Or how can I get into that field without any experience. I really like how the chef are having fun with the customer while they are making your food.
- train abroad (ie. Japan preferably).
I’m going to take college courses for Culinary Arts in September. I’m feeling nervous (i.e. what if I fail? what if the teacher’s a jerk?) and there isn’t a lot of information on what the chef training experience is. Thanks in advance.
If you’re going to a good school, it’s a lot of work. My ex-husband was a chef and attended the Culinary Insitute of America (rated one of the best in the country). Long hours and the chefs are tough, but in the end, it is worth it if you’re going to be a good successful chef, so do the studying, pay attention in the classes and have fun. It’s a demanding career choice, so make sure you really love it.
BUT, I’m 17. I am skilled in the kitchen and front of house. And have a passion and good knowlage of food but what advice can experienced chefs give me? Im always ready to learn. I have a part time job in a supermarket bakery but want to move into a kitchen to do prep work.
Get out of the supermarkets number one, unless you want to be only a Baker, also find an actual Culinary School to attend, not a Internet home course, they just want your money and you do not get the full effects like hands on training supplies you with. While you are in the course go to Major Hotels Like Marriott ETC. ask to talk to the Executive Chef and tell him/her your dream of becoming a Certified Chef and ask him/ Her, if you could be considered for hire, even if you have to start at the bottom, washing dishes, tell him you’ll do it. Just get your foot in the door. If you do get the opportunity no matter what position, do your absolute best and when you have time, like on breaks Etc, go to where all the Chefs are working and ask questions, like, what can I do to help you !, I want to be able to do what you do, can you show me some tricks of the trade, Etc. Do not give up, just keep bugging them, the secret is to be humble and give them the credit even if you know of a better way.
Well you got a chef to answer your question, my career started when I attended ahigh school here in Canada the had a cooking program, when I graduated Grade 12, I started an apprenticeship in Toronto Canada for a prestigous 5 star hotel.
My apprenticeship included 3 years of work and 2 programs at a local community college to do a school program, I wrote my chefs papers in 1981 and finished it at the same hotel.
Then from 1981 until 1996 I worked all over Canada, Jamaica, Singapore and other place for a Canadian hotel chain, I loved the work, but my health went down hill and I have not been in the trade for awhile.
It is a very rewarding career and can take you many places, I was a sous chef and station chef (saucier and garde manger), find your niche and learn all you can, and if you can travel to see the country and experience different areas and tyes of operations, for a few years you can move around then when ready put down roots and establish yourself. Good Luck I am sure you will do great.
Things are a bit different in the US and Europe, find a school that teaches courses and talk to someone there to see what is in store for you if you choose this line of work.
I’m doing an essay on whether or not food is art- and 1 of the things I would like to reference is sushi. I remember reading somewhere that in Japan it is quite a long process and training, and that to become head chef you would have to do jobs such as the ‘rice fanner’. I would like some more information- and preferably links with please.
Thanks
In Japan, being trained for a chef takes years.
Here is a brief comparison to American schools:
http://209.85.173.132/search?q=cache:BMF8V-CQRcAJ:www.worldwidelearn.com/culinary/culinary/playing-with-food-the-art-of-a-sushi-chef-job.php+training+%22sushi+chef%22&cd=2&hl=en&ct=clnk&gl=us
You could phone and ask. Or, they will tell you during your first week what to buy.
I’m currently studying in university right now, in an arts course not related and have no formal training in pastry making or cooking. However, I am extremely interested and willing to learn, is it possible to get that kind of job, if say pay is not a factor? I just want to make desserts haha.
Any other suggestion to go about doing it?
Yea it’s possible when and if you run into the right person that’s willing to have the time to show you.
ive takin basic creative foods and an advanced creative foods class in school and i want 2 be a chef after highschool. im just wondering how much training is needed after school.
you would need to go to a culinary school, if you want the best training. That would be two years. School would honestly give you the most experience, my cousins a chef.
Where?[around new zealand] time? Cost? pls? i really need this for my homework.
10 points and i’ll give you the "best answer".
i think you just need to look it up in a website
what do u think …. some people telling my it s a waist 4 years ,,,, my family think social worker is a better class and that s make me mad ,,, chef can make a high class too right
A BA is never a waste, it broadens your perspective. Also you have to follow your passion and if being a chef is your passion then you have to give it a try (you can always go back to social work). Yes you can make a good living as a chef – and depending on what restaurant, your skill, and connections – it can certainly contribute to your raising your class (your education is actually a larger part of changing class).
Finally you may decide to give back and do some social work (e.g. teaching cooking classes to people in poverty and such).
DA