What is the best way to become a chef in your best Opinion my passion is for food and I love being in the kitchen
What is the best wayto become a Chef
Work in a kitchen for many, many years until the sous chef gets fired or quits. Then if you're the best line cook and the chef thinks you can handle the job, you'll get promoted to sous. Then work for a few more years and maybe the exec will get fired, or quit, and management may think that you, their sous chef, might have enough skill to switch over to the executive side of things. Sorry! Nobody just "becomes a chef". You typically have to work for several years, if not decades, to get to that position. Graduating from a culinary school sometimes helps to get you there quicker.
WHY do you want to become a CHEF per se?
have you an answer to that? just wondering if you have considered all the responsibilities, the pressure, chefs have to endure.
do you think you have a realistic idea of what it takes to become a chef.
what drives you to become a chef?
it is, I think, important to be able to put into words before you start working towards it.
maybe you will decide on the way, that its not what you want....
It all depends....
Does "Chef" mean someone who puts out really good food? Or is it someone whose future is dependent on the food and labour costs they achieve?
What kind of an establishment?
-A mega hotel property with 12 F & B outlets and your time is spent in meetings with H.R., with the Fn'B mngr and maybe a few minutes daily "huddles" with your Chef de Cusines and Sous?
-A thirty seater ethnic fine dining, where you come in, prep lunch, serve lunch, do some ordering or paperwork, prep dinner, serve dinner, go home and repeat 6 days a week?
-A 2000 member G & CC (golf and country club) where you don't do diddly-squat but play golf with this year's president and kiss butt with Supplier X, whose territory sales rep is the Treasurer's brother in-law? The Vice President?
It all depends......
The translation I believe is boss.
In some country's chef refers to anyone who cooks professionally
In the u.s I believe the only "chef" is the "head chef"
Being a head chef "should" only be a result of ALOT of industry experience. There are no shortcuts .