5 answers
Celia
Student
Prospect, Kentucky
1
Question
Updated
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I plan to major in food studies in college, but my career goal is to be a chef... Will I be able to accomplish that goal with only a food studies degree?
I am a high school senior who has interest in becoming a chef when I finish college, but I'm not entirely sure what that future might look like.
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5 answers
Howard Pierceall CEC, CCE WCEC
Chef, Chef Instructor, Business owner
132
Answers
Sun City, Arizona
Updated
Howard’s Answer
Well Celia,
I am not sure either. When you say "food classes" what do you mean? Are you learning how to work in a kitchen, are you learning how to identify and grow food? If you are learning to cook, or run restaurants? Then yes t h at will help you. There is more to being a chef than just cooking.
I am not sure either. When you say "food classes" what do you mean? Are you learning how to work in a kitchen, are you learning how to identify and grow food? If you are learning to cook, or run restaurants? Then yes t h at will help you. There is more to being a chef than just cooking.
Amy Chase
Pastry chef
4
Answers
Warren, Pennsylvania
Updated
Amy’s Answer
You certainly can however, I would suggest also getting your serv/safe certification and at minimum working part-time in a kitchen. Getting familiar with dietary issues, food safety regulations, developing menus, etc. You need an education yes but you also need to be familiar working in a kitchen. Develop your skills as a chef and the ability to work with and develop different personalities and in different environments.
Jason Fraser
chef
36
Answers
New City, New York
Updated
Jason’s Answer
Hay Celia, Your desire to major in food study seems like a very broad topic and on top of that wanting to be a chef in the end. It's a great idea to be well rounded about food like nutrition, sustainably , farming ,origins of products, health codes and more. But to be a chef you should really get yourself in a commercial kitchen now. You will learn hands on what it will take to become a chef. As you go ,you will learn all the in's and out's of kitchen operations and management skills needed to become a chef. Getting a degree in culinary arts, Hospitality ,management and Food studies will give you a really good head start. Just be ready to work long and strange hours but if you stick to it and love to cook it's a fun ride. Move around to different establishments until you find the nitch you like. Hotels, boats, restaurants, catering ,personal chef or eventually your own business. The chef is the leader of the kitchen and has to be able to teach and mentor everyone around them and so with the right education and experience you should do really well. Good luck and happy cooking.
Peter McCaffrey
Chef/GM
19
Answers
Napa, California
Updated
Peter’s Answer
A food studies degree is a great start for becoming a chef, but it's just one part of the journey. In the kitchen, what you can do matters more than what's on your diploma. If you combine your degree with hands-on experience, curiosity, and a desire to learn, you can definitely succeed as a chef.
The degree gives you an advantage that many cooks don't have early on—a deeper understanding of food systems, culture, and sustainability. This knowledge will make you a more thoughtful chef and will stand out as you progress in your career.
But here's what's really important: start cooking now. Get a job in a restaurant, hotel, or catering company—anywhere you can learn by doing. Arrive early, stay late, work hard, and be open to learning. This is where you develop knife skills, flavor intuition, discipline, and confidence that you can't get in a classroom.
By combining your food studies degree with real kitchen experience, you'll have an advantage over many newcomers in the field. Many top chefs come from diverse backgrounds, and they all share passion, hard work, and a willingness to learn from the ground up.
So yes, you can definitely reach your goal. The industry needs smart young cooks who care deeply about food. Your unique path might even make you better than if you had followed the traditional culinary school route.
You'll do great—just keep cooking, keep learning, and keep embracing new opportunities.
The degree gives you an advantage that many cooks don't have early on—a deeper understanding of food systems, culture, and sustainability. This knowledge will make you a more thoughtful chef and will stand out as you progress in your career.
But here's what's really important: start cooking now. Get a job in a restaurant, hotel, or catering company—anywhere you can learn by doing. Arrive early, stay late, work hard, and be open to learning. This is where you develop knife skills, flavor intuition, discipline, and confidence that you can't get in a classroom.
By combining your food studies degree with real kitchen experience, you'll have an advantage over many newcomers in the field. Many top chefs come from diverse backgrounds, and they all share passion, hard work, and a willingness to learn from the ground up.
So yes, you can definitely reach your goal. The industry needs smart young cooks who care deeply about food. Your unique path might even make you better than if you had followed the traditional culinary school route.
You'll do great—just keep cooking, keep learning, and keep embracing new opportunities.
