Where to apply to become a chef. What subjects should I take to the chef? Culinary college

The chefs of the best restaurants in the world are almost as famous as rock stars. They build the menu and the team, the audience comes to them, they get the respect of colleagues and good salaries. The blog figured out how to break into the world league from scratch.

In the West, such a person is called an executive chef, head chef, or simply a chef. The closest thing to this concept is our CEO, but in the restaurant business. He is responsible for all the work of the kitchen and the popularity of the institution as a whole. It is not for nothing that eminent chefs are brought from abroad, and the public is pounding at them.

The position requires high-quality cooking skills and professionalism in management and administration. Let's take a look at how a newbie to cooking can build skills, connections, and experience.

Budget start

If you seriously decide to acquire a specialty of a cook, it is worth getting a secondary education. Young people who enter after the ninth grade study for three years and during this time they receive the third, sometimes fourth, chef's category. The highest category is the fifth. The first professional education in Russia and most of the post-Soviet countries can still be obtained free of charge. Colleges and technical schools take to study until the age of 30.

With their crust, you can go to work in a restaurant as an apprentice and start by peeling vegetables, preparing food and working in the back room.

Specialization

The fourth grade and higher are obtained only with work experience. The transition time from the third to the fourth usually depends on the decision of the superiors. When they trust to cook cold snacks, then they will raise the category.

To climb the fifth step, you need to learn more. Or graduate from a technical school, or take refresher courses. The fifth category gives the right to work in a hot shop and look closely at new professional horizons.

The next step is to head some of the areas of a large restaurant production or become an assistant chef. All these people are called beautiful French words. You can specialize in meat, a meat chef is called a rotisser. On fish (Poissonier), soups (potage), vegetables and side dishes (entremety or legumier). You can become a saucer - the main one for sauces in a restaurant kitchen. Or stay faithful to cold snacks, but at a new level: come up with a menu, be responsible for quality and manage assistants. The specialist in salads is called gardmanje. People with a pastry crust are usually responsible for baked goods and pastries.

The sous-chefs are subordinate to the chef. This path is for those who are more interested in developing production management skills and leadership skills, rather than improving in cooking.

As with any profession, the number of specializations is impressive. To reach the level of a leading professional, you need the specialty of a cook-technologist and practice at a high level. Internationally, preferably.

Grill Chef or Grill: Prepares meals over an open fire

Where to study in Russia

There are culinary colleges and technical schools in all regions. Look for places where learning is built by doing. The correct educational process for a cook is when from the second year of theory and practice in a real kitchen becomes equal. Such educational institutions can be recognized by the high competition for admission.

For example, the Moscow college of hotel and restaurant workers "Tsaritsyno" has a good reputation among cooking schools. There is a competition for 3-4 people per seat.

The next step in a traditional career is getting higher education. It is possible in absentia, in parallel with work. The Plekhanov Institute, the Commercial Academy in Moscow, and universities in the regions will help you to get the specialty "Process Engineer". And then - development through culinary schools and internships with the best masters, whom you will be able to reach.

Less traditional career model: do without schools at all. This is also possible. The first step is to get a job training in a restaurant without crusts and experience and go all the way up the level ladder and choose your specialization.

This is an option for those who do not want to spend money and time studying. Many restaurateurs prefer not professionals, but housewives who cook deliciously, although they have not heard anything about the recipe book. Of course, it is good for a career to constantly "stew" in the profession and dig up certificates from courses, short-term schools and master classes.

In Paris, the culinary capital of the world, aspiring chefs are hired in prestigious restaurants and work there for free to learn. This practice is widespread throughout the world and opens up wide career opportunities for everyone, including our certified compatriots.

Entering the world stage

Having gone the way to the level of a good specialized specialist, able to lead a small team, you can stop.

To gain international experience and make a name for yourself in the restaurant business, you need to join the team of the best in their field. If there are no connections and opportunities are not caught, culinary schools will help out. Students of the right schools get their chance: the best teachers and internships in the very high-profile institutions and in the most famous teams.

