What to Study to Become a Chef: The Benefits of Culinary Arts

Is there anything cooler than being a chef? They've got ninja-like knife skills, an entire team of industry professionals who hang on their every word, and adoring customers pouring through the doors in search of whatever it is their whipping up in the kitchen.

Yes, the life of a chef can be an exceptionally good life filled with fun, fulfillment and a host of benefits. But in order to achieve such a life, you've got to land your first job. For most in the industry, that means studying the culinary arts and earning an Associate of Applied Science in Culinary Arts degree.

No, it's not necessarily a requirement for the position. But it's the path that most of the chefs you see on TV and in your favorite restaurants have taken to their very own kitchens and it's an experience that comes with its very own benefits.

Here's a look at five ways you could benefit from studying the culinary arts.

Even the classes are cool

While other students are taking listening to lectures and mulling over multiple-choice quizzes, you should be learning your craft in the kitchen. Sure, you'll get to learn about psychology, mathematics, communication, and management. But you'll also get to roll up your sleeves and ... cook!

You have to work on your knife skills to learn how to cut, chop, and slice effectively and efficiently. You might get to grill, bake, and do the things chefs do in the real world. You could get the opportunity to work with all of the equipment found in kitchens around the world.

By the time you graduate, you should be prepared to do the work of the chef--because you  have already done it in culinary school.

That's pretty cool.

Knowledge

A lot of people can cook, but not a lot of people know how to cook like a professional chef. The difference often comes down to knowledge.

Chefs know things the average weekend warrior doesn't.

They know how to apply just the right amount of heat and when to dunk something in cold water. They have a deep understanding of seasonings and spices and know when to hit it with a hint and when to pour it on a little heavier. They can pick apart a dish and recreate it to maximize flavors. They can pair foods together to tickle taste buds in new and exciting ways.

They know how to cook in ways the average person doesn't. Most of their knowledge was gained while studying the culinary arts. The difference is the why behind the how. An amateur chef might know that opening the oven too much during baking can affect some delicate desserts. Professional cooks know why this happens.

Industry connections

Having industry connections is important. It could help you find your first job, open the doors of opportunity down the road, and hire good people to work in your kitchen, should you ever open your own restaurant. Just think about all the chefs you're might know once you graduate from culinary school.

You'll be sweating, studying, collaborating, and ultimately celebrating your degree with classmates who will go on to become chefs. Each and every one of them will have the potential to help move your career along in the future, just as you can help them with theirs.

In addition, you should be learning from seasoned professionals who have cooked in working kitchens across the country. Your instructors will also be great resources while you're in school, right after you graduate, and down the road.

An aspiring chef can never have enough industry connections, and you could make a lot of them in culinary school.

You'll study subjects you don't know you need to know

There's a lot more going on in a working kitchen than most people know.

There's equipment and tools that you won't find at home. There are words that you almost never hear beyond the walls of a working kitchen. There's the thought that goes into developing a menu. Then there's the business side of things, which includes procurement, cost control, managing a staff, and more.

It's all important but also easy to overlook if you're just focused on the difference between medium and medium-rare. But this all should be covered when taking classes towards a degree in culinary arts.

Teamwork

Kitchens don't run on their own. It takes more than just a single chef to put out a dinner service. It takes a team.

As a chef, you'll need to know what everyone does in your kitchen, from the sous chef to the commis chef to the grillardin, garde manager, and everyone else. In culinary school, you should learn each and every role as well as how to act as the leader of the team.

Ready to get started?

If you want to be a chef, studying the culinary arts is a great way to get the educational background you need to make a difference in the field. If you want to earn an Associate of Applied Science Degree in Culinary Arts, consider ECPI University’s Culinary Institute of Virginia. We offer this program at an accelerated pace. For more information, connect with a friendly admissions advisor today.

It could be the Best Decision You Ever Make!

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