Profession chef: craft features

Man in the course of his evolution has moved from collecting to a higher level, and one of the main skills that he began to develop in himself is cooking. Over time, he discovered that properly and tasty cooked food is the basis of health, so paying attention to the cooking process was an important part of life.

Turning to the ancient Greek myths, we also note that in that culture great importance was given to people who cooked food: for example, the assistant cook of Akslepia (to whom the cult was dedicated) was a cook-Kulina. It became a symbol of cooking, which we call cooking.

Now there are many schools where future cooks are trained, however, not only knowledge, but also talent is needed in this sphere, which will allow reaching professional heights and preparing real culinary masterpieces.

Profession chef: pros and cons

Like any profession, cookery has a number of advantages and disadvantages: for example, demand is a big plus, so unemployment does not threaten more graduates. Also, from the positive characteristics of the profession, a stable income is allocated: real specialists are highly valued, besides, any institution needs such personnel, which will not constantly change the place of work, since it takes a lot of time to train it.

From the minuses of this profession, you can highlight the physical load, as cooks have to constantly stay at the hot plate for 8 hours a day, as well as constant attention stress: relaxation during cooking is unacceptable.

Profession cook. Required personal qualities and abilities:

• Sleight of hand for quick work.
• Developed taste sensations and sense of smell.
• Good visual abilities and developed eye.
• Beautiful visual and imaginative memory for memorizing recipes and the number of ingredients.
• Creative imagination and sense of time.

These abilities will allow to work efficiently and efficiently, and also to prove themselves in this area: people who have such data can choose this profession and it is likely to bring success.

Profession chef: specificity of activity

At first glance, it seems that this work is simple and consists in only one thing: to cook food. However, this type of activity is not limited to cooking, it includes:

• Acceptance of products and their processing, checking for compliance with GOST, determination of quality and further processing.
• Preparation of semi-finished products.
• Storage of ingredients.
• Preparation of various dishes and their beautiful decoration before serving.
• Use of creative abilities: inventing new dishes and introducing unusual cooking technologies.

Profession chef: qualities that impede a career

Now consider the features that need to be eradicated by those cooks who want to be successful in their profession. On the first place is dishonesty and untidiness: if a visitor of an institution sees in his plate an extra object (a speck of dust, rubbish, etc.), this will spoil the image of all employees in the eyes of the employer. Therefore, for the cook is also inadmissible inattention, because of which you can forget about the ingredient or cook the wrong dish that was ordered. Also an unacceptable feature in this profession is slowness. Such chefs do not have time, because of what all the time in a hurry, and in this condition, the dish can burn. And one more "contra-indication" to the cook's craft is the presence of a number of diseases: poor eyesight, venereal diseases, epilepsy, skin diseases.

Profession cook-confectioner

This is a separate branch of this craft, which requires specific knowledge. The cook-confectioner has a lot of opportunities to prove himself: here, a very important parameter in determining the quality of the prepared dish is its decoration. Almost any confectionery product should have its own idea and appropriate design, the cooks with this specialization should to some extent be artists.