In Russia and the CIS, this business is in its infancy. We have schools for professionals, but they do not provide an integrated approach to training and are designed for short-term professional development. But what about management, leadership, personnel management?

International culinary schools

The classical culinary school is studied in Europe. These are France, Italy, Spain, and there are schools with a good reputation in London. The cuisines of these countries are a base to which you can add the study of any cuisine in the world.

An important point: to study abroad you need to know at least English. Better yet, the language of the country of study. Therefore, you need to decide on the geography of your specialization in advance. To learn or improve a language to a conversational level.

To figure out where to send your feet, think:

Which countries inspire you the most?
What cities do you associate with great food?
Are you interested in achieving professionalism in a particular direction, for example, becoming a guru of Vietnamese cuisine and learning about Asian fusion?

Globalization is doing its job. Chefs from different cultures exchange experiences, recipes and ideas. Your weight as a chef will grow if you understand several culinary traditions at once.

International culinary academies give more than a chef diploma. They give you access to regional cuisine, the best restaurants, working with celebrity chefs and a practical knowledge of international culinary.

USA

For example, American study programs develop a network of international partnerships and send their students to gain experience in work-study programs that combine work and study. They give their students the opportunity to travel and study local cuisine around the world, and then also receive a diploma of higher culinary education (Culinary Arts Degree). And this is the main advantage of studying in the States.

Among the higher culinary schools in the United States, they note: French Culinary Institute in New York and California Culinary Academy in San Francisco.

Europe

Thinking about France, England and Italy is associated with a rich culinary heritage and noble traditions. European students learn how to cook, as they did three hundred years ago, they know the classic recipes of "haute cuisine", which are weakly subject to modern trends and innovations.

The gold standard in chef training is the French culinary tradition. In Paris, he is supported by the most famous international culinary academy of the Blue Ribbon, Le Cordon Bleu.

Blue ribbon

When we talk about European culinary traditions, first of all, we are talking about Le Cordon Bleu schools. This is one of the most important culinary schools in the world, originally from France. The principles of classic French cooking are taught and promoted here.

Today Le Cordon Bleu schools are open in 35 countries. 18 schools in the United States, several in Asia, New Zealand and three in Europe. All together they graduate 20 thousand people a year. While not all students become professionals, some learn just to be able to cook great.

Important: branches in Paris, London and Ottawa are operated by the school itself. Establishments in other cities are open on a franchise basis, that is, they just buy a brand and work themselves.

Types of culinary schools in Europe:

Commercial Hospitality and Restaurant Management Schools

They prepare professionals with international diplomas and qualifications that will be appreciated in restaurants around the world. The training programs develop students' skills in preparing and presenting food, introducing them to à la carte gastronomy, confectionery, and kitchen management. They study from one semester to two or three years, practice a lot, train with eminent chefs.

What is important for future chefs, in Europe a lot of attention is paid to the development of communication and management skills, leadership qualities, and the ability to work in a team. As part of the training, you can take a course in management and business management. This experience will lead to new career heights.

For example: School of Hospitality Business BHMS in Switzerland.

Commercial culinary schools that award graduate degrees

They also give international diplomas of chefs, sous-chefs, pastry chefs, sommeliers and open doors to popular restaurants in their countries. They teach international cooking standards and are given a specialization in local cuisine. There are no programs for restaurant managers.

For example: The Academy of Chefs in Terni, Italy; Swiss Institute of Culinary Arts; Manchester City University.

Small private cooking schools

They accept amateurs who want to learn to be a chef and professional chefs. Popularity is based on learning the intricacies of local cooking. To become a master of Catalan cuisine, of course, you need to travel to Barcelona. And in Bologna, they teach the same Mediterranean classics, but in the Italian version. Etc.

Examples of such schools are: Cook and Taste in Barcelona, International Cooking School in Bologna, Cooking ala Turka in Istanbul.

