2 answers
Ava
Student
Oak Harbor, Ohio
10
Questions
Updated
551 views
What is your favorite part of the job, whether it be in or out of the kitchen?
I am doing a research project on head chefs for school.
Login to comment
2 answers
Tracie Hartman
Chef
4
Answers
Charlotte, North Carolina
Updated
Tracie’s Answer
Hi Ava - I have been a chef for over 20 years. High-end Luxury restaurants and hotels, personal chef and for the last 10 years a Performance Chef for professional athletes. Through all of these what I like is the same. Making people happy through the gift of food. Whether a crazy expensive meal or just a simple dinner besides the taste of the food it's always about making someone happy!!
Sean McBrien
Technology
34
Answers
New York, New York
Updated
Sean’s Answer
Hi Ava, I recently answered a similar question about career options for chefs so I'll paste my response below. The information provided may give a different view of being chef that focuses on both the skill set required for the job but also encourages taking a look at the various areas and opportunities for employment as a chef. Hope you find it helpful.
I am not a chef, but my job involves operational management of corporate food and catering services so I am familiar with some aspects of the food service industry. Your first approach to exploring the career is obviously the skill sets required. Your next area to explore is what is the day to day life of a chef like and what are the compensation and career options. It is in-line with the second area that I would encourage you to explore the many different organizational structures where chefs are employed. There are private chefs who work either for wealthy individuals or for small and exclusive organizations like private club, e.g. country clubs. There are chefs that work for privately owned public restaurants and there are chefs who work for smaller or national restaurant chains. Chefs are employed in resort, vacation, or recreation facilities, think places like hotels, cruise ships, and theme parks. This scenario can also extend to other institutional food delivery settings like hospitals, schools, military installations, etc. There are also different types of chefs working in corporate environments. These chefs can work in centralized food production environments where meals are prepared in mass and then frozen and distributed to various points of sale. Major corporations often have executive chefs and client dining facilities as well as food services for employees. Many of these corporate or institutional food services are provided by specialized corporations that focus in this area, e.g. Sysco, Sodexo, Aramark, Compass Group, just to name a few. I hope this response encourages you to look at skill sets required, career options, compensation and benefits across the spectrum of service areas as where your work will directly influence your options. Good luck in your career exploration.
I am not a chef, but my job involves operational management of corporate food and catering services so I am familiar with some aspects of the food service industry. Your first approach to exploring the career is obviously the skill sets required. Your next area to explore is what is the day to day life of a chef like and what are the compensation and career options. It is in-line with the second area that I would encourage you to explore the many different organizational structures where chefs are employed. There are private chefs who work either for wealthy individuals or for small and exclusive organizations like private club, e.g. country clubs. There are chefs that work for privately owned public restaurants and there are chefs who work for smaller or national restaurant chains. Chefs are employed in resort, vacation, or recreation facilities, think places like hotels, cruise ships, and theme parks. This scenario can also extend to other institutional food delivery settings like hospitals, schools, military installations, etc. There are also different types of chefs working in corporate environments. These chefs can work in centralized food production environments where meals are prepared in mass and then frozen and distributed to various points of sale. Major corporations often have executive chefs and client dining facilities as well as food services for employees. Many of these corporate or institutional food services are provided by specialized corporations that focus in this area, e.g. Sysco, Sodexo, Aramark, Compass Group, just to name a few. I hope this response encourages you to look at skill sets required, career options, compensation and benefits across the spectrum of service areas as where your work will directly influence your options. Good luck in your career exploration.