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Culinary school statistics and the realities of becoming a chef

"flNYONE WHO'S A CHEF, WHO LOVES FOOD, ULTIMATELY KNOWS THAT ALL THAT MATTERS IS: Is IT GOOD? DOES IT GIVE PLEASURE?" ANTHONY BOURDAIN il CHEF IS A MIXTURE MAYBE OF ARTISTRY AND CRAFT. TOU HAVE TO LEARN THE CRAFT REALLY TO GET THERE. WOLFGANG PUCK 2,290,000 COOKS In 2015 CHEF "MENU" 118,000 [19.4%] HEAD COOKS/CHEFS CULINARY SCHOOL STATISTICS AND THE REALITY OF BECOMING A CHEF ANNUAL PROJECTED OPENINGS 2470 FOR HEAD CHEFS ACCREDITED CULINARY SCHOOLS IN THE USA. .578 CULINARY GRADUATES ANNUALLY (EST.). .30,000 .CERTIFICATES, AA, AND BA 10% WILL GET HEAD CHEF POSITION .25% INCREASE OVER 4 YEARS* *THIS IS A GREATER INCREASE THAN IN THE NUMBER OF STUDENTS GRADUATING FROM INSTITUTIONS OF HIGHER LEARNING IN GENERAL (12%). 2,320,000 ESTIMATED CULINARY PROFESSIONALS FOR 2016 HAVE A MASTER'S DEGREE HAVE A DOCTORAL OR PROFESSIONAL DEGREE HAVE A BACHELOR'S DEGREE 1.1% 0.5% HAVE A HIGH SCHOOL DIPLOMA 12.4% 28.7% 16.2% 19.4% HAVE LESS THAN HIGH SCHOOL DIPLOMA 21.7% HAVE AN ASSOCIATE'S DEGREE HAVE NO COLLEGEf DEGREE SALARIES ON AVERAGE FOR CULINARY PROFESSIONALS o 13% INCREASE $21,120 MEDIAN SALARY OVER A TEN YEAR TIME PERIOD o THIS SALARY IS 55% LESS THAN THE NATIONAL AVERAGE FOR ALL PROFESSIONS IN THE USA (46,481.52) 10% TOP / 10% $39,307+ BETWEEN / 80% 80% $20,257 - $31,467 ó LOWEST / 10% $17,572 10% FOOD MEDIA E COMMUNICATION CHANNELS THROUGH WHICH WRITERS, EDITORS, FOOD PHOTOGRAPHY, FOOD NEWS, ENTERTAINMENT, EDUCATION, DATA, FOOD STYLISTS, FOOD/RESTAURANT CRITICS, OR PROMOTIONAL MESSAGES ARE DISSEMINATED. BLOGGERS FOOD MEDIA INCLUDES EVERY BROADCASTING AND "IT SEEMS TO ME OUR THREE BASIC NEEDS, FOR FOOD AND SECURITY AND LOVE, ARE SO MIXED AND MINGLED AND ENTWINED THAT WE CANNOT STRAIGHTLY THINK OF ONE WITHOUT THE OTHERS. SO IT HAPPENS THAT WHEN I WRITE OF HUNGER, I AM REALLY WRITING ABOUT LOVE AND THE HUNGER FOR IT, AND WARMTH AND THE LOVE OF IT AND THE HUNGER FOR IT ... AND THEN THE WARMTH AND RICHNESS AND FINE REALITY OF HUNGER SATISFIED ... ALL ONE." NARROWCASTING MEDIUM SUCH AS NEWSPAPERS, MAGAZINES, TV, RADIO, BILLBOARDS, DIRECT MAIL, TELEPHONE, FAX, AND INTERNET. AND IT IS M.F.K. FISHER PUBLIC RELATIONS AND MARKETING TRENDOLOGIST, RESTAURANT MARKETING, COMMUNICATIONS SPECIALIST, MARKET RESEARCHER CONSULTING E SPECIALTY BUYER FORAGER, PURCHASING, VENDOR RELATIONS, SUPPLY CHAIN MANAGEMENT, SUPPLIES RESEARCH, GOURMET/SPECIALTY FOOD BUYER CITATIONS 1) BUREAU OF LABOR STATISTICS, U.S. DEPARTMENT OF LABOR, OCCUPATIONAL OUTLOOK HANDBOOK, 2016-17 EDITION, CHEFS AND HEAD COOKS, ON THE INTERNET AT HTTP://WWW.BLS.GOV/OOH/FOOD-PREPARATION-AND-SERVING/CHEFS-AND-HEAD-COOKS. HTM (VISITED JANUARY 24, 2016). 2) "578 fACCREDITED CULINARY SCHOOLS." 578 fACCREDITED CULINARY SCHOOLS. N.P., N.D. WEB. 24 JAN. 2016. 3) "OCCUPATION PROFILE." - AMERICA'S CAREER INFONET. N.P., N.D. WEB. 24 JAN. 2016 4) "CHEF QUOTES." BRAINYQUOTE. XPLORE, N.D. WEB. 31 JAN. 2016. HTTP://WWW.CULINARYCAREER.NET TRENDY NEW CAREER PATHS DEGREES GRADUATES QUOTES MOJULDUN

Culinary school statistics and the realities of becoming a chef

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Below is an infographic with some real world figures and facts about the culinary world. Take them with a grain of salt though. There’s no stopping the best of the best! Are you up to the challenge?

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