There are numerous educational paths to fulfill the dream of being a chef. Due to the fact that becoming a chef is more dependent on an individual’s skills rather than where their degree is from, there usually isn’t a “best” degree to get. It all depends on the particular student and a host of other factors.
A certificate is the fastest way to get culinary arts training, typically taking 3 years to complete. This curriculum is typically very intense and focus mostly on hands-on learning and obtaining practical skills. (text and photos: Sami Syväoja & Hermanni Kauranen, Vamia)
Many people are interested of the culinary field because of its artistic side. They enjoy working with their hands creating flavorful foods and exciting presentations that provide instant gratification to their guests. When considering the culinary field as a career path consider the positives and negatives in terms of your own personality. But they also know that no kitchen job is too insignificant or small including basic prep work or even washing pots and pans. It’s all about the attention to details and the goal of perfecting your skills and those of your team.
Professional cooking is a physical sport and a marathon at that. Strong physical endurance and stamina are required. You will be standing on your feet for long hours at a time; you will get blisters and calluses on your hands, burns on your arms, and cuts on you fingers. The stress can be overwhelming, especially during peak rush times at breakfast, lunch, or dinner. There is never enough time to get things done, and you must constantly be performing multiple tasks at once to stay ahead of the game. A cook who is focused and organized, will overcome these obstacles .
When it comes to food and taste, chefs instinctively know what works and what does not work. They develop a memory bank of flavors, tastes, aromas, textures and colors.
When it comes to food and taste, chefs instinctively know what works and what does not work. They develop a memory bank of flavors, tastes, aromas, textures and colors.
Your skills and knowledge will accelerate by being conscious of flavor and taste. When dining out, take the time to evaluate food and remember winning flavor combinations that you experience. Try to replicate things you’ve tasted so you can personalize it and make it your own. Keep up on trends, learn about different ethnic cuisines, and experiment with new equipment and techniques to feed your curiosity.
You must be aware of rapidly changing trends in the industry, seek out help and advice from other chefs and co-workers, collaborate with co-workers on a daily basis, and be able to talk to customers and industry representatives. An accomplished chef learns how to organize prep for efficient production, keeps a clean station, and follow through on tasks. They have a collegial spirit, a willingness to collaborate as a team, and to help out others as needed to achieve the common goals of the kitchen.
Hermanni Kauranen ja Sami Syväoja, Vamia