The Culinary Institute of America suggests that those chefs who have made the greatest impression knew that their success depended on several character traits, some of which are inherent, some of which are diligently cultivated throughout a career.
A true chef is among other things, a lifelong student, a teacher, an artisan, and a professional. An open and inquiring mind, an appreciation of and dedication to quality wherever it is found, and a sense of responsibility are among the professional chef kew cardinal virtues.
The term “chef”, although it is frequently used to describe anyone who cooks, is a mark of respect. The position of a chef is one that is earned through the practice of the craft.
Becoming a professional chef kew
Any profession has a great many sides; the foodservice industry also follows this axiom. Receiving a thorough grounding in the basics is a prerequisite for the practitioner of any craft or art, but many other important points should be considered as well:
Formal Education and Training
A sound and thorough culinary education is a logical first step in the development of one’s foodservice career. In order to gain a solid grounding in basic and advanced culinary techniques and become “fluent” in the language of the trade, any aspiring chef will find formal training at an accredited school an excelent beginning. An apprenticeship and on-the-job training can be useful in place of formal training for some individuals, and as a follow-up to it for all chefs-in-training.
Continuing education, once initial training has been completed, is equally important, because the foodservice industry is constantly evolving. Attending classes, workshops, and seminars help keep practicing cooks and chefs in step with new methods and new styles of cooking or serves to hone skills in specialized areas.
Working with other chefs
Working with other professionals to share information and knowledge is another important avenue of growth. By keeping an open mind when faced with new concepts, chefs are abele to incorporate fresh ideas into their own work.
A Chef’s Professional Attributes
Every member of a profession is responsible for the profession’s image, whether he or she is a teacher, lawyer, doctor, or chef. Ther following lists a few of the many areas in which chefs are called upon to act in a manner consistent with their chosen profession.
The service concept
The foodservice industry is predicated on services; therefore, a professional chef kew should never lose sight of what that word implies. Good service includes providing good food, properly cooked, appropriately seasoned, and attractively presented in a pleasant environment- in short, making the customer happy. The degree to which an operation can offer satisfaction in these areas is the degree to which it will succeed in providing good service.
Responsibility to one’s self, to coworkers, to the restaurant, and to the guest should include respecting all involved resources.
When guests and employees feel that their needs are given due consideration, several valuable things will occur. Employees’ self-esteem will increase and their attitudes toward the establishment will improve, both of which will increase their productivity and reduce absenteeism. Guests will enjoy their dining experience, certain that they are getting good value for their money.
Foods, equipment, staff and the facility must be treated with care and respect. It will then be obvious to all staff members that this behavior is the norm. Waste, misuse, and abuse of any commodity are unacceptable. Personal behavior is also accountable. Abusive language, ethnic slurs, and profanity do not have a place in the professional kitchen.
Although it is not easy to learn, a sense of what is right, whether it be combining certain ingredients in a dish, selecting menu items, or evaluating the quality of a product or finished dish, is a prerequisite for becoming a professional chef kew. This sense of what is appropriate is acquired throughout a lifetime of experience. Good judgment is never completely mastered; rather, it is a goal toward which one should continually strive.
A chef’s uniform is an outward symbol of the profession. Looking like a professional chef kew helps to generate a feeling of professionalism. The uniform’s history is an interesting one, reflecting both a practical, utilitarian outlook as well as it’s more romantic aspects.
The most recognizable part of the uniform is the toque Blanche or hat. There are many explanations for the shape of the hat. For instance, some believe that the tall white hat may have originated at the time the Byzantine empire was under siege by the barbarians. Fleeing persecution, many men fled to Greek Orthodox monasteries for protection.
In the monasteries, the headgear they wore was the same as the tall black hats of the priest’s uniform so that they would not be recognized. After the threat of persecution lessened, they wore white hats, to differentiate themselves from the ordained priests. The pleats on a chef’s hat also have a story- a hundred pleats are said to represent the 100 ways a chef can prepare eggs.