Chef jobs…
How to Become a Chef: Culinary School or On-the-job Training?
“Brian, do I really need to take a cooking school culinary course and get my credentials to get a good job as a chef?”
It’s a question I’ve been asked a lot over the years. And the answer is — yes and no.
That’s not much help, is it? Here’s why, mon ami…
Yes, some famous chefs have worked their way up through the kitchen ranks — starting as dishwasher, up to prep and sandwiches and so on. It’s been done and it’s still being done.
On the other hand, many executive chefs in restaurants and hotels today won’t hire unless their applicants have papers and a track record of some sort.
Most managers just don’t have the time to train someone from scratch. They want experience from the get-go. And if you don’t have experience, the best way to get it is by taking an accredited culinary course.
The best courses teach you the latest techniques, necessary skills and essential recipes.
==>> The added bonus of taking a course is this: near the end of every culinary course, your teacher, the head chef, will get calls from local restaurant managers and executive chefs asking, “Who are your top students?”
I don’t mean to brag, but this is how I got my first job at the IDLE OARS RESTAURANT in North Rustico, PEI.
I went on from there to get my Journeyman Cook Certificate and membership in the national CCF (Canadian Culinary Federation – la Fédération Culinaire Canadienne). [1]
It was worth it.
But what if you just can’t afford either the time or the money to take a cooking course? (And if you’ve worked in a “kitchen crew” of what Canadian Inhuman Resources Minister Diane Finley once called “the McDonalds of the world,” you won’t get much credit for it from certified cooks or restaurateurs.)
I’ve certainly trained people in the restaurants I’ve worked at and enjoyed doing it. I’m not one of those temperamental cooks and enjoy teaching others. What I’ve always looked for is what everybody in the food service industry looks for: a love of cooking!
This, unfortunately, is the very reason why not having industry credentials can work against you. Taking the time and effort to get professional training is a real indication that you love cooking. At least that’s what most food service managers believe.
And in many cases, they’re right to believe this. Cooking is hard work. Many applicants for a cooking position have no real interest in cooking. It’s just a job — something to get a paycheck until they can find something “better.”
We’ve all been served food made by these folk. In fact it seems to be happening more all the time. There are incompetents in those kitchens who can’t even keep food at the right temperatures — and in this age of E Coli, that’s downright dangerous. These people have never even considered a culinary arts school.
I’ve found myself trying to train people with this attitude. They take no pride in the meals they prepare, the plates they send out.
But I’ve also had the pleasure of training people who really want to learn.
They pay attention. They love the work. And — here’s the real test — they even ask the waiting staff how the customer liked the meal. The really good cooks will even peek out into the dining room to watch the customer’s reaction. I’ve done this myself.
Good cooks, whether easy-going (like me) or temperamental (like those others), all want to please their customers. A “compliments to the chef” is pure gold. We live for it! (Kind of needy, aren’t we?)
So if you love to cook — if you really care — if you take pride in what you create — no, you don’t have to get the credentials.
It’s easy enough to get an entry job in a restaurant. What you need to do then is prove that you love to cook. You need to prove your passion. Your willingness to learn.
It’s a long process. It takes hard work. Lots of it.
But if the passion is there, so is the opportunity.
Whether your dream is to become a chef, food service manager or even have your own restaurant, it’s all there for the taking.
“Dig In and Enjoy!”
AND REMEMBER: To See Our Most Popular HOME & RESTAURANT RECIPES Go To Mary Lee & Brian Alan Burhoe’s Best Home & Restaurant Recipes
“Live Free, Mon Ami!” – Brian Alan Burhoe
[1] re the Canadian Culinary Federation:
“Hey, Brian, now that you’re a member of the CCF, you can call yourself a chef.”
“No, I’m still a cook.”
“What’s the difference?”
“About $20 an hour.”
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Do I Really Need a Culinary Course & Credentials to be a Chef?
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