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How to Become a Chef: 42 total pages.

Employers at finer restaurants are more eager to hire an accredited chef that has a college degree in the field than a graduate from a trade school. This is also a great way to know that you are accredited all over the world as well. Trade schools may not necessarily grant you the same promise. Naturally, there are some pros and cons to choosing to get your certification from a College or University. Let's take a look at them. Pros Cons 2-4 year College or University: You are accredited worldwide It takes 2-4 years of study to get your certification You will receive your post secondary diploma The cost is much higher than any other method of training You can often start in a head position in the kitchen It saves you little time to get your hands on experience working in a kitchen You are eligible for a higher starting wage You may not be eligible for an apprenticeship You can make invaluable connections in the business The competition is fierce for graduating with honors You are recognized in the field as a chef once completed Not all colleges offer chef training

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