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Become a Chef

The food industry has never been so intensely studied and popularized as in recent times. With several shows running that focus on food and the chefs that cook them, interest in how to become a chef is higher than ever. More and more people have taken up education in the culinary arts in order to become professional chefs.

Learning how to become a chef is still a long process and it takes skill, talent and perseverance to succeed. But for those chefs that do make it, the satisfaction in the creation of a meal that satisfies people is often exhilarating. Chefs find their place not just in restaurants. Food industries such as in the media, in sales and in commercial production all need chefs. If you want to know more on how to become a chef then do read on.

Chef Education

Culinary institutes are widely accessible for those that want to learn how to become a chef. Several degree, associate and certificate courses can be taken up by those interested in the profession.

Undergraduate students will expect to have an extensive and rigorous training period where they will learn several theories of culinary arts. They get to apply this in their test kitchen where professional chefs teach and critique their technique. They can then gain experience through affiliated restaurants or industries where they can further hone their skills.

For those that do not have time to take up another degree, they may learn how to become a chef through certificate courses. These condensed programs are specialized and focus mostly on techniques which can used right away.

Real Life Training

Still, others learn how to become a chef as apprentices or even staff workers at a kitchen. It is not uncommon for chefs to start at the bottom of the kitchen ladder by serving as dishwashers or even busboys. This journey of how to become a chef can be quite tedious as it involves a lot of hard work.

Still with talent and determination, these aspiring chefs can make their way up and succeed as sous or head chefs. Real life training in how to become a chef is indispensable because it provides you with the skills necessary to run a kitchen. Although the education and training is not formalized, you see for yourself how chefs get food from the kitchen to the table. It does however take determination since you need to learn at a faster pace and make your own way in order to succeed.

The life of a chef is not glamorous all the time; it is intense and takes dedication and hard work. Still if your passion lies in food, then learning how to become a chef may be the right path for you.

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Top 10 Culinary Schools – Where the Best Chefs Get Their Start

With culinary arts in higher demand than ever, a number of culinary colleges have sprouted up all over the world. With all the choices, it may seem difficult to pick a school to go to. But it still remains important to go to a good school. A good culinary training institution not only instills excellence in their students, they also provide good accreditation to help you in your career.

The top 10 culinary schools in the world may be the best option for someone to receive that kind of training. Schools constantly compete for the tile of being the best and these top 10 culinary schools have emerged to be the winners.

The top 10 culinary schools in the world have consistently produced great talents in the world of food and dining. The schools themselves boast of access to quality and state of the art equipment, training from professional instructors and links to industries and restaurants all over the world.

The Top 10 List

The top 10 culinary schools in the world are presented below in no particular order.

1. The Culinary Institute of America (CIA), Hyde Park, New York

Noted for being one of the most prestigious culinary institutes, the CIA has produced top notch professional in the field. With extensive hours of training and immersion, the experience gleaned from this institute can almost be said to be priceless.

2. Le Cordon Bleu, France

While its home base is in France, the institute has spawned several affiliates worldwide. It has the reputation of being one the elite culinary training institutes in the world. Le Cordon Bleu instates offer courses in hospitality management and short courses aside from culinary arts training.

3. Hattori Nutrition College, Japan

The best culinary school in Japan. It is also well known for being affiliated with the Iron Chef Japan series. With this background it is easy to see that the students are trained in traditional as well as modern kitchen techniques. The discipline and passion for cooking is instilled in each student of the college.

4. Tante Marie Cooking School, England

One of the oldest culinary institutes in England, Tante Marie has also branched out to the United States. The courses are taught by professional chefs with emphasis on excellence from the students. Now run in part by the Gordon Ramsay group, you can be sure that the training in this school is nothing short of the best.

5. L’Academie de Cuisine, Washington

With its base of fine French cooking techniques, this academy has become reputed as one of the premier schools in the world. Offering pastry courses as well, students can expect to learn about preparing fine food.

6. Johnson and Wales University, Rhode Island

Focused on molding career oriented professionals, this school is known for producing ground breaking chefs. While there is more than adequate training and experience in the kitchen during class, students can also expect to learn about the business side of things.

