Becoming A Professional Chef Essay, Research Paper
Becoming a professional Chef.
The chefs who have made the greatest impression know that their successes depend upon several factors, some of which are inherent; some which are diligently cultivated.
Becoming a professional chef not only requires a thorough
understanding in food preparation, but many other important points as well. Auguste Escoffier, the originator of modern foodservice wrote; “No theories, no formulae, no recipe, no matter how well written, can take the place of experience.”
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The formal educational process must begin with the choice of institution, in the United States, the Culinary Institute of America, New York is the leader in traditional culinary cuisine preparation. The curriculum is taught on the Escoffier ideal. The California culinary Academy, San Francisco, also offers culinary education, but along with the New England culinary Institute, Montpelier, Vt, offer an education for occupational demand and placement. In order to gain a solid understanding in basic and advanced culinary techniques, any aspiring chef will find formal training at an accredited school an excellent beginning.An apprenticeship and or on-the-job training can be useful for some individuals in the place of formal education, and is a a necessary follow-up for all chefs in training. Learning should be an ongoing process, there is no substitute for experience;only with practice will classroom teory become fully developed.
The purpose behind the education is learning basic food preparation, learning the styles of knife cuts and food presentation. Most importantly of all food preparation is sanitation.
The importance of sanitation cannot be over emphasized.
In a business based upon service and hospitality, reputation and indeed, livelihoods are dependent upon the customers good will.
Food-borne illnesses fall into two categories, intoxicant and infections. An understanding of the causes and preventions will limit any contaminations. The food preparation process emcompresses the sanitation process from
the beginning, using properly sterile utincels, food storage, etc.
Being a professional chef like any profession has a great many sides. The career opportunities for a chef that
come to mind are that, a chef, a cook. The Bureau of Labor
Statistics, Monthly Labor review,November, 1995. By the year 2000, there will be an estimated 16-38% increase for
chefs. The Wall Street Journal notes that the average salary for a trained culinarian is $37,500 and can rise as high as $210,000. for top executive chefs.(2)
A chef can be a team player a “team” player like any other organization or a chef can be a sole-proprietor of an establishment. The “Brigade system” (3) was instituted by Auguste Escoffier for use in large kitchen environments such as a hotel. The Brigade system streamlines and simplifies work, the elimination of chaos and avoidance of duplicate effort will describe the titles as originally given by
Escoffier,first in English then the original French. Under this system, the chef is responsible for all kitchen operations, the “sous” chef meaning “under” chef would be second in command, fills in where needed, assists the line chefs. The line chefs or station chefs(chefs de parte) are as follows. The Saut station (saucier) is responsible for
saut ed items and sauces. This is the most glamorous of the line positions. The fish station (poissouier) is responsible fish items, preparing the fish to cook. The roast station (rotisseur) is responsible for all roasted foods. The grill station (grillardin) is responsible for all grilled foods, the fry station (friturier) is responsible for all fried foods. The vegetable station (entrimeiter)is responsible for all hot appetizers, soups and vegetable preparation.
The pantry chef (garde-manger) is responsible for all cold food preparations, salads sandwiches etc. The butcher (boucher) is a chef responsible for butchering the meats, poultry sometimes assists the Poissouier. The pastry chef (patissier) is responsible for baked items, pastries, desserts.
Being a chef can require the individual to have many
skills, the brigade system demonstrates this. But this no more demonstrated when a chef decides to become a restaurant owner. The chef as a business owner not only requires them to be adept in the food service techniques, but knowledgeable in business practices. The primary purpose of being in business is what? To make money. There are professionals to handle such obstacles, accountants,tax advisors,employment agencies and lawyers. But the chef has a daily involvement in accounting, wage employment law, and all aspects of running a business. The chef therefore must develop the daily operations of the restaurant. The daily operation will include; menu planning and layout, marketing to the public, organizing the staff to promote customer relations. The chef must also operate the kitchen, after all that is his profession. The chef must develop the needs and specifications of the kitchen, choose purveyors, organize delivery schedules,make inventory requirements.
All the ingredients, no pun intended, will become necessary in a profitable on going operation.
When deciding to be a professional chef; the preferred
working environment of the individual will dictate how they wish to apply the skill. Being a chef can lead to other occupations as well, some which are not directly related to the foodservice industry. Teaching the skills of a culinarian, newspaper columnist or journalist critic. There are many possibilities to a professional chef outside a kitchen environment, learning by contact with other professionals is what professionalism is all about.
Works Cited
The California Culinary Academy,WWW.Baychef.com/educational/
index.html. Website.
The Wall Street journal,January 2, 1990, Page 1.
The Culinary Institute of America,The New Professional Chef.
5th ed.New York: Van Nostrand Reinhold,1991