Tsuji Culinary Institute In Japan


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How to Survive In Japanese Culinary School

Wanted to share with you this incredible video found on CBS online with Seth Doane visiting a famous and renowned culinary school in Osaka, Japan called the Tsuji Culinary Institute. I think you will find the school’s absolute attention to detail quite remarkable.

The Tsuji Culinary Institute was founded 54 years ago and over 130,000 culinary students have graduated of which more than 2,000 of them are now independent entrepreneurs. They offer two courses including Culinary Arts and Management, a two year course plus a one year course for just Culinary Arts. The school teaches a wide range of cuisines including Japanese, Chinese, Italian and French.

When you graduate, you qualify for the National Chef’s License.

The Mistake Of The Culinary School : Not Looking at Accreditation


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In culinary education, the value of accreditation is much like the value of a diploma program. Some accreditations mean quite a bit, and should be a standard part of any school you consider. Other accreditations mean little more than that the school pays an annual fee to an “Accreditation Body” that comes up with its own guidelines and qualifications that may or may not be important.
For example, some schools will make a big deal out of their accreditation page on their websites, but they never elaborate as to what that accreditation means. Before you take any school’s word for it, make sure you know what the accreditation is for, and how it ranks with the U.S. Department of Education.

Culinary Accreditation that Counts

The largest and most important accrediting institution is the American Culinary Federation Foundation Accrediting Commission (ACFFAC), which is recognized by the Council for Higher Education Accreditation. If a school has this seal, then it is most likely one of the better culinary institutions in the United States, and you can be guaranteed one of the higher quality educations available.
However, a school without ACFFAC accreditation may still be reputable. Other accrediting bodies that are generally accepted in the food and restaurant industry include:

Accrediting Commission of Career Schools and Colleges of Technology (ACCSCT)
European League of Institutes of the Arts (ELIA)
International Council on Hotel, Restaurant, and Institutional Education (CHRIE)
National Restaurant Association Education Foundation (NRAEF)
Retailers Baking Association (RBA)

In truth, it can often be difficult to determine what is a quality school and what is a part of the “diploma mill” scams. These diploma mills offer degrees based on money paid in rather than skills development or academic achievement. They can usually be spotted by a strong emphasis on accreditations that aren’t in the above list, licenses and state registrations, and getting credits for professional development (rather than building skills for professional development).

If you’re unsure, it’s always best to check with the Better Business Bureau and the U.S. Department of Education before signing any paperwork. A list of schools that have been recognized and are approved by the U.S. Department of Education can be found at Regional Accreditation.

Regional Accreditation

This is the type of accreditation carried by public universities and community colleges that allows students to transfer credits from one school to another.Another type of accreditation that isn’t necessary but very helpful is regional accreditation.

For example, if you are attending a vocational training facility or other private culinary institution, it can often be difficult to transfer credits because their curriculum is not recognized anywhere else. Some less reputable schools do this on purpose so you will have fewer reasons to quit their program, since you can’t finish it anywhere else.

As a rule of thumb, remember that if you are looking at a school not accredited by the list above and not carrying regional accreditation, you are most likely not looking at the right school for you.

The Role of Education in a Culinary Training


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Tossing together a little dinner of amaretto shrimp almandine doesn’t overwhelm you. Stuffed puff pastries don’t faze you.  You are ready for a culinary career!You relish the thought of a career standing in front of a hot stove.

Job Outlook

Two million more jobs will be added by 2017 for a total of 14.8 people employed in the industry.The National Restaurant Association notes that an estimated 12.8 million people make the restaurant industry the second-largest industry next to government.

The increase is attributed to several factors. For one, more people return from trips to foreign lands where they tried exotic foods and liked what they ate. Secondly, those TV personalities who so casually flip crepes have shown how much fun gourmet cooking can be to watch and to prepare. In addition, more and more Americans spend their leisure dollars in restaurants.

Education & Training

However, a formal culinary education is a must if you want to make cooking your career. Not only will you learn a wide variety of cuisines and different theories and techniques about foods with a degree or certificate from a culinary school, but you will also likely start in a higher position.

