The Career of a chef – An Alternate Avenue

The moment you say I am a chef , people will ask you what you cook or what is your favorite dish you cook , which hotel you work for .people think being a chef is just cooking ,but cooking is just 10 % of a professional chef job rest 90% consists of management ,research ,creative, menu planning ,menu designing ,staff management ,developing new concept ,new food to the outlet apart from this there are many things chef’s do and can do as a chef.
Before we understand here what are the other career options for a chef outside kitchen, lets understand the skill of a professional chef
Here what ever I am talking about its all which I have experienced

1.Chef is a Doctor (doctor of food )
2.Chef is a Dietician (food suggestion for individuals )
3.Chef is a Teacher (taking classes on new trends for the commie and service staff )
4.Chef is a Designer (designing different concept of platting and food )
5.Chef is an artist ( cooking is an art)
6.Chefs is a builder (arrangement of food on plate or cake or masterpiece )
7.Chef is a chemist ( working with molecular gastronomic )
8.Chef is a biologist ( using different cooking method to retain nutrition )
9.Chef is a physician ( working with different cuts of meat fish and poultry )
10.Chef is an engineer (menu engineering , menu planning )

11.Chef is a Nutritionist (knowledge of nutrition in food

These chef skills are there in all professional chefs, just as a chef we have to take it out . By using these skills there is diverse range of opportunity in culinary industry apart from kitchen based job for chef .
If I talk about other options for chefs from the limelight of a television show(food) to being an author of a cook book, consultancy of restaurants and hotels , owning and managing restaurant or hotel to advisory as a personal dietecian .

Following are the alternate career avenues for chef other them kitchen.

*Publishing food article (magazine )
*Cook book Author
*Food TV show
*Consultancy for food outlet
*Dietician
*Restaurant /catering Entrepreneurial development
*Management in restaurant and hotels
*Food styling
*Wine ,beverage & Mixology
*Marketing & public Relation
*Specialty food Retailing
*R&D and test kitchen
*Corporate & institutional dining
*Product sourcing & purchasing
*Lecturer in culinary institute
*Food policies, non profit and Association work

The Gist is…..

Foodpreneurs
Foodpreneurs is a startup which is trending for chefs , is interesting though responsible job for a chef, where he have to test the creative food which is coming new and end up with a suggestion which require for that outlet ..
Job of foodpreneurs are very easy as it looks but in reality its very difficult and responsible because the have to see all condition before commenting or giving opinion about the dish.
So its very exciting job for a chef which is going to be a trendsetter apart for kitchen life .
Publishing food articles (magazine)

In the digital age, the number of printed food publications continues to grow. From longstanding magazines such as Bon Appétit or Food & Wine to groundbreaking quarterlies like Cherry Bombe and Gather Journal, to lifestyle publications such as Real Simple or Esquire, educated food writers and editors are always in demand. The responsibilities of food journalists vary widely. Certain roles involve significant domestic and international travel, while others may predominantly require recipe development work in a test kitchen. Relationships with publications also vary, as in certain cases freelance writers provide the majority of content, whereas other publications may work exclusively with full- or part-time staff.
Cook book Author
In today a good cook book is high in demand , if we talk about cook book the professional chef, theory of cookery for student . to the joy of cooking , balti(Indian food) for home cooking . so if any one is wanting to makes career as a author it’s a very good option
Food TV show
Ever since America was introduced to French cooking by Julia Child, food television has captured our curiosity. Today, the number of cooking programs on the Food Network or Cooking Channel, as well as cuisine-centric shows on such networks as the Travel Channel , continues to grow. Opportunities also abound in the world of digital food media, due to the popularity of video content on such sites as Tasting Table, Taste made or Food52. Food photography and styling are also in high demand, as the market for visual food content has grown with the popularity of such platforms as Instagram and Pinterest.Food Food ,NDTV Good times ,TLC are some of TV channel which run many TV shows like fit foodies, turban tadka and secret recipe there are many more .
Consultancy for food outlet
Now a day’s chef consultancy is getting very popular, as a chef its very easy to consult to layout a kitchen ,designing a menu ,planning a menu . Opening a restaurant and need some guidance to make some one dream a reality. If someone want to take their restaurant to the next level. If someone is looking to stand out in crowded market place and out preform their competitors. From development of a few new dishes to launching a brand new concept from scratch, As Chef Consultant you can help achieving goals for someone , with a new perspective from seasoned industry professionals.

Restaurant /catering Entrepreneurial development
Its bit difficult to start own business but as a chef is very easy and helpful .Typically, successful entrepreneurs have significant prior culinary training and restaurant experience. The understanding and appreciation of how to make an existing product “better” or “unique” comes directly from the experience of cooking in a restaurant and working with chefs. Prior culinary experience also gives entrepreneurs a common language and understanding that can be useful when talking to producers, co-packers, distributors and even customers. We see that often the entrepreneur will combine their retail/restaurant business and their product development business too.

