Becoming a chef can be dream come true, especially if you enjoy cooking and sharing your culinary creations with others. A chef, the leader in the traditional brigade system invented by French culinary master Auguste Escoffier, creates the menu, hires the staff with whom he wishes to work, and sets the tone for his kitchen or restaurant. Although some chefs rise in the ranks without any formal training, most participate in rigorous training programs to prepare them for careers in the high stakes world of haute cuisine.
You have the option to begin your career by enrolling in a culinary arts program. A regionally accredited program takes around two years to complete, and you are awarded an associate degree upon completion. Community colleges offer the cheapest route to earning a culinary arts degree, and private culinary schools, such as the world-renowned Culinary Institute of America and the International Culinary Center, offer more expensive programs of study. You can, however, use financial aid, such a grants, scholarships and student loans, to pay your tuition at any accredited culinary school.
An apprenticeship provides an alternative route to becoming a chef. Apprenticeship setups vary by state and institution -- public or private -- but generally require you to enroll in a culinary school to take a few courses, leaving the hands-on component to be completed at the work site under the supervision of a head chef. Culinary arts apprenticeships can last up to three years. Some states fund culinary arts apprenticeships as part of workforce training initiatives, meaning an employer may receive funding and other benefits for providing you with job training. The American Culinary Foundation also offers apprenticeships. Apprentices can learn just as much as, or more than, culinary arts students by going straight to work sites for training.
As a apprentice, you may get a leg up transitioning into a leadership role if you network and make the right connections during your hands-on training. If you are a culinary arts student, however, it may be more of an uphill battle convincing restaurant owners to put you in charge of a kitchen fresh out of college. For a better chance of getting a job when you graduate, take a part-time job in a food service business while in school. Work your way up the ladder by offering to manage the kitchen and to make special dishes when the head chef goes on vacation. You should also seek the help of your college career counselor to find out when large food service companies, such as those that manage institutional dining facilities, come to campus to recruit.
Some chefs believe that they will realize their full creative potential only by running their own restaurants. For novice chefs, the dream of opening a restaurant might seem like a distant possibility, especially given the high cost of operating such a business establishment. You can, however, get the ball rolling faster by using food service business models geared toward new food industry entrepreneurs, such as operating a food cart or food truck, or running a catering company. Such businesses require low start-up cash and allow you to make your mark on your local restaurant scene, even if you're fresh out of culinary school.
- American Culinary Federation: Apprenticeship
- So You Want to Be a Chef: Your Guide to Culinary Careers; Lisa M. Brefere et al.
- San Mateo Daily Journal: From Tragedy, Hope Arises for Young Chefs
- The Professional Caterer's Handbook; Lora Arduser et al.
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