A Famous Chef in the Making
Reaching the pinnacle of any career does not happen overnight. For some, striving for an executive position is a lifelong endeavor. An individual usually starts at the bottom and struggles daily to achieve his/her career goals. The vocation of Chef is no different. A successful career in culinary arts is a mixture of perseverance, patience, and professional opportunities.
For the individual endeavoring to become a famous chef, perseverance begins at a young age. A teenager interested in becoming a restaurateur, or becoming the next Julia Child, should consider a part-time job as a busboy or dishwasher at a local restaurant. Seemingly menial, previous employment will look good on the application to the school on his/her choice. In addition, observing the kitchen staff will help determine whether becoming
For the individual endeavoring to become a famous chef, perseverance begins at a young age. A teenager interested in becoming a restaurateur, or becoming the next Julia Child, should consider a part-time job as a busboy or dishwasher at a local restaurant. Seemingly menial, previous employment will look good on the application to the school on his/her choice. In addition, observing the kitchen staff will help determine whether becoming
a chef is the proper career choice.
After graduation, the culinary student must persevere through four years of education and hands on experience. While the schedule may be grueling, the student will soon learn whether he/she has what it takes to carve a place in the ever-growing field of noteworthy chefs. After college, the hard work really begins. As with any job, chefs have to work their way up the chain of command. Below is a description of the various positions in a professional kitchen:
Cooks and Assistants
A station chef has assistants to help them with the various duties involved with his/her position.
Promotion is then possible to become a station chef.
Relief Cook, Swing Cook, or Tournant
He/she replaces the station cook.
Chef De Partie or Station Chefs
Pastry Chef or Patissier
He/she prepares the pastries and desserts
The Pantry Chef or Garde Manger
His/her responsibilities include: pates, cold foods, cold hors d'oeuvres, salads, and cold buffet
items.
Roast Cook or Rotisseur
He/she is responsible for preparing the meats and gravies.
Vegetable Cook or Entremetier
The vegetable cook also prepares eggs and soup.
Fish Cook or Poissonier
The Poissonier prepares all the fish dishes.
Sauce Chef or Saucier
The highest position of station cooks, the sauce chef prepares the sauces, the hot hors d'oeuvres, makes stews, and sautés food to order specifications.
Expeditor
He/she is responsible for ensuring everyone at a table is served simultaneously. The Sous chef often has this duty.
Sous Chef
A Sous Chef serves directly under the executive chef. He shares some of the duties of counting costs and ordering the food necessary for preparations.
Chef De Cuisine
His/her position various depending upon the restaurant. If a chain, the Chef De Cuisine may oversee the executive chefs within the chain; have duties equivalent to Executive Chef, or a Sous Chef directly responsible to the Executive Chef.
Executive Chef
The Executive Chef is in charge of the kitchen, the personnel, and menu planning. Responsibilities include ordering the food, budgeting, and taking care of the paperwork.
Upon achieving the coveted position of Executive Chef, many individuals are quite content to continue working behind the scenes to provide patrons with mouth-watering plates of paradise. However, others are seeking fame and fortune. Before becoming a celebrity chef, a person must showcase his/her exceptional culinary talents. Thus, a televised contest is an excellent venue for gaining recognition and notoriety.
Internationally televised cooking contests are growing in popularity with the viewing public. As a result, individuals with the right connections are also looking for the next famous Chef. Oftentimes, an unknown chef is pitted against a celebrity chef in a cooking contest. Limited by time, a specific budget, and a main ingredient for every dish, an executive chef and his chosen sous chefs race the clock and endure extreme pressure to create unique and tasty dishes. Mindful of presentation, skill is also necessary to plate the food to look as good as its taste. With a lot of luck, and judges able to appreciate his/her talent, a relatively obscure chef may come forth victorious. Following the show, scouts from the audience may offer the victor potential fame and fortune.
In conclusion, dreams of becoming a famous chef may come true, if an individual is willing work extremely hard and start at the bottom. Eventually, patience and perseverance will pay off, and a talented chef will eventually be in charge of the kitchen and the personnel under his/her tutelage. Only then can a chef garner a position as contestant on a popular cooking show. With a lot of talent and luck, prominent people who are looking for the next Julia Child or Emeril Lagasse may notice him/her. Like them, dare to dream and reach for a culinary star.
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After graduation, the culinary student must persevere through four years of education and hands on experience. While the schedule may be grueling, the student will soon learn whether he/she has what it takes to carve a place in the ever-growing field of noteworthy chefs. After college, the hard work really begins. As with any job, chefs have to work their way up the chain of command. Below is a description of the various positions in a professional kitchen:
Cooks and Assistants
A station chef has assistants to help them with the various duties involved with his/her position.
Promotion is then possible to become a station chef.
Relief Cook, Swing Cook, or Tournant
He/she replaces the station cook.
Chef De Partie or Station Chefs
Pastry Chef or Patissier
He/she prepares the pastries and desserts
The Pantry Chef or Garde Manger
His/her responsibilities include: pates, cold foods, cold hors d'oeuvres, salads, and cold buffet
items.
Roast Cook or Rotisseur
He/she is responsible for preparing the meats and gravies.
Vegetable Cook or Entremetier
The vegetable cook also prepares eggs and soup.
Fish Cook or Poissonier
The Poissonier prepares all the fish dishes.
Sauce Chef or Saucier
The highest position of station cooks, the sauce chef prepares the sauces, the hot hors d'oeuvres, makes stews, and sautés food to order specifications.
Expeditor
He/she is responsible for ensuring everyone at a table is served simultaneously. The Sous chef often has this duty.
Sous Chef
A Sous Chef serves directly under the executive chef. He shares some of the duties of counting costs and ordering the food necessary for preparations.
Chef De Cuisine
His/her position various depending upon the restaurant. If a chain, the Chef De Cuisine may oversee the executive chefs within the chain; have duties equivalent to Executive Chef, or a Sous Chef directly responsible to the Executive Chef.
Executive Chef
The Executive Chef is in charge of the kitchen, the personnel, and menu planning. Responsibilities include ordering the food, budgeting, and taking care of the paperwork.
Upon achieving the coveted position of Executive Chef, many individuals are quite content to continue working behind the scenes to provide patrons with mouth-watering plates of paradise. However, others are seeking fame and fortune. Before becoming a celebrity chef, a person must showcase his/her exceptional culinary talents. Thus, a televised contest is an excellent venue for gaining recognition and notoriety.
Internationally televised cooking contests are growing in popularity with the viewing public. As a result, individuals with the right connections are also looking for the next famous Chef. Oftentimes, an unknown chef is pitted against a celebrity chef in a cooking contest. Limited by time, a specific budget, and a main ingredient for every dish, an executive chef and his chosen sous chefs race the clock and endure extreme pressure to create unique and tasty dishes. Mindful of presentation, skill is also necessary to plate the food to look as good as its taste. With a lot of luck, and judges able to appreciate his/her talent, a relatively obscure chef may come forth victorious. Following the show, scouts from the audience may offer the victor potential fame and fortune.
In conclusion, dreams of becoming a famous chef may come true, if an individual is willing work extremely hard and start at the bottom. Eventually, patience and perseverance will pay off, and a talented chef will eventually be in charge of the kitchen and the personnel under his/her tutelage. Only then can a chef garner a position as contestant on a popular cooking show. With a lot of talent and luck, prominent people who are looking for the next Julia Child or Emeril Lagasse may notice him/her. Like them, dare to dream and reach for a culinary star.
Do you want to use this article? Well you can as long as you do not edit or delete the resource box. Click Here to download
