How to become a chef

Marketers say that the popularity of any restaurant rests on the "three pillars": good service, the atmosphere of the institution and the skill of the chef. Sometimes this skill can make a restaurant visited, even when the other components of success are not perfect, but for this, of course, the chef needs to try very hard. It is clear that such specialists are always in demand and their work is appreciated by the restaurant owners very highly.

Features of the profession of a chef

It seems to many that the chef does not need any special education - it’s enough just to be able to cook and love this occupation, like millions of housewives, delighting with their homemade excellent dishes. But this opinion is erroneous. Firstly, there is a big difference between cooking dinner for several people and cooking for several hundred people, including the technological one. Secondly, the assortment of dishes that a chef should be able to cook is tens, if not hundreds of times wider than any home menu. Thirdly, the chef of the highest class practically does not use ready-made recipes and must be able to improvise, but so that the new dishes he creates are tasty. And for this it is necessary to know the many secrets of thermal and mechanical processing of products, their compatibility and the necessary ratios. And fourthly, the most important thing, without which even a person who knows all these nuances can never become a good chef, this is an innate talent for cooking.