Canada

Canadian metropolitan areas are multicultural by definition. The local cuisine is based on the traditions of the Northern Indians and a mixture of gastronomic habits of the inhabitants of Canada who have arrived from all over the world. French fusion and English gastronomy traditions shape the Canadian colonial heritage. For example, they are very fond of Yorkshire pudding and jerky venison according to ancient recipes from Indian tribes. The geography of the country with harsh climatic conditions has added wild poultry meat and a love of smoked meats to the diet of Canadians. The Canadian culinary school professionals know how to cook venison, fern, or pucin - French fries with chunks of cheese and gravy.

Details

It is not so difficult to unlearn a chef in Moscow. There are many places where you can learn to be a cook after grade 9 in the capital of the country. Moreover, you can go to study not only in a school or a culinary college, but also in courses. Let's find out in more detail where you can unlearn a chef this year.

To get an understanding of all the technological and physical processes that take place in the cooking process, as well as learn how to cook complex interesting dishes, you cannot do without special education. Of course, you can learn to become a cook in the process of living at the stove, but such knowledge will not be recognized by the employer. But a diploma of an educational institution - you cannot argue with it.

Where can you learn to be a cook?

There are many options where you can learn to be a chef. It all depends on what goals you set for yourself. And much, if not all, depends on your perseverance and hard work. Remember the main thing - it's never too late to go towards your dream and change your life. Including, change profession. It is never too late to go to study to be a chef, if you have definitely decided that this is your vocation. If your professional choice from a young age is cooking, then a secondary vocational educational institution is best suited as a step towards obtaining a profession.

Where to learn to be a chef in Moscow?

There are plenty of colleges and schools where you can learn to be a cook in Moscow. You can enter the technical school both after grade 11 of school and after grade 9. After grade 9, it is worth going to a secondary school if you have already decided exactly who you want to be or if you have a need and desire to start working as early as possible. The curriculum for grades 10-11 is also taught in schools, of course, in a slightly simplified form. And because of this, it will take a year longer to study in a secondary school, but, nevertheless, you will save a year. As a result of training, graduates receive a 3-4-grade chef diploma.

Here are the most famous colleges where you can learn to be a chef in Moscow. The Tsaritsyno College of Hospitality No. 37 is one of the most famous colleges in Moscow, where they train to be cooks and confectioners. College of Technology No. 14, which has 125 budget places, where you can also study to be a chef or pastry chef. College of Service Industry # 3, College of Service Industry # 32, Food College # 33.

Where to go to study to be a cook after grade 11?

If you have a complete secondary education, 11 classes, then you can think about getting a higher education. This will lengthen your road to professional excellence, but it may help build your career. Higher culinary education can be obtained at institutes of the food industry. The specialty is usually called "Technology of food production" and the diploma will be written Technologist. The cook-technologist not only prepares dishes, but also understands the organization of the technological production process, knows how to calculate the required amount of products and draw up a technological map of the dish, knows how to make a menu.

So, sometimes it is useful to unlearn a chef at a university if your plans include not only doing magic at the stove, but also doing management activities. Because at the university certain knowledge is given in the field of management of a public catering enterprise, commodity science, and commodity expertise. A catering establishment is a complex mechanism. To know how it works, you need not only to learn to be a chef and be able to cook, but also to acquire additional necessary knowledge.

Learn to be a chef course

Another option where to unlearn a chef is a variety of long-term and short-term courses. This is a great option for those who later realized their vocation and no longer have the opportunity to study in a secondary school, but have a strong desire to become a chef. In a few months on such courses, you can master the basic knowledge and skills necessary for professional activity. Besides, cook courses give you the opportunity to get a diploma and rank. What is needed for those who already work as a cook, but do not have a special education. The diploma of the courses is a step towards the improvement of working qualifications.