Of course, many people do train on the job, but the disadvantage is that you will be exposed to only one type of cuisine that the restaurant serves, and it will take you longer to learn all the techniques associated with the different jobs in a kitchen.

What Culinary School Gives You

Culinary and hospitality schools offer students the theoretical foundation of cooking as well as hands-on classes in three major categories:

Culinary Arts, which includes training in classical and contemporary techniques
Patisserie and Baking, which teaches pastry and baking arts in breads, custards, confections, etc.
Hospitality and Restaurant Management, which prepares graduates with training in management, finances, communication, and business operations

Many culinary schools have college food services and restaurants. Schools usually offer externships in local restaurants, giving you even more experiences.You will also get the opportunity to work in a variety of environments.

When you graduate, you will be prepared for a career in any number of establishments, from restaurants, bakeries, corporate food-service departments to health-related institutions, as well as in the rapidly expanding fields of catering and food-to-go.

How to be a Food Stylist?


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While most folks interested in the Culinary Arts choose to work in the kitchen as chefs, there are a few others that are interested in the more unusual culinary careers that are out there. One of those is being a Food Stylist.

What Does a Food Stylist Do?
Food stylists combine culinary art and science to prepare food for cookbook and advertising photographs, television commercials, and scenes in movies. Stylists are responsible for finding unusual ingredients and preparing food so it looks freshly made and appetizing. A culinary school degree is a must for a food stylist, as the job requires extensive knowledge of how food acts, both aesthetically and scientifically.

Tricks of the Trade
Stylists know that looks are more important than taste during a photo shoot, and they use culinary tricks to make food the star of the show. For instance, they might substitute heavy cream for milk when photographing cereal (heavy cream looks much more appetizing). By adding aspirin powder to champagne, stylists create extra fizz. Talcum powder sprinkled over charcoal simulates ash.

There are other tricks too—applying lipstick on strawberries to deepen their redness, using hair dryers to cook a slice of turkey, or using shortening mixed with sugar to simulate ice cream. The Food Stylist’s job has gotten much easier with the advent of digital photography. No longer does the stylist need to worry about such details as the food sitting under the hot lights for hours and hours—photos are now taken and assessed much more quickly.

Tools of the Trade
Being a food stylist is a fascinating and challenging job. Each Food Stylist has their favorite tools of the trade, whether they are a good set of shaping knives, needle-nose tweezers, Q-tips, or various things from art supply stores. But it’s not all about fooling the cameras! Food Stylists also get to experiment with new recipes when they are helping do the photographs for a new cookbook, and they get to create the new and interesting foods that restaurant chains such as McDonald’s launch.

A Food Stylist is only as good as the last photo or commercial, so it requires an individual that is detail-oriented, organized, and focused.But being a food stylist requires always being at the top of your game, and food doesn’t always behave.

Job Training & Education
A good food stylist starts out with a solid culinary education, and spends several years working as a traditional chef before working in the field.Food Stylists can earn anywhere from $450 to $850 a day once they are established. The best way to break in to the market is to work as an assistant to a well-established stylist, and then branch out into having your own clients.

Being a Food Stylist is an excellent way to combine artistic vision with culinary skills. If this sounds like you, enroll in Culinary School and get your career underway today!

10 top earning celebrity chefs


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Most chefs go into the culinary field not to become rich and famous, but to pursue their calling. According to the Bureau of Labor Statistics, chefs earn a median annual income of $40,630 per year. While this might seem like a reasonable salary for the average population, it pales in comparison to what celebrity chefs earn. Read our list of the 10 top earning celebrity chefs according to Forbes to find out how much famous chefs are bringing in annually and where they are getting their income.

Celebrity Chef Salaries
1. Gordon Ramsay – $38 million

In the US, Scottish chef Gordon Ramsay is well known for his “bad boy celebrity chef” personality. Ramsay, who hosts the TV shows Hell’s Kitchen and Master Chef, also owns 23 restaurants around the world, many of which are Michelin-star fine dining establishments. Ramsay is gradually expanding his restaurant empire into US cities like Los Angeles and New York. He’s also the host of the reality TV series Hotel Hell in which he helps struggling hotel owners turn their businesses around.

