The history of becoming a chef…
If you have read not part 1 please click here
Not many people know this, especially with the instant rise to stardom thanks to television, the media and yes, even social media; but being a chef in the United States was considered a lowly profession.
The rise of an executive chef from the Domestic Services Category to the Professional, Technical, and Managerial Occupations Category in the U.S. Department of Labor’s Dictionary of Occupational Titles took place in January 1977. Yes, a lot has changed in the past 40 years.
Ferdinand Metz, L. Edwin Brown, General John D. McLaughlin, Jack Brown, Louis Szathmary and other supporters from the American Culinary Federation (ACF) demonstrated within the ACF’s apprenticeship program that the executive chef would train and supervise apprentices. The training and supervision was the factor that triggered the elevation of chefs from the domestic category to a professional. Executive chefs manage other kitchen personnel and are responsible for making the administrative decisions for a restaurant.
They work long hours, like 12 to 16-hour days; holidays, and weekends. Work experience, between seven to ten years, is the most important requirement for executive chef positions, though a bachelor’s degree in culinary arts or a related hospitality field is recommended; associate’s degree programs are another option. Voluntary certification is available from the American Culinary Federation.
Click here to about the education of a chef.