becoming a successful chef

The days of using butter and bacon to make every savory dish mouthwatering are a thing of the past. Today's chef must be aware that more and more people are considering nutrition when making their dining choices. It is now standard to use flavoring through spices and herbs as an alternative for using preservatives, veggies that substitute for pasta, and heavy desserts replaced by the healthier alternative of fresh fruit and natural cheeses. 

Gone too is the idea that good food has to taste bad as if it were a punishment for healthy eating. Diners have developed an expectation that they can have their cake and eat it, too . . . or maybe the better phrase is they expect to have their veggies and have them flavored, too.  Culinary nutrition is no longer relegated to mysterious realms of the cooking world; it is front and center and yes, it is popular. Any way you look at it, healthy chefs need to be informed to find success in a niche industry.

Here are some simple steps to guide you on your path toward becoming a healthy chef:

  1. Do you have what it takes? Just as with any other trade, it is critical that chefs know the best skills and techniques to complete the dish they plan to put together. Staying organized, knowing effective methods, and even properly arranging the food on the plate are some of the ways you can set yourself up for success both in the kitchen and in your career as a healthy chef.  
  2. What's in a name? Dietary trends have changed in recent years, sometimes at such a fast pace it can be hard to keep up with what is considered good and what should be banned. The truth though is that we are closer today to understanding the science of foods than ever before. For this reason, reading the label and thoroughly knowing your ingredient list can be the difference between serving a hit dish and watching your menu go up in flames. 
  3. Can you measure up? Once you know your basics, becoming a successful healthy chef depends on your ability to adapt. Can you take the tried and true methods and bring them up-to-date, taking into account dietary and nutrition needs of the average consumer? Are you willing to analyze a favorite recipe and modify it so it highlights the flavor profile expected by modern diners? Mix in a solid understanding of menu planning and development and you've got a new twist on a classic—high-quality cooking with a heavy emphasis on health and nutrition.
  4. What habits can you encourage others to adapt? Believe it or not, once you know your craft well enough, people will look to you for guidance and knowledge. It's good to be prepared with information that will lead diners toward making healthier choices for themselves. Stay informed of the latest findings, take classes to keep yourself forward-thinking, and in general be aware of what culinary nutrition looks like. 
  5. Will you lead the way? One difference between being an at-home cook and a bona fide chef is the ability to lead. Excellent chefs will tell you that the kitchen is their domain, the equipment their responsibility, and the people their team to accomplish the goal of providing great service. Learning the critical importance of focus on safety and sanitation, how to manage patient service and elevate that service to a higher level of etiquette, and even maintaining the organization of the kitchen and the storeroom—all of these aspects can make or break the efficiency of a kitchen, and the career of a chef.
  6. What's wrong with flavor? Everything you know about healthy cooking will come down to one moment. When the first bite is taken, there needs to be enough flavor to convince the diner that culinary nutrition and healthy eating is not a punishment, but an adventure in taking care of their body. If the flavor isn't there, it's easy to assume that the meal will deflate faster than a dropped soufflé. Remember: just because your focus is on nutrition it doesn't mean that the quality of the dish needs to suffer.

Find Your Niche in the Culinary Nutrition Industry

If the thought of twisting a recipe to elevate the culinary nutrition and revitalize the flavor from the familiar to the fit is something you are passionate about, consider pursuing an Associate of Applied Science in Culinary Arts and Applied Nutrition at ECPI University’s College of Culinary Arts. It could be the Best Decision You Ever Make!

Learn more about ECPI's College of Culinary Arts TODAY!

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Gainful Employment Information – Culinary Nutrition - Associate’s

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