A catering business tends to be less steady than a restaurant. And if you're starting at ground level, it's unlikely you'll be needed every day. If you start up your own catering business directly out of culinary school, you'll have to build your own reputation-and you won't have a storefront to lure people in. You'll rely on friends and connections for your business, which is guaranteed to be slow at times. And you'll have to invest in a lot of your own cooking supplies, which can be expensive.

If you're in culinary school and are considering working in catering when you complete your degree, you should take time now to find a job or internship with a catering company. Not only will this provide a prospect for future employment once you finish your course work, but it will also give you a realistic, inside look at how catering sector works.

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To determine if you are cut out for a cooking career, consider these important characteristics: chefs, cooks and food preparation workers need to be able to work well as part of a team, have a keen sense of taste and smell, and work efficiently to turn out meals as quickly as possible. Knowledge of a foreign language may improve communication with other restaurant staff, vendors, and restaurant's clientele.

Advancement is common in field. For example, many food preparation workers move easily into assistant or line cook positions. Chefs and cooks who demonstrate an eagerness to learn new cooking skills and to accept greater responsibility may move up within kitchen and take on responsibility for training or supervising newer or lesser-skilled kitchen staff. And there are always opportunities to move from one kitchen or restaurant to another.