All your burning questions about chef jobs—Answered!

Curious about what it’s like to work as a chef? We’ve got all the answers you need.

Chef jobs truly are creative, rewarding, and never the same two days in a row—but it’s common for folks to have lots of questions when moving into this line of work for the first time.

Join us as we walk you through some of the most frequently asked questions about becoming a chef, and give you a bit of insight into what chef jobs are like at M&B.

Ready? Let’s tuck in.

Chef jobs FAQs

How long does it take to become a chef?

The simple answer here is: that it depends.

There isn’t just one route to becoming a chef; it depends on how you go about it. Some culinary programmes last one year—and others last four. 

Hands-on experience is key in this industry, and many chefs start their careers as kitchen porters or line cooks, gradually working their way up. At M&B, you don’t need a formal qualification to become a chef—what really matters is gaining valuable experience in the kitchen and developing your skills as you go.

What are the differences between a cook and a chef?

This is a questions that lots and lots of people have when first becoming interested in a career in cooking.

We can explain the difference in a fairly simple way:

1. A cook follows recipes and handles food prep in a kitchen environment.
2. A chef takes on more of a leadership-based role; managing staff, and even being responsible for budgeting kitchen expenses.

Can I still become a chef if I do not have a degree from a culinary school?

Definitely! Not all chefs have culinary degrees. Lots of chefs begin their careers as entry-level kitchen staff and end up gaining enough experience to work their way up.

Suppose you’re the sort of person who’d prefer to find your way to a cheffing job through hands-on experience, rather than formal education. In that case, you’ll want to pay particular attention to the place where you’re seeking work experience.

For example, at M&B, we’re really keen on career progression and do everything we can to see our team achieve their professional ambitions. 

So, if you’re after a chef job but don’t have a degree from a culinary school, don’t worry. Our Chefs Academy apprenticeship is an award-winning training programme that’ll see you go from sous chef to head chef—once you have the ambition and passion to go with.

How do chefs invent new dishes?

How does a painter create a new painting? It comes from whatever source of inspiration is unique to that person. 

For chefs, it’s often a case of experimenting with different flavours, textures, tastes, and seasonal ingredients—then using their knowledge of cooking techniques to put it all together and make something sensational.

Escoffier chef, Pietro Vitella, says that he creates new dishes by tapping into—what he calls—his personal “flavour bank” and drawing inspiration from there. 

At M&B, once a year, our chefs get the chance to show off their skills in the ultimate Design A Dish competition, where they can create and compete with an exciting, standout dish. 

What are some things that good chefs know yet others don't?

Remember how we said that chef jobs go beyond just cooking? It’s also about management of team, money, managing waste, and oodles of knowledge about ingredients and cooking methods.

To answer this question properly, let’s turn to the Michelin Guide—the highest award a chef or restaurant can be given. What does Michelin have to say about winning one of their famous stars? They take five-points into account:

• Quality of ingredients
• Harmony of flavours
• Mastery of techniques
• The personality of the chef as expressed through their food
• Consistency—both across the menu and over time

While it won’t be everyone’s goal to go after a Michelin star, chefs—and chefs-to-be—can learn a lot from their idea of excellence.

What is the hardest part of being a chef?

Phew, anyone who’s seen Hell’s Kitchen can tell you that working in a culinary job isn’t always easy. But it isn’t all Gordon Ramsay-esque explosions—we promise!

The hardest part of chef jobs for a lot of people is the physical and mental demands of the job—which often calls for long hours on your feet in a high-pressure environment.

Balancing the practical side of managing teams and budgets with the day-to-day operations in the kitchen can be a challenge for any chef.

But for people with the ambition and excitement to go into this line of work, it’s a hugely rewarding job like no other.

Tuck into chef jobs at M&B

Is your creativity and love for good food calling you down the road of cheffing? Then we’d love to hear from you! At M&B, we have tonnes of chef jobs that cater to people with different experience levels.

Whether you’re ready to enter the world of cheffing with a sous chef job or are a head chef looking for a new kitchen to crack into, we’re excited to learn more about you and what your goals are. 

Reach out to us today and let us help you land your ideal chef job.