Baker

HI Kareena,
An actual 'chef de cuisine' is the number one in a restaurant kitchen. That is the most prestigious job in the kitchen, as well as the one with the highest pay.
It's a job that usually requires many years of experience as a commis, demi-chef de partie, chef de partie and finally sous-chef.
In some larger higher end restaurants, one chef de partie is 'special': the chef pâtissier. In these joints, the patisserie is very much independent from the rest of the kitchen, and the chef pâtissier runs that. In these cases, he'll be 'equal' in rank to the chef de cuisine, at least as far as outside representation is concerned. The pay will also be comparable.
So depending on your interest & organizational setup you can strive harder to achieve either of the two.
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Hi Kareena,
The word 'chef' is the short form of the French 'chef de cuisine', meaning 'chief of the kitchen'. And as the chief, he has many people working under him including several cooks. Usually in our homes, a 'cook' toils on his/her own! Perhaps much more important, a chef gets paid a lot more than a cook. Chefs can, and often are, called "cooks". The one distinguishing factor is that a chef has earned a degree from a culinary arts school. Without that degree, one cannot earn the title "chef". Yes, they basically perform the same job, but typically a chef is more specialized and has a wider knowledge base of all activities involving the kitchen, food service and purchasing.
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Hi Kareena,
Bakery & confectionery is an important part of the kitchen as maximum of the desserts are prepared here and they are what complete a meal.There are many career options as one can start up their own business or can opt to work for a respective firm be it a bakery, hotel, restaurant or even a dessert production company etc.There are also ample options of courses to pursue along with the eligibility:
Diploma –Class 10th pass from a recognised board with minimum 40% marks.
Bachelor's Degree: Class 10+2 examination with at least 50% marks.
Post-graduation degree: Bachelor's degree from a recognised university with at least 45% marks.In the various course you would learn details on :
-Introduction & scope of Bakery & Confectionery, Bakery terms.
-Organization chart of Bakery.
-Raw material required for different types of Pastry and dough
-Role of flour, water, yeast, salt, Sugar, milk and fats
-Different types of raising agents
-Methods of bread making
-Chocolate making
-Costing
-Menu Planning etc.
Please refer to the link for more information:https://www.shiksha.com/what-to-expect-in-bakery-and-confectionery-course-article-11278-1
Hope this information helps. Please feel free to revert. Click on the thumbs up or mark it as the best, if you found this useful. Wish You Luck!

Hi kareena,
To pursue cooking as a career ones needs to be trained as a chef cook who plans menus, orders foodstuff, oversees preparation and supervises the kitchen staff.
To be a chef you must have a professional culinary training.
-To start your Career as a Chef you must complete your class x to join the Diploma Course in Food Craft.
Bakery & confectionery is an important part of the kitchen as maximum of the desserts are prepared here and they are what complete a meal. In the various course you would learn details on :
-Introduction & scope of Bakery & Confectionery, Bakery terms.
-Organization chart of Bakery.
-Raw material required for different types of Pastry and dough-Role of flour, water, yeast, salt, Sugar, milk and fats
-Different types of raising agents-Methods of bread making
-Chocolate making
-Costing-Menu Planning etc.
Please refer to the link for more information: https://www.shiksha.com/what-to-expect-in-bakery-and-confectionery-course-article-11278-1
A person must have some of the positive and good qualities to pursue such a stream. You must love cooking and should have an experimental bent of mind and the curiosity to know the chemistry of various food ingredients
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Hi Garvit,
Yes you do require a degree. Although It's possible to work your way up but aspiring chefs benefit greatly from formal training. Some culinary schools or college cooking departments offer 3-4 year degrees such as a Bachelor of Professional Studies in culinary arts; some grant various associate degrees in cooking geared toward those who want to finish their training faster or who already have college degrees in other areas.
In such programs,You receive hands-on experience in everything from serving wine to tempering chocolate. Being a good cook would only enable you to cook food well However the concepts of working in aproffesinoal kitchen such as HACCP, different cooking machines, high end utensils etc.
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Hi Kareena,
People are much more health-conscious and aware of their food choices than in years past, and so are the chefs who are cooking.However in general the chef is not responsible to check or maintain the nutritional balance if food, of course it is completely a different case that do to th precise planning and coordination of meals, quality & quantity, the meals automatically become balanced.
Nowadays a lot of kitchens demand chefs to be more aware of the nutritional facts of food,so as to provide tasty and healthy food,If in case the chef does not some organization opt to hire a nutritionist , who can work hand in hand with the chef.
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Hi Kareena,
A Michelin star chef is a chef that creates food to a very high standard and uses only the very best ingredients. The food produced by the chef is ranked from between zero and three stars, and is judged by an anonymous reviewer that visits the restaurant unannounced.
If a chef receives one Michelin star it means that the food is of a high quality and the restaurant would be a good place to visit. Two stars suggest that the food is excellent and the dishes have been carefully created. Three stars are given if the food is exceptional and the ingredients are of the highest standard. The Michelin inspectors have been reviewing restaurants since 1900.
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