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From which it depends primarily on the popularity of the cafe, restaurant, club, pub, sushi bar, pizzeria? No, not from the interior design style (although this is extremely important for the formation of a high-ranking institutions), and of the professional skills of the kitchen staff. But how do you know whether or not the claim to high rank chefs meet him? In the Japanese wise in this regard have effective recipe: cook forced to eat them cooked meal right in front of the members of the examination committee. It would seem that complicated? I want to get a degree - the most tasteless concoction upletesh both cheeks! But not when the main ingredient of the dish - deadly poisonous fish fugue. It should be mistaken in determining the degree of toxicity fillets, caviar, liver or disrupt the processing technology - and the result will be disastrous exotic dinner ... Fortunately (or perhaps unfortunately), our chefs such tests of aptitude are not. As a result, in the ordinary public catering plate can be found almost yesterday's schoolchildren have no idea that you can not add salt yolk fried egg (it will appear whitish spots) and cutting metal knife leaf lettuce (sections oxidize and turn black).

Of course, in the kitchen the prestigious cafes and restaurants such profanstva will not be tolerated. But here arises another problem: where to find highly qualified professionals? The answer is unequivocal: to cook! According to the cookbook! having no idea that can not be salted yolk fried egg (it will appear whitish spots) and cutting metal knife leaf lettuce (sections oxidize and turn black). Of course, in the kitchen the prestigious cafes and restaurants such profanstva will not be tolerated. But here arises another problem: where to find highly qualified professionals? The answer is unequivocal: to cook! According to the cookbook! having no idea that can not be salted yolk fried egg (it will appear whitish spots) and cutting metal knife leaf lettuce (sections oxidize and turn black). Of course, in the kitchen the prestigious cafes and restaurants such profanstva will not be tolerated. But here arises another problem: where to find highly qualified professionals? The answer is unequivocal: to cook! According to the cookbook!

If the academic year will cost 20 thousand on the sushi master in the specialized Japanese college. Y. e., to receive training in the profile Povarskaya domestic institution can be free. But count on the laurels of the master of cooking with only one diploma on hands hardly worth it.

By and large, to start work in the field of catering is possible without special education. Enough to pass professional training in the workplace. And please help "senior officer" chef boil pasta, roast potatoes, wash and cut vegetables, meat, fish, herbs ... But very few people want to mess with the ignorant student, even more so - to teach the basics of cooking simple meals. Another thing, if the neophyte is profiled trained and qualified chef, at least 3-4 discharge. And if you want a career, you want to manage the production processes at the stove - you'll need a ... higher education. Where is it possible to get it?

school

Cook's specialty is listed in the curricula of several vocational schools of the capital: commercial, transport, etc. In most schools learn a profession, "pure", in some - in an integrated, combining with related specialties... Often learn culinary skills along with confectionery, in some CPG (eg, higher professional №33) cooks get additional qualifications waiter or a seller of food products. The CPG water transport prepared sudnovyh chefs.

To go to school can be like after 9, and after the 11-minute classes (duration - 2 and 1.6 years, respectively). The former ninth-graders, in addition to purely specialized, study and educational disciplines: mathematics, physics, chemistry ... Along with a degree of working qualification awarding receive a certificate of complete secondary education and grade in each of the assimilated professions (often a third). The most diligent, well-established in the pre-diploma practice can count on an increased fourth.

Learn:

 formulation technology of preparation of dishes and culinary products;

 requirements for the quality of foods, time and storage conditions;

 culinary "appointment" of fish, seafood, meat, poultry;

 rules for the preparation of semi-finished pork, beef, mutton;

 effect of salts, acids, water hardness at the heat treatment duration;

 the nuances of operating kitchen appliances, machinery and tools;

 fundamentals of good nutrition.

Short-term courses

For those who want to learn a profession cook in a short time opened numerous cooking classes. To be among the listeners do not need any piles of documents, no tedious interviews in the selection committee. Enough to make a certain amount in cash - and you're ready for classes. Choosing education center, look for a license of the Ministry of Education and Science. Without such an important document permitting the school has no right to issue state certificates of assignment of working qualification. And with the "brand" certificate of completion will be able to cook except home.

Thoroughly read the tutorial, make sure that training in catering establishments provided. Not only is the use of courses, preparation of which is limited to lectures about the benefits of healthy and delicious food, and studying photographs of the prepared dishes in a bright illustrated cookbooks and magazines. Ask whether graduates guaranteed employment (to find a job on their own, without connections and recommendations, is problematic).

