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What is the best training for becoming a hirable executive chef? What types of ongoing training or certifications are necessary to be an effective executive chef?

What do non-traditional career paths look like?

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Rob in Wheaton, Illinois

118 months ago

Seth Verzyden in Sudbury, Ontario said: Well I am new at the executive chef relm, but to get to this place I worked in a tourist town where i could work on my name and qualitiy reputation. I started when i was 16 and i am now 26. I am not a big fan of too over the top styles of cooking. Working in Muskoka Ontario Canada has givin me a rustic style. Great wild game, dark sauces and fresh seasonal produce. And make sure the chits are no more than 20 min. If the board is full I take it 3 chits at a time. Push it out the door!

Seth I like your style!

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tom casey in Sterling, Virginia

117 months ago

hello host
here's my carer path and education for about 15 years-- each new line is a different establishment

fast food maagment
cafe barista/dish/serving
dish/busser (3 star seafood)
military infantry 4 years
cook/maintainance/server/open,closer,catering (cafe)
frycook,grill,wheeler,dish,bouncer,maintanance (bar and grill)
prep,saute,grill,dish,specials (3 star french)
ovens,saute,dish,specials (3 star itilian)asst km
saute,grill,specials,banquets (3 star steak house) asst km
collage buisness 40 hrs
dish,prep,catering,pizza line, hot sandwich line (cafateria)km
dish,pizza, salad line,maintainance,bouncer (cafe)
catering certification
plumbing certification
electrical certification
military infantry (3 year) to finance own resturant

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