How to Become a Chef in France

Becoming a chef is a noble ambition. It requires dedication and discipline, and if you want to do it in France, then you have to add passion, commitment, resilience and an uncommon self-believe to the list. For centuries, the country's professional cooks have distinguished themselves as masters in the art of culinary. No doubt they are recognized as some of the best chefs in the world.

Anyone who must cook and serve in the République Française must be ready to go through the rigorous, yet interesting training processes. This will help toughen you and mold you into what is expected of a chef. Will you like to know more about Click here for more info about baking and pastry classes in Paris. Let us now take a look at how to become a professional cook in République Française.

Becoming a Chef in République Française

Where Do You Begin

The journey to a successful career as a professional cook involves schooling and on-the-job training in some recognized restaurant. There is just no shortcut, you have to work yourself from the bottom. For a complete experience, the individual will have to start as early as possible. This is usually around the age of 14. At this stage, the individual will be made to follow a vocational track of education other than the traditional high school pattern.

The CAP Program

After what is known as Troisième or the 8th/9th grade, students are engaged in the CAP program. This integrates professional learning and on-the-job training geared towards getting a job. At the end of the two or three years of the program, students are awarded the CAP certificate which qualifies them for commis de cuisine jobs, which means kitchen-assistant or helper.

The Baccalauréat (BAC)

After the CAP program, the next step towards the culinary path is the professional Baccalauréat. Also referred to as BAC, Baccalauréat is an equivalent of vocational school diploma. Further specialization in “organization and culinary production” is also possible, and at the end of the program, students are eligible to be employed as assistant commis or line cooks. There is also the option of technological Baccalauréat in Hospitality which gives students a general knowledge of kitchen, restaurants and hotel hospitality. The obtained certificate is equivalent to a vocational training certificate and is generally used to pursue a BTS diploma other than a cooking job.

Post-BAC

As can be seen from the paragraph above, the Post-BAC schooling is reserved for those that opted for the technological Baccalauréat in hospitality. Their next certification is the BTS in hospitality with an option for “arts de la table” and waiting table. The aim of this part of the program is to prepare the student for supervisory and management positions.

Other Tips to Become a Professional Cook in République Française

On-The-Job Training

The on-the-training aspect of the journey may not be as hellish as some make it sound, nonetheless, it is quite tasking. You really have to be tough to master the life of a professional cook in the country. There is certainly a lot to gain, but without the real practical experience, you will never be able to deliver tasty and exquisite culinary. Click here to know more about the best French chefs and their restaurant.

The different culinary schools can toughen you, but serving under a qualified cook will teach you the manner and work ethics required for success in the country best known for food and Gastro-tourism. You really have to drop everything you are and whatever you know in order to become who you want to become and know what you are expected to know. You must be prepared to go naively and submit to those you are assigned under.

Know the Language

For a native French speaker, language will not be an issue. Nevertheless, you should be prepared to discover new things. Gradually, you will be able to differentiate between a saucepan from a straight-sided saucepan.

Be Prepared

When it comes to cooking, you really need to be ready. Many of your ingredients will have to come in fresh so you have to be ready to grab a kicking lobster by the head and tail and twist before getting them to cook. You may be surprised at the amount of break time you get. If you are at the right place, you should have a break sometime. However, you wouldn't like to work in a restaurant that has low patronage, so you have to be ready to keep working to get the food coming.

Do Not Be Discouraged By Gender

On the issue of gender, you must have heard that there are few women in most kitchens. This is not too far from the truth. If you are a male, you are expected to succeed, if you are a female, you are expected to stay and head straight to the top. Whatever the case is, you really need to be determined.

Be Creative and Unique

To succeed in the culinary culture of the people, and be recognized as a professional cook in the country, you have to be creative and unique. Expertise comes only from constant practical experience. Hence, you have to be ready to keep working and acquiring the skills and techniques needed to succeed. You can always get your classic recipes and techniques book here.

Practice Makes Perfect

Becoming a recognized chef takes a little more than going through the educational part and having a practical experience. You have to move from one step to the other up the ladder. You have to gain mastery of all the levels in the hierarchy in order to earn the ultimate title. Learn more about how to become a pastry chef here.

In conclusion, the individual is also expected to take other specialized training and participate in competitive exams to exhibit his/her skills and techniques. Knowing how to create the perfect food is not considered the ultimate goal. A combination of other skills such as the ability to organize and manage the entire process is also recommended. A lot of individuals that visit the country come with a high expectation in terms of cuisine. Becoming a professional cook is an interesting career path. The industry is always willing to help you achieve your dream.

