| Ready to stand on your feet up to 70 hours a | | | | and a pinch of salt thrown over your shoulder for |
| week in 95-degree plus heat? Up to working with | | | | good luck. |
| all types of people in a sometimes-frantic | | | | Hotels, restaurateurs, cruise ships, and other |
| atmosphere and at an always-hectic pace? | | | | establishments needing professional chefs look |
| Prepared to wait years before you reach the top | | | | toward the American Culinary Federation (ACF) |
| of your profession? If you can answer yes to | | | | and its accreditation when going over the resume |
| these questions, you are ready to take your first | | | | of a possible chef to work for them. The ACF |
| step toward becoming a gatekeeper in Hades, er, | | | | puts their stamp of approval on more than 100 |
| I mean, a professional chef! | | | | culinary school training programs and backs |
| Although this career can really be like the above, | | | | apprenticeship programs all over the USA. |
| most successful chefs say it is definitely worth it | | | | If you have successfully completed training that's |
| especially if you're passionate about food. Food | | | | acceptable through the ACF's recognized |
| definitely must be the center of your life not | | | | standards, you've got a definite leg up on your |
| eating it, but preparing and presenting it! (Though | | | | competition who've recently received certificates |
| a taste now and then will keep the good chef on | | | | from Bobs Burger Flipping School. This doesn't |
| track.) | | | | mean you're guaranteed a job, however you just |
| Many years of training go into the making of a | | | | have an advantage! |
| professional chef, one of the reasons a deep love | | | | Chef certification or a degree in culinary arts is |
| of food and cooking is so important. Some | | | | not an absolute requirement for becoming a |
| potential chefs begin by taking courses in high | | | | professional chef. It's just regarded as the easiest |
| school or after-high-school vocational training | | | | way if there is such a thing. Some chefs become |
| programs. | | | | what they are through working under |
| Others opt for formal education at private | | | | already-well-established professionals. |
| culinary schools or take culinary arts degree | | | | If they don't succeed their mentors (possibly at |
| programs in college. | | | | retirement), their mentors sometimes |
| Apprenticeship (usually three years) and internship | | | | recommend them to other quality establishments |
| (often a year) are almost always required for | | | | to enable them to rise in their careers. This is |
| completion of these programs because most | | | | wonderful if your mentor likes you; otherwise, |
| employers in the field today won't accept less | | | | when you leave that establishment, it's back to |
| than hands-on training when it comes to hiring | | | | square one chopping, peeling, and cleaning up |
| people who prepare the food for which their | | | | others' messes. |
| establishments are known. | | | | So, it's highly recommended to take the formal |
| Curriculums vary, but all good cooking schools | | | | education route that is, if you're sure this career |
| teach you how to prepare and present a number | | | | is to your liking. By all means, go for it! Who |
| of meals appropriately using the correct | | | | knows? In just a few short years, you, too, can |
| equipment, along with menu and portion planning, | | | | spend hours and hours on your feet, dripping wet |
| budgeting, purchasing, nutrition, and waste control. | | | | from the heat and exhausted from trying to get |
| You also learn proper sanitation and public health | | | | everyone doing what they're supposed to in your |
| regulations regarding the handling of food which | | | | kitchen but hey, you'll be a chef! |
| consist of a lot more than just a quick hand wash | | | | |