In Demand: Culinary Arts Specialists

CourseAdvisor.com

"The American dream is alive and well in the nation’s restaurant industry, which continues to be a cornerstone of the American economy even as other U.S. industries face major hurdles to their sustainability and growth."This is a quote from Ed Tinsley, chairman of the board of the National Restaurant Association, in his keynote speech at the annual Nightclub & Bar Beverage and Food Convention in Las Vegas in early March, 2007.

If you’re looking for a sizzling career, this is it! According to the National Restaurant Association:

  • The restaurant and hospitality industry is the largest employer besides government, providing jobs for 12.8 million people.
  • The projected 2 million new career and employment opportunities in this job sector over the next 10 years will be found all across the U.S.
  • Restaurant patrons are expected to spend $537 billion in 2007!

The Travel Industry Association, Gourmet Magazine, and the International Culinary Tourism Association conducted a survey and found…

  • Culinary Tourism— that is, travel with the purpose of enjoying or learning about new, unusual, or high-quality cuisine—is an exciting, emerging trend in the U.S.
  • Eating in a restaurant to enjoy a good meal with family, friends, or travel companions is the most common food-related activity, and more than 60 percent of all leisure travelers look forward to trying new restaurants and new cuisine.
  • Sixty percent of U.S. leisure travelers say they are interested in culinary travel in the near future, which gives you a good idea of the economic potential for all those involved in the restaurant and hospitality businesses!

Last but not least, the Occupational Outlook Handbook from the U.S. Department of Labor provides these important career details

  • Students in formal culinary training programs generally spend most of their time in kitchens learning to use the appropriate equipment and prepare meals through actual practice. Programs vary but courses typically include good technique, safe procedures, nutrition, menu planning, portion control, purchasing and inventory methods, proper food storage, and how to use leftover food to minimize waste. Some schools feature additional training in food service management, computer accounting and inventory software, and banquet service.
  • Important characteristics of chefs, cooks, and food preparation workers include working well as part of a team, having a keen sense of taste and smell, and working efficiently to turn out meals quickly.
  • Knowledge of a foreign language can be an asset because it may improve communication with other restaurant staff, vendors, and the restaurant’s clientele.
  • Executive chefs and head cooks coordinate the work of the kitchen staff and direct the preparation of meals. They plan menus, determine serving sizes, order food supplies, and oversee kitchen operations to ensure uniform quality and presentation of meals.

Types of chefs include:

  • Executive chef: in charge of all food service operations and also may supervise the many kitchens of a hotel, restaurant group, or corporate dining operation.
  • Chef de cuisine: reports to an executive chef and is responsible for the daily operations of a single kitchen.
  • Sous chef (or sub chef): the second-in-command and runs the kitchen in the absence of the chef.
  • Pastry chef: in charge of the dessert menu, which, besides traditional desserts, may include dessert wines, specialty dessert beverages, and gourmet cheese platters. Skilled in the making of pastries, desserts, and other baked goods. Researches recipe concepts and develops and tests new recipes.
  • Many chefs earn fame both for themselves and for their kitchens because of the quality and distinctive nature of the food they serve!

Sources:
1. "Restaurant Industry a Cornerstone of U.S. Economy, Says Tinsley," Restaurant News Resource, www.restaurantnewsresource.com

2. National Restaurant Association Industry Facts and Frequently Asked Questions, www.restaurant.org.

3. "Comprehensive Culinary Travel Survey Provides Insights on Food and Wine Travelers," Travel Industry Association, Gourmet Magazine, and International Culinary Tourism Association, www.tia.org.

4. U.S. Department of Labor, Bureau of Labor Statistics, Occupational Outlook Handbook 2006

Lisa Ruffino is CourseAdvisor’s editorial director.
(C)2007 CourseAdvisor Inc.