Cook and Chef Careers

Chef coats cooks –

The US Department of Labor reports that there should be plenty of job openings for chefs, cooks, and food preparation workers through 2010. In addition to needing new chefs and cooks to replace retiring workers, employment in the food service industry is expected to expand, as more Americans spend their leisure time in restaurants rather then cooking themselves, and travel more, staying more nights in hotels.

The largest demand for skilled cooks and chefs is expected in sit-down restaurants, which offer more varied menus. The popularity of cooking shows on television, and the perception that chefs are artists has caused applications at culinary schools to rise.
Students at culinary certificate or degree programs spend most of their time learning how to prepare food, including baking, broiling, and pastry making. In addition to learning about food preparation, students study health and sanitation requirements, portion control, cost management, food purchasing, selection and storage, and menu planning. A degree from a culinary school trains you for a variety of careers, including restaurant management, hotel management, pastry chef, and other related positions.
If a school offers internships or training programs in food preparation, they should be taken, as they provide a sense of what a culinary career could provide. Particularly when seeking a career as an executive chef or other managerial job, a further education at a college offering culinary degrees or at a culinary institute will provide more career opportunities with less on the job training. While chefs and cooks share similar duties, chefs typically have more training than cooks, including culinary degrees. The exact duties performed by a chef, cook, or food preparation worker often depend on the type of establishment that employs them.
Institutional cooks work in hospitals, cafeterias, and other establishments that typically serve a regular clientele. Short order cooks work in restaurants that emphasize fast service, and are trained to prepare a wide variety of items quickly. There is a small market for household cooks, who have the entire kitchen responsibility, including cooking, cleaning, and menu planning, for a family.
The wages of chefs, cooks, and other food service and preparation workers may vary depending on geographic location, but one thing is clear: working in an elegant restaurant or hotel generally produces a higher salary. Food service managers have responsibilities ranging from ordering food and supplies, selecting menu items and determining their prices, and ensuring the high quality of food preparation and service. A major part of the food service manager's job is selecting each day's menu items. After selecting a menu item, the manager must determine the food and labor cost, and then establish the price the customer will pay. In addition to food, the manager must plan for and order needed supplies, including table and glassware, cleaning supplies, kitchen tools and supplies, and other items. The manager also coordinates outside services, including trash removal, pest control, and maintenance and repairs needed. In order to advance in their career, food service and restaurant managers may need to relocate.