How hard is it to become a professional chef?
Q. I really want to be a professional chef when I'm older! I have a passion for food and love to cook. I cook dinner for my family usually once a week when my mom is busy and I'm always making brownies or cakes. Do you know anyone who is a chef or owns a returaunt? I really want to know how hard it is to break into the buissness.
Asked by dliccouss - Sat Feb 9 20:57:59 2008 - - 3 Answers - Comments

A. It is not easy to find good employment as a professional chef, but think outside the box. For starters, you can bake and sell your goodies. Cater upscale birthday parties and events. Even neat kids birthday parties. Then move on to catering a few private affairs. Perhaps work at one of the places that helps people prepare a week's meals to go. You might land a job in a restaurant or a resort, hotel, etc. A family might hire you to cook for them and leave them with prepared meals. You could hold classes for a few other teens to teach them how to make some simple, healthy dishes. I have a 15-yr.old who is basically my private chef. She cooks 5 nights a week. It is now her share of the household chores. Works great. She loves to cook, and I… [cont.]
Answered by RetiredDebtFree - Sat Feb 9 21:06:42 2008

What happens chef and managers days off?
Q. If a restaurant opens everyday and there is only 1 chef and 1 manager, then what happens if they have a day off or they go on holiday? Is it worth hiring a part time replacement just for 1 day?
Asked by jammy101 - Thu Jul 30 20:33:20 2009 - - 3 Answers - Comments

A. Chefs and managers never get days off. No one in hospitality gets days off. Ha ha, but really, you should have a sous chef and deputy manager that work as little as one day week so you always have a back up. If you have already said this person can have the day off then evaluate whats better to do, if its a slow tuesday take it off. If its a Saturday night, do you not know anyone at all willing to stand in for that day? You really need to think ahead about things like these. Has the chef/manager given you plenty of notice they need to take the day off?
Answered by JayBee - Thu Jul 30 20:56:20 2009

Pampered Chef Recipe with chorizo, corn tortillas and chicken?
Q. I had a really good meal at a pampered chef party and can't seem to find the recipe, or even the book it is in, online because I don't even remember the name. It is a skillet meal that has the following ingredients: corn tortillas, chicken (precooked or canned I think), chorizo and pepper jack cheese. Does anyone have this recipe or know where I can find it?
Asked by Tami B - Mon Jun 23 15:05:46 2008 - - 2 Answers - Comments

A. That recipe is great! It's called the Tamale Verde Skillet. 1 tsp vegetable oil 1 can corn 1 medium onion 1 medium red bell pepper 12 (6inch) corn tortillas 4 oz chorizo sausage 3 cups shredded cooked chicken 1 can green enchilada sauce 1 1/2 cups shredded Monteray Jack Cheese Snipped fresh cilantro, optional Heat oil in skillet over medium heat for 1-3 minutes. Drain corn. Pat dry with paper towels. Add corn to skillet in single layer. Cook w/o stirring 5 minutes Remove from heat and put corn in batter bowl. Dice onion and bell pepper. Set aside 1/4 cup of pepper for later. Cut tortillas into 1 inch squares. Add chorzo to skillet. Cook 3-4 minutes over medium heat breaking into crumbles. Add onion and remaining peppers. Cook an… [cont.]
Answered by cjmcewen - Mon Jun 23 19:25:45 2008

What is the salary of an executive chef in a hotel?
Q. I heard that being an executive chef of a hotel has a decent salary, but I'm curious as to how much one makes.
Asked by craziness_oh - Tue Sep 30 00:03:32 2008 - - 2 Answers - Comments

A. The chefs that have come through the hotel/restaurant/golf resort that I work at, have made anywhere from $45,000 to $80,000 per year. Sous chefs make prob. 35- 40,000$ at the most. I would classify the restaurant at the resort I work at as 7/10. If at a "9 or 10", you would be making more than 80,000 probably. Experience, experience, experience. I thought about that myself. I've been cooking for about 8 years and have learned a lot. I haven't attended culinary school, but I might eventually.
Answered by askmeanything - Tue Sep 30 03:31:57 2008

How do I become a pastry chef?
Q. I am 28, and have been a professional Web Designer for the past 7 years, but I really love to bake and I feel that I may want to pursue this as a career. I live in NH and would like to attend part-time classes as well as possibly apprentice/intern with a pastry chef. Any suggestions on schools/programs would be greatly appreciated. Thanks!
Asked by Nitestarz - Tue Jan 9 09:21:13 2007 - - 3 Answers - Comments

