When you graduate from Culinary School, you might choose to work in a restaurant, at a resort, or in catering. The job choice you make can set the direction for your career. Working in a restaurant is very different than working in the catering business for instance. There are different skills required for these jobs, and working in one field does not give you qualifications for the other. Keep this in mind before deciding which Culinary Career you intend to pursue. After you graduate, you have the opportunity to review the skills you have and decide from there what food service venue you want to focus your career on. During the first several years of your culinary, you will spend a lot of time practicing your skills and then finding your niche.

One of the basic skills you will utilize throughout your Culinary Career is your technical skill. This set of skills includes cooking methods, knife skills, and line cooking. Another skill is that is learned is culinary. Budding chefs train to make food taste good. Chefs will learn seasoning, flavor combinations and plate presentations to

The most basic skill, the one that schools are designed to teach, is technical. These skills are the basis of every chef’s talent – knife skills, cooking methods, timing, mise en place, and (the ultimate technical skill) making cooking on the line graceful, even during the rush. The other skill taught in school is culinary. Most chefs have a good palate to begin, but training for the nuances of flavor and seasoning, new flavor combinations, creative plates, and presentations, delving deep into a culture’s cuisine all take training and practice. View full article »