When students enroll at a culinary school for chef training, usually they have just one culinary career goal in mind. the position of Executive Chef. However, they may not know about the many specialty chef positions available to those who have the proper culinary education.

Culinary School Graduates Can Take Advantage of Many Different Culinary Career Paths

If you dream of becoming a professional chef, take a few moments to look over the list below. While small restaurants might not offer all the positions listed, you'll likely find them in many larger restaurants in popular cities such as Atlanta or Miami. Culinary school instructors advise building your skills in the various specialties in order to move up in position and responsibility.

Line/Station Chef - An entry-level position for those just out of chef school, a Line or Station Chef (also called a Line Cook) prepares one type of food. Vegetable Chef/Cook, Fry Chef/Cook and Grill Chef/Cook are commonly known titles. There are normally several line chefs at each restaurant.

Garde Manger Chef - The Garde Manger Chef requires special chef training in working with cold food preparations. Dealing exclusively with cold sauces, the Garde Manger Chef creates and prepares vinaigrettes and dressings. They are usually also responsible for developing new salsas, pickles, chutneys and relishes. Other dishes are often created to include the sauces or relishes the Garde Manger Chef prepares; for example, swordfish with mango chutney would be a collaborative dish between the Garde Manger Chef and the Executive Chef.

Pastry Chef - Responsible for all the breads, pastries, cakes and confections, the Pastry Chef has a sweet job. As a Pastry Chef, you can have the responsibility of developing and designing the dessert menu as well as all bread items used by the restaurant. Creativity and an eye for beautiful presentation are must-have qualities.

Sous Chef - The second in command behind the Executive Chef, the Sous Chef is a conductor of sorts. They are usually a chef school graduate with several years of practical work experience under their belt. They finish and/or decorate special dishes or presentations; however, they also have many responsibilities that are not cooking related. A Sous Chef maintains kitchen records, estimates the types and quantities of food that need to be purchased, inspects the kitchen along with its equipment and utensils, and typically assumes the role of the Executive Chef in her/his absence.

Executive Chef - Normally a cooking school graduate with exceptional experience in all aspects of cooking, the Executive Chef is the final authority in the kitchen. The Executive Chef oversees the kitchen staff and directs the preparation of all food. His/her responsibilities might also entail allocating serving sizes, ordering food and/or supplies and assigning work schedules. The Executive Chef helps create and approve menu items and daily specials.

Choose the Chef Training that Fits Your Career Goals

With the training you can receive at a chef school such as Le Cordon Bleu College of Culinary Arts - Atlanta, you can pursue the culinary career path that suits your passion.

Not all strive to be Executive Chefs. If you have a love for sweets, you might acquire chef training with a strong emphasis in pastries in order to work in the pastry kitchen of a restaurant or hotel or, perhaps, even one day open your own bakery. The possibilities are promising and can become obtainable if you have the talent, education, and a love of cooking.

Contact Le Cordon Bleu College of Culinary Arts - Atlanta today for more information about our culinary training.