Productions Chefs High in Pecking Orderby Kirk Bangstad Do you like to cook? Have you ever thought getting a chef education at a culinary school and cooking for a living? Cooking is an art form that demands creativity, passion, and dedication, and the road to becoming a successful chef is often very rocky and long. The Place of the Production ChefTake for instance a kitchen staff at a large fine dining restaurant. There is usually an executive chef that runs the kitchen and plans the menu. Under him is usually a production chef in charge of the nightly product coming out of the kitchen. The production chef is generally responsible for line cooks who are in charge of preparing certain types of food such as meats, vegetables, sauces, or desserts, for example. These line cooks, or secondary production chefs, often have assistants that help them in food preparation. Generally, almost everyone in this chain of command—executive chef, production chefs, and assistants—started out in culinary school. The main difference between each position is usually seniority. Young cooks fresh out of culinary schools usually have to start at the bottom rung in a kitchen staff, regardless of how talented they are. Some students are lucky enough to open up their own restaurants soon after receiving their chef educations at culinary school. Even if a graduate is fortunate enough to go this route, the chances of a restaurant becoming successful with a chef right out of culinary school are slight, even when the education helps with getting promotions. Part of a good chef education is spending time working in a quality, established restaurant. Using your chef education, you can use the training you’ll receive as a production chef to work your way up the ladder and possibly get to the top. SourcesWikipedia About the AuthorKirk Bangstad is a singer living in Chicago, IL. Having received his B.A. in Government at Harvard, Kirk previously worked as a management consultant.
Posted on May 31, 2006 at 12:56 PM
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