Techniques Feb 2013 - 58

Career Curve

Chef

photos courtesy of Pathfinder Regional Vocational Technical High School

Pathfinder’s culinary arts program provides students with a strong
foundation in the skills that are required in the food service industry.

By Susan Reese
Chefs oversee the daily food
preparation at restaurants or other
places where food is served. They may
work as executive chefs, sous chefs or
personal chefs, and they may also be
restaurant owners. Among their duties
are supervision, hiring and training of
cooks and other food-preparation workers, developing recipes and presentation,
planning menus, inspecting equipment,
ordering food and supplies, and ensuring
safety and health standards are met.

The Workplace
Chefs may find employment in restaurants, hotels, motels, amusement parks
and attractions, casinos, or various other
food-service facilities, and even in private
households.

Educational Requirements
While most chefs acquire knowledge
through experience and often start in
other positions like line cook, according
to the U.S. Bureau of Labor Statistics,
a growing number are also attending
community colleges, technical schools,

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February 2013

four-year universities and culinary arts
schools to gain formal training. Apprenticeship programs are another common
pathway, combining classroom and onthe-job experience. Professional certifications for different levels and specialties—
like pastry chef—are obtainable through
the American Culinary Federation. The
National Restaurant Association also has
industry-recognized certifications such as
ProStart and ServSafe.

Earnings
According to the U.S. Department
of Labor’s Occupational Outlook Handbook, the median annual wage of chefs
and head cooks was $40,630 in May
2010, with the top 10 percent earning
more than $70,960. Of course, for
today’s celebrity chefs, it seems the
sky’s the limit.

Job Outlook
The restaurant industry is the nation’s
second-largest private-sector employer
with its workforce of 12.9 million, and it
is projected to add 1.3 million positions,

reaching 14.1 million in the next decade,
according to the National Restaurant
Association. However, competition will
be especially strong at upscale dining
facilities, so those with creativity,
experience and business skills will be
better positioned for employment.

Explore More
For more information about the career
of chef and the education and training it
requires, here are some places to turn:
American Culinary Federation
www.acfchefs.org
American Personal and
Private Chef Association
www.personalchef.com
Family, Career and Community
Leaders of America
www.fcclainc.org
National Restaurant Association
Educational Foundation
www.nraef.org
National Restaurant Association—ServSafe
www.servsafe.com
SkillsUSA
www.skillsusa.org

www.acteonline.org

Techniques Feb 2013

Table of Contents for the Digital Edition of Techniques Feb 2013