Professional Chef
An occupation that is overlooked by many is that of professional chef. To become a professional chef takes a great deal of time, hard study and plenty of practice. Catering college is only the first step of the ladder in achieving such a position. The graduate of a catering college who is fortunate enough to be accepted into a large professional kitchen is likely to face an executive chef, a chef de cuisine and a sous chef, several Chefs de Partie or heads of department, and a bevy of cooks and helpers. The various departments that a professional chef can specialize in are Sauces (Saucier), Fish (Poissonier), Vegetable cook (Entremetier), Roast cook (Rotisseur), Pastry chef (Pâtissier) and Pantry chef (Garde manger). There may also be a relief chef who stands in for the department heads when needed. Each head of department is a professional chef and will normally have several cooks and helpers under him within that department. In a very small restaurant or bistro there may only be one professional chef, who is often the owner of the establishment, and several cooks and helpers.
The first step of the ladder to becoming a professional chef is to attend a recognized catering college. One such college is the Prue Leith College of Food and Wine. The Prue Leith College was started up in 1996 with the object of providing young and well-motivated staff to South Africa’s catering industry. Following the lifting of economic sanctions there was a huge surge in the number of foreign tourists visiting South Africa in amounts that had not been foreseen. The result was a demand for expert staff in an industry where supply had dwindled to a trickle. The trustees of the college put together a Diploma course (The Prue Leith Diploma) that has since been accepted world wide for its excellence. The diploma is an excellent starting point for a young person who wishes to become a professional chef.
Students who are eighteen years of age or older and who have passed their Matric Exam or its equivalent may apply to be accepted into the college. Before being accepted they will have to attend an interview and to complete a comprehensive questionnaire. If they are then accepted into the college they will join one of the two courses that start each year (in January and July). The full diploma course lasts for eighteen months and is split into three semesters. Apart from the very comprehensive academic and practical course, which not only focuses on culinary subjects, but also on subjects such as finance and management, kitchen organization and hygiene as well as professional ethics, students get masses of exposure to the workplace, all under close professional supervision by a teaching chef. At the college they work in all positions in Prue Leith’s, the college’s own restaurant in the college grounds. They also spend the final six months at a top catering establishment – a game lodge, restaurant or hotel – either is South Africa, Europe or Dubai, where they gain further expert knowledge under professional chefs.
