Executive Chef
The Executive Chef sometimes does not do a lot of cooking. Responsible for making sure all kitchens provide nutritious, safe, properly flavored food. The Executive Chef plans menus, prepares budgets, maintains payroll and keeps accurate records of food costs. Executive Chefs are usually employed by hotels, large restaurants, country clubs and cruise lines. He/she manages a large staff of at least 10.

Assistant Executive Chef
Usually a chef who is employed in big hotels. He/she shares the responsibility of the Executive Chef.

	CHEF means "boss" in French and German and "one who cooks" in English

Broiler Cook
The cook who is responsible for all grilled, broiled or roasted items, such as steaks, fish, roasts of all kinds, like chicken, beef, pork, etc. He/she must know how to judge proper portions for each serving. In addition to cooking the items, the broiler cook will carve roasts and place food on the plate in an eye-appealing manner.

Fry Cook
Cook who has the same responsibilities as the Broiler Cook, only all the food prepared is fried. The cook will also prepare all batters and breading used for frying.

Tournant
Means "the touring one"—he/she works at all stations as needed. Is a good training ground for a sous chef.

Pantry Cook
The cook who is responsible for all cold food items prepared in the kitchen, such as salads, cold appetizers, sandwiches, desserts. This position also reports to the Sous Chef.

Pastry Chef
The pastry chef reports directly to the Executive Chef. This position is responsible for pastries and candies. If the establishment is small, the pastry chef will also bake breads, rolls, etc. In a larger setting, there will be a Baker who will take over those responsibilities.

Soup and Sauce Cook
The cook responsible for all soups and sauces. Will also prepare stock, thickening agents and soup garnishes.

Food Stylist

The job of a Food Stylist is to make food look good, by preparing and arranging it in an appealing manner. It is an exact art that requires a great deal of time and patience. The Food Stylist tests the foods that will be used in the photo shoot, to look for the best ways to prepare it so it will look good on TV or in magazines. The Food Stylist works closely with a Food Photographer and the chef preparing the food to be photographed. It is the job of the Food Stylist to make certain the food is arranged with all appropriate props, such as silverware, glasses, etc. A Food Stylist has many tricks to make food look appealing to the reader or TV watcher, one of which is glue! To photograph hamburgers for example, one food stylist inspected 24 dozen buns to find the perfect ones. She used plain white glue to attach sesame seeds in a pattern that would be received well by the viewer. Most Food Stylists work for magazines, newspapers, corporations, cookbooks, television and movies or they freelance.

Food Writer

Food Writers need to have strong knowledge of food history, health and nutrition, wine and food. Part of the job requires that the writer know how to develop and test recipes of dishes they write about. It also helps to take a few writing classes. A Food Writer may write or edit cookbooks, articles for newspapers and magazines or do restaurant reviews. They may also be asked to edit food sequences on TV shows. Many newspapers and magazines offer internship programs for aspiring food writers.

TV Personality

Most well known TV food personalities have strong culinary education behind them and spent many years learning new skills and building a reputation before getting an opportunity to perform on TV. You need to be flexible, work well under pressure, have a dynamic personality and very strong baking and cooking skills.

Caterer and Event Planner

Whether you attend a fancy wedding, a dinner party or a gallery opening, you can be sure the details have been planned by a Caterer. The Caterer is responsible for not just planning the menu, preparing the food and service, but in some instances the Caterer is also responsible for the entertainment, decorations, invitations and rental equipment, as well as keeping track of expenses. A Caterer needs to be able to handle pressure, have a strong culinary background as well as a good head for business and be very organized.

Culinary Educator

Many graduates of the CIA are now teaching at high school and college level. Some also teach foodservice professionals the latest trends in the market. You can also teach to small groups with no former training who just wish to learn the basics of cooking. Teaching requires strong leadership and people skills. It is also necessary to have experience in the course you are teaching. Several graduates of The Culinary Institute of America are now back on campus teaching future chefs what they learned here at their alma mater.

Other Opportunities

There are many other careers in the foodservice industry you can enter into with a culinary degree. Some of our graduates are successful businessmen/woman. You can open your own restaurant or start a business supplying chefs and restaurants with equipment. These careers will follow after learning all aspects of the industry in the field and with hard work and determination. You will need a strong knowledge of management, finance and marketing in addition to your culinary education.