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  The Learning Curve To Becoming The Perfect Chef  
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  The Learning Curve To Becoming The Perfect Chef  
As you start to study the intricacies of food, it is also important to consider the daily experiences that will define your skill. No matter if you are trying to improve your culinary skills at home or trying to get into a professional position, there will be a learning curve. You will make mistakes and you will have plenty of meals that are not creative, well put together or otherwise challenging. The key is to be the type of person that makes it through this process successfully.
Most chefs that enter the restaurant world do so as a trainee. During this time, they are learning the ins and outs of restaurant work. The stress and pressure of a busy kitchen is enough to make even some of the best chefs waver. It is often important for this to happen, though. This is part of the learning curve. Once you are tested by the most intense situations, you are likely to take your knowledge that much farther and your skill to the next level. Professional chefs are able to work under extreme conditions.

Later, you will move up to sous chef positions. These positions allow you to start running areas of the kitchen and you are able to start making decisions about meals. You may be given trainees to work with. Still, even at this position, you are not the head chef and you must abide by the requirements of that chef. This part of your learning curve will keep you in the kitchen, but you are doing more cooking and less of the prep work. Nevertheless, in many locations, sous chefs are the right hand of the chef on duty. They need to do what needs to be complete to keep the head chef on track.

After years of training and experience, you may be able to move u to a higher level of education, including the head chef. The head chef is responsible for running the kitchen as a whole, and managing the individuals who work under them. This is not an easy job by any level, but it is one of authority in the kitchen. Many head chefs go on to develop their own restaurants, if they are interested in doing so.
Learning curves in the kitchen are helpful teaching tools. Take them as such, as even the most stressful of events can be beneficial to the chef.

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