Culinary Arts Careers
The National Restaurant Association claims that there will be two million jobs in 2018 for food prep and cooking professionals in the United States. A majority of these positions will not be available in high-end restaurants in New York City and Chicago. These jobs will be available in casinos, hospitals and small boutiques that are looking to take advantage of America's increasing culinary consciousness. Culinary school graduates should look at careers with high growth potential as well as the freedom to use finely tuned cooking skills.
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Personal Chef
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The U.S. Personal Chef Association has determined that the number of personal chefs will double by 2016. Personal chefs work with busy professionals and celebrities to prepare meals at breakfast, lunch and dinner. These chefs have to take into consideration the food allergies, preferences and budgets of their clients when creating meals. A personal chef may also work with wait staff and cooks to plan dinner parties. While the income for a personal chef trumps the pay for kitchen chefs, clients may ask for fancy meals every day that require hours of preparation.
Chef Instructor
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Chef instructors work with novices and budding cooks to refine their skills in classroom settings. Technical colleges, community centers and schools such as the Art Institute hire chef instructors to oversee courses in culinary education. Most institutions look for chef instructors who have worked in all aspects of kitchen management. Younger chefs with specific experiences in niche areas such as French food and pastries may be able to get instructional jobs on a semester-to-semester basis.
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Food Service Manager
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Hospitals, nursing homes and universities hire food service managers to create fantastic meals from moderate budgets. These institutions look for culinary school graduates and chefs who can bring a high-end sensibility to meals that are typically written off by consumers as bland or unimaginative. Cooks and chefs working as food service managers can earn steady paychecks and benefits unavailable in the restaurant industry. The trade-offs for most culinary professionals are relatively spartan surroundings, limited resources and the dietary concerns of patrons that can hinder meal options.
Cake Decorator
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Cake shops and chain grocery stores look for cake decorators to help increase their pastry sales. These decorators mix colored frosting and apply it to cakes, cupcakes and other pastries using pastry bags. A cake decorator can earn up to $15 per hour after a few months on the job, though specialists can earn more working on wedding cakes. Chefs need to know how to mix colors, apply different types of frosting and use fondant and other accents to succeed as cake decorators.
Chocolatier
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A chocolatier's work is similar to the painstaking work done by vintners creating the perfect wine. Chocolatiers need to think about the purity of the chocolate, the shape of each piece as well as the context in which it is consumed before putting out their products. While companies such as Godiva and Hershey hire chocolatiers to maintain their brand quality, fine dining restaurants are beginning to hire these chocolate experts to create desserts and treats. A successful chocolatier has to think about fillings, flavor blends and decorations to remain successful in this highly competitive niche of the culinary profession.
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Resources
- Photo Credit Photo by Jeff_Werner (Flickr)
