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What proior job experience in the culinary industry have you had before becoming a head chef?

I am looking for answers from people who are head chefs of kitchens, to get an idea of how much experience and advancement it takes before actually becoming a head chef.

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Howard’s Answer

I started as a dishwasher in a country club. Training and school can help, but it is not necessary. It will go faster if you go to school or an apprenticeship. It takes years of experience to be a chef. Work for a good company and a good well trained chef. Pay attention and learn all you can from them.
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Jason’s Answer

Hi Ava, I stared out cooking in the kitchen with my mom. She is French so I learned simple classics like quiche, stews, crepes and omelets . I then went to B.O.C.E.S. in high school to earn a certificate in culinary . From there I worked in couple of fast pace restaurants in high school then went to cooking school in Rhode island. After school I worked in many places getting experience in all different areas of cooking , foods ,people and learned the paces of each place. It can get really loud, fast and hot quickly. I worked in restaurants, Hotels and catering. I think catering was the best experience because the menu never stays the same and you learn how to cook so many things and technics for large groups of people. You have to explore yourself where you think you can fit in best and find your comfort zone in this business . Learn all you can from everyone and every where then focus on becoming a chef. Chef is a nice title to have but also earn your respect in the kitchen by mentoring and helping others advance up the ranks. Remember titles not everything it's how you treat others in the kitchen with your title. Good luck and happy cooking.
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Tracie’s Answer

Hi (again) Ava - Before becoming an executive chef I had to work my way up.

I started as the lowest level cook on Garde Manager (salads, cold food etc) and worked my way up to Lead Cook on a few differnet restaurants. I also did a number of stages (internships working for free to gain experience and learn new cuisines)

After that then a journey as Sous Chef, Banquet Chef, Executive Sous Chef.

Not everyone takes all those steps but I needed time to develop my culinary confidence and doing all those steps help me build a successful career

Hope that helps!
Tracie
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Cindy’s Answer

I began my journey as a cook in a small dive bar, without any formal culinary training, driven purely by my love for cooking. I eagerly explored food trends and volunteered in various kitchens, which soon helped me secure a role as a line cook. I was determined to learn from every cook and chef I met, always aiming to advance my skills and position in the kitchen. I also made sure to understand the front-of-house operations, knowing that one day I would manage that area too.
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Daragh’s Answer

To succeed as a chef, focus on your mindset. Start by learning the craft instead of worrying about titles or positions. Aim to be the best in the kitchen, and the titles will come naturally. If you want to become an Executive Chef, set small, achievable goals first. As you reach each milestone, keep advancing and improving.
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