So You Think You Want to Be a Chef?

How do you begin? How do you determine what kind of school is just right for you?

First and foremost, make sure that you do your homework thoroughly. Search the Internet for culinary schools, consult with your guidance counselor, and go to the library for directories or catalogs of technical and trade schools.

There are basically two types of culinary schools in the United States: those that give associate degrees and those that award certificates for successful program completion. Two-year programs that offer other courses besides Culinary Arts generally award the associate degree. The alternative is schools that do not offer degrees, but are regulated or licensed by their state and often accredited by a federal agency. These technical or trade schools traditionally award chefs training diplomas. Their programs are usually completed in one year's time.

Your choice of school is usually determined by your previous education, your goals and experience, your financial situation, and the amount of time you can commit to school. Career or technical schools not only have shorter programs, but the costs are much lower than in two-year programs. However, the majority of career schools do not have accommodations for room and board, so most students live at home and commute.

It is important to inquire whether the school has any financial aid programs available. In some technical schools, federally subsidized loans, such as Pell Grants, are available to students, whereas other schools may have private financial lenders, such as Sallie Mae. In any case, most schools attempt to accommodate their students financially by offering payment plans.

Determine if the schools have a placement service, what percentage of the graduates find jobs upon graduation, and where those graduates have found placements. Always check with employers to verify that the students they've hired are sufficiently trained. Gather all your information accurately so you can make an informed decision.

Make sure to visit all of the schools you apply to. Find out how long the school has been in operation. Observe a class to gain insight. Make sure that you talk with other students. How much of the curriculum is hands-on? What grade point average is necessary for graduation? How wide a range of skills and techniques will you learn? The more you know, the better off you will be, and the better your chances for professional success.

Know that no culinary school is going to be able to teach you everything. What a good school will be able to do, however, is give you the tools and skills to build a career. And maybe unlock the secret of making "the perfect brown sauce!"

Cooking is about understanding the relationship between you and the food you prepare. That relationship must be cajoled, coaxed, and nurtured, and comes only with time and experience. No one starts out as a Master Chef.

There are many skills beside the culinary ones that are necessary to becoming a chef. Some of these are flexibility, professionalism, good communication, and good organization. You must be able to get along with others, be amicable, have stamina, and be committed to the field. You should be open-minded, understand that the hours are long and often tedious, and realize that you will work holidays and weekends. This is an industry that demands uncompromising excellence and adherence to standards.

The jobs available in Culinary Arts are many and the field is still growing rapidly. Restaurants are becoming as popular as the movies and chefs are often as famous as movie stars. More people are interested in chefs' lives and work, and celebrity cookbooks are often at the top of bestseller lists. However, it is important to understand that very few chefs will achieve the astonishing success of Emeril Lagasse.

For most graduates of culinary school, career placement and growth will depend on time and talent. Eventually, salaries ranging from $30,000 to $50,000 are achievable. In the beginning, however, the reality is that it is more likely that you will receive anywhere from $8.50 to $15.00 per hour.

Perseverance, diligence, and commitment will prevail in this profession. BE PASSIONATE! Remember, all human beings must eat every day and it will be your job to feed many of them. Let that passion to satisfy them and yourself be your motivator. Bon appetit!

Editorial provided by Roberta L. Dowling, Director/Owner at The Cambridge School of Culinary Arts.