A day in the life of a chef

For many professional chefs, the work day begins very early and is a different journey through the world of food, expression and business. Many upper-level chefs have to plan ahead for what foods will be included in the menu for the week or the day. This is the main reason that many of the better culinary schools incorporate business management sections in the curriculum.

For most establishments, the day's food purchasing and preparation take place alongside kitchen and staff organization. A culinary establishment (and even moreso, a kitchen) is a very fast-paced environment with many things happening at once, so the executive chef in charge must be able to maintain control of his kitchen, his staff and the food quality.

The exact kitchen duties often depend on the type of establishment that employs them. For example, a large restaurant, hotel, or resort may have all three types of workers (chef, specialty cooks, and food preparers) with separate staffs for differing food types. A smaller restaurant may have a single cook or chef, and several helpers. In this case, the cook would be responsible for preparation of all types of meals. This doesn't mean that a smaller establishment provides less opportunity for responsibility and esteem. Many people from all walks of life depend on the responsibility and diligence of cooks and chefs.

Chefs are responsible for directing the activities of other kitchen workers, menu planning, recipe creation, food and supply ordering, and some specific cooking duties.

Cooks are responsible for the day to day food preparation at the restaurant or facility. In larger establishments, cooks may be responsible for a different part of the menu, or a different type of food. For example, there are fry cooks, vegetable cooks, pastry cooks, and other specialties.

Food Preparation Workers work under the supervision of chefs and cooks, and typically perform duties with raw materials and foods. For example, they may chop vegetables, prepare salads, and prepare materials used by the restaurant's chefs and cooks.