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With the shortage of cooks, it’s a good time to put on an apron!

Learn the techniques

In Canada, training is divided similarly, regardless of province. The first step is a professional training of one and a half years. “What students learn in the vocational cooking DEP is mostly mimicry, explains the one who calls himself Chef Themis. They are taught what they will do over and over again. They learn the techniques, the basics. ”

As part of the DEP, students have two options: they follow either the general cooking course or the baking course.

A total understanding of the kitchen

After the vocational training, students can enroll in the training in higher cuisine, also called cooking training market. This is a one-year course where they learn to master all facets of cooking. “It’s a really complete training,” explains Chef Thémis. In the end, they are cooks, pastry chefs, bakers … They understand all disciplines and can work in all these areas. ”

According to the chef, training in the upper kitchen helps to intellectualize the kitchen. “In higher education, we teach them, for example, what it takes to make a mayonnaise. When we understand the chemistry behind the interaction of ingredients, after there are no more limits! For example, you can make foie gras mayonnaise. It allows to extrapolate. The kitchen becomes scientific and much more creative! ”

Afterwards, students can develop their know-how by doing internships in big houses with renowned chefs. Some universities also offer to complete the training of chefs by making a certificate in gastronomy where it is mainly about the philosophical aspect of cooking

The essential: the passion

But beyond training, according to Chef Thémis, what is essential is above all passion! “In the kitchen, passion is the driving force behind everything! There is only that! To do this job, you have to hang on because it’s demanding. We have a very special relationship with food. There are a lot of emotions and a lot of pressure. You have to be patient. We must do and redo actions hundreds of times to control them. But when we do what we are passionate about, we accept all that! “

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