Culinary Arts, Cooking and Hospitality Institute of Chicago
you have what it takes to be a chef? Sure you like to cook at home and try new
recipes, but have you really thought what it would be like to be responsible for
planning an entire menu and being responsible for hundreds of meals every night?
Executive chefs are responsible for food preparation starting with the planning
of the nightly menu through to the purchasing of the food and the actual preparation
of the meal.
Culinary Arts Schools: Cooking and Hospitality Institute of Chicago - Chicago, IL
The Cooking and Hospitality Institute of Chicago (CHIC) prepares more students in the Chicago area for successful careers in food service than any other culinary school - using the traditional, European hands-on approach to culinary education that was previously difficult to obtain in the Midwest. Affiliated with the prestigious Le Cordon Bleu, CHIC combines classical cooking techniques with leading-edge American technology.
CHIC offers an Associate of Applied Science Degree in Le Cordon Bleu Culinary Arts that combines coursework in three areas - culinary, baking and pastry, and management - and includes over 450 Le Cordon Bleu proficencies. CHIC also has a Baking and Pastry Certificate program designed to prepare students for high volume baking production or for positions at any establishment with in-house baking and pastry operation.
Associate of Applied Science Degree in Le Cordon Bleu Culinary Arts
Baking and Pastry Certificate
If you want to be a chef you also need to be creative in order to plan meals for customers. You must be artistic in presentation of your menu. You must have a wonderful sense of taste. You must be well organized to keep control of all aspects of the kitchen environment. An executive chef is responsible for training the kitchen staff. Many top executive chefs recommend starting at the bottom. They says it's the best way to appreciate all aspects of the food service industry. You must have some business management ability in order to be able to order food and deal with vendors and pricing. You need to have a desire to continue to learn. There are always new foods being introduced and new cooking techniques to learn. You must be able to work in an environment that swings from busy to not so busy. You must be able to multi task and prioritize.
Academy of New York