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<strong>Training to become a chef</strong> is not easy. It is demanding. Tiring and can be frustrating, but for those who truly desire to be a chef, there can be no other path. here several types of chefs as well which require different experience and training. A pastry chef has a different skill set than an executive chef. Chefs in a restaurant setting have drastically different environments and expectations than a personal chef. While changing paths is always possible, it is not always easy. Most people who desire to be a chef have previous experience in the food service industry. Typically, they begin working as food preparation workers or line cooks to gain experience and learn necessary skills. From there they often attend a two year or a four year culinary school and graduate with a degree in hospitality or cooking. Typically, establishments that employ chefs de cuisine or executive chefs look for their employees to have a great deal of experience and training. Chefs, once attaining the level of Chef de Cuisine or Executive Chef are responsible for leadership, management, menu coordination and development more than food preparation. This transition can be disappointing for many chefs as they truly have a passion for creating great food and sharing it with others. <strong>Culinary school</strong> typically begins with the basics, even though most people are aware of food safety guidelines there are several things that are specific to a commercial setting, additionally many states require a food safety certification. Fundamentals are also taught and mastered before moving on to more innovative techniques. <strong>Culinary education</strong> allows students to learn using state of the art equipment and professional equipment. Most <strong>culinary arts schools</strong> also offer carrier placement assistance as well as externship placements, all of which frequently prove to be invaluable when looking for a career placement. Going directly from high school to a culinary arts program is not always possible. Which is fine, by beginning as a food preparation cook, prospective chefs can make valuable contacts in the industry which will serve them well in the future. As an alternative if <strong>culinary school</strong> tuition is out of reach, many community colleges offer <strong>cooking classes</strong> and can be used to gain enough experience to work as a line cook or similar. Also providing great and relevant experience and allowing for networking opportunities. Many chefs choose to complete an internship in addition to culinary arts schooling. The apprenticeship serves to allow the person to gain real world experience and learn skills from an experienced chef. Often these apprenticeships last around three years. People can become chefs without attending <strong>culinary school</strong> or completing an apprenticeship, and learning all of their skills moving through the various kitchen positions but they will not likely be hired to work as a head chef in a fine dining establishment. Having a passion for food is a requirement of any person who would like to become a chef. If that passion is lacking, he or she will not be able to take the pressure, the long hours, and the demanding nature of the job. Training takes many years and trends are constantly changing which means there is always something new to learn or some skills to sharpen. For the truly passionate individual, being a chef and sharing excellent food with others is the only way they can be happy.
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