A Career in Hospitality and Catering

If you are searching for a job in food service, the Bureau of Labor Statistics has some good news for you--the outlook for openings is generally good because many food service workers move on to better and higher paying jobs. However, if you want a good career in the field, you can stay in food service and create a decent living with some education and experience in hospitality industries to back you up.

With regards to the division of hospitality you would like, there are programs available at the trade school level, community college level, and university level for you. Here are some of the jobs and programs available to you.Food Prep WorkersMost of these jobs require little education or training, and often these employees learn on the job. Supervised by the chefs and cooks, they prepare ingredients, get equipment for line cooks and chefs, and keep work areas sanitary.

Several positions are in bars, fast food restaurants, and chain restaurants. The pay is generally low, but that often happens of any entry level position. Many food prep workers are still in high school and are either working for college money or preparing to go on to the food service programs in trade schools or community colleges.Jobs for ChefsChefs must be able to cook well, of course, but are also responsible for some day to day kitchen management.

They must be able to direct the prep workers and line cooks, and serve as head cook. In more upscale kitchens, the chef has opportunities to be promoted to sous chef, executive chef, and eventually restaurant management positions if he or she has had the proper education. Generally, a two year program at a community college is expected for chef positions.

As well as restaurant work, jobs for chefs can include specialty grocery jobs, preparation of cookbooks, and even television appearances. Often busy families will employ a trained chef as household cook. Often they can find employment in non-feed service companies, like large corporations that have kitchens. Many have their sights set on promotions and must make sure they have additional training and education to qualify for them.

Wait Staff One of many least favorite positions in the food service industry is the wait staff position. Waiters and waitresses (and hostesses) are often the first line of defense in the restaurant, interacting with hungry people who find themselves of ten a little crabby. They must be cordial and friendly, and make sure the service is prompt, the food is prepared as ordered, and that the guests are happy at every stage of the experience.

However, good wait staff in restaurants, bars, and other food service positions are rewarded with high tips and management promotions. High ticket restaurant work requires extensive training for wait staff, and skilled professionals can make good pay waiting tables. Although there isn't any higher education requirements for wait staff, good communication skills, ability to diffuse negative situations, and snap decision making abilities are highly prized.Catering job is a different kind of food service.

Wait staff make no tips and cooks do not prepare from a menu, but these are generally higher paying jobs (hourly) than regular restaurant work. A lot of the cooks and chefs have had lots of experience as well as the required education, and wait staff have been trained in high quality service. Catering jobs are sometimes on an as-needed basis, so often a worker will be scheduled irregularly and works evenings and weekends--this is mostly when corporations have their parties, meetings, and seminars. Jobs in catering are often highly-prized, according to the catering company.

Lots of restaurants offer catering nowadays, and will offer the opportunities to the very best of their workers.Jobs in Hotels. Lots of the food service jobs in hotels act like restaurants because they often have a restaurant on-site. However, a number of these positions will involve room service, where a worker can make better money hourly and in tipping. Most cooking jobs in hotels require some college education and often the cooks and chefs serve as room service wait staff.

A wider range of work hours are sometimes required of hotel food service workers if the kitchen stays open late for room service orders. However, the kitchens themselves are often larger and better equipped than the standard restaurant kitchen. The food service in a hotel will generally match the hotel quality, so you can judge where one should apply when seeking food industry jobs in hotels. Management positions in the hotel kitchen often requires a bachelor's degree in hotel and restaurant management, but the pay is higher, status and respect higher, and the choices of positions more flexible.

Specialization in Jobs for Chefs and Cooks. Chefs and cooks may find that their expertise falls into a category, such as pastries or presentation. These chefs will need creativity, nowadays coursework, and on-the-job training to find positions in their specialty fields. However, they will be rewarded with higher pay and status. Chefs and cooks may should also share their expertise with others, and many will get back on the community colleges to teach. These positions are highly-coveted among retired chefs and competition is often stiff.Single purpose unique positions for chefs is kitchen engineer.

