“Cooking is an art, but all art requires knowing something about the techniques and materials” – these words from Nathan Myhrvold, a well-regarded and self-proclaimed “Jack of all trades,” represent the true meaning of what it takes to be a chef. But have you ever wondered what it’s really like to be a chef? Just as Myhrvold says, it takes more than just interest, technique and material are very important as well. In fact, the more you practice the techniques the better you get. Another important part of being a chef is creativity. Ultimately, to fulfill one’s dream of becoming a chef there are not a lot of steps but there is a lot of hard work.

To become a chef, the first step is deciding what your goals are in the field and what you want to focus on a as chef. There is a difference between a chef who cooks meals and a chef that bakes. There are different positions for chefs who cook meals, these include: Head Chef, Sous Chef, and Station Chef. These positions also apply to becoming a Pastry Chef. A Pastry Chef only has one position. Pastry chefs are completely different from chefs that prepare meals. They only have one position.
According to multiple sources, including Gateway Gourmet.com. Executive chefs plan and direct food preparation, plan menus, makes sure the ingredients for the food is still good for use, supervises every other chef, estimate food cost, hire staff and cook food for special guests. The Sous chef demonstrates new cooking techniques and new materials to the cooking staff, prepares meals and may help plan the menus. This role is Similar to the Executive Chef but the Sous Chef is the second chef in charge and the executive is the chef mainly in charge of everything. Lastly, the Station Chef, also known as the line cook, is in charge of station set ups, preparing meals, cleaning up, stocking new products and cooking meals.

There are clearly many steps to becoming an executive chef; some are simple and can be done at home, while others require time and training. First you have to practice cooking at home; the more you try the better you get. The second step, if you are truly serious about becoming a chef, is to enroll in a culinary arts program or go to a culinary arts school. The step is to third find an internship. When you find a job as an intern it will help you know how working in a restaurant works.
According to Sokanu, a website that describes all careers for Pastry Chefs, some of the key roles are maintaining the budget for the pastry department, buying fresh fruits, berries and order supplies from various vendors, and supervising chefs in training in the pastry kitchen.

One person who knows what being a chef is all about is Paint Branch culinary arts teacher Mrs. Sue McWilliams. Mrs. McWilliams has taught at Paint Branch for ten years and has been a chef for 30 years. She did not go to a culinary school, but was in an apprenticeship program taught by a professional chef. Mrs. McWilliams loves the world of culinary arts and she loves to have students. Her favorite meal to prepare is anything Italian. Also, she was trained to prepare Italian dishes.

One of the skills it takes to be a successful chef, according to Mrs. McWilliams, is “You have to be organized.” It is important to be physically and mentally ready, being a chef is stressful but you learn new things and you mentor others. She also notes that, “Whatever you profession, you naturally become a teacher.”

Being a chef can be difficult at times but it is a great job. It gives you a chance to explore different types of meals and to be artistic with food.