Lisa recommends the following next steps:
The typical day of a chef it’s depending of what position are you in the kitchen. In a big picture, these are the responsibility in a personal own restaurant:
1. Sourcing product
3. Menu costing
4. Menu planning base d on the season or marketing plan
5. Prep for the day or the week
6. Cook for the day
8. Schedule employees
These responsibilities might shared with few other chefs on staff as well.
If it’s a foodservice setting, generally it’s just prep, cook and cleaning unless you are a manager, then the rest of the responsibilities that mentioned above will apply as well.
The culinary world is very competitive. It is also an exciting experience because you get to explore foods that may not be used on a daily basis in your culture. Food is used for many difference sources then what you may think. It is very smart to research foods and ways to use them. It is smart to find alternatives of food in baking or cooking that may expand the recipes. I wake up at 4 AM and my day could end at 2 PM or 6 PM