Jobs Associated with Fine Dining
With a rise in popularity of fine dining shows like Top Chef and Hell's Kitchen, many wonder what a job in fine dining would be like. Many jobs are available for those considering a profession working with delicious food all day.
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Sommelier
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These individuals are trained in the art of wine and other alcohol. Most people know to pair red wine with meat and white wine with chicken, but sommeliers take the knowledge many steps further by knowing every nuance of wine---they know which berries taste best with Chardonnay and which wine to pair with artichokes. Sommeliers can be in the kitchen, but their primary role is on the restaurant floor, interacting with patrons and advising which alcohol tastes best with a meal. To become a sommelier, certification courses are available. Slate.com explains the courses last for six months and cost $800 to $900.
Executive Chef
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If working with the food itself is preferable, consider work as an executive chef. Most chefs start as line cooks and work their way up to this prestigious title, though some are hired for this position right after attending culinary school. Executive chefs plan menus, devise recipes and ensure the other cooks in the kitchen can execute the dishes to perfection. These individuals work long hours, with their day beginning as early as 5 a.m. and ending as late as 2 am. If a restaurant is open late, shifts can vary to include all hours.
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Restaurant Manager
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Restaurant managers oversee the operation from both ends: they can be involved in the kitchen to make sure dishes are up to par and delivered in a timely manner, or they can be assisting the servers with the patrons. Many restaurant managers start as servers and get promoted into the role of manager, while others who possess degrees in management or hospitality and tourism get hired out of school. A successful restaurant manager enjoys working with people and fine food, and is highly organized.
Food Critic
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Becoming a food critic is not easy: a special mix of writing skills and knowledge of food is essential. Most food critics have started out in journalism, but others are trained chefs. The best food critic has both backgrounds. A food critic might not like the taste of cilantro in real life, but they cannot express personal aversions in their writing. Likewise, a food critic must have an open mind to trying unusual or exotic foods like braised pig ear. Those with dietary or allergy restrictions should not pursue a career as a food critic. Food critics can work for a local newspaper, or they can be nationally recognized.
Pastry Chef
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Culinary school divides students into two fields: cooking and baking. Making pastries requires a different set of skills than cooking. While cooking, a chef can add salt to enhance the flavor of a meal. A pastry chef cannot add more baking soda to a dessert once it goes in the oven. Thus, pastry chefs view dessert as a cross between science and art. Many pastry chefs focus exclusively on making and decorating cakes, while others diversify between pastries, pies and other desserts. According to culinaryschools.com, a pastry cook starts as an assistant, usually for close to minimum wage. They can later earn up to $60,000 a year. Like executive chefs, pastry chefs work long hours.
Considerations
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A job in fine dining requires precision, dedication and a high level of organization. Working in the kitchen can be physically exhausting with little opportunity for a vacation. Kitchens of fine dining restaurants are open weekends and holidays. Similarly, attending a top-notch culinary school is an expensive four-year commitment.
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