | | restaurant kitchens equal or exceed the |
| have the funding to open your own restaurant, | | | | summertime heat of those places. Due to the |
| you'll likely follow the typical path of most culinary | | | | operation of massive flat-top stoves, several |
| school graduates. Whether you plan to whip up | | | | types of ovens, broilers and other heat-emitting |
| light meals in a small caf off the beaten path or | | | | appliances, plus the rushing of dozens of kitchen |
| become a world-renowned chef in New York, | | | | staff members, heat is something you'll want to |
| New York or Las Vegas, Nevada, cooking school | | | | be prepared for. Standing, continuous walking and |
| instructors will attest to the fact that formal | | | | lifting (food and cookware) are also daily activities |
| education is a huge plus in progressing toward | | | | pros participate in. |
| your goal of becoming a chef. | | | | Continuing Education |
| Before you decide whether you truly want to | | | | Even after attending cooking school, you'll most |
| become a professional chef and attend culinary | | | | likely continue your education on the job. From |
| school, you'll need to understand what a | | | | perfecting chopping skills to mastering the |
| professional chef is. In France, a true chef is | | | | preparation of sauces, experience is a wonderful |
| referred to as the "chef de cuisine" or chief of | | | | teacher. Chefs never stop discovering and |
| the kitchen. S/he is not only a cook, but also a | | | | learning. |
| manager. | | | | Your growth and exploration through the world of |
| A cook, on the other hand, is someone who may | | | | culinary arts will give you an opportunity to |
| or may not be in charge of a professional kitchen. | | | | stretch your creative wings and push the limits of |
| Some exceptional cooks (who are admittedly not | | | | your own expectations. Whether you become a |
| chefs) are Julia Child and Paula Deen. While Julia | | | | cook or a chef, by experimenting with flavors, |
| had a culinary education, Paula never attended | | | | textures and presentations, you may soon have |
| cooking school. Paula has run a professional | | | | your name on the awning of your own |
| kitchen, but Julia never did. | | | | restaurant. |