Beyond the Kitchen: There is so much more to cookery school than just being a Chef
The age old question: so what are you going to do now? Whether you have just finished school, graduated university, had a career change, or retired, this seems to be the question poised on everyone’s lips. It is a daunting prospect, knowing what you want to do with the next few years of your life. It is especially daunting when you are faced with the two main options of doing a degree with no vocation, or training for something that seems so entirely vocational you could not then go and do anything else. Yet, found in the middle of this quandary is a great solution for those interested: Cookery School.
You might think that, like so many other forms of vocational training, cookery school will merely train you to be a chef and all you can do after completing a qualification you choose is cook. However, there is so much more to completing a cookery course than meets the eye. Indeed, this is now a lifestyle choice for many. As with any form of training there are different levels of qualification and it is in this that the versatility of cookery school shines. For instance, at WhitePepper Chef Academy there are four core levels of teaching, as well as shorter one day courses. Each level comes with its benefits and with courses ranging from one day experiences to year long endeavours there is a course for everyone. The beauty of this system is that people do not have to go through months of training and be made to feel like it would be a waste of their time to then go on to be anything other than a chef. Instead you can find the level of training that sets you on the path for you, whether it be in hosting, catering, publishing or ultimately cheffing.
There are many avenues in the culinary world that are opened up by cookery school that do not necessarily involve becoming a chef. One of the most common reasons people, especially people under the age of 25, go to cookery school is so they can do a ski season. Being a Chalet Host is a great option for those not wanting to fully commit to being a chef and therefore not wanting to undertake something as serious as a undertaking as a Diploma course , but would enjoy experiencing cooking on a professional level. A cookery course would give them the confidence to fulfil clients’ needs and satisfy any expectations they might have. Just as some schools offer shorter ‘Dinner Party’ courses, specific Chalet Chef courses are also available. Similar to this would be working as something like a Yacht Chef, working as part of a team providing a luxury service. The advantage of both of these career options is the chance to travel and be able to make use of the benefits of such a lifestyle.
A step above this is to be a more permanent private chef or to start your own catering and events company. These options are the happy medium between casual cooking and restaurant intensity. Catering for private events is a great way of retaining almost complete control of your working life. You get to choose the clients you work for, you influence the menus you create and cook, and you set your own pricing. At cookery school you will learn how to cost your menus and liaise with clients, as well as how to make the best food you can for an event. Equally, becoming a private chef is a perfect option for those who wish to produce food of the highest calibre but do not want the stress and pressure of a professional kitchen.
Moving outside of the kitchen are many opportunities in wider fields. A culinary education does not just teach you how to cook, it teaches you plating, understanding flavours, the theory behind recipe creation and much more. It is, therefore, a great stepping stone into the world of Food Photography, Recipe Development, Food Writing, and influencing via social media channels such as instagram and TikTok, etc. While completing your training you will learn valuable and transferable skills that will carry you beyond the kitchen. Cookery school prepares you to work within the culinary industry as a whole, not just in the kitchen. The majority of people do not eat out at a restaurant everyday, most likely they would not eat out every week. But, you can pretty much guarantee that at some point during their day they will see a picture of food, read a recipe, watch a cooking show on TV, or even read a restaurant review. Almost every major supermarket now has their own food magazine, most online recipes come with a blog attached, and bookshops abound with cookery books. The possibilities seem endless. Without the people creating this content it is unlikely there would be a food industry at all. Just because you do not want to be a chef does not mean that the creative in you would be wasted at cookery school. Instead you can reach your potential doing something you love in an industry you have a passion for, even if that passion is not found behind a stove.
Yet, even for those with a head for business cookery school may provide a fantastic option. Not only do you learn all the above mentioned skills, you also get an insight into the business side of the industry. Whether you are looking to be a caterer, open your own restaurant, or just be a chef you need the business acumen to succeed. Cookery school can provide this in the form of business courses and careers advice. It is not just an education centre around sautéing, chopping and baking, but it is instead a rounded education in everything you would need to succeed from a financial standpoint in the industry.
In the modern world it seems as if everyone has to be able to do everything, all at once. Cookery school is a means of helping you get to that point. There is no path pigeon holing or narrow thinking set on one end. Many vocational training courses limit the future career moves of those undertaking them, going to cookery school only expands them. You will receive an education that goes beyond merely teaching you to be a chef and can help you go into any sector you want, even if you just want to be able to host a great dinner party and support your own personal development!
Article by Food Writer Katharine Spurrier, June 2023.