For more information, please refer to the following pages:

More About Our Baguettes Classes

Getting a bit technical during our Baguette Class in Paris

The French baguette, actually probably better known as the Parisian baguette has beome a true symbol of French popular gastronomy. A true icon of French life even - look around and you will see the Parisians strolling back home with their baguettes under their arm. But if you are French why would you learn how to do this? You can buy a baguette at any corner of Paris for about one Euro a piece. But in our Baguette Class in Paris you will learn how do this from scratch. It is somewhat technical, but also full of tips and tricks. But when you leave, it will have not secret left for you. From the original mix to the famous "scarification" through adding water to your oven through baking, you will see and do it all.

Learning more during your Baguette class in Paris: Croque Monsieur Bread and Brioche

This class is like all our other baking or cooking classes: totally hands-on. So you get to practice from beginning to end - and to taste at the end. But not only will you learn how to make Baguette, but you will also learn to make two more types of bread: the French Croque Monsieur bread. The basis for the classic French bistrot appetizer. And in your Baguette class in Paris you will also learn how to make your own Brioche. Probably the most indulgent bread you will find in France - if not the lightest ...

And you might learn some history during your Baguette Class in Paris

While you will learn the techniques to create - and get to taste - three classic types of French breads, you will also learn some of the stories on the origin of the baguette. Just beware it is still being quite hotly debated. What is for sure though is that the Baguette is absolutely part of today Parisian's life. A classic you will be able to take back home with you.

More About Our Wine and Cheese Lunch in Paris

Cheese and Wine in Paris

The pleasures we can derive from French cuisine can seem endless. However two of the best known and loved French gastronomic heroes are French cheese and wine. Whether we talk about a Brie which actually comes from very close to Paris, to a creamy Camembert from Normandy, or a Comté from the Alps, French cheese has a delight for all palates. And of course, French wines are even better known whether from Bordeaux great wines or Burgundy sophisticated whites – all of which enthral wine lovers. Well, at our course on cheese and wine in Paris you will come to appreciate that although each is delicious on its own, properly matched cheese and wine together can make the experience of each even more enjoyable and an absolute delight.

How to pair French cheese and wine

Because not all pairings are actually what people expect, at Le Foodist we have decided to call these experiences 'Daring Pairings'. Maybe because we like to step out of the ordinary to challenge our taste buds, but really all we try to do is give you the perfect match fo cheese and wine in Paris. So not only will you learn how to select the best wine to go with your cheese, but you will also learn what are the big cheese families in France – there are actually only five, and this is one of the keys to great pairing. In discovering all these pairings of cheese with wine you will be convinced that indeed two things together can be better than the sum of their parts.

It is important to have fun with pairing cheese and wine in Paris

Beyond the tastings though, we have found that the best way to help our clients remember and re-use their experience is to vary the way to approach both wine and cheese. That is why during our courses on cheese and wine in Paris we share sensory games and many an anecdote to bring the produce to life in your mind as well as on your palate. Overall we will feature four excellent wines, one Champagne and demonstrate to you how best each combines with cheese, letting your taste guide you along with our teaching.

Understanding cheese and wine pairing while in Paris

While for many top Parisian wine stores and restaurant wine lists can be confusing and even intimidating, we believe that after our lunch learning how to pair cheese and wine in Paris, you will feel much more comfortable navigating all of those. And we sincerely hope your knowledge will help you unlock a door to a whole new world of enjoyment of French wine and cheese pairing. At every step of the way our sommelier will also share unique tips and tricks to understand wines better and how culture and wine are so related in France; hopefully enriching your own experience as well.

And they do not have to do with what you will find in those markets. They have to do with when you can go shopping there. Open Air markets are only open in the morning. Typically from 8:30 am to 1:30 pm. And they are not open every day. As a matter of fact for the vast majority they are open either open every other day (Tuesday, Thursday, Saturday or Wednesday, Friday, Sunday), or sometimes only twice a week.

