Career project. Please answer!

Hey all-
I'm doing a project for school where I need to research a career. I'm interested in becoming a chef, and I would love it if there are any professional chefs out there who could answer the following questions:

1. How many years did it take you to become a chef?
2. How many years of schooling (if any) did you have to take?
3. What classes in high school would prepare someone for culinary school?
4. What is your salary?
5. What's your favorite part about being a chef?
6. Anything else I should know?

Thanks so much, please e-mail the answers at: Mintter@aol.com Thanks again!

[Devotay]

I'll just add my answers to the "" of your questions, below:
[quote]Originally posted by Mintter:
[QB]Hey all-

1. How many years did it take you to become a chef?
It's kind of a vague title, I think. It's not like "Doctor" in that you can't get arrested for impersonating one (though it is often a crime) I was cooking my way through High School and College, and got my first "chef" title from an employer after 10 years. However it took another 8 or so before I owned my own place.
2. How many years of schooling (if any) did you have to take?
I went "Advanced Placement" to New England Culinary Institute, which took only 1 year. The typical is 18 mo - 2 years. A reputable cooking school like NECI, CIA or CCA (in your neck of the woods) will teach you in 2 years the skills that would take 10 years in the school of hard knocks, but not the real on-the-job "making your bones" experience. That only comes from years of paying dues.
3. What classes in high school would prepare someone for culinary school?
Anything math related for problem-solving skills, Chemistry to understand how cooking works, and English Composition because it seems as though no one knows how to write anymore.
4. What is your salary?
Salary for a top level chef varies widely by geographic location, experience, type of restaurant and luck. Anywhere from $25,000 to $80,000 might be considered typical, but if you are looking to this business for the money, look elsewhere. People who survive here are in it for the love of the game.
5. What's your favorite part about being a chef?
The thrill of the rush when my "mis" is perfect.
6. Anything else I should know?
READ!! Not quite as importartant as actually getting out there and doing it, but reading the gospels of the industry will help make you an educated member of the profession instead of a two-bit hack. I always tell people to start with Food History. It is the real world history anyway. That drivel they're shelling out in your high school is nothing but the Chronology of War. Look for food history books by Reay Tannehill or Jean-Louis Flandrin and Mossimo Montinari. For Food Science, trust Harlod McGee. For lighter fair, read some of the novels based around food, like Orwell's "Down & Out in Paris & London". Non fiction is best for me, like MFK Fisher's work. For new stuff, I am currently enjoying "The Last Days of Haute Cuisine" By Patric Kuh; or try Tony Bourdain's "Kitchen Confidential" (It's a bit apocryphal, but a fun read)

Hope this helps, and good luck.

Peace, kmf

Thank you to everyone who replied, it helped me out a lot.