A. Ita s nice, yes you can do it. To be pastry chef , what I think you must be an art lover or designer or a painter in you. I know you must be a good Baker and designer. It will be a piece of cake for you, Go for it. good luck. Here are some links for you. I dona t know in which city in NH you live so click on these links and check schools in your city. (School in DOVER, NH) (check for your city here on left side)
Answered by Farrah - Tue Jan 9 10:04:47 2007

What happens when chef ramsey kicks everyone out?
Q. When Chef Ramsey kicks everyone out on Hells Kitchen, what happens to all the orders that they did not finish?
Asked by RG - Sat Oct 16 20:11:10 2010 - - 3 Answers - Comments

What is the difference between a baker and a pastry chef?
Q. I'm going into highschool and the school is able to give us suggestions for classes for what we want to be when we enter "the real world" And on the application thing mentioning a bunch of jobs, it says both baker and pastry chef. I've always thought they were the same thing. And for nearly three years I've wanted to be a baker, but I'm not sure whether or not I want to be a baker or pastry chef, because I dont know the difference. Thank you for any answers well If I want to open a bakery, then would I be a pastry chef?
Asked by CRACKERS - Tue Aug 18 12:45:25 2009 - - 1 Answers - Comments

A. Not alot, I am a former chef, a baker usually is someone who does the finishing and baking of the products, bread, pastries, cakes, muffins and so on, he/she is also in quite early, in at 3-5 am as they do alot of the pre prep for the pastry chef, maybe setting doughs or baking off products made the night/shift before. A Pastry chef is/more likely to be a trained person, having studied at a school and would make some of the things the baker does, he/she is more creative and has control over that section of the kitchen, but also the most complicated things like cooked fillings, mousses, dish desserts, icings and pastry cream plus banquet and function issues, they would also work with the Executive chef to create new menu items or set the… [cont.]
Answered by The Unknown Chef - Tue Aug 18 14:01:15 2009

How hard is it to becaome a professional chef?
Q. I really want to be a professional chef when I'm older! I have a passion for food and love to cook. I cook dinner for my family usually once a week when my mom is busy and I'm always making brownies or cakes. Do you know anyone who is a chef or owns a returaunt? I really want to know how hard it is to break into the buissness.
Asked by dliccouss - Sat Feb 9 20:57:24 2008 - - 7 Answers - Comments

A. Well I hope I am able to impart some wisdom to your question, I was a classically trained chef from Canada (retired), I worked here in 8 of the 10 provinces, and while working for a Canadian Hotel chain throughout the 1980's I also had the opportunity as I was single, to work in Singapore, Tokyo, Japan and Montego Bay, Jamaica. The last person before me had some good advice, I recommend to anyone who is interested in a caree as a chef, pastry chef or in the kitchen to find a part-time job in a small restaurant or in a summer resort for a good look at the workings and involvments that come with the job. It is and can be a very rewarding job with lots of fun and opportunitys to see and learn, it can also be a career that involves late… [cont.]
Answered by The Unknown Chef - Sat Feb 9 21:42:33 2008

What is the difference between German, French and Japanese chef's knives and what should I be looking for?
Q. I am trying to buy an 8" chef's knife, but there is a huge variety of knives on the market. I think that I have narrowed it down to the Wusthof, Henckels, Sabatier, and Victorinox brands, but I still don't know which way to go. What are the differences between national styles and brands?
Asked by raphael.hogarth@btinternet.com - Fri Apr 17 13:12:26 2009 - - 3 Answers - Comments

A. If you look at chef's knives specifically then all 3 are pretty similar, French, German and Japanese Gyutos(Chef's knife in Japanese). The difference is the blade geometry. German style has significant "belly", i.e. blade starts curving upwards somewhere mid section. French style has less pronounced belly and Japanese version, Gyuto is somewhere in between. I personally prefer French style Gyutos. More generally there's 2 schools of kitchen knife making, western and Japanese. Short summary of differences is that western knives tend to be made of softer steel, heavier and with thicker edges, to withstand all the abuse from the average western user. Japanese knives are far better cutters, thinner edges, harder steel, much lighter… [cont.]
Answered by Visor - Fri Apr 17 13:53:06 2009