Learn:

 nutritional value of the product (meat, vegetables, mushrooms, fish);

 the principles of heat treatment;

 the nuances of cooking of cereals, legumes and pasta, vegetables, fish, meat, offal, eggs and cheese;

 technology soups, sauces, sweet and flour products, appetizers and m. p.

College

Do you want to work as a cook or a chef of the highest rank cuisine? Then do not do without the profile of the base or incomplete higher education in the specialty "food technology". Bachelor's degree and qualified chef can get a college restaurant facilities of the National University of Food Technologies. But for an associate's degree and did not have to walk far. Get it can be in school (for example, the Higher Commercial), extending the training for another 3.6 years after receiving cook's skill.

Learn:

 range of products, recipes, technology, preparation of all dishes, culinary and confectionery, beverages, their quality requirements;

 the procedure for drawing up the various menus;

 standards for the use of "raw material" and the output of finished products;

 methods of laboratory analysis and quality control of products;

 methods of coordinating the work of lower-ranking officers;

 the basics of economics, management, occupational safety and health standards.

How to make porridge

Despite the fact that the opportunity to acquire basic culinary education today is rife, owners, managers and catering managers of restaurants are not tired to complain about the shortage of personnel. Like, something missing candidates only their knowledge and skills requirements are far from "high" cuisine.

According to experts, the problem with most domestic schools -. Insufficiently "gear" production workshops with modern equipment and "raw materials" Agree, if you cook the fish "under a fur coat" or casserole cereals by the school will teach without any problems, with more refined dishes from the menu of cafes and restaurants is more complicated. The catch - in the most expensive ingredients that young chefs have to buy their own. Where do the poor students money on fresh artichokes, lobster or sturgeon? Rectify the situation can pre-diploma practice, it is desirable in a good institution. Masters of cooking for just a couple of months of the novice, of course, will not do, but slightly open some of the secrets of French, Italian, Mediterranean or Oriental cuisine (depending on the specific institution). If you're lucky, young specialists can offer and a permanent place in the state. But only well-proven diligent, hardworking and ready to receive new knowledge.

Whatever culinary education you have received, to improve the qualifications and skill level have to keep. Firstly, it is one of the requirements of state standards Handbook of qualifying characteristics trades. Secondly, make a career, and to work in decent places difficult without regular updating of skills and knowledge.

Refresher courses

The most affordable way to improve the chef's skill and to get a higher rank. Conducted both at training centers, schools, and the public specialized educational institutions (eg, the High Commercial School). The main thing to look for when choosing a training program, - qualifications and experience of teachers.

Learn or not to learn? It depends on your "basic" level. To increase the discharge to the 4th, the cook-treterazryadniku have to work in the kitchen at least a year. Specialist 4th category can improve their skills not before a couple of years. A cook-pyatirazryadnik - at least three years experience in the specialty.

All workshops

Such training - not a cheap pleasure. The higher the level of knowledge of the eminent and exclusive chef-teacher, the more expensive classes (700-3500 euros and more). Can carry both domestic and foreign master tasty art, e.g., talented French chef Herve Burdon (brand «HORECA consulting»). Due to the high cost of participation in the master classes are often paid by the employer. Subjects varied and depends on what skills are not enough listeners. Can be devoted to:

 Kitchen separate directions (Ukrainian, French, Japanese, etc...);

 the design and the nuances of cooking new dishes;

 Newest technologies for creating, decorating edible masterpieces.

Learn or not to learn? As the update, the menu of the restaurant there is a need to explore new products, recipes, technology.

Education abroad

The best way to master the subtleties of a particular food - learn in culinary school abroad. For example, one of the leading educational institutions in the world that profile - the French Academy of Culinary Arts Le Cordon Bleu. the process of preparing a three-tiered: basic, intermediate and advanced - every three months. Lessons - mostly master classes by leading chefs of the best restaurants, cafes, pastry shops. for beginners classes are held in English, but at higher levels communicate with the teachers will be in French. To consolidate the knowledge and skills provided internships. Study ends with the most difficult exam, where the committee members evaluate the dishes cooked by students demanding.

Learn or not to learn? It depends on the financial possibilities in learning and living abroad will cost a pretty penny. The question is whether you will be able to "recapture" the amount expended and find good use for such a costly knowledge.