The courses will also help those who just want to improve their cooking skills and learn something new. Usually, the course program includes not only theoretical training in the technique and technology of cooking, but also a lot of practice, as well as basic information on calculation and dietary cuisine.

In addition, there are many courses in narrow areas. For example, an Asian chef, a pizza chef, a sushi chef, and the like. Such courses will allow the chef to improve their skills.

Unlearn to be a cook abroad

Another option where to go to study to be a chef is to study abroad. This is an option for the brave. In Europe there are many culinary institutes and schools that teach the intricacies of various cuisines. This option requires significant efforts from the cook, financial investments and knowledge of a foreign language. Training of chefs at a leading European culinary school will cost a pretty penny, but such a diploma is valued among employers much higher than a diploma from a domestic secondary school.

The chef is the most important person in the restaurant kitchen. He is engaged in the development and study of the menu, manages the work process, accepts certification from chefs, is responsible for the purchase of products, and also monitors current trends in the field of culinary and studies the demand of guests.

One of the main functions of a chef is to communicate with the staff. He draws up a work schedule, monitors the implementation of tasks, monitors compliance with sanitary standards and motivates the team to great achievements. But the chef is also a great experimenter, he improves the existing dishes depending on the season and "fashion trends", and also comes up with new exquisite recipes, for which he combines a variety of ingredients with incredible virtuosity.

Such professionalism is highly paid both in Russia and abroad. For example, in the United States, chefs receive from $ 37,000 to $ 87,000 per year, in Europe - from £ 50,000, in Russia - from 100 to 300,000 rubles per month, although in Moscow the salary can be much higher, depending on on the income of the restaurant, the season and the number of banquets.

It should be noted that chefs are in great demand in a variety of restaurants and cafes, both in large international chains and in small family establishments.

How to become a chef

This is an interesting, responsible and well-paid position. Therefore, it is not surprising that many are thinking about how to become a chef. First you need to figure out what qualities you must have for your future work.

So, you need good taste, physical endurance, the ability to manage people, understand the quality of products, do everything quickly and easily cope with many tasks at the same time, as well as show leadership skills. And, of course, you must love to cook and experiment.

If you have all these qualities and feel that this profession is your calling, study culinary arts. Where to begin? Get educated and you can start working in the kitchen. Gradually moving up the career ladder, it is easy to get to the position of a restaurant chef. The better your education and higher professionalism, the faster you will achieve what you want.

Where to study to be a chef

Forget about 3-6 month courses or schools in Russia, this is entertainment for housewives and training for canteens. If you really make it your goal to work in the best restaurants in the world: El Celler de Can Roca, Noma, White Rabbit, Osteria Francescana or Eleven Madison Park, invest in education in Europe and the USA.

The undisputed leader in this area is Le Cordon Blue. The teaching at this school is based on the traditions of French cuisine and an impeccable teaching system. Its campuses are located both in Europe (Paris, London, Madrid) and in other parts of the world (Bangkok, Kuala Lumpur, Sydney, Melbourne, Tokyo, etc.).

In all these universities, the educational system is very similar. Classes are held in specially equipped classrooms, where students can observe the process of the chef's work. The purpose of these lessons is to show you how to cook and give specific recipes. Practical classes are held in educational kitchens, where students prepare dishes demonstrated by the chef. In the Bachelor's, Postgraduate and Master's programs, they also master the basics of restaurant business, management, economics, pricing and other specialized subjects. Let's take a look at the existing training programs aimed at preparing chefs.

Studying programs

To become a chef, you must not only choose the right culinary school, but also choose the optimal training program.

Diploma programs at Le Cordon Bleu last 9 months. They are aimed at the rapid immersion of students in a new profession and the earliest possible employment of graduates. You can apply for such programs without having a specialized education or work experience. Learning starts with the basics and basic techniques and ends with the most challenging Michelin-starred dishes. In this school, each student will be able to find a program that satisfies his professional aspirations: a culinary diploma, a pastry diploma, a grand diploma (includes two previous diplomas), diplomas in restaurant, culinary, wine, gastronomic management and nutrition. Studying at Le Cordon Bleu is the fastest way to learn the profession of a chef.