The chef who makes lunch at work completely overcooked the pork today. What would you have done?
Q. The lady was a professional chef! She overcooked the pork so much that I couldn't cut it with the knife without making a mess of the plate! Everybody had the same problem because it was from the same piece of meat as well. Would you have said anything to her? It's not like a restaurant or anything, it's a bit like pub food, but only it's for staff at Sainsbury's.
Asked by Haroon A - Sun Jan 2 19:32:22 2011 - - 3 Answers - Comments

A. I think you're really lucky to get a lunch cooked for you - we have to take our own in where i work Its not supposed to be Gordon Ramsay standard is it?
Answered by danceswithwolves - Sun Jan 2 19:37:56 2011

What is the secret ingredient for the iron chef super chef battle on the food network?
Q. I missed most of the episode and I don't know what the secret ingredient is! It's the newest episode with Bobby Flay, Chef Commerforde, Mario Batalli, and Emeril Agassi.
Asked by dom.paix - Sun Jan 3 21:03:52 2010 - - 4 Answers - Comments

A. Its everything in the White House Garden and alot of meat products.. like Pig stuff...some kind of shoulder...haha apperently i don't have a very good memory... but yea ..didnt look very appatising 2 me!! :-) Hope this helped!
Answered by Sam-I-Am - Sun Jan 3 21:17:21 2010

How much money does a chef make a year and what schooling is required?
Q. My name is Stephanie and im working on a career portfolio project from School. I was told the choose 3 careers i want to do in later life, one of them is becoming a chef. I've looked on almost everysingle website about chefs, and cooking. But i'm unable to find how much they make a year and what schooling is required. If anyone knows any sort of answer to this.Please replie, cause im stuck. =S
Asked by Stephanie. - Wed Feb 20 15:39:44 2008 - - 2 Answers - Comments

A. Income for a chef depends on where they work and what type of work they do. The starting salary would be around 30k per year for a well trained chef working at a decent resturaunt. Chefs at francise resturaunts like Applebees and Chilis probably don't make much more than 20K. Chefs can go to vocational schools to learn thier trade, or they can major in culinary arts or hospitality management at local community colleges. Some colleges have four year degree programs, but not many. Also, every branch of the US military has training programs for chefs and cooks, because of high demand. Chefs in the Coast Guard, Navy and Airforce especially will have better opportunities for training, due to the lack of mobility (They'll be on bases and ships… [cont.]
Answered by Ayla - Wed Feb 20 15:54:07 2008

What is the average income of a chef in NYC?
Q. I want to move to New York City in the next few years, so I am beginning the planning process now. I'm a chef, I ned to know what the average chef de partie or sous chef makes in the big apple?
Asked by SID - Mon Aug 10 03:05:56 2009 - - 2 Answers - Comments

A. Salary for Chefs in nyc range from $70,000 to $100,000 and up. It will depend on your chef position and experience. I hope i was able to be of service.
Answered by Rogers Best - Mon Aug 10 18:25:07 2009

When Chef Ramsay closes the kitchen in the middle of service What happens to the guests?
Q. When Chef Ramsay closes the kitchen in the middle of service-What happens to the guests of restaurant?
Asked by gary36_brooklyn - Tue Sep 22 21:06:21 2009 - - 4 Answers - Comments

A. Here's the real scoop on "Hell's Kitchen". This is just a set on the studio lot. The so-called "customers" are actually people which have been invited for so-called "dinner" by the directors, producers, etc. None of these people, celebrities included, are paid for their appearances on "Hell's Kitchen". Most of these people have been coached before-hand to complain about things. Some have even been told to go up to Chef Ramsay and complain, trying to get his goat (so-to-speak) and to get a genuine reaction from him, all with the cameras rolling. If you check the "Hell's Kitchen" website, when people try to ask for tickets to dine there, the website will respond that it is a closed set… [cont.]
Answered by Goblin g - Tue Sep 22 23:29:10 2009

What exactly does gourmet chef mean?
Q. Does gourmet chef mean like10 years experience, exec. chef, or what. I have a culinary degree and have never heard of this ranking until recently job hunting.
Asked by Geoff H - Wed Nov 1 20:12:37 2006 - - 4 Answers - Comments

