If you are interested in learning how to cook professionally, there are plenty of cookery courses and internships available out there. With the tourism and leisure industry booming in many countries, there is no shortage of work for good chefs. However, getting a place in a prestigious programme or in a well-known restaurant (even as a cleaner) can be tough so it’s better to have the basics down before you apply. Here are some of the ways you can get it down.
Take Over the Kitchen
The best place to learn: your own kitchen. Whenever your parents or whoever is not busy in the kitchen move in and make it your own. Ask them for help or go it your own way. There are plenty of DIY apps and videos online that will guide you step by step into making almost anything. Start with something very simple like an omelette and keep making it daily until you can get a perfect one in your sleep. Experiment with other simplistic dishes as well. As with most skills, the actual cooking is pretty easy; it’s the prep that takes ages. You will learn how to cut, peel and hold a knife by doing it on your own.
Volunteer Wherever You Can
The next step is to volunteer wherever and whenever you can. A good idea is the local soup kitchen. Most of the food there can’t possibly go wrong even if you cut something wrong and the people there will be glad of some extra help. Another option is tagging along or volunteering at kids party catering. Again, children won’t be too fussy about whether the sausages are cut too long or short as long as the food tastes good. Working in this environment will help you learn to work faster because events have a completely different pace and rhythm from the usual home kitchen and cooking sessions.
Climbing the Ladder
It might be a good idea to sample the life of a professional cook before you actually commit or invest in a professional course or internship. You can start as a cleaner or bus boy in a professional kitchen and work your way up with some dedication. Or you can join a gourmet catering company and work for them in some capacity. The idea is to get a behind the scenes look into what the life of a chef consists of. It may sound exciting but it is also about stress and deadlines and managing a kitchen full of fast moving workers who all have to work in harmony. So don’t jump in feet first until you have a good idea of how hot the waters are.