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Becoming a professional Chef The chefs who have made the greatest impression know that their successes depend upon several factors some of which are inherent some which are diligently cultivated Becoming a professional chef not only requires a thorough understanding in food preparation but many other important points as well Auguste Escoffier the originator of modern foodservice wrote No theories no formulae no recipe no matter how well written can take the place of experience 1 The formal educational process must begin with the choice of institution in the United States the Culinary Institute of America New York is the leader in traditional culinary cuisine preparation The curriculum is taught on the Escoffier ideal The California culinary Academy San Francisco also offers culinary education but along with the New England culinary Institute Montpelier Vt offer an education for occupational demand and placement In order to gain a solid understanding in basic and advanced culinary techniques any aspiring chef will find formal training at an accredited school an excellent beginningAn apprenticeship and or on-the-job training can be useful for some individuals in the place of formal education and is a a necessary follow-up for all chefs in training Learning should be an ongoing process there is no substitute for experienceonly with practice will classroom teory become fully developed The purpose behind the education is learning basic food preparation learning the styles of knife cuts and food presentation Most importantly of all food preparation is sanitation The importance of sanitation cannot be over emphasized In a business based upon service and hospitality reputation and indeed livelihoods are dependent upon the customers good will Food-borne illnesses fall into two categories intoxicant and infections An understanding of the causes and preventions will limit any contaminations The food preparation process emcompresses the sanitation process from the beginning using properly sterile utincels food storage etc Being a professional chef like any profession has a great many sides The career opportunities for
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