career research paper

Career research paper

I chose to be a chef because I like to cook food and I like people to enjoy my food. When I am cooking I am really comfortable and I feel like I belong in the cooking environment. I expect to learn how to cook better and get better knife skills. The knife skills I have now are just the basic skills you need to learn in order to become a cook at somewhere like the Cornerhouse or Trailers. I am using different culinary arts websites and I am going to contact a few culinary arts institutes to get some information from them as well. I also have a few brochures that I could use to help me as well.
You don’t necessarily need a degree to become a chef you really only need a good amount of on the job training. Most chefs nowadays usually go to a culinary school to get a degree as a chef before they even start working in that field. You need at least two years of culinary school to get the degree which is an associates’, but you can go for up to six years to get higher degrees of a chef like a Bachelors’ or a Masters’ degree. In order to get an Associates’ degree you need to get just fifteen credits at the Culinary Institute of America to get the degree but to get a Bachelors’ degree you need at least 132 credits at C.I.A. to get the degree. The lowest tuition you would have to pay is anywhere between $2,000 and $5,000 dollars per year, if you want to get into a little more expensive culinary school you could be paying between $15,000 and $30,000 but if you want to go to a private school it could range anywhere from $14,000 to $45,000 dollars per year. At the culinary institute of America the tuition would cost a little over $30,000 a year. At le cordon bleu tuition would cost about $24,000 a year.
There is one main skill you need to know and that is how to cook and having good knife skills help a lot too. You could gain experience on the job or through a culinary arts program. You could also go to a culinary arts institute like Le Cordon Bleu or the Culinary Institute of America. I have been told from multiple people that I am really good at cooking and all the things that I have cooked came out really good. I’m a very nice person and I can get along with everybody very easily and if I have a problem with somebody I can let them know what that problem is.
The average beginning wage for a chef is between $19,280 and $25,229 a year. The standard beginning wage for a chef is about $50,000 dollars a year in Port Angeles and somewhere else like California it would be $55,000 dollars a year. The maximum average salary for a chef is between $55,976 and $85,328 a year. The maximum salary you could make in Port Angeles would be up to $87,000 dollars a year and somewhere like New York would be up to $105,000 dollars a year. The only thing that would affect the salary range for a chef would be where you work. The only two expenses you really need to worry about is paying for the culinary uniform and paying for the thermometer. All of the other things are pretty much provided for you. As I was looking I found these three different things that would affect the range of salary for a chef. How others value what you do – People who are paying you for your services put a certain measurable value on your contribution. Your skills, experience and the value you add to the buyer of your services or your employer, determine the material compensation you get. This value may be very subjective as some people are more skillful in convincing others that their contribution should be valued higher than that of others. How well you do what you do – This is trickier. It doesn’t mean that if you do your job better than a colleague doing similar tasks at the same workplace, you will automatically earn more. The money value of what you do depends on the context and how you can leverage your contribution. The chef at a cheap diner, no matter how well she cooks, will certainly earn less than a chef at a five star Michelin restaurant. A welder with short training might earn much more than an experienced nurse with two university masters degrees. But the employer paying the welder more views his (or her) contribution as being more valuable and thus pays more. Human relationship skills play a great role here. Customers typically favor entrepreneurs whom they like, if they feel that they have a personal connection and if the price is not too far away from the competition. How difficult it is to replace you – If there are five equally qualified and motivated people waiting for you to quit so that they can do your job equally well, you have very low leverage in bargaining a good salary. If, on the other hand, if it would take your employer months and months to get someone even half as qualified and experienced to do your job as well as you do it, your employer has to pay you a very high compensation.
Chefs get all sorts of benefits like medical, dental and even life insurance. There are a lot of things you have to take into account when you are a chef like all of the safety hazards you have to take into account here like you have to keep an eye on the temperatures of all the food and log it in the HACCP book or the health analysis and critical control point system. The HACCP book is also used in other places not just for food. Some things that could go wrong as you’re are cooking is that you could accidentally cut yourself or burn yourself on the stove and you could even accidentally nock something off like hot oil or boiling water on the stove as you walk by and some of it could splash on you and you could get 3rd degree burns and that would be very painful. When that happens you have to let your boss know before you get it taken care of or you would probably have to pay for the medical bill yourself. You also have to make sure that everything stays clean and sanitized and keep track of how strong the chemicals so that it’s not lethal to the customers. Some of the perks you could get from being a chef are that one day you could run your own restaurant or even your own TV show. If you have your own TV show you could be making up to 50 million a year. You can get up to four weeks of paid vacation time if you are an executive chef at a four or five star restaurant. If you are working at a two or three star restaurant you would probably only get one or two weeks of paid vacation time.
You could get a job as a chef pretty easily because there are a lot of places hiring people to cook depending on where you live. This is how many people got employed in the cooking business from 2002 up to 2012.
Year
Employment Level
(thousands)
2002
32.2
2003
35.3
2004
30.9
2005
34.9
2006
40.4
2007
38.7
2008
42.7
2009
38.9
2010
35.3
2011
37.7
2012
39.7
There really isn’t anything that could affect the availability for a chef except for maybe if a few different restaurants made food that was making people sick. It might take quite a few years to go from just a regular sous chef up to a head chef it just depends on how good of a leader you are and how well you can get things done.
A typical day for a chef is prepping your station for cooking then cooking the food and serving food to customers and cleaning up afterward. The usual hours for a chef are anywhere from 8 hours and up. You could end up working over 15 hours a day if the restaurant is huge because one there will probably a lot of customers and two it would take an hour or two to clean the kitchen and dining room after the restaurant is closed. The best parts of the day are cooking the food and getting to taste it to make sure it tastes good because if it doesn’t taste good to you then it might not taste good to the customer depending on what they say is good. The most difficult thing would be keeping up with the amount of customers you have if you get backed up then the customer would have to wait on you and they don’t normally like to do that.
I think I am suited for this career because I like to use my hands, I like to cook and I can cook very well. I have been in the culinary arts program at the skills center with Denise Dahl for two years. I’ve had a lot of on the job training with health issues and handling food that I give to customers.
I didn’t really learn anything except for the salary you would make as a chef. I still think this is a good career because I can cook really well and the kitchen is a comfort zone for me.