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skills, training, education required to be a chef...?

post #1 of 5
7/29/06 at 7:47am
Thread Starter 
I'm doing a project, and I'm supposed to learn about culinary careers. I have a couple quick questions, and I would appreciate your help.

Where did you learn your skills?
Did you receive training once you were hired?
Did you take specialized classes?
Did you go to school? Where?
What are the benefits of the position?
How many hours do you put into the job?

Thanks in advance for all your help!
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post #2 of 5
7/29/06 at 8:43am
You're welcome:bounce:
My latest musical venture!
http://myspace.com/nikandtheniceguys
 
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http://www.myspace.com/popshowband "I'm at the age when food has taken the place of sex in my life. In fact I've just had a mirror put over my kitchen table." Rodney Dangerfield RIP
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post #3 of 5
7/29/06 at 8:54am
You will find your answers here:http://www.cheftalk.com/forums/showthread.php?t=7335

Invention, my dear friends, is ninety-three percent perspiration, six percent electricity, four percent evaporation, and two percent butterscotch ripple

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post #4 of 5
7/29/06 at 9:07am
This being N. America, I don't know what you mean by "Chef". If you mean the guy/gal cooking great food, then they're not Chef's, but cooks.

If you mean the guy/gal making sure that there are cooks cooking, that they have the right ingredients, skills, techniques, equipment, that the cooks know what they are doing, can assure that all food coming out of the kitchen is top quality, and that the kitchen is making a profit, than THAT is a Chef.

Where did you learn your skills?
Many places. School, on the job, conversations with other people, books, on my own. Knowledge and skill are infinite, you never stop learning.

Did you receive training once you were hired?
You ALWAYS recieve training at your place of work, whether you want to or not. Every place does things differently, which is what makes them unique.

Did you take specialized classes?
From time to time I do take specialized courses, like sugar pulling, cake decorting, pate making.

Did you go to school? Where?
1 yr Community college, then did a 3 yr apprentichip in Switzerland

What are the benefits of the position?
Feed your ego. Knowing that you can and do put out nice food

How many hours do you put into the job?
Ranges from 60 to 110 hrs (Christmas time...) per week.
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post #5 of 5
7/29/06 at 10:02pm
skills? worked my *** off in high school(it was a tech high school, for those of you who dont know what that is, i had regular classes half of a month then i was in a fully functioning kitchen with a 90 seat dining room open to the public) on top of that i had a few jobs in different kitchens (breakfast, and a fancy golf club) they trained me well

school in vermont

bennefits? ummm well let me think? i pay practicly nothing for rent on this island i live on get any drink i want at the end of the night sometimes 2 or 3 free of charge, occasional free meals when i come in or a 25% discount at our owners hotel.

hours? 75-95 hrs/wk
Sweet Jesus
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