These workers attend specialized training at the university level and apply their creativity, mathematical abilities, and extensive knowledge of kitchen operations to lay out these areas and equipment in an efficient manner. Some kitchen engineers work with architects, industrial engineers, etc.The Future for Food Service. The Bureau of Labor Statistics estimates that in 2006 there were 3.1 jobs in food service, and jobs are expected to increase by eleven percent. Because of the flexibility in jobs in hotels, bars, restaurants, and catering, great for both the traditional worker and the student, and offer more than enough room for advancement for all.

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Cuisine And Culture

One of the oldest civilizations known to man, India, is many worlds within one. From the alpine mountains up North, to the sultry, spicy lands down South, each region is as diverse as it gets. India has been visited by many races in the past – each bringing with it, its unique culture, tradition, sometimes religion, and without a doubt – its food!

One of the first races recorded to have invaded India was of the Aryans. They brought with them sugar, turmeric and black pepper and introduced domestication of cattle to obtain milk. They classified all foods into Satvik (easily digestible), Rajasik (heavy to digest) and Tamasik (dark foods leading to an unhealthy life), thereby teaching the native Indian to emphasize on the development of mind, body and soul through food.

The northern region of the country was highly influenced by Mughal or Persian cooking style. The Persians introduced the Indians to rich relishes, meats with cream and butter sauces, dates, nuts, and sweets. The essence of their native place was incorporated in the India Cuisine with dishes like the Biryani, Kebabs, Breads and Pulao. These dishes are a vital part of Indian food as we know it today and one simply cant seem to get enough of them!

When the Portugese started trading in India, they brought with them an assortment of ‘New World' vegetables such as tomatoes, potatoes, chillies, garlic and exotic fruits. They passed on their love for tangy and spicy delicacies with dishes such as Prawn Balchao and Pork Vindaloo which changed the face of Goan food as it was then known.

During the British invasion, Indians were introduced to Whisky and Tea. The British introduced salads, short eats and desserts to the Indian palate. By the time they left the country, dining tables had replaced kitchen floors as the place to eat and porcelain crockery had replaced the banana leaf as the utensil to eat out of.

In the midst of all these invasions and interventions, there were also the Chinese explorers who passed on the art of stir frying and the practice of adding a tinge of sweet to food items. Also, one cannot ignore the influence on the Mongolian invasion in Eastern India. They introduced rice production and Mustard to the East Indian populace. Their food preparation was simple, to suit their nomadic lifestyle, cooking meat to use in soups or in dumplings.

Once the invasions died down and life returned to normalcy, people in every region had the freedom to develop their own local cuisine. They began to be developed per climatic conditions of a particular region. At that time, the food distribution network wasn't as speedy as today, and people had to make do with what they had. For instance, South Indian food is representative of its tropical climate – it is hot, spicy and not very greasy. Dishes such as chettinadu, etc. send many a heart racing with their spiciness!

Rajasthani food, on the other hand, has evolved with the complexity of life in a desert. The region faces a water and fresh vegetable scarcity and hence its food is tougher, i.e. it does not require heating before consumption and can last longer. For instance, Bhati (eaten with Dal – Churma) is known for its long shelf life as well as the minimal quantity of water required in preparation. Then there are the coastal states that extensively use coconut oil in their cooking – Kerala's cuisine is full of coconut and it's by – products and West Bengal makes good use of its fish supply!

Over time, the food people eat defines them as a culture. In many ways it affects their lifestyles and temperaments. For example, our Gujarati forefathers began adding sweet to their food to counter the saltiness of their water. Over time, this became a practice and today, Gujarati food is sweet and known to be so, even though the quality of water may have changed.

Although foods alone do not represent a cuisine - it is the meaning and myths surrounding the ingredients, the preparation, the cooking, the combination of flavors and practices of eating, that determine the makings of a cuisine. Cuisine is often what sets a culture apart and provides a common insight into what it means to "belong" to that community. What's unique about Indian cuisine is that its recipes have been passed on over generations by word of mouth. Generations of grandmothers and mothers have spent hours toiling in the kitchen, passing their knowledge and wisdom to their daughters. This tradition has ensured some secrets stay with the community while defining the framework of a cuisine.

All in all, exploring India requires more than ample time, an over flowing appetite and most importantly, an open heart. Because if you are to experience the country, what better way than to do it through its food.

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Posted in: cuisine,culture,desserts,food and beverage,food preparation,kitchen management,production,salad,tea,whisky