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Some people think the words "chef" and "cook" mean the same thing, 

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but in the restaurant world, there's a big difference.  

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Chefs are more highly skilled and better trained than most cooks, 

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and have more responsibility for designing the meals that make a restaurant's reputation.  

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But it's not just about the food.  This job requires good organizational and management skills.

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Sometimes called a head cook, the chef supervises the entire kitchen staff and keeps track of supplies and schedules.  

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A chef should have a highly refined and inventive sense of taste.  

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He or she creates the menu items and often prices them too.  

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Advancing in this field may depend as much on limiting food costs and 

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supervising less-skilled workers, as it does on creating a memorable menu.  

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To keep things running smoothly in a hot, noisy kitchen, chefs need to be expert multi-taskers.  

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The work is fast-paced and a missed detail can result in time lost and wasted food, not to mention an unhappy customer. 

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Chefs are on their feet for hours at a time, often working evenings, weekends and holidays.   

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While many cooks learn skills on the job, chefs and head cooks usually hold degrees in 

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the culinary arts from a recognized cooking school.

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Many employers look for safe food handling certificates as well.  

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Chefs advance by moving to new jobs and learning new skills, sometimes opening their own restaurants. 

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And while only a few ever get their own cooking show, they're always delighted to accept your compliments.