That represents nearly 600,000 new jobs in the industry. And for chefs and head chefs, things look almost as good. Being a successful chef doesn't happen overnight. Just because you're passionate about food doesn't mean that your restaurant will be an instant success.
Most successful chefs have dedicated decades of work to reach that level. Once you leave culinary school, you'll most likely begin your career as a kitchen curator or chef de partie. You'll have to work for someone until you understand that restaurant's recipes and work ethic, and then you can start climbing the ladder. In my experience, being a chef has high levels of job satisfaction.
Those who choose a career in catering do so because they love food and cooking. Our role as chefs allows us to spend every day doing what we love. If you love food and cooking, why not make a career by becoming a professional chef? In addition to job satisfaction, being a chef offers a great career progression from Commis Chef to Demi Chef, then Chef de Partie, Sous Chef, Chef de Cuisine and, finally, executive chef. You also have the option of taking your career to various locations, including restaurants, hotels, resorts, catering companies and corporate events.
In short, if you're taking up the culinary arts for the sake of glamour and fame, you might want to consider becoming a pop star. Being a chef is a tough job, and no one gives you a cooking program fresh out of culinary school. Having a realistic view of what you're getting into will help culinary futures tremendously. The job can be difficult, requiring long hours, repetitions, and working with tight time limits.
While it's possible to take home a solid salary as an executive chef, most culinary professionals have to work a variety of lower-paying jobs before making it to the top position at a restaurant. If you are talented and willing to work hard, being a chef is a rewarding and exciting job and in high demand, as the number of chef jobs in Sydney increases daily, 26 percent of chef jobs in Melbourne. While some chefs have learned on the job and have risen through the ranks, the best way is to attend culinary school.
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