Chef

While some professions absolutely require a degree, that just isn’t the case for those looking to pursue a career as a chef. This isn’t to say that some sort of formal education isn’t beneficial–there are some foundational building blocks that are extremely advantageous. But spending years in a classroom or practice kitchen isn’t a necessity.

Many successful chefs have gained their skills through hands-on experience, on-the-job training, and through work with a mentor. The Gourmet Chef Program puts you inside a professional kitchen one-on-one with an experienced chef, where you’ll learn everything you need to start your culinary career in six months.

On top of that, you get real practical experience at the end of the program, getting 100 hours of work in a professional kitchen. This includes time in a real restaurant when it’s open and you’ll be preparing food for real customers. This just can’t be replicated in a classroom.

You can also work your way up through the ranks, starting in an entry-level position, and learn as you work. This may take more time, but you’ll truly learn how a kitchen operates by the time you take the head cook position. You can also learn to cook and develop your culinary skills on your own through cookbooks, online courses, and cooking tutorials. The most important thing you can do is to be a great cook and to get the experience you need to prove yourself.

Although there are several types of chefs (line cook, sous chef, etc.), they all need the same culinary building blocks to be successful. Technical and mechanical skills are often required, along with a lot of creativity depending on the positions. Interpersonal skills and professional traits are also very desirable.

Having a mastery of various cutting techniques, understanding the different methods of cooking, and the ability to prepare a wide variety of foods for a wide variety of cuisines are all necessities. All successful chefs should know different flavor combinations and even how to plate the food for an appealing presentation.

Managerial skills include organization, time management, business acumen, and effective communication. You’ll need to know how to budget for ingredients, labor, and overhead such as equipment maintenance, repair, utilities, and more. Adhering to strict hygiene regulations is not only a requirement, it will keep your patrons from getting sick!

And, oh yes, the creativity part of the job. You’ll often create new dishes or put unique twists on traditional recipes and creativity is essential for developing innovative and appealing menus. The culinary industry is dynamic, and chefs need to adapt to changing trends, ingredients, and dietary preferences. You’ll also need the ability to think on your feet and creatively troubleshoot kitchen issues is valuable when challenges arise.

As we mentioned before, there are several ways to learn how to be a chef. Many folks assume they need to attend a big-name school to make a name for themselves in the culinary world. And yes, you can attend the Culinary Institute of America or Le Cordon Bleu in Paris. But these options can put you in serious student loan debt, not to mention having to move halfway around the world.

There are other educational options closer to home of course, but when you finish with those programs, you’ll still probably need to work your way from entry-level jobs. The best way to learn how to chef is to get as much real-world experience as possible. You can do this by getting almost any job available in a kitchen and working your way up or by having a mentor show you the ropes inside a professional kitchen.

The CASA Gourmet Chef Program is a six-month program that gives you all of the foundation skills a chef needs while also putting you inside a professional kitchen to see how things operate in the real world. You’ll learn from your mentor–and experienced industry insider–and begin to compile that practical knowledge that is so valuable.

Finally, you can also learn to be a chef at your own pace via self-study or via one-off classes and workshops. There are many online tutorials, resources, and videos you can watch at your leisure, but this route will probably take the longest and you’ll more than likely have to start in an entry-level position no matter how impressive your portfolio is.

This is a question that can only be answered by the person asking. As you’ve read in other sections of this page, there are several paths to take when becoming a chef. Whether you choose a formal education at a university, a trade school, or a program, decide to jump into the workforce from the start, or choose a self-study route, timelines can change.

For example, a university could last four or more years–and that’s before you start looking for a job. A trade school or community college will span around two years, but you’ll still be looking for that professional experience that so many restaurants are looking for when hiring. And that’s what makes the CASA Gourmet Chef Program so exciting.

Not only do you get formal training from an experienced mentor, but if you’re good enough, you’ll be placed in a real-world kitchen, working with those already in the industry during open hours. This is the experience that will get you noticed and get you hired. Many of our externs are hired to work in the very kitchens they trained in.

With self-study, one-off classes, and workshops, how fast you learn the skills you need will be up to you. If this is more of a hobby, it will take much longer. If you choose to grab an entry-level position, the timeline will depend on the type of restaurant, the guidance you get, and if there’s any room for advancement.

A chef and a sous chef are both key positions in a professional kitchen, but they have different roles and responsibilities. Many of the skills are transferable–that is, there is very little difference in what the two positions can do in the kitchen. The titles are more to establish the hierarchy of a kitchen operation.

But it is a big distinction. A “chef” typically refers to the head chef or executive chef in a kitchen, the leader of the kitchen, and responsible for the overall operation, management, and creative direction of the culinary team. The sous chef is the chef’s right-hand person and is responsible for assisting the chef in various aspects of kitchen management and food preparation.

Where the chef creates and designs the menu, including choosing dishes, ingredients, and flavor profiles, the sous chef oversees the work of line cooks, prep cooks, and other kitchen personnel and ensures that dishes are prepared correctly and consistently according to the chef’s specifications.

While the chef manages other aspects of the kitchen (budgeting, managerial, etc.), the sous chef handles the training and development of the kitchen staff. The two usually have a very tight bond, although sous chefs usually aspire to run their own kitchen one day.

Chefs require a variety of equipment in the kitchen to prepare, cook, and present dishes effectively. The specific equipment a chef needs can vary depending on what their specialty is or if they have others in the kitchen that take care of certain duties. However, they must be adept at all pieces of equipment should questions or issues arise.

First and foremost, a chef must master all knives at their disposal, usually a personal set just for them. There are also several pieces of cookware (pots, pans, skillet, etc.) for cooking or baking, as well as other kitchen utensils (ladles, slotted spoons, rolling pins, and so on). Graters, thermometers, mortar and pestle, and brushes can also be found in most kitchens.

Beyond these items, appliances are also required in food prep and cooking. From food processors, countertop and stand mixers, and blenders to ovens, griddles, ranges, and steam tables, a chef should be able to cover every conceivable method of cooking. Even a wood-fired pizza oven if that ever enters the menu.

Of course, not every restaurant kitchen will be outfitted with everything above. Certain restaurants have specific offers (such as pizza) and other kitchens just won’t have the space for every piece of equipment known to man, But a good chef should know how to handle or operate that equipment–or get busy learning it.

Chefs can make anywhere from minimum wage to millions of dollars depending on a variety of factors. Skill level, experience, and even where you live can play a role in how much money you can earn as a chef, along with what kind of chef you are or the restaurant you work in.

For example, a commis chef (an entry-level position that helps with prep work) can earn up to $45,000 a year. Which may not seem all that bad for just starting out–unless you live in New York or Los Angeles. In a smaller city with less hustle and bustle, a starting salary may be almost half that.

As you begin to gain experience and grow your skills, you’ll begin to move into different positions that will earn you more money. A sous-chef is second in command in most kitchens and can earn up to $70,000 or more in a high-end restaurant, and considerably less in a smaller establishment. Executive chefs can earn six figures with enough experience, skill, and ownership possibilities.

Celebrity chefs–those you see on TV or have their own line of products–can earn millions. Of course, those positions are in themselves one in a million, and while setting your goals for yourself is important, the number one goal is to be the best chef you can be in an oftentimes demanding, frustrating, and hectic job with long hours.