For school graduates, Bachelor's programs are more suitable, which are a comprehensive higher education and after 3-4 years of study allow them to work in the restaurant industry. Such programs provide students with all the knowledge and skills required through hands-on activities and paid internships in Swiss restaurants. At the same time, graduates do not have to start their careers with the positions of assistants and food purveyors, it is quite possible to become a chef responsible for one of the areas of the kitchen, and quickly move up the career ladder, since in addition to practical exercises in the kitchen, students study a number of management subjects: procurement, management , Human Resources, Wine & Beverage, International Culinary Business, Leadership, Entrepreneurship, etc. Undergraduate programs are available at BHMS, ICI, CAA, Kendall College and some LCB campuses (e.g. Paris, New Zealand), most of them are American accredited and have dual degrees from partner UK universities.

For students who already have higher education, but who want to change their specialty, Postgraduate retraining programs will serve as an alternative to Bachelor's degree. They go to the Swiss schools CAA and BHMS (duration 1 year) and Chicago Kendall College (duration 1.5-2 years). The advantage of such programs is the mandatory presence of an internship, which allows students to study the profession in practice and in the shortest possible time receive not only a comprehensive education, but also work experience in international cuisines.

If you already have experience in the restaurant business, and you want to improve your qualifications, pay attention to the Master's program. This is the perfect way to open up new career prospects. Here students master the innovative tendencies and trends of the culinary industry, get acquainted with business planning, strategic management and entrepreneurship in the restaurant segment. An important final stage of this program is an optional internship in Switzerland. All this will help you take your professional career to a whole new level. You can get such an education at the Culinary Arts Academy (CAA) in Switzerland.

Education in top culinary schools will provide you with all the knowledge and skills you need to work as a chef, but your career success depends on your passion for the profession and your desire to improve!

The specialists of the official STUDIES & CAREERS enrollment center will help you choose the right training program that fits your professional plans. All consultations, assistance with the enrollment procedure and obtaining a student visa are free of charge!

If you want to go to study to be a cook, you probably have a choice: go to college or go straight to college. But neither one nor the other option, I will not recommend you today, for two reasons. First, the education system is so outdated that after you graduate from college or college and come to work in the kitchen, the first thing you hear is “forget everything you were taught there, everything is completely different here”.

Unfortunately, this is actually the case. The second reason is that most people in the world choose a profession to which they want to devote their lives, study for it for several years, work for some time and understand that this is completely not what they need, but there is no turning back. And people have to do an unloved business all their lives.

If you want to avoid this error, then follow my advice.

And the advice is this - go right now and get a job as a cook in a restaurant or as an assistant cook. Yes, without work experience, without education, it's real now. I know a lot of chefs who, without education, work as cooks, someone became a chef - a cook, someone a sous - a chef. These are successful people who have received such an opportunity in life. You can get the same thing.

How to do it?

How to do it? It's very simple - you write down a list of the coolest restaurants and cafes in your city, in which you would be interested to work, call there, find out if there is a vacancy for a cook or an assistant cook. Come there and say it as it is. That you have no experience and education, but you have a crazy desire, and are ready to go to the kitchen right now and do whatever they tell you.

And after a week of work, you will definitely understand whether you really need this work. If you understand that cooking is what you really wanted, you stay there to work, gain knowledge on the spot, both practical and theoretical. And at the same time you will make money. And you will always have time to get a crust about training with the money you earn. Here is the answer to the question - where to go to study?

The chef is continuously learning

Of course, the above method of education may seem too radical for someone. Therefore, today there are a huge number of different training courses. Such courses can prepare you for the intricacies of pastry, pastry baking, and knowledge of sushi making. The latter are very popular today. In the modern world, many restaurant chains themselves provide training courses for sushi or pizza makers. In general, where to go to study better is your business.

