With a delicate balance between science and art, a culinary artist can turn a passion for food into a rewarding career. If you think recipes are merely launching points for meal preparation, you may have the makings of an executive chef. As a restaurant manager, you could find yourself assisting an executive chef in the planning of meals and ordering of food. If these sound like exciting careers, you may have what it takes to make it in the restaurant industry. The right training from a restaurant program could get you started.
Salary Information
According to the Bureau of Labor Statistics, the wages of chefs, cooks, and food preparation workers vary greatly according to region and the type of establishment in which they work. Wages are usually highest in elegant restaurants and hotels, where many executive chefs are employed. In 2004, the middle 50% earned between $10.71 and $20.28 per hour. The highest 10% earned more than $26.75 per hour.
The middle 50% of restaurant managers earned between $31,010 and $51,460 annually in 2004. The highest 10% earned more than $68,860 annually.
Education Requirements
Executive chefs and head cooks who work in fine-dining restaurants require many years of training and experience. Some chefs receive formal training through independent cooking schools, professional culinary institutes or 2- or 4-year college degree programs in hospitality or culinary arts.
Experience is essential training for a food service manger. Many companies and restaurant chains recruit management trainees from 2- and 4-year college hospitality management programs which require internships and real-life experience to graduate.
Growth Statistics
Job openings for chefs, cooks and food preparation workers are expected to be plentiful through 2014; however, competition should be keen for jobs in the top kitchens of higher-end restaurants. Projected employment growth varies by specialty. The number of higher-skilled chefs and cooks working in full-service restaurants - those that offer table service and more varied menus - is expected to increase about as fast as the national average.
Employment of food service managers is expected to grow about as fast as average through 2014. Practical experience is an integral part of finding a position. Applicants with a degree in restaurant or hospitality management will have an edge. Those with higher-level degrees should have the best opportunities.