Who has more status and earns more money? A pastry / confectionary chef or a professional chef de cuisine?
Career Talk Work & Career 2 years ago
Posted on 16 Aug 2022, this text provides information on Work & Career related to Career Talk. Please note that while accuracy is prioritized, the data presented might not be entirely correct or up-to-date. This information is offered for general knowledge and informational purposes only, and should not be considered as a substitute for professional advice.
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Best Answer
2 years ago
An actual 'chef de cuisine' (the original meaning) is the number one in a restaurant kitchen. That is the most prestigious job in the kitchen, as well as the one with the highest pay. It's a job that usually requires many years of experience as a commis, demi-chef de partie, chef de partie and finally sous-chef. Most cooks don't make it that far, to be blunt. And make no mistake: no matter what some of the less savory 'culinary colleges' may tell you, you don't graduate as a chef. You graduate as a cook. You might skip being commis and get hired as demi-chef or chef de partie if you're good and managed to get some work experience during your studies, but no sane restaurateur will let some greenhorn fresh out of a training run their kitchen.