1-844-LAHEC00 (524-3200)
Skip to main content

January 4, 2024

How Do I Become a Chef in Los Angeles?

Are you interested in becoming a chef in Los Angeles but need help figuring out how to begin? You are not alone. Many aspiring chefs need the education and skills to obtain highly coveted positions in Los Angeles restaurants. If you have a passion for food and are good under pressure, a career as a chef is in your future.


How Do I Become a Chef in Los Angeles?


Did you know you can complete a Culinary Arts program at Los Angeles Hospitality Education Center in as little as six months? After graduation, you are ready to apply your cooking knowledge as a chef in a Los Angeles restaurant. In addition to in-class lectures, you get to work in a simulated commercial kitchen to prepare for a career as a chef.


You learn the fundamental concepts, skills, and techniques to identify, use, clean, handle, and cook ingredients with actual commercial kitchen equipment. Special emphasis is placed on studying ingredients, cooking theories, and preparing stocks, broths, glazes, soups, thickening agents, mother sauces, and emulsion sauces.


What Kind of Chefs Are in Demand in Los Angeles?


Depending on the size of the kitchen, you can become one of the following types of kitchen food preparation professionals. With some experience, you can become a head chef in a trendy restaurant in Los Angeles. The roles that Los Angeles Hospitality Education Center prepares you for include:


Private Chef


A private chef is hired for an event. More than caterers, they work in a commercial kitchen and create menus for dinner parties, large weddings, and corporate events. Private chefs may have more experience cooking for larger parties and can customize menus to event themes.


Personal Chef


A personal chef works for an individual family and creates food for everyday meals or family gatherings that require a unique menu. They may work in a client’s kitchen and create a menu around family preferences and nutritional requirements.


Head Chef


The head chef is responsible for the menu and ingredient selection, the responsibilities of everyone working in the kitchen, and the control of the food preparation process to approve dishes before they are served to patrons. They may hire, train, and supervise the food preparation workers in the commercial kitchen. Head chefs may also order and maintain an inventory of food and supplies.


Sous Chef


The sous chef is the kitchen’s second in command and assists the head chef in planning and managing food preparation. They may manage the kitchen and staff when the head chef is out. They also monitor food quality, sanitation, and safety.


Line Cook


The line cook works in the kitchen’s assembly line and reports to the sous or head chef. They plate dishes and work at different stations that prepare the food for the patrons. For example, they may sauté vegetables, prepare proteins, or create side dishes. They are responsible for cooking high-quality food in a consistent and sanitary manner.


Prep Cook


The prep cook is responsible for assisting the cooks and head chef by preparing ingredients to create dishes for restaurant patrons. They can also make salads, bread, sauces, and dressings.


Pantry Cook


Pantry cooks assist the head chef in handling food inventory, managing fresh ingredients, labeling foods, and maintaining food safety and health regulations.


Food Runner


The person responsible for picking up food and delivering it to the restaurant patrons. They are the liaison between the waiter and the kitchen.


Final Thoughts


Now that you know how to become a chef in Los Angeles, it is time to learn more about Los Angeles Hospitality Education Center located at the Hollywood Park Entertainment District. Our instructors have the credentials and industry experience to mentor you through our Culinary Arts program. Get real experience in a simulated commercial kitchen and prepare for your dream job as a chef.


Want to Learn More?


The Culinary Arts program aims to provide market-driven, competency-based education delivered by faculty with appropriate credentials and industry experience. This program prepares graduates for entry-level culinary employment with opportunities for advancement in the food service industry.


Contact us now to learn more.

Leave a Reply

Your email address will not be published. Required fields are marked *

crossmenu linkedin facebook pinterest youtube rss twitter instagram facebook-blank rss-blank linkedin-blank pinterest youtube twitter instagram