7. The Art Institutes

The Art Institutes’ culinary program is one of the most diverse in the field. With several branches in North America, it is easily accessible as well. Students can expect to get the best in current trends in food, beverage and dining here.

8. French Culinary Institute, New York

Well established and respected as training grounds for great chefs, this is definitely one of the best schools around. The class sizes are small meaning you can expect hands on instruction from professional chefs.  Training is intense and you’ll definitely be ready for the real world after this.

9. New England Culinary Institute, Vermont

Personalized and extensive training is what this school is all about. You’ll surely learn with their hands on approach in the culinary arts. Whether it is a degree in the culinary arts or honing your expertise in baking and pastry, your experience in this school is at par with the best.

10. International Centre for Culinary Arts (ICCA) Dubai

Dubai has become known as one of most luxurious getaway places. To be able to match the demands of the region for excellent food and dining experiences, the ICCA was set up to train professional chefs. Beyond the basics and fundamentals, the ICCA curriculum makes sure to lead in setting trends.

Why They’re The Best

Culinary arts are steeped in tradition while are also able to keep with new trends. The top 10 culinary schools in the world have got this kind of training down pat. While making sure the fundamentals of the student are absolutely perfect, they also encourage the students to be creative and passionate about gastronomy and culinary arts. Real world training in the best establishments also make it easier to transition into the professional level.

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Aspiring Chefs Attend Culinary Arts Colleges

If you’ve ever thought about getting into the food business, then culinary arts colleges can give you a good background to prepare you for your career. Not just limited to being a chef, culinary arts colleges offer a wide range of courses. A culinary arts degree will also give the knowledge needed to allow you to run the front and back end of a kitchen.

From the look and feel of the dining area to making sure that supplies are kept well stocked, culinary arts colleges teaches the student how be a consummate professional. There are several culinary arts colleges for you to choose from and one is sure to be in a location near you.

With the food industry gaining resurgence, culinary arts colleges can give you a head start in your career. Entering culinary arts colleges not only prepare you in being a good chef, it also allows you to make ties with hotels, restaurants and food service corporations even before you graduate.

What You’ll Learn

Training in culinary arts colleges is the first step into the food service world. You’ll learn the basics of running a kitchen. Proper cooking techniques will be taught by highly qualified instructors. You’ll learn how to choose the right ingredients, how to prepare it, cook it, and how to plate it properly.

The curriculum also includes introduction and mastery of the various kitchen equipment and utensils a chef needs to know about. From blast freezers to the simple deep fryer, a student should expect to learn about the different tools of the trade.

Good culinary arts colleges also give focus to front desk and dining area needs. The layout, design and theme of a restaurant are also a result of learning the culinary arts. You’ll also expect to learn about having a well stocked kitchen and having good relations with food and wine suppliers.

Culinary Arts Colleges

There are several culinary arts colleges nation wide. Most colleges will offer hotel and restaurant management courses as an undergraduate degree.

There are however notable institutions that focus on culinary arts. The Culinary Institute of America (CIA) in New York has consistently taught successful chefs. It is a reputable and well established school with a good track record. The CIA has branched to other locations and even other countries as a testament to its excellence.

Le Cordon Bleu is an institution with many branches and affiliates nationwide. It focuses on traditional cooking methods and the fundamentals of food preparation as well as baking. It has several institutions in different states offering a variety of undergraduate, masters and certificate courses.

If you do plan on becoming a professional chef or restaurateur, then culinary arts colleges can certainly pave the way for you.

 

If you’ve ever thought about getting into the food business, then culinary arts colleges can give you a good background to prepare you for your career. Not just limited to being a chef, culinary arts colleges offer a wide range of courses. A culinary arts degree will also give the knowledge needed to allow you to run the front and back end of a kitchen.

 

From the look and feel of the dining area to making sure that supplies are kept well stocked, culinary arts colleges teaches the student how be a consummate professional. There are several culinary arts colleges for you to choose from and one is sure to be in a location near you.

 

With the food industry gaining resurgence, culinary arts colleges can give you a head start in your career. Entering culinary arts colleges not only prepare you in being a good chef, it also allows you to make ties with hotels, restaurants and food service corporations even before you graduate.

