Do you love cooking? If so, perhaps one of the many culinary arts careers are something to consider. However, the term "culinary arts" means more than just cooking – it can involve creativity, spatial design, and management skills as well.
And while working in the culinary arts may involve cooking at any food establishment, the term “culinary arts” typically refers to workers in higher-end restaurants. Workers in the culinary arts are usually divided into three categories – chef, cook, and food preparers.
Information on Culinary Arts
If you've ever wanted to know how to become a chef, then keep reading to find out if it's the right career for you.
Chefs may work in a variety of culinary areas, including preparing appetizers and soups, making side dishes and entrees, and preparing desserts. In fact, chefs may receive extra training in any of these areas if they choose to specialize.
If you love cooking, consider pursuing a career in Culinary Arts.
Chefs may also cook entire meals or oversee a small staff of cooks, and they often get the chance to create their own special recipes. Some chefs may even choose to open their own restaurants. Overall, chefs have more administrative and managerial duties than cooks and food preparers.
Cooks have many of the same duties as chefs do, but they generally work under a chef. In small restaurants, a cook may perform many different duties; while in large eating establishments, a cook is usually assigned a specific section of the menu – such as salads, side dishes, or desserts. Head cooks often perform the same roles as chefs or serve as deputy or sous chefs.
Food preparers may not actually cook anything. Instead, they’re in charge of peeling vegetables, cutting food into portions, cleaning work areas and ovens, fetching various kitchen tools, and other duties as directed by the chef or head cook. The tasks they perform are often repetitive and may seem like basic grunt work to many. However, their duties are very important, especially in large, busy restaurants where everyone in the kitchen is moving at a fast pace and cooks need their ingredients measured accurately and prepared for cooking.
Interesting Facts About Culinary Arts
In large restaurants, the hierarchy of chefs and cooks is a little more varied. Cooks may be fry cooks, vegetable cooks, or other specialized cooks, and each cook may have his or her own work station with a stove, oven, and set of tools. Each chef may also have a dedicated food preparer or two to assist him or her while cooking.
Large restaurants also typically utilize head cooks and executive chefs. These individuals are in charge of the kitchen – meaning that they direct the other cooks and oversee the entire operation. Executive chefs are generally given more administrative tasks – especially if they happen to be the owner of the restaurant as well. In addition to cooking, they may decide what to put on the menu, order ingredients and food, determine the portion size, and much more.
One of the major downsides of working in a kitchen is the heat. After all, the expression, "If you can't stand the heat, stay out of the kitchen," had to come from somewhere. Many modern restaurants are designed with this in mind and have better ventilation, but some older kitchens may not be as well equipped. Cooking is a very fast-paced job, and you’ll find yourself under constant pressure to have meals ready as quickly as possible, while still making sure that they taste good. However, if you're able to set these minor inconveniences aside and let your love of good food shine through, you're sure to succeed in the culinary arts.
Culinary programs are offered at more than 30 locations making The Art Institutes the largest culinary school system in North America. Request your free information packet right now and get on the road to an exciting career in culinary arts. Learn more about the Art Institutes | Request free info
