Magazine article Techniques


Magazine article Techniques


Article excerpt

CHEFS OVERSEE THE DAILY FOOD PREPARATION at restaurants or other places where food is served. They may work as executive chefs, sous chefs or personal chefs, and they may also be restaurant owners. Among their duties are supervision, hiring and training of cooks and other food-preparation workers, developing recipes and presentation, planning menus, inspecting equipment, ordering food and supplies, and ensuring safety and health standards are met.

The Workplace

Chefs may find employment in restaurants, hotels, motels, amusement parks and attractions, casinos, or various other food-service facilities, and even in private households.

Educational Requirements

While most chefs acquire knowledge through experience and often start in other positions like line cook, according to the U.S. Bureau of Labor Statistics, a growing number are also attending community colleges, technical schools, four-year universities and culinary arts schools to gain formal training. Apprenticeship programs are another common pathway, combining classroom and on-the-job experience. Professional certifications for different levels and specialties--like pastry chef--are obtainable through the American Culinary Federation. The National Restaurant Association also has industry-recognized certifications such as ProStart and ServSafe.


According to the U. …

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