There are stages to becoming a chef. You have to start at the bottom, but becoming a chef is one of few occupations where you can get most of your training on the job. You do have to go to school and train as well, but much of the training is done in a working environment. It takes many years to become a chef, and much schooling to get to the position of head chef. Most chefs begin by becoming apprentices for a few years so that they can get the necessary experience of working in a kitchen.
Being a chef often requires you to stand on your feet for hours at a time and you are rarely able to relax for very long. Most chefs start out helping out kitchen staff in urban restaurant environments because they are the most busy and offer a great deal of experience.
You will begin by helping the sous chefs, cooks, and prep cooks with their daily work like cutting vegetables, stocking shelves, or ordering food as per your instructions from the sous chef. This position is called an apprentice. See Types of Chef.
Paid or Unpaid
You may not necessarily be paid for your work depending on whether or not you are taking your position through a school’s curriculum requirements. Some apprenticeships do pay you for the chance to train, but it really depends on your location. Trained apprenticeships that are required for your certification, and if they do pay; they pay little. Of course, it is worth it because in the end, you can qualify for your certification. And the experience is invaluable to you when looking for a better and higher paying opportunity.
You can also choose to work in more than one restaurant so that you can associate under more than one mentor and get a better idea of what you want to specialize in.
If you can handle the stressful environment of working in a restaurant or whatever you decide on, then you can work your way into high chef relatively quickly.
After Apprenticing
For some people it can take as long as ten years to get to that position. In the culinary industry that’s considered fast. Here is a list of some of the jobs that you can get in the culinary industry while trying to work into head chef position.
- Line cook
- Line or station cook Garde manger cook
- Sous chef
- Chef’s apprentice
- Prep cook
- Front of house Operator
All of these positions are great for the chef in training, and all can get you the experience that you will need in order to gain the ability to become the head chef some day.
If you are looking to set your sights a little higher once you have garnered the experience in the culinary industry, you will next look to better positions like:
- Head line cook
- Executive chef
- Kitchen manager
- Restaurant manager/owner
- Food service supervisor
- Caterer
- Restaurants
- Cruise lines
- Resorts or hotels
- Private club or spas
- Contract food services
Truthfully, the possibilities are endless in the culinary field of work. Once you have garnered all of your training, you can pretty much chose any job you’d like to have. This job requires that you work to satisfy the public, but it also guarantees you much freedom.
Qualifications & Education
Once you have started at a beginning level as a cook or apprentice, you will want to move ahead and into an assistant cook position. This doesn’t sound like much, but it will be necessary when looking to advance to an executive chef level. You must train and go to school for a few years to be able to work your way into a fine restaurant or a head chef position. You will also need a few years of experience.
That is why many people begin to work in restaurants when they are in high school. You can also work while taking your scholastic training in the culinary industry. The most popular methods of training are as follows:
Apprenticeship for Employer: Length of training: depends on how long the employer prefers you to continue training. You are often training to head kitchen. Type of training: hands on experience that the employers specifically needs. Advantages: You often get paid while training, and land a full time job immediately afterward. Disadvantages: You do not receive certification. Cost: usually no cost.
Apprenticeship for Culinary Institute: Length of training: anywhere from 1-4 years, depending on the amount of advancement you are hoping for. Type of training: hands on, with training for certification required and also specialized training courses. Advantages: Can attain certification in any country if you like. Disadvantages: Expenses can be costly depending on where it is and what type of certification you want. Cost: $5000-20,000 per year, depending on location, certification, and expenses.
Vocational/trade school: Length of training: 6mths-2 years. Depending on how fast you complete your training. You often move at your own pace. Type of training: Almost all is hands on, but condensed version of certification requirements. Advantages: You will gain basic certification to work in your State. Disadvantages: Doesn’t offer workplace experience. Can be Pricey. Certification is only recognized in your state. Cost: $3000-5000 per course program.
2-4 year college: Length of training: Anywhere from 2-4 years, depending on the type of chef you want to be. Type of training: Hands on training and many other courses accompany college training to attain certification Advantages: You will earn your full certification and diploma to work anywhere in the country. Disadvantages: Training is lengthy and doesn’t offer workplace experience Cost: Anywhere from $5000-35,000 per year.
All formal schooling that you take requires that you cover your expenses such as:
- Training
- Travel
- Books
- Tools etc.
Training in an employer’s establishment is generally covered since you are often training to be a full time employee for them. Keep in mind that you do not receive any certifications for training with an employer because you are only training to meet their specific requirements.
Culinary schools can train you to work in any locale, which is their best benefit. Of course, they are also much more expensive as well and are often located outside of the United States, and require that you cover your room and board at their institutions.
Colleges and Universities offer the most extensive training out there. They will get you a level III certification and will let you meet AQF in commercial cookery. It is the best method next to culinary institutes.
Advancement
Advancement as a chef is easier than in most jobs, and can happen relatively quickly as you are always proving yourself. This is the one job where you moving form job to job will actually benefit you. The reason for this is because you can transfer to a higher paying job, or simply to a better position. Being able to minimize waste and monitor other employees that are working under you can help you advance quickly.
Your ability to accurately estimate how many perishable foods you need is also a good way to start. Many cooks advance to managers, supervisors, and executive chefs that way.
Remember, you must go to school if you are hoping to be head chef or executive chef. There are many avenues that you could chose when deciding where or how you would like to get your training. It really just depends on what kind of credentials you are hoping to get.
There are a few places that you can go to get your training. You can choose Colleges or universities, trade or vocational schools and an apprenticeship.
To become an executive chef that can work anywhere in the world you generally need an apprenticeship and some credited work behind you.
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