Posted on June 18th, 2008 by admin
Yacht owners nowadays want culinary graduates or trained professionals to do their cooking and catering on board. As a yacht chef one also has to be able to prepare special diets when guests are diabetic, gluten-intolerant or vegetarian. Often the chef have to cook for the owner and the crew which means two separate menus have to be planned over an extended period of time.
Professional yacht chefs all agree that this is not a glamorous job. Friends and family are left behind. The work is really hard with little time off. Shifts may last from 5a.m till 10p.m for two months at a time. If the owner doesn’t like your food it is easy to replace you. Cooking is done in small spaces and being organized is essential. As part of the crew you will not participate in the same activities as the guests, for example jet skiing etc.
The bright side of being a chef is the fact that one gets to travel and see exclusive resorts that most people never will. The renumeration is good – a chef is paid according to the size of the yacht – and since all expenses are paid by the employer one gets to take the money back home.
The companionship of other crew members create life-long frienships. Yach t chefs agree that it is truly a life-changing career.
If you love the creatvity of working with food, travelling, teamwork and are willing to go to any lenght to get the job done - this might just be the career for you.
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Posted on June 17th, 2008 by admin
Being a chef can be gruelling. Long hours, heavy pots, stirring big containers of sauce or rolling out large quantities of dough can be physically draining. Chefs always work under pressure and at a rapid pace. Some kitchens are well-equiped and have air-conditioning but not all do. Working in front of open flames and with sharp knives can lead to the occasional injury. Socialising outside working hours can be a challenge, especially if there is not a community of chefs… only nurses and truck drivers are awake after closing time at restaurants. Chefs work when others relax over weekends and holidays.
Many professional chefs will agree that one has to be crazy to do what they do, but all agree that they would do nothing else. The creativity of working with food, the pride of food well-presented as well as the companionship of the other chefs from whom they can learn are some of the positives that come with being a chef.
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Posted on June 17th, 2008 by admin
A research chef combines culinary training with knowledge of food science to develop new recipes. They are also referred to as food innovation chefs and experiment with flavors and the eye appeal of prepared foods to create new food for chain restaurants, coffee shops and food manufacturers. A research chef understands food preservation, mass production and technical terms used by scientists.
As a research chef one is always on the look-out for new inspiration in order to create new recipes. They follow new trends in the food industry and often travel abroad, visit places of fine dining and page through culinary magazines. It is estimated that for every product that the public enjoys there are between 30-100 recipes that were rejected. Recipes need to be perfected with precision to the last milligram in order to be cost effective and for all the chefs to be able to duplicate it with success.
Extensive theoretical and practical training in culinary art as well as degrees in food science is needed to qualify as a research chef.
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Posted on June 17th, 2008 by admin
A personal chef plans and prepares meals in a private home according to their client’s taste and dietary needs. Duties like ordering groceries and supplies, setting up menus, cleaning, washing dishes and serving meals fall under the charge of a personal chef.
A personal chef may also be required to cater for functions or parties. The service of a personal chef are sometimes required at holiday resorts which gives the chef oppurtunity to travel abroad.
Formal culinary training at an institute like Prue Leith Chef’s Academy can be a great advantage when applying for a post as personal chef, as their curiculum is extremely comprehensive and prepares a chef for every eventuality.
CONTACT PRUELEITH
Gourmet Chefs Academy South Africa :www.prueleith.co.za
Prue Leith Catering telephone:
0861 105 889
Prue Leith Chefs Academy telephone:
+27 (0)12 654-5203
Prue Leith’s Restaurant telephone:
+27 (0)12 660-3260
Chefs Academy and Prue Leith’s Restaurant physical address:
262 Rhino Street,
Hennopspark,
Centurion,
0046,
South Africa
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Posted on June 16th, 2008 by admin
A demi chef works under the chef de partie in a cooking establishment and is in training for that position. A demi chef has more responsibilities than a commis chef but is still in training in order to acquire certain culinary skills. A demi chef needs to be patient and willing to learn, yet be a quick and efficient worker. Cooking skills and creativity in the presentation of food are essential. All chefs need to be good communicators, able to work with people, organized and efficient under pressure.
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