 

What You’ll Learn

 

Training in culinary arts colleges is the first step into the food service world. You’ll learn the basics of running a kitchen. Proper cooking techniques will be taught by highly qualified instructors. You’ll learn how to choose the right ingredients, how to prepare it, cook it, and how to plate it properly.

 

The curriculum also includes introduction and mastery of the various kitchen equipment and utensils a chef needs to know about. From blast freezers to the simple deep fryer, a student should expect to learn about the different tools of the trade.

 

Good culinary arts colleges also give focus to front desk and dining area needs. The layout, design and theme of a restaurant are also a result of learning the culinary arts. You’ll also expect to learn about having a well stocked kitchen and having good relations with food and wine suppliers.

 

Culinary Arts Colleges

 

There are several culinary arts colleges nation wide. Most colleges will offer hotel and restaurant management courses as an undergraduate degree.

 

There are however notable institutions that focus on culinary arts. The Culinary Institute of America (CIA) in New York has consistently taught successful chefs. It is a reputable and well established school with a good track record. The CIA has branched to other locations and even other countries as a testament to its excellence.

 

Le Cordon Bleu is an institution with many branches and affiliates nationwide. It focuses on traditional cooking methods and the fundamentals of food preparation as well as baking. It has several institutions in different states offering a variety of undergraduate, masters and certificate courses.

 

If you do plan on becoming a professional chef or restaurateur, then culinary arts colleges can certainly pave the way for you.

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Cooking News

Cooking up a Career

Lovell Mobley is hitting the books. He’s a 37-year-old student going back to school to support his family.

“I’m just trying to pay rent and proceed and trying to keep my head above water,” Lovell says.

Lovell was laid off from a manufacturing company in 2009. But he hopes the kitchen will be his new office.

“I’m in the baking and pastry program with the sugar works, the chocolate, the things of that nature,” he says. “I’m fascinated by it.”

Enrollment in community colleges is rising across the country. A new study shows Jefferson State Community College is the third fastest growing two-year college in the U.S.

“We have adults who have come back to work, and we actually have a population who have bachelors degrees but they’re coming here to get an associate’s because that’s what they can find work in,” Jeff State Community Relations Director David Bobo says.

Lovell is going back to his roots.

“My mother is a fantastic cook, and in order to be in society you have to eat,” Lovell says. “That’s what I’m trying to instill in my son. There’s no one to take care of you but you.”

He’ll graduate next fall and looks forward to getting out of the classroom and behind the kitchen counter.

Source: http://www.cbs42.com/content/localnews/story/Cooking-up-a-Career/oCi5IUg5b0CoPsIrK5XV6w.cspx

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Choosing a Culinary School

Do you dream of becoming a chef some day?  Perhaps you’d like to be a celebrity chef like Wolfgang Puck or Bobby Flay.  Many of the best culinary schools produce future celebrity chefs.  However, there is more to top culinary schools than merely turning out famous chefs.  There are many underlying factors to consider in choosing a culinary school.

Finding the right culinary arts school requires thorough research before you make a decision.  The culinary field is a fast growing industry and it is crucial for you to choose the right school to start your career in becoming a master chef.  You may also have to consider your preference for a particular regional cooking or a specific cooking style.  However, there are a few basic factors you should think about when you evaluate top culinary schools.

First of all, you have to consider the relevance of the curriculum and the courses offered by the school.  The top chef schools train aspiring chefs in the latest restaurant and professional kitchen techniques.  After all, these are skills that restaurant and hotel owners look for when they hire new chefs.

The best culinary arts schools strongly emphasize hands-on studies.  Cooking is an art, and the best way to learn is by doing it.  The most popular and well-respected professional cooking schools put their students into work-study situations.  Student chefs should have the opportunity to work with their chef instructors in a realistic stressful kitchen setting.

The leading culinary schools offer a variety of degrees and programs.  Look for a culinary school that offers programs for culinary specialization and options for a liberal arts degree.  Some schools offer accelerated professional programs and programs designed for both full-time and part-time students.

The most popular culinary arts schools have good working relationships with top hotels and well-known restaurants.  This connection to the culinary community will help their chef grads find good jobs.

If you are looking for a top culinary school, you’ve come to the right place. This website is a comprehensive directory of leading cooking schools and culinary career information. Explore the site for free and find out what working as a chef is really like. When you’re ready to get off the couch and into the kitchen, search our network of culinary arts schools. You can request information from one (or several) cooking schools without any cost or obligation.

