How to become a chef tournant

How to become a Chef Tournant

Becoming a chef tournant requires a combination of formal culinary training, hands-on experience, and a broad skill set across multiple kitchen stations. Here's an overview of the pathway to the career:

High School Diploma or Equivalent (GED)
Most employers expect at least a high school education to ensure basic skills in communication, math, and time management.

Culinary School (Optional but Beneficial)
Consider enrolling in a culinary arts program at a culinary institute, technical school, or community college. Diploma and associate degree programs provide a strong foundation in cooking techniques, kitchen operations, and food safety. Some individuals choose to take standalone courses instead of completing an entire curriculum.

These kinds of structured training are not mandatory, but they provide a competitive edge, especially for jobs in fine dining establishments, resorts, or luxury hotels.

On-the-Job Training
Start as a commis (junior cook) or line cook and work your way through different stations – sauté, grill, pastry, garde-manger, etc. Focus on mastering each station, as the chef tournant must be proficient across the kitchen.

Develop Key Skills
Cultivate the ability to quickly learn new stations and adapt to unfamiliar roles without disrupting workflow. Precision, attention to detail, and the ability to perform under pressure are essential.

A chef tournant often trains or assists other cooks, so being able to lead, teach, and communicate effectively is important. Teamwork, humility, and professionalism go a long way in this collaborative role.

Work in High-Volume Kitchens
Aim to work in hotels, resorts, fine-dining restaurants, or aboard cruise ships, where the chef tournant role is more common. These environments will expose you to structured kitchen brigades and diverse culinary operations.

Certifications
There are several certifications that can significantly enhance a chef’s qualifications. Since a chef tournant must be skilled across multiple kitchen stations, broad credentials that reflect culinary versatility, leadership, and adherence to food safety are especially valuable:

• Certified Sous Chef (CSC) – Offered by the American Culinary Federation (ACF), the largest and most recognized professional organization for chefs in the US, the CSC credential provides access to networking events, job boards, competitions, and continuing education.
• Certified Fundamentals Cook (CFC) / Certified Culinarian (CC) – These credentials are also offered by the ACF. Requirements include a specified level of knowledge and passing a practical exam.
• Worldchefs Global Culinary Certifications – The Worldchefs certification program is a prestigious skills recognition framework designed for culinary professionals around the world. Created with leading employers, this framework provides validation of individuals’ culinary skills, knowledge, and experience against a global benchmark. These are the nine credentials offered by the organization: Worldchefs Certified Commis Chef, Worldchefs Certified Chef de Partie, Worldchefs Certified Sous Chef, Worldchefs Certified Chef de Cuisine, Worldchefs Certified Pastry Chef, Worldchefs Certified Executive Chef, Worldchefs Certified Master Chef, Worldchefs Certified Master Pastry Chef, Worldchefs Certified Culinary Educator.
• Specialized Certifications – Various certifications, in specializations such as pastry arts, plant-based cuisine, nutrition and wellness, and a wide range of global cuisines, are offered by numerous culinary schools and institutions.
• ServSafe Food Handler – Developed by the National Restaurant Association (NRA) and approved by the American National Standards Institute (ANSI) and the Conference for Food Protection, this ServSafe course/assessment does not have an official prerequisite. It may be completed by any individual seeking knowledge of basic safe food handling procedures.
• ServSafe Manager Certification – The ServSafe Manager exam focuses on food safety, sanitation, and hygiene standards. The credential is one of the most recognized in the restaurant industry. It ensures that candidates understand food safety regulations, which is critical for managing a restaurant’s kitchen and ensuring compliance with health codes.
• Hazard Analysis and Critical Control Points (HACCP) Certification – Offered by various food safety organizations (e.g., American Institute of Baking), the HACCP credential demonstrates knowledge of this globally recognized food safety management system that ensures food safety throughout the food supply chain. It is especially important when working with raw or cured meats and seafood.
• Allergen Awareness Certification – In the USA, food allergen awareness training is increasingly common, with some states requiring it for certain food service businesses and schools. Several organizations, like ServSafe, SafeCheck Learning, and Trust20, offer online allergen awareness courses and certifications. These courses often cover the basics of food allergies, how to prevent cross-contamination, and how to handle situations involving allergic reactions.

Professional Organizations
In addition to the certifying bodies referenced above in the Certifications section, the following organizations also support the chef community and the restaurant industry at large:

• James Beard Foundation – This is an American non-profit culinary arts organization based in New York City. Named after James Beard, a food writer, teacher, and cookbook author, its programs include guest-chef dinners, scholarships for aspiring culinary students, educational conferences, and industry awards.
• International Association of Culinary Professionals (IACP) – This global network of culinary professionals, including chefs, food writers, and kitchen managers, provides access to professional development resources, conferences, and networking events.
• Regional and Local Chef Societies – These organizations, based throughout the world, offer regional and local networking and educational opportunities, supporting both culinary professionals and students.