You’ve seen Jamie Oliver, Siba Mtongana and Nigella Lawson preparing amazing dishes on TV. Their knowledge and skills make it seem like becoming a chef is effortless. However, not everyone that trains as a chef is an instant superstar in the kitchen.
Many people pursue the culinary arts without knowing what to expect from their future career. As a recognised culinary school in the industry, it’s our responsibility to inform prospective students about what it takes to become a chef.
Before you register for a culinary course at Capsicum, ask yourself whether you have these qualities:
Creativity and Imagination
Who knew that deep-dried ice-cream could be so delicious, or that orange-infused chocolate would be the mouth-watering treat that it is!
Cooking is not just about getting your meat perfectly tender or knowing how to bake a perfect cake. It’s about being innovative with ingredients to create unique and mouth-watering flavours and executing dishes perfectly through trial and error.
Interest in Food
If you intend to pursue a culinary career, you need to have a passion for everything relating to food. When you become a chef, you will look at food differently and it won’t just be about flavours or satisfying your hunger anymore. You will start thinking about where your food comes from, how it’s cooked and presented on the plate and what you can do to improve the taste.
From your first day of studies, your views, knowledge, skills and opinions of food develop and steadily grow with your passion.
A professional kitchen is divided into two sections. The Pastry Kitchen is in charge of starters and desserts, while the Hot Kitchen handles mains and heated dishes. Both sides are required to work as cohesive units and through team work you’re able to prepare and plate dishes effortlessly, as each member has their role to play.
Communication and teamwork are key and without them, orders get confused, go cold, or are completely forgotten, which can throw off the entire flow of a service.
Picture this scene. A bustling restaurant, 120 people are expected in reservations, 50 of them have tables booked for the same time and there are 6 people in the kitchen.
Being an industry chef requires you to multi-task and perform under high pressure. In fact, there are several chefs out there who thrive under these conditions. There’s bound to be a time when something goes wrong, and this is where keeping calm is a necessity in order to get the job done.
If you think you can handle the pressure, register with Capsicum Culinary Studio and unleash your potential.