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Culinary Careers

Do you have a passion for well-prepared food? Do you appreciate a meal that consists of freshly prepared ingredients, perhaps basted in a sauce or accompanied by the perfect broth? If so, then a career in the culinary arts might just be perfect for you.

This section of the site details a variety of careers available in the food services industry, especially the exciting opportunities available in the kitchens of high-class restaurants and hotels. We provide an overview of some of the most popular positions in the food services industry, along with definitions, job descriptions, requirements, and average salaries.

Many of the jobs described in this section deal with the actual production of food in restaurant, hotel, and institutional kitchens. In a general sense, many of these jobs could be categorized under the "chef" umbrella, although in the culinary world that word has a special meaning.

People who aspire to this line of work usually start at the bottom, preparing food or operating in some other assistant function, in order to learn from mentors. Most chefs have worked at a number of restaurants, learning from different head chefs before picking their own style and specialty. Of course, the dream of many chefs is to one day open their own restaurant where they exercise creative control and express themselves through their own culinary creations.

More information is available from professional associations, some of which run culinary schools. Some well-known professional organizations include:

• American Culinary Federation 
• Professional Chef's Association 
• International Association of Culinary Professionals 

Delve Into Specific Culinary Careers

Baking and Pastry Chef

December 14, 2012

Many restaurants, resorts and hotel establishments have added their own baking facilities, creating an overwhelming need for trained baking and pastry chefs throughout the nation. Consider creating your niche in the culinary industry by becoming a baking and pastry chef.

Sous Chef

December 14, 2012
What Is A Sous Chef?

Sous Chef is essentially second-in-command next to the executive chef. Sous chefs especially are in charge of the production and minute-by-minute affairs in the kitchen, as the executive chef often has to handle administrative affairs. Sous chefs are trained at an expert level and act more in a supervisory role than working directly with food production.

Saucier

December 14, 2012
What Is A Saucier?

A Saucier is the third highest position in most kitchens, below only the chef and the sous chef. The word saucier (so-see-ay) is French and, translated, means ‘sauce chef’.

Pastry Chef

December 13, 2012
What Is A Pastry Chef?

Danish, puff, choux, filo, strudel: pastries all. And who knows this better than a Pastry Chef or patissiers, a specialized chef position in a professional kitchen focused on the creation and baking of pastries, slices, baked goods and more. More than simply a baker, however, Pastry Chefs are a part of an apprentice system in professional cooking and rank above a line cook.

Apprentice Chef

December 13, 2012
What Is An Apprentice Chef?

Chef de Cuisine

December 13, 2012
What Is A Chef de Cuisine?

The chef de cuisine (French for "chief of the kitchen") is at the top of the culinary career ladder. This person is in charge of all food production for a restaurant and often gains fame for a particular style of cooking or expertise in certain foods. People aspiring to become chef de cuisine usually attend some form of culinary education in addition to spending several years as lower-level kitchen staff, working their way up as their knowledge and ability increases.

Food Stylist

December 13, 2012
What Is A Food Stylist?

Food stylists are a good example of the food industry's diversity. Part designer, part culinary expert, food stylists prepare dishes for photographs or presentation at trade shows and other high-profile events where the food needs to be artistically presented. They sometimes work for magazines, advertising agencies, production studios, or as freelance professionals. Some help create TV commercials. Others may demonstrate new foods or cookware at trade shows.

Hospital Cook

December 13, 2012
What Is A Hospital Cook?

A hospital cook may not be as fashionable as an executive chef working downtown, but the pay and benefits are attractive. Hospital cooks are in charge of producing large quantities of food for hospital patients, staff, and guests. Past perceptions of hospital food as bland and boring are changing as the health services industry becomes more competitive. In order to attract patients, hospitals are beefing up their kitchen staff and operations, and hiring professional chefs that can produce high-quality fare.

Food Critic

December 13, 2012
What Is A Food Critic?

A food critic writes restaurant reviews for newspapers, magazines, travel guides, or travel organizations. They are experts in restaurant operation and food preparation, and can expertly judge a restaurant's food and service.

Corporate Chef

December 13, 2012
What Is A Corporate Chef?

Exactly what it sounds like. Though a corporate chef may end up working in one location, often Certified Corporate Chefs are professional educators and world travelers, picking up recipes and business associates throughout their delicious career.