A. You know that anyone can attend a cooking school but not everyone will come away with an educated palate. Being a student of the art, you also know that in addition to your level of proficiency regarding prior experience, technique and comprehension, a major factor is an expanded concept on your part of basic food, i.e., for the family barbecue you would stuff a roasted Idaho with bacon and cheddar...for a dinner of importance you'd tourne and braise yukon gold's in court bouillon, flash roast them in butter and serve with sevruga, creme fraiche and chive, or something to that degree and beyond. It's an ability to perceive the more important flavors, and ingredients and use them in an innovative way. I have been at this for 20 years and… [cont.]
Answered by Lexi - Thu Nov 2 00:34:56 2006

What should i become actor or chef also, how do get to become one?
Q. I have always been wanting to act, but i love cooking and i dont want to do like rachel ray I live in New Orleans aka Southern Hoolywood. I want to become an actor more than a chef but what do you think i should do.
Asked by bcurius - Thu Mar 22 22:06:04 2007 - - 5 Answers - 1 Comments

A. you could do both. go to school for cooking. and do acting on the side as a part time job. it will work out good
Answered by BiG Stylin - Fri Mar 23 14:15:58 2007

What is the proper chef training if you want to become a chef?
Q. I've been thinking about starting a career in the culinary arts field. I've enjoyed cooking and baking my entire and I want to know what is the training to becoming a chef?
Asked by Tom B - Mon Sep 28 18:47:34 2009 - - 4 Answers - Comments

A. Step 1: Researching the Culinary Chef Career Duties and Education A master of food, a culinary chef prepares meals that comfort, uplift and arouse all while nourishing patronsa taste buds and palates. A culinary chef also crates menus while preparing food and managing kitchen employees. Culinary chefs must have a great sense of smell and taste with high levels of creativity and a knack for experimentation (to ensure the success of the menu). Some culinary chefs work from the bottom up; however, it is more common these days for a culinary chef to have formal and professional training through an apprenticeship or program offered by an institute or college. Step 2: Prep While in High School Along with your relevant high school classes,… [cont.]
Answered by Jesse T - Wed Sep 30 17:22:29 2009

Why is it important for a chef to use a rooster or older chicken in Coq au Vin?
Q. I heard the judges on Top Chef discuss this, and I'd like to know why that is. I have made it with grocery store chicken and liked it, so what am I missing?
Asked by Jeanne B - Sat Sep 22 03:14:51 2007 - - 4 Answers - Comments

A. It's more the other way around - when the old rooster was killed and eaten, cooking it really slowly in wine was the only way to make the tough, stringy meat edible. Using a plump, young, free-range chicken will give you an equally yummy result.
Answered by jess b - Sat Sep 22 03:27:23 2007

What consultant businesses other than pampered chef and Avon are there?
Q. I am considering becoming a sales consultant. However, I believe that to sell a product I need to like it. What other consulting businesses are out there other than Avon, Pampered chef, Mary Kay, etc. I am really interested in products for women (not sexual) and babies.
Asked by Jackie C - Wed Aug 12 19:46:16 2009 - - 2 Answers - Comments

A. I'm a consultant for Scentsy Wickless Candles! I totally agree that you should sell a product that you love and believe in. I've been a consultant with Scentsy for over a year now and I'm so happy that I joined. I've made so many great friends and I've learned so much about myself and direct sales. Plus, I love that Scentsy is safer than flame candles and my kids love to help me sort and label party orders! Scentsy is definitely for women but the nice thing is that men like scented stuff too! I'd be happy to send you a catalog and scented wax sample if you'd like. Oh, and Scentsy recently won the Direct Selling Associations Rising Star Award! Good Luck with your search! :)
Answered by BrownEyedGirl - Thu Aug 13 14:54:28 2009

What is the symphony played in chef at home 6 advertisement?
Q. The advertisement for Chef At Home season 6, does anyone know the name of the background music played in it?
Asked by oh - Wed Jun 16 04:41:05 2010 - - 1 Answers - Comments

A. If it is this that you are referring to: Then it's neither a 'symphony' nor 'classical' in any meaningful sense of the word, but merely pastiche 'vamp till ready' sequencing to form a purpose-made background track for the advertisement. All the best,
Answered by Nemesis - Wed Jun 16 05:59:11 2010