2. Rachel Ray – $25 million

Rachel Ray focuses on teaching people how to cook easy, everyday meals. She got her start on the Food Network in 2002 with such shows as 30 Minute Meals, Rachael Ray’s Tasty Travels, and $40 a Day. The only chef on the list that does not run her own restaurant, Ray has diversified her income with her own magazine Every Day with Rachael Ray, and talk show, The Rachel Ray Show, both which were launched in 2005. She is also the author of 20 best-selling cookbooks and has developed a popular line of cookware.

3. Wolfgang Puck – $20 million

Wolfgang Puck is an Austrian chef and restaurateur who oversees 20 fine dining restaurants, 80 fast casual chain restaurants, and dozens of catering service locations. His Californian cuisine restaurant, Spago, has been on the list of the Top 40 Restaurants in the US since 2004. Puck also sells cookbooks and licensed foods, such as his soup and pizza products, which are sold in supermarkets around the country. He has appeared on TV shows like Hell’s Kitchen, Top Chef, and Keeping Up with the Kardashians, and in 2013, he was inducted into the Culinary Hall of Fame.

4. Paula Deen – $17 Million

Paula Deen is an Emmy award-winning cooking show host, restaurateur, and author of fourteen cookbooks. Her Food Network shows include Paula’s Home Cooking, Paula’s Party, and Paula’s Best Dishes. Famed for her butter-rich Southern recipes, Deen resides in Savannah, Georgia and owns and operates the Lady & Sons restaurant with her two sons. In January of 2012, Deen announced that she had Type 2 Diabetes and then became a spokesperson for diabetes drug maker Novo Nordisk, a move that was widely criticized by other chefs, due to the fact that she continues to promote her high sugar diet. Paula’s contract with the Food Network was also recently cancelled after she was embroiled in controversy for allegedly making racist remarks.

5. Mario Batali – $13 Million

Mario Batali is a chef, restaurateur, writer, and TV personality who is an expert in Italian cuisine. Once featured on Iron Chef America, Batali currently hosts a talk show/cooking show called The Chew. He earns the bulk of his income from his restaurants, which include establishments in Los Angeles, New York, Las Vegas, Hong Kong, and Singapore. Batali also licenses cookware, pasta sauce, and wine from his vineyard in Tuscany. He is a multiple James Beard award winner and was inducted into the Culinary Hall of Fame in 2012.

6. Alain Ducasse – $12 Million

Alain Ducasse is a French-born chef who operates a number of fine dining restaurants. Ducasse is the first chef to earn three Michelin stars at restaurants in three different cities and is one of only two chefs to hold 21 Michelin stars throughout his career. His most famous restaurant in the US is Mandalay Bay in Las Vegas. Ducasse also owns a network of hotels in Europe and a cooking school in Paris. In 2013, he received a Lifetime Achievement from the Diners Club World’s 50 Best Restaurants Academy.

7. Todd English – $11 Million

Based in Boston, Todd English is a restaurateur, author, and TV personality. He hosts the PBS cooking show Food Trip with Todd English, owns multiple restaurants throughout the United States, works as lead chef for Delta Airlines, and has written four cookbooks. In 2012, English’s Las Vegas restaurant P.U.B. was inducted into the Culinary Hall of Fame.

8. Nobu Matsuhisa – $10 Million

Japanese chef Nobu Matsuhisa is famed for his fusion cuisine, which melds Japanese and Peruvian flavors. He had a tiny sushi restaurant in Beverly Hills known as Matsuhisa where actor Robert DeNiro was a frequent diner. Matsuhisa partnered with DeNiro in 1994 and together they opened the high-end Nobu sushi restaurants around the world, three of which have been rated with one Michelin star.

9. Bobby Flay – $9 Million

Bobby Flay is a chef known for his Mexican-inspired recipes and burger restaurant chain. As an Emmy award winning culinary personality, he has hosted numerous cooking shows and specials on the Food Network, such as Boy Meets Grill and Throwdown! with Bobby Flay, and is an “Iron Chef” on the show Iron Chef America. Flay has also authored several cookbooks. He is a James Beard Foundation award winner, and in 2013, he was inducted into the Culinary Hall of Fame.

