Everyday, millions of restaurants across the world open their doors, serving some the best and worst meals ever created. Each meal can either be a work of art, a trip down to so-so-land or a fast drop into gastrointestinal hell! But every meal prepared at a restaurant is done so by a professional cook.
Some began their culinary education by “on the job training”, some are self taught, while still others have been able to gain a culinary institute education. But to become a chef, do you really need a culinary institute education? This article seeks to explore this concept and give you the information you need to make a decision on whether or not you need a culinary institute education.
The practice of obtaining a culinary institute education is a very modern thing. Down through the ages, chefs (the head or “chief” cook for a restaurant, resort, club or private family) has been either self taught or trained on the job by other more experienced cooks, chefs and kitchen staff.
The “apprentice” system of culinary education could take many long years, sometimes several decades before a person would be considered a “chef” and be given control over a large kitchen.
This method of culinary education often started off with several months (or years) of washing dishes and busing tables and cleaning up. It was up the current chef as to a person’s advancement and training. And as such it could be a very long time before an aspiring chef could even get to hold a knife in some kitchens!
This is one of the many reasons that a culinary institute education has become so important. Aspiring young students or experienced professional cooks who want to expand and grow beyond their current roles, often look to a culinary institute education as a way to jumpstart their careers.
Instead of waiting upon the approval of some petty dictator, a person with a culinary institute education is taught everything from advanced cooking skills, baking, food safety and preparation to kitchen management and budgeting. A culinary institute education allows, its graduates become well rounded in all aspects of professional cooking and hospitality management.
Doesn’t Talent count more than a culinary institute education?Having a talent or a passion for professional cooking is vitally important. But talent without the proper skills will only carry you so far. In turn a culinary institute education opens doors faster, to more varied places than what is sometimes possible with just a self taught or job trained professional, no matter how talented they may be.
Now that you understand why a culinary institute education is important to your future, you can take steps to discover the right school for your next step in your culinary education.
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