Becoming a Chef: Requirements to Become a Chef

A chef is someone who enjoys experimenting with exotic ingredients, and creates food that is soulful. Food that satisfies the mind, soul and the stomach is known as complete food. And this is what a chef aspires to do with his culinary skills: satisfy. For some cooking is an inborn talent, for some it's acquired. Either ways, there a few guidelines one needs to adhere to be recognized as a culinary master.

Requirements to Become a Chef

Skills needed to become a chef include a keen sense of taste and smell, and passion for food and cooking. This keen sense is associated with the ability to recognize subtle nuances in flavors, and an urge to innovate with combinations. Chefs also need to have an efficient memory, as it is not easy to remember all ingredients and the quantities required to prepare a meal for two or more.

A chefs job involves long hours of work, and a very alert mind. They have to spend most evenings and weekends on their feet. The kitchens are fast-paced and people are generally working under stress. A good chef not only has to balance his own long hours, but has to keep the creative juices flowing for everyone who is involved in all aspects of cooking. This would only be possible if a high level of teamwork is at play. It is not possible to create a splendid meal in an inharmonious kitchen. Chefs have to manage workers, delegate responsibility and direct the whole meal preparation process.

A desire for perfection, and a hunger for learning more is what drives a chef. Creativity in not only cooking the food, but in presentation, is what mostly sets a skilled chef apart from an ordinary one. Creativity and a flair for experimentation are important traits of top chefs. The ability to plan and organize a kitchen is also necessary to be a chef.

Educational Requirements to Become a Chef

There are many culinary schools that offer two or four year college programs. Here one gets trained in the the various aspects of a kitchen. One not only learns about cooking, but also about purchasing, store-keeping and inventory, and kitchen and restaurant management, etc. Some hotels and restaurants have their own training programs, from where they generally absorb the best into their own apprenticeship programs. Culinary schools offer hands-on experience and formal training. Most restaurants want their chefs to have a culinary college degree and hands-on work experience in the food industry.

The other way to become a chef is to start out as support staff in the kitchen, with a special task to perform, such as preparing vegetables, soups, or be a part of the baking division. However, one needs to have some developed culinary skills to do so. Many young chefs work for several years under different mentors to acquire experience and the right skill, before running a kitchen as head chefs, or staring out their own restaurants.

Age requirements for becoming a chef vary from place to place. Generally, one needs to be at least 16 years and above to become a chef. While one can become a chef at any age above 16, it is advisable to start young, preferably in a college or school dedicated to chef training.

Types of Chefs

Chefs undergo years of training before deciding on a specialty. Following are the many different types of chefs one can aspire to be.

Executive Chef: Executive chefs are very hands-on in cooking, planning and directing food preparation. They plan for everything that is required to run the kitchen, and it is primarily their responsibility to ensure food meets quality standards. They are also responsible for recruiting and hiring staff.

Sous Chef: The sous chef is the the executive chef's immediate junior, and is responsible for the preparation of the dishes served. The sous chef plans and supervises activities of all others chefs and kitchen workers. They report directly to the executive chefs.

Saucier: The saucier chef makes all the sauces required to cook the dish in. They are highly demanded in French restaurant kitchens, as French cuisine relies mainly on the sauces the food is cooked in.

Pastry Chef: Specialized chefs that make different kinds of baked goods and confections, and desserts are called as pastry chefs. They need to be highly creative in their presentation. They keep track of all bakery associated costs and are in charge of ordering all ingredients.

Garde Manger: Garde Manger is a specialized cook, responsible for all cold food preparation and presentation. Cold foods include salads, pates, canapés, etc. They prepare all cold sauces and dressings.

Commis Chef: Commis chef is a junior or apprentice chef, and is assigned to different sections of the kitchen for a specific duration. The commis chef works under specialty cooks and learns about food preparation and plating. The experience is invaluable, as it helps them to learn and handle the pace, pressure, and demands of a kitchen.

Most chefs earn approximately $35,000 to $100,000 per year, depending on training, experience and talent they have. Becoming a chef is a good career option, as chefs are in high demand, with each year seeing a large number of different hotels and restaurants being opened. A profession as a chef not only offers one a highly skilled and exciting lifestyle, but also a lucrative one!