John Mastromarino
Chef/Internal Health & Safety Inspection Manager
7
Answers
Las Vegas, Nevada
Updated
John’s Answer
Celia
That is a great and lofty goal for your future - congratulations.
Like any other professional career Executive Culinary positions, such as Chef or Restaurant Management will require both educational and technical skills. I would estimate that it will be approximately 30%education and 70% hands on experience and working yourself up through the ranks. I've found in the industry that the term "Chef" has had many different definitions. I've seen restaurants that are really looking for an experienced cook and advertise for a Chef position and also a 5 start operation looking for a Chef. It is obvious that the skill sets for both their needs are not close to being the same. After, or during your schooling, find yourself any back of the house position and start there. Many of today's Chefs started out as Dishwashers or Prep Cooks and spent many years earning the title of Chef. As a Chef you will need to be skilled in every back of the house position and that will be how you earn the respect of your crew. A Chef is the leader of the kitchen, and to lead successfully you need to possess many skill sets. You may learn the business side in college - cost controls and financial reports and labor/union contracts etc.. You may learn how to hold a knife and prepare the Mother sauces in Culinary school, but you can only learn the pressure of working in the kitchen and excelling in each and every position by actually doing the job. Now this is just a general statement. I have seen a few chefs move right from Culinary school and into a "Jr Chef" position (glorified line cook position) but that is an unusual spot. My advice would to be make a list of several restaurants and hotels and casino resorts in your surrounding area if there are any and make it a point to go to each type of operation and have a conversation with the Chefs there. I am sure that most all will take a few moments of their busy day to chat with you. The best times would be before or after their major service. Ask them questions about how they moved through the ranks and into their current positions. For myself, I started cooking in my family restaurant when I was 13 and moved through the different positions. At 16 and 17 I worked in white table cloth resorts and started learning some of the administrative task. At age 21 I moved to Las Vegas and earned my way to a chef position within a year. At age 34 I received a degree in Hotel Restaurant and Casino Management. So my pathways was a little different than others. I've had a 45 year career in Las Vegas in every conceivable Hospitality Management position and every type of operation. I hope that has given you a little more insight. If you choose to explore hospitality remember it has to be because you are passionate about it. It will sometimes be very long hours (60-70 a week) and very demanding of your energy. Good Luck on your life's adventure
That is a great and lofty goal for your future - congratulations.
Like any other professional career Executive Culinary positions, such as Chef or Restaurant Management will require both educational and technical skills. I would estimate that it will be approximately 30%education and 70% hands on experience and working yourself up through the ranks. I've found in the industry that the term "Chef" has had many different definitions. I've seen restaurants that are really looking for an experienced cook and advertise for a Chef position and also a 5 start operation looking for a Chef. It is obvious that the skill sets for both their needs are not close to being the same. After, or during your schooling, find yourself any back of the house position and start there. Many of today's Chefs started out as Dishwashers or Prep Cooks and spent many years earning the title of Chef. As a Chef you will need to be skilled in every back of the house position and that will be how you earn the respect of your crew. A Chef is the leader of the kitchen, and to lead successfully you need to possess many skill sets. You may learn the business side in college - cost controls and financial reports and labor/union contracts etc.. You may learn how to hold a knife and prepare the Mother sauces in Culinary school, but you can only learn the pressure of working in the kitchen and excelling in each and every position by actually doing the job. Now this is just a general statement. I have seen a few chefs move right from Culinary school and into a "Jr Chef" position (glorified line cook position) but that is an unusual spot. My advice would to be make a list of several restaurants and hotels and casino resorts in your surrounding area if there are any and make it a point to go to each type of operation and have a conversation with the Chefs there. I am sure that most all will take a few moments of their busy day to chat with you. The best times would be before or after their major service. Ask them questions about how they moved through the ranks and into their current positions. For myself, I started cooking in my family restaurant when I was 13 and moved through the different positions. At 16 and 17 I worked in white table cloth resorts and started learning some of the administrative task. At age 21 I moved to Las Vegas and earned my way to a chef position within a year. At age 34 I received a degree in Hotel Restaurant and Casino Management. So my pathways was a little different than others. I've had a 45 year career in Las Vegas in every conceivable Hospitality Management position and every type of operation. I hope that has given you a little more insight. If you choose to explore hospitality remember it has to be because you are passionate about it. It will sometimes be very long hours (60-70 a week) and very demanding of your energy. Good Luck on your life's adventure