10. Guy Fieri – $8 Million

Having gotten his celebrity chef start as the winner of the second season of the Next Food Network Star in 2006, Guy Fieri is currently one of the Food Network’s biggest stars. His TV shows, which include Diners, Drive-Ins and Dives and Guy’s Big Bite among others, have a cult following that is largely made up of male viewers. Known for his rowdy TV personality, Fieri co-owns five restaurants in California, as well as a restaurant in New York City that received a notoriously scathing review from the New York Times.

Becoming a Top Celebrity Chef
From television shows to cookbooks and culinary merchandise, one thing many of these celebrity chefs have in common is that their income stems from more than just owning restaurants. While most chefs could only dream of earning as much as the culinary celebrities listed here, becoming a chef is nevertheless a rewarding career option for those who love food. If you would like to make a living in the art and science of food preparation, a good way to start is by exploring the culinary arts programs on CulinarySchools.com today. With hard work, talent, business savvy, and a bit of luck, maybe one day you too could become a celebrity chef.

Dinstinct Between Baking School and Pastry School


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What is the difference between Baking School and Pastry Schoo?

Most of the time, “baking school” is an umbrella term used to describe everything related to the act of baking, including both baking and the pastry arts. After all, pastry and baking are really two sides of the same coin; each one includes a set of skills that leads to the creation of fabulous pies, cakes, and breads most often associated with the dessert course.

Both are required to become a truly accomplished pastry chef, but it is possible to focus on just one as a specialization.Although most schools offer baking and pastry arts as a combined course or diploma program, they are actually two different concepts.

Baking includes the real “meat” of the baking and pastry arts. It involves the creation of: Breads – Dough – Cookies – Scones – Pies – Tarts – RollsBaking includes the real “meat” of the baking and pastry arts. It involves the creation of: Breads – Dough – Cookies – Scones – Pies – Tarts – Rolls
Pastry is really just the fancy stuff. It requires the hand of an artist and quite a bit of delicacy. It is the chocolate embellishments on top of the cake, the sugar-sprinkled flowers, and often times the delicate puff of a successful meringue.
When you’re looking for a baking and pastry school, make sure the courses contain exactly what it is you’re after. A straight baking course will probably skip over the small intricacies that make desserts fun and light. A straight pastry course might not teach all the skills you need to successfully integrate ingredients for mass production in an industrial kitchen. If you’re looking for just one or the other, that’s great, and you might be able to save quite a lot of time and money by only focusing on one aspect.
Both are required to become a truly accomplished pastry chef, but it is possible to focus on just one as a specialization.But if you want a comprehensive culinary education that may lead to a restaurant job or the ability to open a bakery of your own, make sure both baking and pastry get a front seat role.

What Are the Different Types of Chefs?


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So, you dream of becoming a chef? Perhaps, you have seen chefs on television cooking up delectable goodies and wowing audiences. Or maybe you grew up experimenting in the kitchen and preparing your family’s meals. But how do you make this dream a reality? Before you embark on your culinary career, you must first consider what type of chef you want to be and determine the kind of education you need.

List of Chef Titles
Becoming a chef requires ambition, drive, creativity, patience, and stamina. Advancement opportunities for culinary students and workers depend on their training, ability to cook quickly and well, teamwork skills, and work experience. Below you will find information on the different types of chefs and the experience required at each level.

Short-Order Cooks
Short-order cooks have little to no cooking experience or education.  No degree is required, however, climbing up to higher level cooking positions without a degree or certification is not always easy for short-order cooks.They often work in lower level dining or fast food restaurants.

Line Chef
The line chefs (or station chef) work under the watchful eyes of the sous chef. Each line chef is in charge of a specific part of the meal. In most kitchens, the line chef is the only cook working on that part of the meal, but in very large operations, the line chef may have assistants and lower chefs under his or her supervision.

Line cooks can be chefs working their way up from lower positions and lower-skilled jobs and do not necessarily need a culinary degree. However, if the line chef aspires to a sous or head chef position, he or she may find a culinary degree, as well as an internship or apprenticeship, beneficial.

