If you love everything about the art of cooking, a career in the culinary arts might be right for you. Culinary artists aren’t just cooks—they are responsible for skillfully preparing meals that are as pleasing to the palate as to the eye. Culinary specialists work primarily in restaurants, hospitals and other institutions and corporations. Kitchen conditions vary depending on the type of business or restaurant you work in. But before you start working in the kitchen, you’ll need to get an education in the Culinary Arts by attending a cooking school and being trained as a professional cook—usually referred to as a chef.
Types of Chefs
There are many types of chefs. Here is a brief list of some titles (not every restaurant or facility will use these titles).
• Assistant chef
• Banquet chef
• Chef
• Chef de cuisine
• Chef de partie
• Chef patissier
• Cold foods chef
• Corporate chef
• Entremetier
• Executive chef
• Executive sous-chef
• First sous-chef
• Garde-manger chef
• Head chef
• Head rotisseur
• Master chef
• Meat chef
• Meat, poultry and fish chef
• Pasta chef
• Pastry chef
• Rotisserie chef
• Saucier
• Second chef
• Sous-chef
• Specialist chef
• Specialty foods chef
• Supervising chef
• Working sous-chef
Becoming a Chef
Once you’ve decided to become a chef, you need to choose a culinary school. There are thousands of schools out there, and here are some helpful things to consider while making you decision.
The Numbers
The culinary school you choose should have a proven history of success for its graduates. Be sure to make sure that the school has all of the following.
• High graduation and employment rates
• Alumna with successful careers with attractive salaries
• Large, successful alumni networks
• A widespread reputation providing access to national and international career opportunities
The Educational Experience
While it’s important to study the history of food, you learn more in the kitchen than the classroom. Be sure the school you choose offers the following.
• A high number of teaching kitchens and in-kitchen instruction
• A variety of first-class restaurants on campus for professional training
• Externships at leading restaurants, hotels, and resorts for real-world experience and industry connections
The Faculty
Who will be teaching you? You want a culinary school with a faculty that has the following qualifications.
• Faculty members who are Master Chefs or Master Bakers
• Instructors who are Certified Hospitality Educators
• Diverse faculty representing a variety of cultures and culinary experiences
• “Celebrity” chef faculty members who actually teach
• Student/faculty ratios that provide individual mentoring
• A “published” faculty and college; accomplished educators are often authors of leading culinary texts as well
Degrees
Which degree will suit your career plans the best? Here are the most common culinary degrees available.
• Associate degree programs will provide fundamental skills, techniques, and cuisine studies to help prepare you for a variety of foodservice jobs.
• Bachelor’s degree programs will provide the same foundation plus build operational and management knowledge to prepare you for leadership in and beyond the kitchens and bakeshops.
Campus
What makes a good culinary school campus? You should always look for the following:
• A diverse student body and a variety of clubs, special events, and sports
• Attractive campus housing and recreational facilities, and a fun student life experience
• Access to a major city where you can benefit from additional entertainment, cultural learning, and exposure to leading foodservice businesses
To become a successful chef, it’s critical to earn a solid culinary education. Once you’ve chosen your specialty you can begin to evaluate cooking schools and culinary institutions and determine the right school for you. Good luck—and good cooking!
