Education · 1 of 4

The path

Every route runs through years on a line. School can shorten the climb; it cannot replace it.

1. 1

   High school and a kitchen job

   Grades 11 and 12

   Get hired washing dishes or prepping at 16. A year in a real kitchen tells you whether you can stand the pace.

2. 2

   Line cook

   2 to 4 years

   One station at a time: garde manger, then saute or grill. Speed, consistency and not falling apart during a rush.

3. 3

   Culinary program, if you want one

   1 to 2 years

   A community college certificate or associate degree covers technique, sanitation and costing in a year or two. Optional, and cheapest in-state.

4. 4

   Sous chef

   2 to 4 years

   Second in command: ordering, scheduling, running service, training new cooks. This is where you find out if you can lead.

5. 5

   Chef or executive chef

   Year 6 onward

   The menu, the food cost, the hiring and whatever goes wrong at 7:45 on a Saturday.