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