If your vision of a chef is someone in a puffy white hat who races around the kitchen making sure each order is filled, you’re only partly right. True, a chef’s job revolves around creating meals that taste and look great. But there are all kinds of chefs: while cuisine, sous (assistant), and pastry chefs take care of the cooking, executive chefs spend most of their time planning menus and supervising others.
The hours are long, and the stress runs high, but if the idea of choosing between paprika and red pepper flakes makes your pulse race, this career may be just your cup of tea.
Chefs plan menus and create meals in a variety of settings, from cafeterias to upscale restaurants. There are many levels of chefs, from prep chefs to executive.
If you want a nine-to-five gig, this isn’t for you: chefs often work weekends, holidays, and late nights.
Passionate about food and full of energy: the hours are long and the demands are high. A keen sense of taste and smell will help, too.
Many chefs wear more than one hat, hiring the staff, balancing the books, and even doing a little public relations.