Most owners of catering invest serious money in their modular equipment industries, which badly needs a new generation of professionals. And the candidates are employed often lack the necessary expertise: in spite of the diploma of a specialized school, beginner sometimes does not know how to approach to the appliance, deep fryer. Prestige chefs in society remains low. If the XVII-XVIII centuries – beginning of XIX the profession in most European countries has been associated with high social status, if at that time the names of the best cooks know the whole country and they were recorded, for example, in France, in the annals of history, over the last century it became popular, private. In Moscow, about 25 culinary schools, which produce annually about 1,500 chefs.
Nevertheless, Most restaurateurs recognize this category of staff the most problematic – good cooks hard to find. So, for example, some restaurants (mostly network) organize intra-system of education. Career ladder chef: Chef – cook foreman – sous chef – chef. But in general, to become a true creative chef, you need to constantly monitor the latest trends and be a fan of eating. As one eminent chef, 'must be curious person, always poking his nose into other people's books and special dishes.
" How elegant and extensive dining menu, the greater the appreciation of the restaurant. Therefore, the position of chef is very popular. In his competencies are not only the purchase of products, technology, cooking and serving dishes. Chef – a creative person, the creator of culinary delights.