If you have a passion for cooking, you can learn how to become a pastry chef, sous chef, line chef or executive chef at one of the top cooking schools.

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Professional Cooking School

If you are passionate about food and love cooking, you may want to become a chef.  The best way to start your cooking career is to attend a professional cooking school.  A culinary school will prepare you to work in restaurants, bakeries, catering and “food to go” services.  You have to know what to look for and what to expect from a professional cooking school.

Before you start looking for a cooking school, you must have an idea of what you are going to do.  Check out the hotels and restaurants in your area and find out what appeals to you.  Try talking to the executive chefs and ask about the different fields of professional cooking.

Once you have an idea of the culinary field you want to get into, you can start searching for schools that offer the appropriate culinary program you need.  Look for a professional cooking school with proper accreditation from the American Culinary Federation (ACF) or the Accrediting Commission of Career Schools and Colleges of Technology (ACCSCT).

A professional cooking school will require you to submit a high school transcript and proof that you have graduated.  A GED (General Educational Development) is also acceptable.  Letters of recommendation from prior employment in the food industry may also help with your application.  Some schools may require prospective students to take an entrance exam or have an extensive cooking background.  At any rate, you should find out in advance what the cooking school may require for admission.

Many schools for professional cooking offer programs that emphasize “learning by doing.”  Special attention is given to the practical side of food preparation.  Graduates of this kind of culinary arts program are qualified to work in entry-level food service positions such as sous chef, baker, pantry person or short-order cook.

Students will also learn how to plan for catered affairs and how to prepare, garnish and serve hot and cold foods for parties and receptions.  They also learn techniques of cooking and packaging gourmet food.

In a professional cooking school, students also learn about restaurant operations.  This involves supervising daily restaurant operations including recipe selection, menu planning and cost control.  Students also learn to keep inventories and set prices.

Part of a culinary school experience is externship where students learn to implement the skills they have obtained in the classrooms and kitchen.  Externship provides actual experience in a restaurant, bakery or other food service establishment.

Students should remember that they don’t have to travel far to find a professional cooking school that can provide the training they need in a specific culinary field.  A school close to home may be able to provide the quality and type of culinary education that they require.

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Culinary Classes

Cooking is a skill, but cooking great food is an art.  Some people spend a lifetime perfecting their culinary style and technique.  If you want to master cooking, whether for fun or to become a professional chef, culinary classes can get you started on the right track.

Perhaps you have never cooked before, but this cannot stop you from getting into a culinary class.  Or perhaps you think you already “know it all.”  There is a wide variety of culinary courses that can teach something new to everyone.  Cooking classes will increase your knowledge and learning of the culinary arts.

If you are just starting out, you can join a cooking class for beginners and learn the basics of cooking.  On the other hand, if you already have some cooking experience you can try out a more advanced culinary class that can teach you original and professional-level techniques.  You can have fun learning how to cook.  At the same time, you will acquire new skills that you can use everyday.

You will have to find a good culinary school where you can start taking classes.  There are numerous cooking schools across the country offering a number of options in culinary courses and programs.

The cost of culinary classes varies greatly, depending on the cooking school, type of course, and the amount of time needed to complete the course.  Some courses take only a few days while others may last several months.  This is something you have to keep in mind when choosing a cooking class.

You must also decide if there are any particular cooking techniques that you would like to learn.  This will help in your decision about the right class for you to join.  Once you have decided on a culinary course, get registered and prepare the materials that you might need.  Your chef-instructor will be able to tell you exactly what you need.  Be open-minded and pay attention to the instructor.  Ask questions, take notes, and participate in the actual cooking.  This is the best way to get the most mileage out of your culinary classes.

What you learn will depend on the type of course that you choose.  In a cooking class for beginners, you will start with the basic techniques that you can build on as you go through the entire culinary course.  More advanced courses will teach techniques and original recipes that require experience to prepare successfully.  You will learn to prepare delicious entrees, appetizers, salads and desserts.

The things you learn in culinary class will add to your knowledge and expertise, making you a better cook.  You can use what you learn to impress your family and friends, or to launch a new career in the culinary field.

