Hottest Entry-Level Culinary and Hospitality Careers
September 9, 2011
•Le Cordon Bleu
•Chicago
• 0 Comments
3 Hottest Entry-Level Culinary and Hospitality Careers
Careers in the culinary arts are hotter than ever. The old saying “if you can’t take the heat get out of the kitchen” isn’t always the truth! Upon graduation from culinary school, there are certain opportunities that will be more readily available then others. While your dream may be to become a sous chef or executive chef there are certain entry-level positions that are not only profitable but can help prepare you to step into the career of your dreams. It’s been said that experience is what determines a good chef from a mediocre one. In the industry, it’s often referred to as the “chef’s hierarchy,” or the “kitchen ladder.”
Here are some of the most common entry-level culinary career opportunities defined.
1. Prep Cook
Great food all starts with great preparation. This position is common among those starting out on their path to becoming a chef. The main responsibilities of a prep cook are to wash, cut, slice and dice vegetables and other ingredients needed to begin cooking or preparing the appetizer, main course, dessert and anything in between. Though the name may be slightly misleading, most prep cooks don’t actually do any of the cooking but are responsible for many different aspects of preparation and storage. Knowing what temperature and where something should be stored is one dynamic of the position.
2. Pastry Assistant
For those with a pastry passion, becoming a pastry assistant is a great way to break into the industry. The main job description includes overseeing and organizing the kitchen, producing, plating and decorating pastries and other assorted baked goods and ordering supplies. For those with a real artistic flare and strong baking skills, becoming a pastry assistant is often a stepping stone or a full career.
3. Line Cook
A line cook is assigned to a specific station in the kitchen and is an integral part of keeping orders flowing and customers happy. Even more than this, line cooks learn the importance of steady, consistent and speedy work. Some of the main job requirements include preparing ingredients for the station, collaborating with other line cooks to keep all orders for the same table, cooking at synchronized times, and cleaning. Other requirements may include inventory, organization and training of new line cooks. This article is presented by Le Cordon Bleu College of Culinary Arts in Chicago. Le Cordon Bleu College of Culinary Arts in Chicago offers culinary arts and pâtisserie and baking training programs in Chicago, Illinois. To learn more about the class offerings, please visit Chefs.edu/Chicago for more information.
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