Food styling
Food stylists create the eye-popping, mouth-watering dishes that get photographed for magazines, newspapers, books, television and advertisements. It takes an artistic eye as well as an ability to cook to develop a successful career as a food stylist. Many food stylists work independently for photographers, bringing to life the vision of a cookbook writer or advertiser. They may also work in television or for other visual media outlets. After preparing the food, they “stage” it and get it ready for its media debut. An attention to detail is paramount, and as part of the photographic process, the stylist may use tricks of the trade to make the food appear its most appealing, or may choose to keep it in its most natural state. Some stylists work part time for different photographers and can put together an independent, active career, while others are employed full time by TV stations or magazines. Typically, externships or apprenticeships with seasoned food stylists are the best way to begin a career in this creative sector of the food world
Wine ,beverage & Mixology
Wine, beverage and mixology are a growing segment of the broader culinary landscape. The idea of pairing beverages with food has long been the norm in restaurants and hospitality, but the artisanal production of beverages and wine has significantly increased in recent years, providing a more interesting range of products for professional and home use. No matter how you pour it, beverages (alcoholic and non-alcoholic) are a multi-billion dollar sector of the overall hospitality market. To underscore diversity this sector represents, job titles in this area include Beverage Director, Sommelier, Mixologist, Wine Buyer and Beverage Chef.
Marketing & public Relation
There are many ways that a person with both marketing and culinary knowledge can combine that experience for an exciting career. Since nearly every culinary enterprise is a business that needs and wants customers, marketing and public relations is an important part of the mix, Not surprisingly, as time goes by, the scope of what’s included in marketing and public relations has changed. Today, digital and social media are essential parts of the marketing mix. Chefs and restaurants regularly rely on social media — Instagram, Twitter and Facebook — to get their names out there and gain customers. In general, these efforts are managed by people with both marketing and culinary experience.
Specialty food Retailing
Today’s increasingly food savvy public is eager to bypass the supermarket for specialty food retailers, which means that there are plenty of career opportunities in this area of the food industry. If you have a keen sense of curiosity about products and ingredients, you might consider a career as a cheese monger, butcher or purveyor of specialty pastry and baking items.
While opening a small business is one way to find work, many major national companies also hire professionals with a true passion for ingredients to help them source, buy and merchandise culinary products.
R&D and test kitchen
Beyond restaurants, many chefs work in corporate kitchens, developing recipes and products that are consumed by millions of people. All the packaged food products that we purchase in the grocery store have been designed and created in research kitchens by chefs with an eye for analytic detail. From concept to execution, research and development chefs create recipes and then work to bring them to market. They understand a bit of chemistry along with their ability to cook, crafting items that balance taste, texture, perishability and marketability.
In addition to large food corporations, some ingredient producers and distributors employ test kitchen chefs to help them find new applications and usage concepts for their products. In the food media world, magazines and even TV shows have test kitchen staff to help develop their editorial content.
Corporate & institutional dining
Corporate and institutional dining is the practice of feeding large groups of people at once, often in office buildings, schools or hospitals. Corporate dining covers everything from the company’s employee cafeteria where pizza is served to the private executive dining room and where lavish four-course meals are prepared. Institutional dining can be found in hospitals and schools, where the goal is often tasty yet efficient and nutritional food for the masses. Corporations like Google have proven that institutional dining doesn’t need to be bland and boring, but rather can be just as fresh and vibrant as smaller scale operations.
Many chefs enjoy the stable hours and weekends off that most corporate and institutional kitchens provide, while others are primarily motivated by bringing healthier or fresher foods to cafeterias everywhere.
Product sourcing & purchasing
A vital role in any food & beverage team is the purchasing director. The purchasing department works closely with the chef and general manager to source all ingredients and supplies, negotiate good prices, maintain inventory levels and ensure that received items are accurate and of high quality. Successful purchasers count on a diverse skill set of organizational ability, accounting acumen and excellent product knowledge in the areas in which they are purchasing.
These roles are typically found in higher volume operations, such as hotels, full-service catering companies and larger or multi-unit restaurant settings.
Lecturer in culinary institute
As anyone who has studied at culinary collage will likely recall, lecturers are a vital part of the culinary collage experience. From preparing and delivering engaging lectures in their specialty subjects, to answering questions and spending countless hours putting together assignments; the job of a university lecturer offers variety, social interaction, scholarly inquiry and most importantly – the opportunity to positively shape the future of their students.
As a culinary lecturer life is like a corporate job where you can enjoy your personal life and professional life .as a lecturer you can learn with teaching .
Food policies , non profit and Association work
Positions in food policy and non-profit work are important aspects of the industry, as they provide valuable educational services and help to produce and provide access to better food for all. If you’re looking for a career that will combine your love of food with your interests in making the world a better place, there are a multitude of paths you might take. Local food banks and other non-profits tackle issues of hunger relief and healthful food access for the needy, while other organizations may focus on children’s school food policy or advocacy for small food businesses. Still other dimensions of policy work are carried out at the myriad variety of trade associations that exist around the globe

Apart from these alternate career avenue for chef there can be many options like food photographer and more .
Culinary Regard!
Chef Ashish Singh Chandel