A Look at a Day in the Life of a Chef
One of the biggest perks of getting a good culinary education and becoming a chef is that no two days on the job are exactly the same. When you're a chef – especially an Executive Chef or restaurant owner – you get a lot of creative license and freedom so that you never know what exactly you'll be called upon to do that day.
However, you can usually expect to handle a few key tasks as part of your chef duties.
Menu Creation: You might create a new menu, contribute to an existing menu, or adjust a current menu based on the freshest ingredients available. The ability to think on your feet can help you make the most of seasonal goods.
Good, Old-Fashioned Cooking: Even Executive Chefs get their hands dirty in the kitchen! While you may not be required to prep your food or work on the line, chefs often get right into the thick of things to help get the food looking – and tasting – perfect.
Mingling with the Guests: The chef is the restaurant's superstar. He or she is the force behind the flavors, and many diners like to bring the chef out for compliments or complaints. Having people skills and dealing with customers graciously can go a long way in increasing your status.
Overseeing Large Teams: This is especially true for Executive Chefs. There are line cooks, sous chefs, dishwashers, waiters, bartenders, hostesses, and even deliverymen and women to contend with in the kitchen. In addition to being able to direct this team of professionals, a chef has to be prepared to take on any of these roles at a moment's notice.
Running a Business: If you own your own restaurant, you can expect a lot of paperwork to fall on your desk. Issues like human resources, accounting, licensing, and correspondence can take away up to half of your time, leaving you with less contact with the food than you may have imagined.
Going to culinary school is a dream come true for many budding chefs. However, remember that being a chef is about more than cooking. It is a multi-faceted career that requires skills, patience, training, and most of all, a love of the craft.
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- 10 Things To Consider Before Getting Into The Culinary Industry
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