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How to Become a Chef?

Becoming a chef takes many years of study, beginning with culinary school. Aspiring chefs usually work as unpaid apprentices while they are still in school in order to decide on a specialty of their own. They may labor for years as prep chefs or assistants, looking for any opportunity to demonstrate their prowess to the head chef.

Physical demands of becoming a chef

It can also be physically demanding to become a chef. Chefs must stay on their feet constantly, kneading, chopping, and stirring, as well as lift heavy pots. Besides the stress associated with preparing food for hungry, critical customers, chefs are occasionally saddled with the additional burden of ordering food, creating menus and managing large kitchen staffs.

In addition to the head chef, the kitchen of a large restaurant is crowded with other chefs and cooks, including the sous-chef, pastry chef, and short-order cooks. All positions in a kitchen can be seen as building blocks towards a career as a chef. Learn more about the different types of chefs.

Aspiring chefs gravitate to large urban centers, where there is an abundance of restaurants and chefs who can serve as mentors. Executive chefs often partner with financial restauranteurs to open their own restaurants. These top chefs spend more time associating with patrons and investors and away from the kitchen. Some well-known chefs also earn recognition and added income by writing cookbooks.
What is takes to become a chef

The road to become a chef should begin by attending cooking school, followed by at least five years of working under head chefs at different restaurants as an apprentice. Most chefs start out as support staff in the kitchen, with a special task to perform, such as preparing vegetables. Search our network of culinary schools.

Young chefs aim to be sous-chefs under the top brass at the best restaurants, particularly in large cities. They often work at several restaurants, acquiring experience under different mentors before they decide on a specialty, like desserts. Those who are able to withstand the high stress and pressure of the job will probably become a head chef within 10 years. A head chef will direct a kitchen staff, in addition to preparing meals, or strike out to start his or her own restaurant.

Cooking Career Opportunities:

  • Entry-Level Positions
  • Line/Station Cook
  • Garde Manger Cook
  • Sous Chef
  • Chef’s Apprentice
  • Prep Cook
  • Front of House Operator

Advanced Culinary Positions:
(after gaining experience in the workplace)

  • Lead Line Cook
  • Kitchen Manager
  • Executive Chef
  • Food Service Supervisor
  • Restaurant Manager/Owner
  • Company Types
  • Caterers
  • Restaurants
  • Resorts & Hotels
  • Private/Recreation Clubs
  • Country Clubs
  • Contract Food Services
  • Cruise Lines
  • Hospitals
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Types of Cooks

Cooks prepare and cook complete meals and individual dishes and foods. They supervise kitchen helpers and oversee subordinate personnel in preparation, cooking and handling of food. They may also plan menus, determine size of served portions, estimate food requirements and costs, and monitor and order supplies.

Prep Cook

The Prep Cook is an early step in the training of most professional kitchens. In a very large organization the prep cook might peel bags of potatoes, mince pounds and pounds of garlic, chop forests of fresh herbs, and dice mountains of onion. In smaller kitchens, in addition to preparing raw ingredients, it might be the prep cook’s job to prepare parts of specific dishes. For example, the prep cook might make the batter and cook the buckwheat blini to be served under that night’s caviar special, or caramelize the sliced carrots that will serve as a bed for a piece of veal.

Short Order Cook

Short order cooks, also called grill or line cooks, make simple, fast-cooking meals and snacks. They are also called grill cooks, fry cooks, broiler cooks, breakfast cooks, or line cooks and work in places like coffee shops, lunch counters, family restaurants and steak houses.

Short Order Cooks make food to customer order, following basic house recipes. They must know which side dishes to prepare with each main dish and organize their work so that all items are ready at the same time. They need to know the right way to place the food on the serving plate.

Fast Food Cooks

Fast Food Cooks work in restaurants that feature a one-item menu such as hamburgers, chicken, pizza or tacos. The food comes in standard, ready-to- cook portions. Cooks operate large cooking units such as grills or deep-fat fryers to cook the exact number of items ordered by each customer. They usually work for a national fast food chain restaurant.

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Types of Chefs

Chefs and specialist chefs prepare and cook complete meals, banquets or specialty foods such as pastries, sauces, soups, salads, vegetables, meat, poultry and fish dishes, as well as create food displays. They instruct cooks in preparation, cooking, garnishing and presentation of food and they supervise cooks and other kitchen staff. They may plan menus as well as requisition food and kitchen supplies.

