Here is a formula of becoming a chef:
culinary arts education + years of kitchen experience = chef profession
Life of a Chef
After school, many start out as a cooks, assistant chefs, preparatory chefs or even unpaid interns. For about two years, one sacrifices long hours for low wages to gain the practical experience necessary before assuming positions of responsibility in a professional kitchen.
2 to 3 years in the industry, many moves from cooks to assistant chefs or from assistant chefs to specialization chefs.
The 4th to 9th year is the most active portion of the chef career both in terms of amount of work, job movements and financial gains. During these period, one may assume senior management position in a professional kitchen as executive chef or similar position or one may become a career individual pursuing other interest such as food critiquing, writing culinary literatures,engaging in culinary researches, developing food products, providing professional consultancy services. One may also decide to capitalize on his reputation and operate own restaurant.
But of course, there is still the downside of it, others would still be on the same possession as an assistant chef, much worst is start as a waiter, others would turn out to be unsuccessful on having their own business, and many other things that just don’t have the luck.
To be successful, we must be determined to learned, we are passionate of what we are doing, responsible of the task that is given to us, learn to accept our failures and we must learned from it, we cannot afford to make that mistake again and of course have faith in GOD.
