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Summary: Becoming an executive chef can be done through an apprenticeship, where the aspiring chef starts at the bottom and learns from experience, or through schooling, where a degree is earned. Find a way to become an executive chef with information from an executive chef in this free video on the restaurant business.
Brett Corrieri brings a solid culinary portfolio to the table in his multi-pronged role at three of Nashville, Tenn.'s most frequented businesses: MAFIAoZA's, Music City's very...read more
"Well, there are basically two paths to becoming an executive chef. There's the apprenticeship path, where you kind of learn by experience, and then there's the schooling path. Nowadays most people are doing the schooling path where you go to a culinary school, and you put in your hours and you pay your dues and you just keep working your way up through. And the other path would be the apprenticeship where it's a lot more of just paying your dues. At least with a culinary program, you get some of the basics down all at once and you learn a lot of the bookwork part of the accounting and the management and the type of stuff. The apprenticeship path usually is given through the ACF, The American Culinary Federation. And it is a documented program where you have to reach a certain amount of hours doing certain things and you get credit for those things. There are two schools of thought on that. I've had good employees come from both sections. And then that's just to be a, to become a chef. And to get to the executive part it's learning that management, learning that accounting, learning how to deal with food costs, learning how to build relationships with purveyors so that you get the best prices, learning how to deal with government regulations. Having a mentor is really good and usually it's you have to train your replacements. So if you want to be moving up to the sous-chef position, which is kind of like the second in command, you have to make sure that everyone below you or you're training somebody to be your replacement, say in a restaurant situation where you're asked to be promoted to executive chef, you make sure that you have a souse chef lined up as well. It's a lot of hard work, not all people can do it. A lot of people think that they want to and then they get there and they realize, this isn't what I expected."
eHow Article: How to Become an Executive Chef
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