It’s no secret that if you want to earn a good living in the culinary field, it’s a good idea to look away from traditional restaurant cooking jobs and explore other avenues. The hospitality field is actually quite large, encompassing everything from hotels and restaurants to travel companies, cruise lines, and theme parks.
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.
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.
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.