Types of Line Chef Positions

Sauté Chef. Responsible for all sautéed items and their sauce. This is usually the highest position of all the stations.
Fish Chef. Prepares fish dishes and often does all fish butchering and fish sauce assembly. This station may be combined with the saucier position.
Roast Chef. Prepares roasted and braised meats and their appropriate sauce.
Grill Chef. Prepares all grilled foods. This position may be combined with the rotisseur.
Fry Chef. Prepares all fried items. This position may also be combined with the rotisseur position.
Vegetable Chef. Prepares hot appetizers and often prepares the soups, vegetables, pastas, and starches. In a full brigade system, a potager would prepare soups and a legumier would prepare vegetables.
Roundsman. Also referred to as a swing cook, this position fills in as needed on any station in the kitchen.
Cold-Foods Chef. Also referred to as the pantry chef, cold-food chefs are responsible for preparing cold foods, including salads, cold appetizers, pâtés, and other charcuterie items.
Butcher. Butchers meats, poultry, and sometimes fish. They may also be responsible for breading meats and fish.
Pastry Chef. Prepares baked goods, pastries, and desserts. The pastry chef often supervises a separate team in their own kitchen or separate shop in larger operations. Some kitchens may have an executive pastry chef. This station may be broken down into smaller areas of specialization such as:
Confiseur. Prepares candies and petit fours.
Boulanger. Prepares unsweetened doughs for breads and rolls.
Glacier. Prepares frozen and cold desserts.
Decorateur. Prepares show pieces and specialty cakes.
Sous Chef
The sous chef is the executive chef’s assistant. He or she is second in charge and fills in when the executive chef is off duty. The sous chef is responsible for making sure the line chefs fulfill the executive chef’s orders. In small restaurants there may not be a need for a sous chef, whereas in larger operations there may be multiple sous chefs. A sous chef is usually on his or her way to becoming a head chef, and thus, would likely benefit from a formal culinary education, as well as work experience in the form of internships or apprenticeships under an executive chef. An apprenticeship in the culinary world usually lasts three years, including both the classroom and real working experience.

Executive Chef
The executive chef is the highest position in the kitchen—or, if you will, the cream of the crop. Often found in fine dining establishments and upscale restaurants, executive chefs (or head chefs) manage and direct the kitchen staff and are usually responsible for menu creation, ordering of inventory, and plating design. In order to become an executive chef, individuals typically attend a culinary school or a vocational center and then work their way up.

Life After Becoming an Executive Chef
Executive chefs may compete for certification as a Master Chef. This could lead to further advancement in the industry and higher paying positions, though it is not required. Another popular option among chefs is to start their own business in the form of a new restaurant, catering service or as a personal chef. Some even go on to become instructors in culinary schools.

In general, students of culinary schools start higher paying and higher status jobs without spending as much time in lower-level kitchen jobs. Culinary school graduates can also achieve higher positions with more ease in the culinary world. Not everyone is cut out for the hard work that goes on in a professional kitchen, but have faith that you have what it takes! Start exploring culinary schools throughout our site.

The First Steps To Find a Culinary School


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Finding the Right Culinary School: What to Do First

Once you’ve decided that you’re ready to take the plunge and go to culinary school, there is still quite a bit of work to be done—especially finding the right school.

Unless you’ve received a culinary scholarship tied to one particular school, you’ll need to consider everything from tuition costs and location to the length of the program and what your post-graduation job prospects will be. That’s why your first step in finding the right culinary school should be to research your options.

Popular National Culinary Schools

 

There are hundreds of culinary schools to choose from in the country, and depending on where you live, there might be dozens of options right at home. If you’re like most culinary students, you’ll start your search online.Some schools have a great reputation, some might have a not-so-great reputation, and still others might not have been around long enough to have any reputation at all. Your job is to sort through them all to find the right fit.

The two most common culinary schools at the chain level are Le Cordon Bleu (now closed in the US), a traditional French institution, and the Art Institute, which features everything from culinary training to graphic design. These chains provide consistent, quality educational options close to home, and most employers recognize them, which might give you an edge when it comes to landing a job.

