Choosing A Chef Specialty

In this article we are going to discuss how to choose a specialty. Most chefs have to first choose a specialty before applying for chef jobs so that they can specifically study that art in general.

Each specific culinary specialty has their own level of study, and all have their own rewards to offer. To be a successful chef you need to know how to supervise a variety of kitchen staff, create a nice food display, know how to properly garnish a meal, plan menus, and order, stock and store food supplies.

This may not sound like much, but try having to do them all at once. When choosing a specialty, it is basically about your own preference. These are some of the specialties that you may wish to get into.

Commis A commis is an entry level position in the culinary industry. It is basically an apprenticeship position. You will have to do this at some point if you ever plan to run your own kitchen. For this, you will have to work under the line cook.

In this position, you will be learning how to work effectively in a kitchen environment. You will also be learning how to prep, using your knife, and how to present a plate properly. In addition, you will learn exactly how stressful working in a kitchen will be. Every person that wants to be a head chef of some sort will be required to give the commis position a try for at least a year.

At least 72% of employees are looking for chefs that have apprenticeship experience. In some states, you are required to do at least a year as a commis before you can get your certification. This is true particularly if you are interested in specializing. Most employers believe that you just can�t beat the experience you can receive during an apprenticeship. Many employers will not hire you without it.

If your business sense is good you will realize that time is money to an employer. It is rare that they have the time to train a new employee to run a kitchen. And often times, they simply won�t.

Some commis positions are paid training opportunities, which is nice. Many of the commis positions that you will receive do not pay you; especially if it a course requirement. To find one that pays, you will simply have to speak to your course manager and see if there are any paid apprenticeships available in your community. Be prepared to hear a no.

Pastry Chef A pastry chef needs to know how to create baked goods, confections and specialty items. Pastry chefs generally specialize in deserts.

This is a specialty that requires much creativity and a great sense of taste for deserts. If you chose to work in a hotel environment, you will likely have to report to an executive pastry chef.

To be a good pastry chef you need to be able to manage people. It is a must. You must also be able to coordinate staffing with production requirements.

You must be in charge of ordering your ingredients as well. It is a very specific specialization that requires a great sense of business sense. You will also have little room for error in this specialization as many of your dishes are lengthy to prepare.

Saucier This is just as it appears. This chef specializes in making sauces, and sometimes meats that are cooked in sauces.

This type of specialty is actually quite prestigious among the chefs out there. Since sauces are often the basis of French haute cuisine, the saucier chef is considered a very necessary person in the kitchen.

The best trained saucier�s know that the five basis of all sauces rest behind the five mother sauces first.

These sauces are: Espagnole (brown sauce): This is made of dark roux of cooked flour and butter as well as brown stock made from roasted bones and vegetables.

Veloute: (white sauce) is made of a pale roux and a light stock.

B�©chamel: a basic white sauce that is made of milk, butter and flour. Sometimes cheese is also added to it.

Vinaigrette: simple oil and vinegar mix. Sometimes other ingredients are added, such as garlic, shallots and herbs.

Hollandaise: a mixture of egg, oil or butter, and mayonnaise.

Of course, this is just the basics of the training that a saucier has to know. You must have a great sense of taste to be a successful saucier, and it helps to be creative in your mixes. Knowing what sauces would taste best with what foods in essential in being a good saucier.

The saucier is the most important person in the room for many gourmet dishes. A meal can be prepared to perfection, but if the sauce is bad, there goes the meal.

We have only touched on a few of the specialties, so be sure to watch for our next article that will explain continue to explore on the different types of chef jobs.

Become A Chef