Is becoming a research chef right for me?
The first step to choosing a career is to make sure you are actually willing to commit to pursuing the career. You don’t want to waste your time doing something you don’t want to do. If you’re new here, you should read about:
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How to become a Research Chef
Becoming a research chef requires a combination of science education and culinary training. A bachelor’s degree in science with coursework in chemistry, nutrition, or food science is an excellent way to acquire the scientific knowledge base and skill set necessary for this career. Alternatively, one can also begin by pursuing culinary training from a school accredited by the American Culinary Federation as well as subsequent certification.
Experience working in a kitchen under trained chefs, while not necessarily required, is very helpful. This experience can be attained by working as an entry-level cook, a sous-chef, or during internships at school or after graduation. Working under a few different chefs is ideal, as it would expose individuals to different techniques and creative styles. It also allows one to build contacts in the industry.
The Research Chefs Association sets qualifying standards for those who would like to become Certified Research Chefs. Those who wish to take the certifying exam must meet education and experience requirements, as well as demonstrate familiarity with food research and development.