The chef - king of the kitchen

As the saying goes, war is war, and lunch schedule. As well as breakfast and dinner. Tasty meal loves everyone, so a skilled cook without a job will never be. Today, master pots and pans in demand in the labor market, more than anyone else.

At first glance, in the preparation of food is no big deal, because a lot of women do it every day for their families. However, experts say: between cooking dinner for four people and the creation of delicious dishes for hundreds of guests there is a huge difference. Therefore, the majority of cafes and restaurants required a cook, at least with special education.

In a profession - in different ways

There are several ways to get this specialty: finish high school, school or college, or spend a few weeks attending courses. Similar schools today are more than enough. There are taught the theory: how to handle the products, store them, and how to cook it. But to achieve this skill is not enough - only master the profession in practice. True, such a condition is not always respected, and even the experts state: many graduates of specialized universities often do not know how to cook well and tuned exclusively for a managerial job. Today, however, some cafes engaged in training inexperienced young people, free of charge. Moreover, in this period, the beginner also paid stipend. As a rule, so there are a network of fast food restaurants, a variety of pancakes, attics and other edalni.

The "kitchen" staff even good cafe can be reached by passing the stage of training. But in this case it is necessary to learn all the wisdom in practice, to educate themselves, to start from the very bottom and dirty work, such as clean vegetables and wash the dishes. By the way, it is important that the specialist, which was improvised, "the street", turned out to be a real master, and saw the talent in the opener - without him in this profession, as well as in any other, there is nothing. If an experienced cook will want to refer begin their knowledge and secrets of what will be a good judge. Nothing can replace the work under the guidance of a true professional. However, it should be remembered that take a person without special education staff are willing to only 10% of employers - especially network institutions are not too high, where we have to deal mainly with the semi, and few will be able to learn anything. For the rest of the employers the importance of education, experience (at least a year, but the more, the better) and the presence of Russian citizenship.

Especially appreciated by chefs trained service of foreign chefs (abroad or in Russian restaurants, which employ a foreign chef). Often the practice go to France or the US, where many well-known schools. Education here can last from several weeks to a couple of years. Domestic experts respect the Western system of training of cooks. Abroad believe that the earlier a person starts to learn the basics of science, the better. In France in the old days the future chefs in the kitchen found themselves in the age of seven.

Without talent anywhere

This chef is required to be able to cook soups, meat dishes, side dishes, salads and more. Every dish should be prepared not only delicious, but also beautiful. So, we must learn how to draw. In addition, it is necessary to know the features of human physiology and the rules of the compatibility of products - this will write a good menu. And the cook to remember the storage and handling regulations of different products, be able to calculate the amount of calories in a particular platter and featuring high-quality products from spoiled. In general, the culinary profession requires a person to have a set of knowledge from different areas. In addition to cooking technology, it must understand the chemistry, art, design. But even with the necessary information and having a solid experience, the master constantly learning, because a great variety of dishes, have interesting recipes from the cuisines of other countries who have yet to discover the Russians. Desire and ability to improve - not the last quality among those that are inherent in the true cooking.

And, as already noted, a true chef must be talented, because, having no vocation for cooking, you can cook the dish, which is in the mouth can not take, even if you do not retreat a single step from the recipe. It is no secret that the full mountain-cooks who are able to become famous only for its tasteless dishes made hastily, carelessly, somehow.

Above all, the man chosen for yourself this profession, will not interfere with a good imagination, love for creativity and inventiveness. Cook strictly by prescription, of course, great, but a skilled chef is always striving to improve the dish or even create new, do mediocre, it would seem unusual dish. But in this situation it is important not to overdo it, to show the taste.

Naturally, the cook must be neat, clean person (for example, if a customer ordered a meal in a restaurant finds in hair plate, the reputation of the chef and the institution where he works, will suffer), and at the same time to work quickly so as not to force the guests to wait long. Among other advantages should also be called observation and patience.

And most importantly - it is impossible to be a chef without culinary taste (his absence has been called "bridost" or "asperatsiya"). Such a person is the way to the kitchen closed. And to the cook not experienced a temporary bridost, long ago developed special rules of sampling. Knowledgeable chef tasting dishes strictly in sequence, periodically rinsing the mouth with water or some broth. In general, a good cook - hungry cook. On a full stomach is not possible to feel the taste of food, so that there is a rule: the chef will not eat until I prepare dinner. About the same time, many today have forgotten, but in vain.

There is another feature of the professional: chef from God will never allow myself to smoke - Tobacco mutes the sense of smell and taste perception. In addition, the need for good vision, intuition and memory, because you need to remember the recipes and the eye to determine the readiness of products. As you can see, cooking - an art, no wonder it was named after the tenth muse Kulin.

Chefs work hard physically, because he works in the kitchen only hands in the stifling atmosphere, and sometimes not only cooks, but also carries heavy mnogolitrovye pans. Get up to the plate falls still dark, it is necessary to feed breakfast the first visitors. And then there's the stress - the dish too salty, the desired product will be spoiled, it will go a rush order. And since the whole day chef spends on his feet, he can earn a professional disease, such as arthritis or varicose veins. It turns out that this is not a specialty women. In the past century, in the kitchen worked exclusively by men, and in Soviet times in this area, which became suddenly undervalued, women came. Knowing how difficult it is to the cook, you know: not long survive without the love of the profession. Not without reason in the public catering enterprises is so large turnover, particularly among young people, which at first did not realize how difficult this work is. But if people cope with the first difficulties, then already on what will not exchange its own specialty.

become a general

Find a job does not take much - staff with experience or at least a special education happy to take in a cafe or dining room, in general, will tear off with his hands. But count on the highest position a man who came recently to the profession, it is not necessary. Newcomer goes through several stages of career growth. At the lowest step of the stairs are the cooks assistants, unskilled workers and ordinary cook. The more experience and extensive human skills, the faster it will move in the service - even a beginning of a talented chef a chance to be responsible for the shift or production hall. And there, and to the place of assistant chef close - up it will grow five years. The larger the restaurant, the more this "pyramid". By the way, ways to improve their professionalism many:

In fact, to become a chef, it takes years, often 10-15 years. It all depends on the abilities and culinary ambitions. But foolish to think that being a chef is easy and it does not do anything, only commands and gives instructions. No, he controls everything that happens in the kitchen, too, and is responsible for everything. Shifted helpers salt or pepper in the dish - to blame the chef overcooked meat - again, to keep him an answer. Not only that the "kitchen-general" will oversee the work of his subordinates, he is himself preparing complex dishes for customers (in some institutions, there is a menu of the chef) and creates the recipes. In fact, good cooking is not so much. The next step of the career ladder, after the position of "chef" - the status of the restaurant owner.

I do not like cooking for hundreds of people every day - try to arrange a personal chef for a rich man. However, this option is not suitable for those who want fame and recognition, as a connoisseur of one businessman in the house - the owner, and boast their art in front of a lot of people will be possible only in the restaurant. By the way, a good cook is often the hallmark of places - regulars often come there not because of the beautiful tables or acceptable price, but because of the barbecue or roast Ivan Ivanovich. So that you can become famous in this field.

Talented chefs - a rarity, but also mediocrity to make a career in the culinary field. Professionals believe that the achievements of chefs depend on the availability of talent is only 50%. And the rest of the components of success - activity, the desire to study and learn new things.