You can work in the kitchen, elbow deep in your favorite recipes, or travel the nation writing reviews about culinary cuisine offerings. With a culinary arts education, you’ll find a vast array of culinary career opportunities available to you.
As second-in-command in the kitchen, the sous chef reports directly to the executive or head chef. Working among the hustle and bustle of the kitchen, sous chefs take on a large amount of responsibility and can often position themselves to be next in line to take on the role of executive or head chef. Sous chefs are responsible for planning and directing food preparation in the kitchen and work as the supervisor of staff to take care of any issues that arise. Sous chefs are often responsible for staff scheduling along with other administrative tasks.
As the leader of the kitchen, the kitchen and the staff are the sole responsibility of the executive chef. It is important for the head chef to remain in complete control of the kitchen while maintaining the respect and attention of the kitchen staff. In this managerial role, head chefs maintain safety regulations in the workplace, approve all dishes before they leave the kitchen and rectify any mistakes that are made. The executive chef is also responsible for modifying the current menu, creating new menu items, ordering supplies and reporting to head management.
Pastry chefs complete most of their work in the very early hours of the morning in order to serve the freshest pastries, cupcakes, cookies, and other delicious baked goods. The role of a pastry chef requires some physical demands and attention to detail. Pastry chefs turn raw ingredients into a mouth-watering array of satisfying and tasty treats. Pastry chefs can also be asked to manage junior kitchen staff members or perform administrative kitchen tasks.
Hired to work for a private kitchen, a single employer or a number of single employers, personal chefs create meals based on an individual or family’s diet preferences and meal suggestions. It is the responsibility of the personal chef to understand the needs, dietary restrictions, and preferences of their employer while creating dishes that the client will enjoy. Personal chefs may also be called to plan and cater dinner parties or other special events at the home or off-site.
Much like fashion editors organize models at photo shoots, food stylists organize food. Food stylists turn an ordinary cookie into a mouth-watering cookie with just a photo. Working closely with chefs, editors and photographers, a food stylist works on advertising campaigns, cookbooks, movies and photo shoots. Food stylists are responsible for the set and the surroundings, including the table settings. They then cook the food, often times cooking the food just long enough to make it look good.
Food writers specialize in writing reviews, blogs, and essays on specific restaurants, bars, and other food related items or establishments. Many writers work for websites, magazines or other publications. Others work as freelance writers taking jobs as they come. Food writers visit local or national restaurants and bars to write a blog or article on the quality of the dining experience.
Research chefs produce the unique tastes that restaurants will use on their menu. Their training in food science and culinary arts contributes to their research, as they apply their knowledge of chemistry, engineering and sensory evaluation to create recipes and products that appeal to consumers. They not only formulate and test new products and supplies for food establishments, but oversee product labeling and packaging, and assist in marketing.
The hospitality industry is a growing industry, and there are a variety of hospitality management careers available, ranging from museum tour guides to hotel concierge. The one factor that all of these careers have in common is the concern for helping customers enjoy their leisure time or simplify their travel. Entry-level jobs, such as a hostess or housekeeper can serve as a stepping stone on the path to high-paying, long-term careers.
Restaurant management can be found in a variety of foodservice establishments. It typically involves dealing with many different aspects, including public relations, inventory, staff, and customer service. The main priority of restaurant managers is to ensure the restaurant is operating at a profit. Other duties include ordering food and beverage stocks, budgeting, handling of administrative duties, and managing staff.
With a culinary arts certification, the career options available to you are endless. To get started on a new career, fill out the form at the top of this page. Let us connect you to a school near you!
To learn more about the industry and culinary arts jobs, make sure to review our common career questions.