Other popular schools, like the The International Culinary Schools at The Art Institutes, don’t operate on a chain basis, but are still recognizable in the culinary community as a whole. Although the competition to get in schools like this is stiff, the work and relocation can be worth it if you work hard and make the right connections.

City and State Culinary Schools

Other popular culinary schools that will appear while you’re undergoing your search have city and state names attached to them. Many of these schools are small, private culinary institutions that operate with just one (or a handful) of schools unique to your area.

Because they are not nationally-recognized names, it’s likely that only local restaurants will recognize them on your resume. This isn’t necessarily good or bad—it just means you’ll need to ensure the program is right for you before you sign up. Look for the degrees they offer, check out the staff members, talk to past students, and even ask local employers what they think of the program.

Public Schools

One of the most popular ways to get a culinary education is to check out the programs at your local community college or public university. Almost every community college has a culinary program, baking program, and/or restaurant management program—all of which culminate in a two-year Associate degree program.

More and more universities are also jumping on board with hospitality management or even culinary programs, with both Bachelor’s and Master’s degree options. The workload and expectations are similar to what you’ll find in any other university program, though, so be prepared to work hard for your degree.

Where to Start Looking

Online databases of culinary schools are the best place to start your search for a culinary program. Because you can search by location, you can find schools in your immediate area as well as ones that might offer online learning options.

Remember, though, that researching a list of potential schools is only the first step. To make the right decision for your future career, you’ll need to investigate each one to determine which culinary school fits your vision of tomorrow.

 

How to Become a Restaurant Manager And Forge a Career in Dining


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Restaurant managers, also called food service managers, are responsible for ensuring that restaurants operate efficiently and profitably when keeping customers satisfied with the dining experience. Not only are restaurant managers required to maintain a restaurant’s business performance, they also need to task with maintaining high standards for food, service, health, and safety. If you love food and are passionate about providing strong customer service, it may be the right career for you to become a restaurant manager .

Education Requirements for Becoming a Restaurant Manager
High School Diploma is a Minimum

To qualify for restaurant management positions, you need to have at least a high school diploma and significant experience working in the food service industry as a cook, waiter/waitress or counter attendant.

Postsecondary Education is Preferred

Although having a degree is not a requirement, a growing number of employers prefer hiring candidates who have a degree in hospitality, restaurant or food service management. Some employers will accept an associate’s degree, which takes two years to complete and can be pursued at a technical school, vocational school or community college. However, at most upscale hotels and restaurants, a four-year bachelor’s degree in the field is usually preferred.

Graduate Education Can Lead to More Opportunities

If you want to open doors to more career opportunities, you could choose to obtain either a master’s degree in restaurant management, which will require two years of study beyond the bachelor’s degree, or a doctoral degree, which may take from three to five years to complete.

Restaurant Management Training Overview
Restaurant Management Courses

Nearly all restaurant management programs provide instruction in the following subjects:

Nutrition
Sanitation
Food planning & preparation
Accounting
Business law
Management
Food & beverage control
Math for food service records
Human resources management for hospitality & food industries
Dining room management & operations
Internships

Restaurant management programs typically require students to complete internships to gain hands-on experience. Some food service companies recruit management trainees directly from restaurant management programs.

Voluntary Certification

Although it is not required, you could pursue a voluntary Food Service Management Professional certification from the National Restaurant Association Educational Foundation to demonstrate your skills and competence.

On-the-Job-Training

Restaurant managers may also receive on-the-job training that covers topics like nutrition, sanitation, safety, company policies, personnel management, and recordkeeping.

Restaurant Manager Career Profile
Responsibilities

Restaurant managers ensure that food service facilities run smoothly. They might be in charge of hiring and training employees, managing inventory, overseeing food preparation, scheduling staff, and maintaining budgets, among other duties.

Preferred Qualities

Food service managers need to have strong customer-service, leadership, speaking, and organizational skills. They must also have physical stamina in order to work long shifts standing on their feet.

Work Environment

Restaurant managers work in a variety of food service establishments, including fine-dining restaurants, fast-food chains, franchise restaurants, and institutional food service facilities. 40% of food service managers are self-employed. They typically work long hours and may be required to work on the evenings and the weekends. Busy shifts and situations with unhappy customers can be stressful.

