So you want to be the boss? Well, it’s going to take a ton of work to get there, but the Head Chef (also known as the Executive Chef) enjoys a comfortable salary and position of power that garners the respect and attention from not only the line cooks, but every person in the restaurant.
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Banquet workers, like catering professionals, specialize in creating large portions that offer consistent quality and taste—often for hours at a time. As a prep cook for a banquet, you can expect to spend considerable time working with one or two ingredients, perhaps chopping onions or preparing potatoes. While this might not seem like the most exciting eight hours you’ll ever spend on the job, there is something to be said for this kind of repetition.
Most people agree that a cook is lower-ranking than a chef, and that chefs themselves vary in rank. For example, an executive chef is the top of the line, while sous chefs, chefs de partie, and other professionals might have the right training, but are still working toward their top professional goals.
One of the best culinary careers for those who enjoy cooking as well as the organization and supervisory skills that come with running a restaurant is that of restaurant manager.
Even if you are cooking for the sheer enjoyment of it, if your career is in the culinary arts, you’re going to need to make a living. For that reason, it’s helpful to know what can be expected.
Although the culinary world can be competitive and offer fairly low starting wages, there are a few steps you can take to ensure that you get the most out of your investment.
When you’re a chef – especially an Executive Chef or restaurant owner – you get quite a bit of creative license and freedom so that you never know what exactly you’ll be called upon to do that day.
Most students who have graduated from top culinary schools or cooking colleges know the direction their career will take.