Tyrone, a chef, describes what he likes most about his job, his key decisions, how difficult getting into the industry is, and work-life balance. He tells us that his work helps balance his life because he feels like a more complete person as a result of it. His advice for getting into the industry - as long as you have the drive and the passion, there's a good chance that you will succeed.
Chefs and cooks oversee the daily food preparation at restaurants or other places where food is served. They direct kitchen staff and handle any food-related concerns.
Short-term on-the-job training
A growing number of chefs and head cooks receive formal training at community colleges, technical schools, culinary arts schools, and 2-year or 4-year institutions. Students in culinary programs spend most of their time in kitchens practicing their cooking skills. These programs cover all aspects of kitchen work, including menu planning, food sanitation procedures, and purchasing and inventory methods. Most formal training programs also require students to get experience in a commercial kitchen through an internship, apprenticeship, or out-placement program.
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