Becoming a Chef is more than a professional career.  It becomes an exciting privilege to enjoy the best of both worlds!

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If you choose to chase an international career, you get to travel around the world and enrich your knowledge while experiencing various cultures and cuisines.

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Cooking is an art.  Becoming a Chef is a symbol of mastery.  Every dish you create by your own imagination and technicality becomes a masterpiece. It is a product of your knowledge, skills, and most importantly, the passion in order to blend flavors to create a delectable food.  Your consistent efforts to innovate and upgrade will make you a renowned expert in the culinary field.

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How do you become a chef?

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It is a little more complicated than simply learning a few basic recipes, declaring yourself a Chef, and confidently searching for a job. Keep in mind that experienced Chefs and good Cooks can be distinguished by specialists in the food service industry.

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In any field, it takes passion and effort to continuously advance and become an expert. People upgrade for different.  It is very typical to want a better paying career, but people who are serious about their skill focus more on mastering their field.

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Upgrading is crucial to attaining your goal, whether you want to continually look for a greener pasture or to become a known expert. We should constantly be eager to learn and get better.

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What Does a Chef Do?

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This is a deeper question than it might seem on the surface.  

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Chefs are professionals who make food for a living and at the same time, build their profession to support their passion and be recognized in their field.

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There are many different types of chefs with different responsibilities and skills. In general, they are responsible for preparing food and helping a kitchen run smoothly.

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Chefs at the upper hierarchy help ensure a consistent orchestration of functions in the kitchen in a way that achieves two primary and equally important objectives, i.e. creating an enjoyable dining experience and ensuring that the food and beverage operations remain profitable. Simply put, they direct cooks and other kitchen workers to ensure quality, timeliness of meal preparation, and cost efficiency of every process.

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Chefs at the lower hierarchy are more often responsible for cleaning, cutting, cooking, and plating food.