Become a Chef Elite Blog.

I can’t believe some of these answers…….There is a constant collaboration between chefs and chemists, also know in the food industry as FOOD SCIENTISTS…..They along with the chefs determine things like (I’m going to use a Duncan Hines boxed cake mix for an example)

How much and what kind of leavening should be used in:

A white cake mix
A yellow cake mix
A chocolate cake mix

ALL the above take different amounts and different types of leavening, sugar and sodium levels to ensure that the cakes have a consistent level of accuracy for the home cook……Different mixes require different types of ingredients (like the chocolate cake mix, because it’s made with Dutch process cocoa, they don’t use aluminum phosphate as a leavening, they use calcium phosphate along with sodium bicarbonate………

If chefs and chemists (read: food scientists) didn’t do this stringent measure, NOTHING would ever come out the same…..So, yes, there is a heck of a lot going on with chefs and chemists…..

How come famous chefs like Racheal Ray, Giada, Nigella and others can’t figure out the secret recipe of Mcdonald’s or KFC by tasting only??

It’s the Chef Code of Honor that they don’t reveal recipes. I’ve had to sign contracts stating that I would and could not give out any recipe for the Company/ Corporation that I was employed by. This is how they make their money by spending years of testing and research trying to figure out their best recipe to sell to the public. It’s the same for Beer,Wine, Pizza’s,Etc. You might have a chance at getting close to the recipe by looking at the ingrediants, but its trial and error from there on out. It come down to the kind of person you are. If your best friend told you to keep a secret and not to tell anyone, would you?

I’m 16 years old. Where can I learn more about becoming a Pastry Chef? What are some good books to check out at the Library? Thanks in Advance

Your local library should have a computer database just search the subject, be a little broad (search chefs, cookery, patisserie, cakes), do the same in internet search engines. Ask your school’s guidance cousellor. Go to nice cake shops and have a chat to them, maybe you could do work experience – hotels often have thier own large pastry sections too.

I’m 16 years old. The two careers I would like to have are, 1)Accessories Designer and 2)Pastry Chef. I’m going to college in about several years to take up Culinary. I would like to know where can I learn more about becoming a Pastry Chef. What are some good books and things? Thanks

If you have a tech school take the Culinary Arts program ( which will also teach a little about pastry arts)

Or go to a Cooking school such as Johnson and Wales or Culinary institute of America.

The stains are from cooking 8 hour days. They are set in and if you can think of a food it’s probably on there.

Clorox won’t do it? I thought enough Clorox would get out almost anything.

i’ve tried bleach and stuff but i can’t really get them white anymore

shout is great to spray on the stains, and use oxiclean in the washer

I want to become a chef in the future and I’m wondering what are some easy steps I can do to begin this at a young age? I don’t really have much idea what to do when I am cooking either. I am male and 13 by the way.

Wll, practice makes perfect maybe cook things for your family and try new recipeis

I’m just a 13 year old, and so far I have loved baking with a passion. I could do it every day. But I don’t like cooking that much. I mean I’ll make dinner and all, but I just do not enjoy it as much. Is it hard to goto school, and how much is it generally? Will I become successful ? what makes a chef so great?

i am touched to see you have such passion for something in such a young age.
Yes, i think chef is a great career. if you don’t like cooking so much, you can just concentrate to become a pastry chef. but again, you are still young, perhaps you will find the joy of cooking in the near future.
just remember, becoming successful in something usually means you are good at what you like and you also have to be good with something you may not like so much, such as the business side of the deal. i enjoy cooking myself and i can make a fancy meal for my friends. sometimes my friend would comment: "why don’t you open a restaurant?", i am smart enough not to turn my enjoyable hobby into livelihood.
So, give yourself some space and time, continue to bake, try other things as well, and eventually you have to learn the business side of the deal such as management, but for your age right now, enjoy what your passion!
Cheers!

I’m going back to college because I’d really like to become a chef. I’m unsure of what classes I need to take and what qualifications I’m going to need to become a chef. Can anyone help me?

culinary arts ..look into schools that specialize in that field. there are a few in philadelphia that are good although a community college may also have some classes.

I am in College (Studying 3 A-Levels) at the moment and I want to become a master chef. However I do not know where to go to learn how to become one? I also would like to know what the starting pay is for a chef in this country?

I regularly cook at home (Mainly cakes and some meals such as cannelloni, fish pie and others) and I am begining to experiment a bit with different herbs and spices in each meal.

The best place to learn is in the kitchen so go out and apply at every restaurant near by.
You will probably get minimum wage and start out in the dish room but you earn while you learn .
To be a master chef takes many years and a passion for the job. It is hot and dirty and usually takes place when all your family and friends are out having fun, but if you find you love it , there is no better job on the planet!!!

Good Luck !!! Do your homework and get a kitchen job.
If you are suited to it you’ll know right away and if you hate it, you won’t waste time or money on a bad fit.