Becoming a chef So you want to be the next MasterChef? Or maybe you just want to earn a crust from cooking professionally? Here’s some essential information on how to turn your hopes into reality.

In this article

What it takes Have the passion Getting started

Know the basics Training and qualifications

Mature entrants Essential research

To make it as a chef, a passion for food is essential - but so is education and hands-on experience. Gaining a recognised qualification from a college or experience at a top restaurant could mean the difference between getting a great job and getting a mediocre one.

If you want to be a chef, it's essential that you're organised, can work with a team, can handle stressful situations, and that you have plenty of stamina. You also have to be adaptable and you must be able to think on your feet - such as deciding what to do when those vital tiger prawns for your signature dish don't turn up in time.

But if you can stand the heat, you may get a real buzz from pulling together with others to create memorable meals.

It's important to demonstrate your enthusiasm about food and cooking to potential educators or employees.

You can show your enthusiasm at those first interviews by talking about your interest in food. This could mean talking about recipes you have practised at home, food you’ve enjoyed on holiday, or cookery books you've read. Following food programmes and reading magazines and food sections of newspapers will also help you demonstrate your interest.

Work experience as a kitchen assistant helps even if it's just occasional evenings and weekends. You'll see chefs at work, get a feel for the environment, and find out if being a chef really is for you.

There are no specific entry requirements for trainee chefs but GCSEs in maths, English and other languages come in handy. If you're going to be handling food it's important to get a Basic Food Hygiene Certificate.

If you really want to go for broke and be the next Gordon Ramsay, you should try to work in top restaurants right from the start. Competition is tough but if you've got ambition and commitment, you're in with a chance.

If you're planning a career as a chef, it's good to know the basic structure of a kitchen. Most professional kitchens are very hierarchical; the structure will, of course, change according to how many people a particular restaurant serves and how large (or small) the kitchen staff is. Below are some common terms that you should be familiar with.

• Aides: often trainees. This is usually the first port of call for those new to working in professional kitchens
• Commis chef: the first rung of the ladder for newly trained chefs. The commis will usually work under a chef de partie, learning basics such as vegetable preparation.
• Chef de partie: responsible for running sections of the kitchen. The chef de partie will make sure the food goes out during service and will also cook. All the commis chefs will be expected to help the chef de partie during service.
• Sous chefs: essentially the head chef's right-hand man. The sous chef will fulfil any role the head chef asks him or her to do in their absence.
• Head chef/chef de cuisine: the boss. Will plan menus, hire and fire staff and deal with suppliers and manage costs and budgets. Depending on their profile and other commitments, the head chef will often leave much of the day-to-day work to the sous.
• Executive chef: larger establishments such as hotels will have an executive chef. This person may have much the same responsibilities as the head chef of a restaurant but on a larger scale. They may be responsible for planning the menu and setting the agenda for the style of the cuisine served, for example.