The Foreign Chef

Every pastry chef is a chef but not every chef can be a pastry chef. ❤️

Behind every great dish is a chef who never stopped learning.” 👨‍🍳🔥🇧🇩🇫🇯

🧑‍🍳 Difference between educated chef and uneducated chef

Educated Chef 🎓🧑‍🍳
An educated chef has studied cooking professionally, often in a culinary school or hotel management institute.

Characteristics 🔻
Has formal training in culinary arts.
Knows cooking techniques, food science, and kitchen management.
Understands food safety, hygiene standards, and nutrition.
Can create new recipes and menu planning easily.
Usually learns about international cuisines and plating styles.

🤔Example: A chef who studied in a culinary institute and then works as a Chef de Partie or Sous Chef in a hotel or restaurant.

Uneducated Chef 👨‍🍳
An uneducated chef means someone who did not study cooking in school but learned through experience.

Characteristics 🔻
Learns cooking by practice and working in kitchens.
May not know the scientific reasons behind cooking methods.
Skills come from experience, observation, and tradition.
Often very strong in local or traditional dishes.

🤔Example: Someone who started as a kitchen helper or cook and learned everything while working.

⏭️Important Thing ⭐
Education helps, but experience is very powerful in cooking.
Many great chefs became successful without formal education, because they worked hard and learned in the kitchen.

⚠️ Kitchen Hazard Alert
Behind every dish is a high-risk environment. Hot oil, wet floors, sharp tools, and fast service can turn dangerous in seconds.
👉 Safety is not optional — it’s part of being a professional chef.
Stay focused. Stay safe.

FOOD COSTING – COMPLETE PROFESSIONAL GUIDE

1️⃣ What is Food Costing?

Food costing is the process of calculating the total cost of ingredients used in a dish and determining the correct selling price to ensure profit.

It helps a restaurant:
• Control expenses
• Maintain profit
• Reduce waste
• Standardize menu pricing

2️⃣ Basic Food Cost Formula

Food Cost % Formula:

Food Cost % = (Total Food Cost ÷ Selling Price) × 100

Example:
If a dish costs 80 BDT to make and you sell it for 200 BDT:

Food Cost % = (80 ÷ 200) × 100 = 40%

3️⃣ Step-by-Step Food Costing Method

Step 1: List All Ingredients

Write every ingredient with exact quantity in grams or ml.

Example: Grilled Chicken Plate
• Chicken breast – 250g
• Oil – 20 ml
• Garlic – 10g
• Butter – 15g
• Vegetables – 150g

Step 2: Calculate Ingredient Cost

Use this formula:

Ingredient Cost = (Purchase Price ÷ Total Weight) × Used Quantity

Example:
Chicken price = 320 BDT per kg
320 ÷ 1000g = 0.32 BDT per gram
250g × 0.32 = 80 BDT

Do this for every ingredient.

Step 3: Add Total Recipe Cost

Add all ingredient costs together.

Example:
• Chicken – 80 BDT
• Oil – 4 BDT
• Garlic – 3 BDT
• Butter – 12 BDT
• Vegetables – 20 BDT

Total Cost = 119 BDT

Step 4: Add Overhead Cost

Overhead includes:
• Gas
• Electricity
• Staff salary
• Rent
• Packaging

Usually add 25–35%.

Example:
119 + 30% = 155 BDT

Step 5: Set Selling Price

Standard restaurant formula:

Selling Price = Food Cost ÷ Desired Food Cost %

If desired food cost is 40%:

155 ÷ 0.40 = 387 BDT

Selling price should be around 380–400 BDT.

4️⃣ Yield & Waste Control (Very Important)

Raw ingredients lose weight after:
• Trimming
• Cleaning
• Cooking

Example:
1 kg chicken gives 900g usable meat
Yield = 90%

Real Cost = Purchase Price ÷ Yield %

If 320 BDT chicken with 90% yield:

320 ÷ 0.90 = 355 BDT actual usable cost

Professional kitchens always calculate yield.

"Act like a fool , play like a king."

🙄

How to Become a Chef – Step by Step Guide

1️⃣ Develop Passion for Cooking

A chef is not just someone who cooks — a chef creates experiences.
Love food, flavors, plating, and kitchen life. Practice at home daily.

2️⃣ Get Culinary Education (Optional but Helpful)

You can:
• Join a culinary institute
• Take professional kitchen training
• Learn through apprenticeship in restaurants

Some famous culinary schools worldwide:
• Le Cordon Bleu
• Culinary Institute of America

In Bangladesh, many chefs start from hotel training and work their way up.

3️⃣ Start from Entry-Level Position

Every big chef starts small:
• Commis Chef
• Kitchen Helper
• Line Cook

Work hard. Observe senior chefs. Learn knife skills, hygiene, and speed.

4️⃣ Master Kitchen Basics

A professional chef must know:
• Knife skills 🔪
• Food safety & hygiene
• Sauce preparation
• Cooking methods (grill, sauté, roast, steam)
• Stock control (FIFO, FEFO — you already know this 😉)

5️⃣ Specialize in One Cuisine

Choose your passion:
• Italian
• Japanese
• French
• Bakery & Pastry
• Seafood
• Fine Dining

When you specialize, your value increases.

6️⃣ Build Experience in Real Kitchens

Work in:
• 5-star hotels
• Fine dining restaurants
• Cruise ships
• Catering companies

Kitchen teaches more than books.

7️⃣ Improve Soft Skills

A great chef must:
• Handle pressure
• Manage team
• Control food cost
• Maintain discipline
• Train juniors

Remember: Chef is a leader.

8️⃣ Grow Step by Step

Career ladder:
Commis → Demi Chef → Chef de Partie → Sous Chef → Executive Chef 👨‍🍳

9️⃣ Build Your Personal Brand

Since you like writing chef articles:
• Post food photos
• Share kitchen tips
• Create signature dishes
• Stay active on Facebook/Instagram

People follow chefs who inspire.

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