Cooking Schools
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Career Opportunities in Culinary ArtsSo, you've decided that you want to have a career in culinary arts, and you've worked out that the training comes first. What comes next? What kind of a career path can you expect to travel? Your fist job out of training is likely to be as an assistant chef, doing food preparation. This is a lowly job, involving all the "odds and sods" of cookery, including vegetable preparation and other similar tasks. Someone has to do them, and it's a great learning ground. But if you've got talent and determination, you won't be doing it long. Your next job is likely to be in some form of specialization such as garde chef - cold dish preparation, pastry chef, dessert chef or saucier - the preparation of all the beautiful and complicated sauces used in sophisticated food production. Many people will do two or three of these specialist jobs, as background to being a top chef.
Then on to the next level of job as assistant or sous chef. This is where life really heats up. Here you will be working directly with the chef or executive chef, as second in command and learning all the skills necessary to be able to run a well managed kitchen and produce wonderful, original dishes. You will have to take time and deadline pressures, learn to manage finances as well as food, and get the grounding that will enable you to go right to the top, as a chef.
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