Catering Business or Working in a RestaurantWritten by Dilip Shaw
Preface: This article will help you to decide take informed decisions between a catering business and working in a restaurant.
Today, more and more people turn to catering and prepared food for their special events. Growing numbers of newly graduated chefs are striking out on their own, turning to this field for an alternative culinary career.
What is difference between a catering business and working in a restaurant?
While both career choices are fast paced, catering has a different pace than working in a restaurant. A restaurant has fast hours, when people wait in line and kitchen goes crazy. A catering business has fast days, when everything must be done at once and ready to go when guests arrive. It involves coordinating all dishes at one time-and usually with a smaller staff. People who open their own catering businesses often hire their own waiters, or serve food themselves, so there's a lot more multi-tasking on part of catering staff. And while this may sound quick, catering also involves a lot of downtime. Hours may be spent planning menus with clients, experimenting with new tools and mapping out a day. After all, few catering companies cover special events seven days a week!
Restaurant RealityWritten by Dilip Shaw
Preface: Get information on career as a chef. Read this article to know whether you are fit to be a chef.
While you can break into kitchen for an entry-level position and learn on job, if you have aspirations to be a chef, advanced training is a must.
The American Culinary Federation accredits over 100 formal training programs and sponsors apprenticeship programs around country. Typical apprenticeships last three years and combine classroom training and work experience. The ACF also certifies pastry professionals and culinary educators in addition to various levels of chefs.
Vocational or trade-school programs typically offer more basic training in preparing food, such as food handling and sanitation procedures, nutrition, slicing and dicing methods for various kinds of meats and vegetables, and basic cooking methods, such as baking, broiling and grilling.