There are a variety of chefs that work in different areas of food such as pastry chefs, head chefs who are in charge of a kitchen and manage the kitchen staff, sous chefs work under the head chef and are second in charge. Chefs are usually attracted to their own specific tastes in food and prepare and cook the type of food they enjoy eating. It is highly unlikely that a chef who hates seafood would cook in a seafood restaurant. Those chefs who are fortunate can become private chefs or in-house chefs. These types of chefs prepare meals to meet the individual’s personal taste and dietary requirements. These chefs can work for royal families and can be employed by a single family their entire cooking career. A private chef realistically can become a part of the family if they are with them for a long period of time.
Employment opportunities really depend on how skilled a chef is. Since we will always need to eat there will always be a need for highly skilled chefs. Being a chef takes repetition and the supervision under a more experienced chef. Many chefs who want to work in upper class restaurants need at least 2-4 years training at a culinary institute. Short-order cooks typically learn on the job and require no formal education and training. Apprenticeships are very common and the American Culinary Federation accredits many schools with training programs with the recognition of the highest culinary standards. The American Culinary Federations also offers certification in a variety of chef occupations.
Over the next decade the number of chefs is expected to increase because of population growth and increase in demand for healthier meals prepared in restaurants. Many companies are preparing meals in bags which are ready to be eaten. They contain only the necessary ingredients for the consumer. This competition will spark the rise in more quality food which is prepared in restaurants. The economy plays a role in chef employment as well. During economic struggles, fewer people eat at high class establishments because of the high cost of the food. Many people resort to preparing meals at home or eating at lower cost diners rather than eating high end cuisine.
The work environment of a chef can be very stressful. Not everyone is cut out to be a chef because it requires being calm under pressure. A kitchen can be a very hectic work place with yelling and risk of injuries if one isn’t paying attention to what they are doing. The typical day in the life of a chef can be up to 12 hours long. Good communication skills are necessary because orders must be prepared as quickly as possible, but also maintain excellent standards which require head chefs to speak clearly with their staff.
Chefs do more just prepare the food when the costumers order but also make sure that the correct ingredients are ordered and the kitchen remains constantly clean. For example, if a chef cooks seafood they might go to the local fish market and hand select lobsters, crabs, and other types of fish to ensure they are fresh. This not only will be good for the restaurants reputation but will also save the chef money because buying in large quantity will frequently constitute a discount.
Depending on what type of establishment, experience, and skill level a chef may have will determine the type of salary they will receive which ranges from $25,000-$60,000 per year. Those chefs who are lucky and skilled enough can open their own restaurants. Chefs may learn skills on their own but ideally they learn and are taught by more experienced chefs.
No matter how fancy the restaurant looks or how extravagant the menu looks, it all comes down to how well the food is prepared. The reason people go out to eat is because they want a professionally prepared meal that they can’t do by themselves at their home. The world can always use more highly skilled chefs in all types of chef jobs. The range of jobs available is huge: From short order cooks to fine dining chefs, all the way to chefs who prepare food in hospitals, because sick people deserve to eat well also.
