Making a successful culinary career
Culinary degree opens many doors for you. Besides the obvious ones like becoming a chef and opening a restaurant you can become a food consultant or a food media star like ifood.tv chef.
You love to cook; onion essence smells better to you than an expensive French perfume; your friends and family say you should have a restaurant ; and right now you’re seriously studying the choice of the best culinary training you can afford to allow you to live your dream. But it is never too early to contemplate the future, to think about opportunities that will come along after culinary training.
Chef, caterer, pastry cook, and restaurant cook are merely the most familiar four; there are hundreds of jobs in the food industry. You may want to consider preparing for positions in management as executive chef, or sales as catering director, or administration in food and beverage management. Maybe you’ll want to explore developing specialty products—a line of sauces, dressings, or convenience foods, for example—for retail or wholesale markets.
There are also teaching opportunities in professional cooking schools (possibly even the one you choose to attend). Others set out to become a restaurant consultant to entrepreneurs who want to start a restaurant or improve the one they own. Still another option is food writing and editing for magazines and books devoted to food and cooking.
For any of these career directions, you’ll find the best and the broadest preparation in an accredited school program. You will come out with a certificate or a degree, and forever after when you are asked, “Where did you get your training?” you can refer to an accepted and respected credential in professional cooking.
This training provides you with a lifelong basis for understanding quality raw ingredients, creating balance and pleasure in combined flavors, and presenting a beautiful plate to the diner. Yes, you keep learning, but culinary school gives you a base of knowledge to test and compare to new trends, new ingredients, and your own creativity