Chef

Click link for full list of utencils || NC Averge: 47000 ||~ ||
 * < ===__**Category**__=== ||< ===__**Explanation**__=== ||< ===__**Extra Requirements**__=== ||
 * < //**Tasks**// ||< * Oversee the daily food service operation of a restaurant
 * Responsible for directing cooks in the kitchen
 * Deals with food related concerns
 * Provides leadership
 * Most skilled cooks in the kitchens
 * Develop and prepare recipies ||<  ||
 * < //**Tools & Technology**// ||< Cooking Impliments, such as:
 * Cutlery, such as knived and other utencils
 * Pots, pans, cullenders, skillets, etc.
 * Ovens and stoves ||< []
 * < //**Knowledge**// ||< Should have prior expirience in the food service industry and/or hospitality industry. ||<  ||
 * < //**Skills & Ablilities**// ||< * Able to work with hands
 * Able to supervise people
 * Able to work in a rushed kitchen environment and cook well.
 * Able to think quickly in a fast paced environment
 * Able to work in a high stress environment ||<  ||
 * < //**Work Context**// ||< Chefs work in a high stress kitchen environment. This could be found anywhere in the country. ||< media type="googlemap" key="http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=chefs&aq=&sll=34.225725,-77.94471&sspn=0.274215,0.44014&g=wilmington&ie=UTF8&ll=34.225725,-77.94471&spn=0.274215,0.44014&output=embed" width="309" height="268" ||
 * < //**Education**// ||< Should have attended a cullinary school or have many years prior expirience in the feild, Associates degree or higher. ||<  ||
 * < //**Related Occupations**// ||< Related occupations are anything in the hospitality and tourism or food service feild. This could be anything from serving supervisor to cook to baker. ||<  ||
 * < //**Wages & Employment**// ||< Ntional Average: 67483
 * < //**Additional Information**// ||< Chefs can be found anywhere, and their jobs defersify depending on what specific environment you find them in. That is why being a chef can be very interesting. ||<  ||

Video Interview with a chef: Micheal Schulson

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I believe that this job would be best for a person with a very high patience and tolerance for working with people. They would need to work with their co-workers, as well as with customers, so patience is important. Also, the perfect chef must not give up easily when they meet adversity. They must continue to do their best no matter what a food critic or a distasteful customer says; they must never be discouraged. Lastly, I believe a good chef must be a respected leader. A chef must be the captain of his kitchen and must be respected by his staff, or else nothing gets done. If a person has all of these qualities, and likes to cook, he/she would make an excellent chef.

This project and research has been very instrumental in finding whether or not you are best suited for the career you chose. I have learned about aspects of the career of a chef that I never would’ve known about before. I don’t believe this job is the one for me, but that is as much of a learning experience as learning that the job you chose was right for you. I just don't think I have all of the qualities a chef needs to have, or that i could function in a high stress environment as some chefs need to. This may change as I age, but for now I dont believe this was the right career for me.