66 Part One Introducing the Foodservice Industry
option is best for them. Most successful chefs
achieve their positions through a combi-
nation of formal training and on-the-job
experience.
Lifelong Learning
Lifelong learning is essential for all culi-
nary professionals. This is true for seasoned
veterans as well as those just entering the
field. A chef’s job is complex. Trends in dining
are constantly changing. New products for
the professional kitchen are being introduced.
While these dynamic conditions make the
field exciting and interesting, they also require
a commitment to continued learning.
Successful chefs are constantly
expanding their professional knowledge
and skills. Seminars, classes, travel, dining,
culinary competitions, and trade shows give
chefs the chance to improve their talents.
They make a point of reading cookbooks,
magazines, and professional journals to
remain current in their field.
Developing
Leadership Skills
The chef is the leader in a kitchen opera-
tion and anyone who aspires to that role
understands this. In order to lead a kitchen
staff, chefs must develop skills in communica-
tion, decision making, and problem solving.
Not everyone is born with leader-
ship qualities but they can be developed.
Leadership skills are gained through experi-
ence. Opportunities to build and strengthen
leadership skills exist early on in the journey
to becoming a chef. Many high schools
and technical schools have organizations
that help students become leaders. Family,
Career and Community Leaders of America
(FCCLA) and SkillsUSA are two organiza-
tions that give students the chance to prepare
for future leadership roles. These groups also
offer opportunities to build skills and knowl-
edge in culinary arts.
Culinary
Competition
Some people are motivated by competition.
For chefs who wish to test their abilities
against other professionals, there are many
opportunities for culinary competition. For most
chefs, the reason for competing is not for the
awards but for the learning experience. Culinary
competitions are a good way to keep skills
honed. Competitions also showcase culinary
innovations and promote professionalism.
Many professional competitions are
sanctioned by the American Culinary Federation
(ACF). The ACF standardizes rules, judging
criteria, and the qualification of judges in
keeping with internationally recognized
standards. Culinary competitions may be staged
for individual competitors or for teams of chefs.
Industry Industry
Insights Insights