The number of meals had outside the household has more than doubled in the last 30 years. In 1978, 16% of the meals were had at all sorts of food establishments, that number now is over 40% in the United States.
This number has increased throughout the world, and for that reason there is an ever growing demand for qualified chefs and cooks.
Chefs, cooks and food preparers prepare, season and cook a variety of dishes in various restaurants and other establishments that serve food.
In 2004 there were more than three million professionals working in this area according to the Bureau of Labor Statistics of the United States.
To become a chef you must complete a formal training program.
Employability
Chefs, cooks and preparers of food accounted for around 3.1 million jobs in 2004. The distribution of jobs is giving as follows:
-Food preparers 889.000
-Cooks (restaurant) 783.000
-Cooks (fast food) 662.000
-Cooks (institutions and canteens) 424.000
-Cooks (small businesses) 230.000
-Chefs and head cooks 125.000
-Private cooks 9.200
Profitability
Wages of chefs, cooks and food preparers vary according to country or type of food they serve. The highest wages are working in fine restaurants and hotels, and in metropolitan areas.
The average hourly wage for chefs and head cooks was $14.75 in May 2004. The 10% higher were $26.75 per hour.
The average salary of chefs special was $9.42 per hour in May 2004. The highest 10% received around $16.55.
Restaurant cooks earned on average $9.39 in May 2004. The highest 10% earned $13.37.
Choosing your course in cooking
A reputable course may be the best opportunity for you to develop your skills and determine what you need to improve. So the choice of what culinary school you want to focus on his career will be easier: the beginning of a career plan should be based on skills that need to be trained.
Yes, “trained”. Even a chef who is doing 95% of the work must have the managerial skills sharp and ready for use. A refined taste must also be adjusted and tested to stay tuned.
Culinary Schools teach the necessary skills and enable you to practice with teachers who are determined to make him a high-level cook to enter this expanding market, doing what you like and getting a considerable salary in the process.
By: David Pruitt
© 2010 Culinary Arts Education