This is the case of the Bastille Market (Metro Bastille and Metro Bréguet Sabin )which is open only on Thursday and Sunday morning. We like to send people there because it is a very big market with over one hundred vendors. And it has a nice stand of Crêperie in the middle. Here you get a video of a lady preparing a crêpe there; and you can get that crêpe for only 3 Euros!
There is only one Open Air market open every day of the week, it is called Marché Aligre (Metro Ledru Rollin or Metro Faidherbe Chaligny) which happens on the eponymous street. It is an interesting market because you find all kinds of quality in that market – the good, the bad and the ugly. There is also a nice covered market in the middle of it called Marché Beauveau – sometimes called Marché Beauveau Aligre. On the contrary, Covered Markets are open every day, and not just in the morning, but also in the late afternoon. Typically from 4:30 pm to 8:00 pm.

We are blessed with two markets close to where Le Foodist is located, so we can walk to a market every morning – sometimes it is the Maubert market, and sometimes it is the Monge market. Both nice with their own specififies. Last but not least, none of these markets is open on Monday. Do not sign-up for a Market Tour on Monday, you might never see that money again …

Choosing Ingredients in Paris

While all markets are different, they also have some things in common. First they work on specific schedules as explained before. But also you will find always at a minimum the following vendors: a Maraîcher – this is the name we give to people selling fruits and vegetables, a butcher, a fishmonger, a cheesemonger and a baker. Normally you will find several of each, with different levels of quality, organic or non-organic, local or not local (but mostly not local unfortunately).
And we explain how to recognize each of those of course during our Market Visits and Cooking Classes in Paris. But choosing ingredients can be daunting at first, because of the variety that is on display. A typical fishmonger will carry 20 different types of fishes, and as many shrimp and shelf fish varieties. A good cheese monger will easily carry up to 100 different types of cheese and obviously you could get over 100 different cuts of meat at a butcher (from the type of meat to the cut itself). And a normal Maraicher will carry between 50 and 100 fruits and vegetables as well.
This is what makes these markets so exciting – the variety of products, the beauty of their display, and the exchange you can have with most of the vendors. We give you tips though on how to make sure that exchange with the vendors go well – a few magic words, and everything will be fine!

Cooking in Paris

Obviously going to markets is nice, but actually knowing that you are going to cook what you find there is even more exciting. It is not uncommon for Parisians to buy a little bit too much food because they get so excited at the idea of cooking it all! But as most of us have hardly any space where we live, that can limit the enthusiasm sometimes. Because of the lack of space, Cooking in Paris can be quite different from cooking in the rest of France. And there are also dishes that are typically associated with regions which the Parisian will not cook at home – but taste when they visit friends or families in the various regions of France. However our kitchen has plenty of space, so we can cook traditional French dishes without a problem – whether they come from Paris or any region. And the most important part for us is to ensure that we share techniques much more than just recipes. As a matter of fact, we love to share a bit of the science behind what we do so people can better remember the “what” by understanding the “why”.

Sharing Stories

In November 2010, some experts from the UN cultural organisation, decided tha France’s multi-course gastronomic meal, with its rites and its presentation, fulfilled the conditions for featuring on the “world intangible list” of the UNESCO.
In this list you can find all kinds of cultural practices, including Mexico Day of the Dead festival for example. Importantly this is not suggesting French cuisine is better than other cuisines (even though we the French tend to believe that …). It is only saying that the gastronomic meal and what it entails is a very vivid cultural practice which people in France partake into on a very regular basis. That is why the same experts indicated that the French gastronomic meal is a “social custom aimed at celebrating the most important moments in the lives of individuals and groups”. And in that social custom, there are many parts: the attention we pay to the way we choose ingredients, how we pair wine with food, how many dishes we will present to our guests, how we lay the table, etc… But one big part of the cultural practice is that commensality (the fact of sharing the food) is always accompanied by sharing stories about …. Well, you would have guessed it, Food of course!
To us it is THE perfect example of how Food and Culture come together – actually we decide to share food is a considered a cultural practice. I would argue that it is true of all countries, regions, etc… As the way we relate to Food is such a big part of anybody’s identity. But as a result and to make sure you have the most genuine experience of French culture, after the a coking class in Paris at Le Foodist, you will share a gastronomic meal at a common table with your Chef and fellow participants to the class.

French Wine and Food Pairing

As mentioned above, one of the big cultural practices in France is choosing how to pair Wine and Food in general and Wine and Cheese in particular. We actually have a class which focuses specifically on this. As it is so important though, we always make sure we share white and red wines during our meals, chosen to pair well in our opinion with the food we cook. And being at the table together is a good opportunity to discuss about wine as well, with concepts such as “terroir” (to simplify, terroir means “what you do depends on where you are”) which are essential to grasp the way the French think about Food.
And all this will always go with a cheering “Santé” – which quite simply means, to your good health!