Any chef who wants to be the best in his field must constantly update his knowledge, comprehend new recipes and be an experimenter, getting new interesting and tasty recipes.

Perhaps you will be interested.

Instructions

If you have decided to connect your life with professional cooking, culinary colleges are perfect as a first step. Admission to them is carried out both after graduation from a general education school, and after receiving a complete secondary education. After 9th grade, it makes sense to go to culinary school if you want to get your diploma early and start working right away. General education program 10 - you will be taught there, but it will be easier to study than in a regular school. The curricula of technical schools for students who entered after the 9th grade are designed for 4 years, and after the 11th grade - for 3. As a result of training in culinary, you will receive a general secondary education and a diploma of a cook or pastry chef of the third or fourth grade.

note

There are a number of medical contraindications to working as a cook, such as respiratory diseases,
cardiovascular system, digestive organs, kidneys and urinary tract, musculoskeletal system, nervous system, skin diseases localized on the hands, bacterial carriers.

Helpful advice

You can become a cook without special education. Many restaurants regularly recruit staff with on-the-job training. Of course, in this case, you will have to start from the lowest position of the assistant chef.

A cook is the most peaceful profession. She's so delicious, cozy, wholesome and creative. What the chef does - everyone knows from childhood. And everyone at least once tried himself as a chef in his own kitchen. But few seek to build a professional culinary career. To reach the heights of mastery, you need to have perseverance, patience, a good memory and a rich imagination, be in great physical shape and study a lot.

Instructions

Kids acquire their first skills in cooking tasty and healthy food by helping their mother or. If you, a parent, notice that your child is interested in combining foods, give them the opportunity to fully develop their abilities. Tell the cook about the properties of the food, teach the correct use of kitchen tools, prepare simple meals together and decorate them in an attractive way.

You will find the necessary information on cooking with children in special books, which are presented in a large assortment in stores. On many TV channels, especially for children, there are special programs that tell about the properties of products and the rules for their preparation. In addition, in large cities on the basis of restaurants and cafes, culinary classes are held with children.

The next step will be school technology lessons. In many schools, their curriculum includes a cooking section. Classes are organized so that students have the opportunity not only to get a general idea of the profession cooks but also try it in practice. Traditionally, girls study the basics of cooking. However, if the young man has firmly decided on the choice of a profession and will not experience psychological discomfort, you can agree with the school director about admission to these lessons.

After graduating from a general education school, the time comes to choose a vocational educational institution. You can become by entering an educational institution: vocational school, technical school,. Training here is conducted at the base and 11 classes. In the first case, it will last 3 years. During this time, the student will master the disciplines of the general education course, similar to the 10th secondary school program, and acquire professional skills. For graduates of 11 grades, training is provided only in special subjects for 1.5-2 years.

Future chefs study biology, the basics of nutritional physiology, sanitation and hygiene, food processing and storage, methods of organizing food production, rules for preparing various dishes, national culinary characteristics and much more. Theoretical knowledge is consolidated in the course of practical training and industrial practice. After successfully passing the final exams, students are awarded the qualification "Cook" or "Cook-" 3 or 4 categories.

You can continue to comprehend culinary skills at a higher educational institution. Training in this direction is carried out, for example, by the Russian Economic Academy named after V.I. G.V. Plekhanov or Moscow State University of Food Production. More information about universities with specialties in the culinary profile can be found on the Internet, from directories of educational institutions or in the education department of the regional administration.

The programs of universities are formed taking into account the latest scientific achievements. However, pay attention to the fact that higher education provides a lot of theoretical knowledge, mainly in the organization and management of enterprises in the culinary sector. At the same time, it is the universities that have developed extensive contacts with foreign colleagues and there are student exchange programs that make it possible to experience all the charm of a truly national cuisine.

The theoretical basis of education must be supported by practical skills. Take an active part in skill contests, upgrade your skills in courses, seminars, trainings, communicate in professional communities and watch experienced chefs.

