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How to become a chef

It seems that lately, television chefs are the new rock stars. Shows like Iron Chef America with Michael Symon and the number of shows featuring Bobby Flay and Guy Fierri are just a few examples. If you've always wanted to be a chef, then there are a few things to know about in getting started.

Get your training

Everyone has to start out somewhere and that includes any executive chef. In fact, executive chef jobs are highly sought after but they require chef training in order to advance into the best that you can be. While some chefs may have never graduated from culinary school, most all of them have had chef courses that can range from standard training qualifications all the way to pastry chef school. Even if you move up the ranks the natural way through a restaurant where you are already employed, becoming a chef can be easier if you have the training. Your chef career can only benefit from having a degree in culinary arts or at least some kind of professional chef training.

Research classes and schools

Knowing the basics The non-college way of advancement is through working at a restaurant and moving your way up. However, it is a good idea to learn about the different types of classes and schooling that is available. Some of the best chefs may not know how to cook a proper steak or how to make eggs benedict and these are basics that can be very helpful in your career. Classes Seek out your local university or cooking school to find out what kind of classes are offered and how long it takes to complete them. Some even demand that you be employed at a restaurant in order to enrol and even then you must be sponsored. This is why it is important to do your research, so that when you are ready to find chef employment you can show that you have the training that is worth taking a chance on. While nothing beats real life experience, you can further yourself by having both experience and training in a cooking environment where you can learn things you may not have even realised were important.

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