Commis

The commis is an entry-level position. Also known as an assistant or apprentice, the commis works under the line cooks (chefs de partie) to learn particulars of a station, through food preparation and plating. Though the commis may seem to have a lowly position in the kitchen, the experience is invaluable. Besides gaining knife and prep skills by working with chefs, the commis will experience the pace, pressure, and demands of a kitchen.

Pastry Chef

Pastry chefs must have the knowledge to create different kinds of baked goods and confections, as well as be able to take on special projects. They must also be creative, have a good aesthetic eye, and understand the principles of taste and flavor in desserts.

In the corporate environment of a large hotel, the pastry chef typically reports to the Executive Pastry Chef, who reports to the Corporate Pastry Chef. Below pastry chefs, in the typical restaurant structure, are Assistant Pastry Chefs and line employees.

A good pastry chef must be an exceptional manager of people, be able to coordinate staffing with production requirements. Must be able to keep track of costs and be in charge of ingredient ordering.

Saucier

Among the kitchen positions known as “section chefs,” the saucier (sah-see-ayy) is relatively prestigious. This person makes all the sauces, and sometimes might make meat dishes cooked in a particular sauce. Because sauces are the foundation of French haute cuisine, the saucier might be considered “the keeper of the flame” in the traditional French-based restaurant kitchen.

The classically trained saucier knows that the basis of all sauces are the five “Mother sauces.” The first is Espagnole (or Brown Sauce), made from a dark roux of cooked flour and butter, along with brown stock made from roasted bones and vegetables. Veloute is a white sauce, made with a pale roux and a light stock. Bechamel is a basic white sauce made of flour, butter, and milk, to which cheese is often added. Vinaigrette is oil and vinegar, usually flavored with garlic, shallots, or herbs. And Hollandaise represents the emulsified sauces of egg and oil or butter, which include Mayonnaise.

Sous Chef

The sous (“soo”) chef is the second in command after the chef de cuisine or executive chef in the kitchen, almost like the first mate to the captain. Sous is French for “under,” and the under chef is the unsung hero of the kitchen, the one who makes things run. While the executive chef’s name is on the menu, it might well be the sous chef who created–and cooked–the dish that’s on the table in front of you.

Sous-chefs supervise the activities of specialist chefs, chefs, cooks and other kitchen workers, and they may demonstrate new cooking techniques and equipment to cooking staff. They may plan menus, requisition food and kitchen supplies, and prepare and cook meals and specialty foods.

Executive Chef

Executive chefs plan and direct food preparation and cooking activities in restaurants, hospitals or other establishments with food services. They plan menus, ensure that food meets quality standards, estimate food requirements, and may also estimate food and labour costs. They supervise the activities of sous-chefs, specialist chefs, chefs and cooks, and they recruit and hire staff. They may cook food on a regular basis for special guests or functions.

Some executive chefs are very hands-on, in their restaurants every day and night, actually preparing dishes or finishing the plates to make sure everything that leaves their kitchen is perfection. At the opposite extreme, the executive chef may have created the dishes and settled the menu, but leaves the sous chef to do all the day-to-day running of the kitchen while the executive takes time to write a cookbook or travel.

Garde Manger

Like most kitchen positions, the Garde Manger is a highly specialized line cook who is responsible for all cold food presentation, such as composed salads, pates, canapes and hors d’ouevres–everything cold that might appear on a buffet table. The garde manger chef handles all cold sauces, such as vinaigrettes and dressings, as well as aspics, pickles, chutneys and relishes. In a large corporate setting, the garde manger chef could be responsible for ice sculpture and large-scale food still-lifes to decorate a buffet table.

A Personal Chef

A Personal Chef is someone who loves to cook and help families gather around the table again for a meal together. Busy, time-starved families need the services of a Personal Chef in order to avoid frozen pizza, fast food joints, or expensive restaurant dining. A Personal Chef will complete a family interview to determine dinner time favorites, discuss allergies and dislikes, then shop for all the fresh ingredients and go to their client’s homes to prepare delicious meals to their client’s specifications.