The specifics of the cooking profession

Working as a cook most often provides a stable income and good demand in the labor market. Students have a unique opportunity to practice in restaurants, bars and cafes, which allows many of them to find a job before graduation. After graduating from an educational institution, the future receives the third category, with which one can make a career as a sous-chef and even the chef himself. A salary of five hundred dollars and the possibility of professional growth with great prospects are an additional incentive to obtain this profession.

When applying for a chef, remember that you will have a lot of physical activity, constant concentration of attention and the inability to relax during the cooking process.

There are usually no entrance exams for the specialty "cook" - it is enough to pass an interview, during which the selection committee of teachers must understand why you decided to become a cook and how ready you are for it. In some educational institutions, you may even be required to have a school certificate, since C and L students are unlikely to take their work more seriously than excellent and good students.

Admission to a chef

Before becoming a professional chef, it is advisable to familiarize yourself with the list of what can be taught in this specialty. So, you will be taught the preparation of both ordinary dishes and gastronomic masterpieces, their original design, table setting, drawing up a diet and a menu.

In addition, you will be taught how to select quality products and make an accurate list of required products for purchases.

During the cooking classes, you will become familiar with the preparation of salads, soups, appetizers, hot and cold dishes, as well as desserts and diet food. You can become the most successful chef if you have knowledge of school chemistry and biology - these are the subjects on which such professional cook disciplines as cooking, commodity science, confectionery technology and sanitary and hygienic rules are based.

With practice in canteens and cafes, you will master teamwork, hone your body movements, learn to handle a knife dexterously, and learn many professional secrets from more experienced ones. In addition, later you will be able to determine the quality of the product by its taste, color, smell and even "touch".

Marketers claim that the popularity of any restaurant is based on "three pillars": good service, the atmosphere of the establishment and the skill of the chef. Sometimes this skill can make a restaurant popular, even when the other ingredients of success are not ideal, but of course, the chef has to try very hard to do this. It is clear that such specialists are always in demand and their work is highly appreciated by restaurant owners.

Features of the profession of a chef

It seems to many that no special education is required for a chef - it is enough just to be able to cook and love this occupation, like millions of housewives who delight their home with excellent dishes. But this opinion is wrong. Firstly, between the preparation of a dinner for several people, and one that is prepared for several hundred, there is a large one, including a technological one. Secondly, the range of dishes that a chef should be able to cook is tens, if not hundreds of times wider than any home menu. Thirdly, a top-class chef practically does not use ready-made recipes and must be able to improvise, but so that the new dishes he creates are delicious. And for this you need to know many secrets of thermal and mechanical processing of products, their compatibility and the necessary ratios. And fourthly, the most important thing, without which even a person who knows all these nuances can never become a good chef, is an innate talent for cooking.

Where to get special education

This is available in the lists of specialties that graduates of some universities, schools or colleges receive. You can also get your Chef Diploma in just a few months or even weeks. In these educational institutions, they teach the theory of cooking: the rules for choosing, storing and processing products, the recipe for the most popular dishes, and the principles of cooking. But, unfortunately, graduates of such institutions do not receive full-fledged practical skills in the learning process, they are more suitable for managerial activities.

But, nevertheless, theoretical knowledge will be necessary and in demand if, after graduating from such an educational institution, you independently take care of the necessary practice. Some cafes and restaurants offer free training in their kitchens to food and college graduates, and you can even count on a scholarship. But these restaurants mainly include restaurants and fast food or chain restaurants.

You can get to the kitchen of a good or cafe even without the "crusts" about special education, but in this case, practice will be more difficult for you, and you will have to start with the dirtiest work - washing dishes and washing vegetables. However, employers are not very willing to hire people without education. In this case, it is important to get under the guidance of a good professional and get mastery lessons from him. And it will always be possible to consolidate the acquired knowledge and skills at paid courses and master classes, which are conducted by well-known, including those abroad.

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