Discover The Income You Could Enjoy As A Culinary Artist
Getting a culinary arts career does not just mean being a chef; you may not do any cooking at all. This is not the typical route, but there are many options for jobs out there involving food in some way. Jobs in this area includes restaurant management, salespeople for the industry, critics, cookbook writers, nutritionists, and professional photographers for food magazines.
These careers are all very diverse and have their own specific ladders. There are all levels of each of these careers. For the most part, though, the bulk of the culinary arts employment resides in those aspiring to be chefs.
To be a chef of any distinction, you would need an education at a formal culinary school. Employers need to know that you can prepare food carefully in order that it goes out to the customer sanitary and properly prepared. It only takes one case of food poisoning for a restaurant to get sued.
Most states, provinces, counties, or general regions in the world have their own culinary institutes. Many culinary students have a leg-up on the competition if they know what type of food they would specifically like to study and then make a point of studying in that country. If you are looking at applicants for the position of head chef at your French restaurant, the person who actually spent a year or two studying in France is going to be the forerunner.
Chefs at high quality restaurants can do very well for themselves and, if they play their cards right, can earn a bit of celebrity. For the most part, chefs outside of very large cities and very prestigious restaurants lead more modest lives. A chef who is also an entrepreneur and a celebrity can make untold millions, while a more small-time chef can make anywhere from twenty to sixty thousand dollars per year so chef salaries have a pretty big range.
Becoming a Head, or Executive, Chef is a great goal. The kitchen is yours to control, you can pick the menu, have others working under you, and take all the credit for a great meal. You can even have a hand in running the business and the hiring or firing process. You will never start out this way, though. You will have to go up the ranks.
Once you complete your degree--which includes an internship--many schools can find a lower ranking job for you in the kitchen of your internship or in a brand new location. You will start out as an assistant. You will just wash the food and equipment and keep things neat. Your paycheck and role increases the more time you spend. You can be an apprentice under higher ranking chefs to learn the trade better while you are also in charge of specific tasks, like frying, grilling, or making desserts. You can work your way up to the sous chef, which is the right-hand of the Head Chef.
These careers are all very diverse and have their own specific ladders. There are all levels of each of these careers. For the most part, though, the bulk of the culinary arts employment resides in those aspiring to be chefs.
To be a chef of any distinction, you would need an education at a formal culinary school. Employers need to know that you can prepare food carefully in order that it goes out to the customer sanitary and properly prepared. It only takes one case of food poisoning for a restaurant to get sued.
Most states, provinces, counties, or general regions in the world have their own culinary institutes. Many culinary students have a leg-up on the competition if they know what type of food they would specifically like to study and then make a point of studying in that country. If you are looking at applicants for the position of head chef at your French restaurant, the person who actually spent a year or two studying in France is going to be the forerunner.
Chefs at high quality restaurants can do very well for themselves and, if they play their cards right, can earn a bit of celebrity. For the most part, chefs outside of very large cities and very prestigious restaurants lead more modest lives. A chef who is also an entrepreneur and a celebrity can make untold millions, while a more small-time chef can make anywhere from twenty to sixty thousand dollars per year so chef salaries have a pretty big range.
Becoming a Head, or Executive, Chef is a great goal. The kitchen is yours to control, you can pick the menu, have others working under you, and take all the credit for a great meal. You can even have a hand in running the business and the hiring or firing process. You will never start out this way, though. You will have to go up the ranks.
Once you complete your degree--which includes an internship--many schools can find a lower ranking job for you in the kitchen of your internship or in a brand new location. You will start out as an assistant. You will just wash the food and equipment and keep things neat. Your paycheck and role increases the more time you spend. You can be an apprentice under higher ranking chefs to learn the trade better while you are also in charge of specific tasks, like frying, grilling, or making desserts. You can work your way up to the sous chef, which is the right-hand of the Head Chef.
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Income Expectations
Earnings vary in this exciting career. In 2008, the annual income of a head chef was between $29,000 and $51,000, with the top 10% earning $66,000.
Income is dependant on the employer and is usually highest in exclusive restaurants and hotels.
Income is dependant on the employer and is usually highest in exclusive restaurants and hotels.
Training & Qualifications
Food hygiene is a vital part of this career. Many chefs progress by proving themselves through on the job training, however, there are community college courses which take between 2 - 4 years.
Executive chefs, Sous chefs and head cooks get there only through many years of experience.
Executive chefs, Sous chefs and head cooks get there only through many years of experience.
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