In the world there are a huge number of interesting and profitable professions, but perhaps the most delicious of them is the cook. This person is capable of turning ordinary at first glance products into an extravaganza of unforgettable tastes and aromas, and serving delicacies in such a way that it will be impossible to forget their taste. So, what is the difference between a professional chef and a simple cooking lover?
In outline
Representatives of this profession are found everywhere: in restaurants, in cafes, in canteens, in food production and in fast food. That is why there are a sufficient number of proposals and job seekers in the labor market in this direction always and everywhere. But at the same time, far from everywhere people are hired, as they say, “from the street”. Most often, the employer wants to see a specialist who has a rank of cook, not lower than a certain one. It all depends on the position, institution, volume and characteristics of the work to be performed in the kitchen. Of course, there are also such employers who do not care about the rank of a cook or the presence or absence of a diploma, but are only interested in work experience, skills and abilities. But such cases are becoming less and less every year, in the kitchens of restaurants and cafes, graduates are working more and more. That is why for those who want to start a career as a cook, it is worthwhile to understand the categories and classifications.
First stage
The first-year student, enrolled in a vocational school or technical school in the relevant specialty, receives the lowest first category of cook. The presence of this level of qualification does not at all affect the value of such an applicant, since it does not indicate either the availability of knowledge or the availability of skills. With this category it’s difficult even to apply for the position of “assistant cook”, although in some undemanding institutions they can be entrusted with washing dishes in the kitchen or peeling vegetables. Of course, there is no question of a career so far.
Learning is the light!
Already in the process of training at a vocational school or technical school, students of relevant specialties pass exams and receive grades according to their results. From this moment you can start your career path. The happy owner of the second category can already claim the proud title of "assistant cook". His duties will include cleaning and slicing vegetables and fruits, fruits and berries, as well as defrosting and primary processing of meat and fish. In practice, most often the assistant cook, in addition to the above, washes dishes and serves the necessary products upon request.
The third category significantly expands the possibilities. Now it will be possible to independently prepare simple first and second courses (soups, mashed potatoes, cereals, products from minced meat and fish, simple salads, pancakes and pancakes), as well as make more responsible preparations (dumplings, dumplings, etc.). A cook with such a qualification can already work in a dining room, diner or other establishment with a simple menu.
State exam
Having received a basic education in a specialty, at the end of a technical school, a student can now pass the state exam and improve his level by receiving a certificate of “4th grade cook”. From this moment, the young specialist becomes more in demand and highly paid. A fourth-grade cook can already cook medium-sized dishes from fresh, fried, boiled, baked products, as well as a variety of jellies and jellies, salads and sauces, sweet pastries, soups and borscht, etc. For most cafes and restaurants of a low level, this knowledge, skills, as a rule, will be enough. If, however, to continue training, for example, in the specialty "technologist" in a higher educational institution, then after graduation it will be possible to pass another state exam and receive the title of "cook of 5 category". Such a diploma, of course, will be a significant addition to any resume in the food industry.
Work and labor will grind everything
There is one essential point in the profession of a cook - work experience. Without it, any cook’s diploma or rank would have no value. That is why a novice cook should be prepared for the fact that he will spend more than one year in the kitchen as a procurer, assistant and assistant. To become a chef, you have to peel more than a ton of potatoes and onions, chop a huge number of simple and uninteresting salads and listen to a lot of comments and moralizing. But going through all these thorns, you need to remember that this path leads to the stars. In addition, after several years of work, the holder of the fifth category can again pass the exam of the state commission and receive the highest official level - the sixth.
Narrow specialists
It should also be noted that cooks often choose a certain direction for work and develop exclusively in it. For example, a pastry chef, a sushi, a pizzeria - these specialists are in great demand today. There are also such rare professionals as a “personal chef” - this expert in his field will adapt to a specific person or group of people and will delight them with a varied menu taking into account their personal preferences and requirements. The ship chef or cook remains invariably in demand, but here it is necessary to fulfill an important condition - to undergo military training.
Gray Cardinal Kitchen
Often in the food industry there is such a thing as a sous-chef. This person has, as a rule, the fifth or sixth rank of the cook, and also knows and knows everything that absolutely all kitchen workers do. In addition to cooking technologies, he can also calculate the cost, organize work under any conditions, determine the quality of products literally at a glance. And although this person is considered the assistant chef, but in many institutions he is literally the god of the kitchen, without him, the work will simply stop.
In general, since humanity is very demanding of everything that enters the mouth and stomachs, this profession also sets certain requirements and leaves its mark. In history, of course, there were unique specialists who made a dizzying career without any education, but these are, rather, exceptions to the rule.