Restaurant Manager Job Outlook
Employment Projections

According to the Bureau of Labor Statistics, the employment of food service managers is expected to show little or no change from 2012 to 2022. Although more dining establishments are expected to open in the coming years, management positions will often be consolidated in order to cut costs. There will be strong competition for restaurant management positions, and the best opportunities will go to those with previous experience and a bachelor’s degree in the field.

Salary

In 2013, the median annual salary for restaurant managers was $48,080. The bottom 10% earned $30,540, and the top 10% earned more than $82,370. The top paying industries for food service managers were outpatient care centers, hospitals, insurance carriers, and air transportation carriers. The top paying states were New Jersey, Rhode Island, Virginia, New York, and Nevada.

Pursuing a Restaurant Management Degree
Now that you know how to become a restaurant manager, consider pursuing a restaurant management degree. A restaurant management education will teach you to combine day-to-day management activities with strategic planning, enabling you to forge a career in this demanding yet rewarding industry.

Craving the Comestible? Resume for Culinary Scholars


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Born and raised in the Midwest, I have become accustomed to the taste of a great steak. Aside from the flavor, the various cuts and presentations, the thing about a steak that leads me back to them time after time is that each steak is its own work of art…prepared especially for me! I think for most restaurant patrons this single fact is lost, as each meal that is brought before you has been constructed just for you. Now that I have you thinking about food, drooling and hungry for more, let’s dig into the topic at hand- your resume.

Every resume you create should be a targeted piece of work,just as each steak is carefully prepared to exact specifications for each patron. While you’re skills, knowledge and experience may remain constant, the manner in which you present them to each job opportunity should be tailored to each organization and role. Whether seeking out your first gig, career advancement or even your dream job as the head chef of a 5 star restaurant, here are some things you will want to consider.

Understand what is being sought. You may be an award-winning culinary artist, however if you cannot convey this within your resume, your chances of getting considered are slim. Most job postings list the specific qualities and skills for which their seeking to fill and recruiters and hiring managers will target resumes that contain these exact words and phrases. It’s not enough, and even a bit tacky, to simply list out your accomplishments. Now is not the time to dig out the thesaurus- make sure your resume incorporates these keywords, so long as you’re being honest. If the job description is vague, some good old fashioned net-working, or even reaching out directly to the recruiter to garner some insight will prove valuable.

For example. As you detail relevant experience, avoid simply bulleting out your tasks. If you’re the next Cake Boss, listing out tasks such as, “managed confectionary menu” or “decorated cakes” won’t make you stand out among the crowd. Consider listing specific accomplishments, such as, “Created five new cobbler dishes.” Even better, show how you’re work had a positive effect on the bottom line, such as, “Created five new cobbler dishes that increased weekly patronage of our diner by 15 percent.” Again, honesty is where it’s at, so only list that which you’ve actually accomplished.

Remember the basics. One of the central tenets of any good food handler is to ensure cleanliness…even the simple task of washing one’s hands. Failure to comply with such basic tasks can spell disaster. While spellcheck is great, make sure you’re giving your resume a thorough once-over for spelling and grammar. Computers are great at ensure words are spelled correctly, however you don’t want to be known as the person who makes a wonderful desert (the thought of sand in my mouth is stealing my appetite as I write this). Make sure your bullets line up neatly and you’re punctuations is properly placed. Don’t go overboard with font and serif; rather stay traditional in the 10-12pt range and something along the lines of Arial or Times New Roman. These may seem rudimentary, however failure here means you’re likely to land in the, “Not at this time” pile.

If you’re ready to put down the spoon, knife or the handle of the fryer and dip into your resume, consider making these tips part of your recipe. Your resume is only going to get a few precious seconds of eye-contact, so make a bold impression with a blue ribbon resume. If you find yourself having trouble or are concerned about writing skills, consider enlisting the help of an expert resume writer. As Daniel Boulud once said, “To me, there’s no great chef without a team.”

The article has been brought to you by ResumeEdge.com. Contact them if you need help with your culinary resume.