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.opportunity to be self-employed
.no inventory, you can use clients kitchen
.may work with a celebrity
.be able to mae your own schedule

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.may have to learn new diets and adjust cooking habits for the clients needs
.needs liability insurance
.physically demanding

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you need to have at least your highschool diploma or GED, but in order to make good money, you will need to get your associates and bachelors degree. also , you will need to have liablility insurance.

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to be a personal chef, you need to be outgoing and have a good attitude. you need to have experience working in a kitchen, and you need to have good business sense, creativity, able be able to multitask. you also need to keep the kitchen sanitary, and you need to have culinary expertise.

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a chef that has had a lot of experience with cooking, that is hired by different clients and uses the clients kitchen to prepare meals for the client. you will be self-employed if you are a personal chef

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education required for sous/executive chef

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education required for sous/executive chef

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you need to have your highschool diploma or GED, but you will need to have experience and its easier to get a job as a sous or executive chef if you have your associates and bachelors degree.

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.feirce competition at upscale restaurants, casinos, and hotels
.kitchen can be mildly dangerous and hazardous
.long hours standing on your feet

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.need multiple education and training paths
.work in variety of settings
.highest rank in the kitchen
.jobs available nationwide

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$23,763

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the skills that you need to have to be a sous or an executive chef is to be reliable, motivational, creativity, and cleanliness. you need to have experience with cooking, and working in a restaurant

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$44,458

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the sous chef is responsible for scheduling the kitchen staff, or substituting when the head chef is off-duty. first, im planning on being an executive chef after finishing college, and then when i have more experience, im going to try to be the sous (head) chef of the same restaurant that i was woking at while in college

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entry: prep cook
median: sous/ executive chef
advanced: personal chef

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i want to be a chef because ever since i was little, ive always loved cooking for my family. i love baking cakes for my family, and i occasionaly cook dinner for family. ive always loved cooking and i love cooking for other people.

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to be a prep cook, you need to be fast, and able to multi-task. in the kitchen, you will have to cook several meals at once, and youd have to multi-task and be very quick or your customers wont get the satisfaction they want to maintain standards of the resaurant.

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1) one con of being a prep cook is that it can be very tiring. running around making sure food is served to the right customer, and cooking several meals at a time can be very exausting.
2) another con of being a prep cook is that

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1) one benefit of being a prep cook is that it will help me train to be a sous chef while im in college.
2) another benefit of being a prep cook is that you get free food while you are working.
3) one last benefit of being a prep cook is that because i will be in college at the time, i will have a part-time job, which means i wont have to work all the time and i might have some free time

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how much education is required to be a prep cook?

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how much education is required to be a prep cook?

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to be a prep cook, you at least need to have your highschool diploma or equivalent. this will be my part-time job while im in college at The Art Institute of Atlanta, and this will help train me to be a sous chef.

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A Prep Cook has the responsibility of preparing the food, and making sure that the quality of the food that will be served is at its best.

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The Art Insititute of Atlanta

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A Sous Chef is a step up from an Executive Chef. A Sous Chef is employed by an institution that uses a commercial-grade kitchen, like a restaurant, cruise ship, or a hotel. A Sous Chef is holds a lot of responsibility in the restaurant. They control how the food is put on the plate and how everything is cooked and prepared. They also have to make sure that the staff are in order, create the work schedule, and train new chefs. They have to make sure all the kitchen supplies and appliances are working properly. They also have to make sure that their customers gets the best quality food that they want to maintain high standards.