Catering Business or Working in a Restaurant

Written 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 isrepparttar 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 andrepparttar 136849 kitchen goes crazy. A catering business has fast days, when everything must be done at once and ready to go whenrepparttar 136850 guests arrive. It involves coordinating allrepparttar 136851 dishes at one time-and usually with a smaller staff. People who open their own catering businesses often hire their own waiters, or serverepparttar 136852 food themselves, so there's a lot more multi-tasking onrepparttar 136853 part ofrepparttar 136854 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 Reality

Written 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 intorepparttar kitchen for an entry-level position and learn onrepparttar 136848 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 aroundrepparttar 136849 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.

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