Being a Chef – Great Job with Excellent Perks
What brings us the highest enjoyment? Most often the answer is a great meal. From a hand-tossed pizza with a thick crust to fine dining at a Michelin starred restaurant the need of a good chef is indispensable. The best training for being a chef is provided by culinary arts courses in Chandigarh from Allied College of Hospitality.
Who is a chef and what does he do?
He is responsible for the preparation, production, and presentation of meals within the catering establishments. He organizes the cooking activity, elaborates the recipes, designs the menus, plans the work of the collaborators and is responsible for the quality level of all the dishes that come out of the kitchen. He collaborates with the maître in drawing up the menus and can be assisted by the help of the cook and by the kitchen attendants. With the owner of the company or with the director he establishes the quantitative and qualitative levels of the meals.
The distinction between chef and cook
The chef is the one who supervises and is responsible for all the activities that take place in the kitchen department. The cook performs what was decided by the chef and coordinates the kitchen staff.
Knowledge and skills of a chef
He must have knowledge of food technology, the use of culinary tools, food, and wine, hygiene, accident prevention.
He must be able to carry out his activity independently, coordinating the work of any collaborators and applying the principles of culinary art (cooking techniques, preservation, and presentation of food). An excellent ability to resist psycho-physical fatigue and strong competencies in interpersonal relationships are essential requirements.
Thus we see that culinary art is a complicated task. Not only musty one navigate a bustling kitchen with soups and concoctions boiling everywhere but also keep in mind what will be prepared in the next shift and even next day (since for several types of food preparation needs to begin a day early).
Training in culinary arts courses in Chandigarh makes one able to withstand all these pressures and be one of the finest chefs and chef assistant.
It is a demanding job, but proper training and constant exposure to new technology makes it easier to cope. There is a lot of scope for specialization too. The person who makes a pastry is not the one making a soup. Between eastern and western food (and oriental too such as Japanese and Thai food) there is a lot of difference and it takes a lifetime of understanding with a solid basis through education to understand the profession.
The possibilities are endless. Not only in hotels but cruise ships, caterers, fast food joints, restaurants need a chef to handle the responsibility of the kitchen. With the correct attitude and knowledge, the possibilities are endless.