Usually, short-term on-the-job training will take place. During the training you will learn basic knife skills, hygiene and safety rules, and how to properly prepare and handle food. In large food industries, your training will take place under the supervision of an experienced chef. The experienced chef will teach you everything you need to know. For example, how to operate equipment, where certain foods go, and how things are made. Different restaurants have different equipment, so training is necessary whenever you enter a new kitchen in a restaurant or other dining venue. The reason why I chose this profession as a chef is because I love cooking. I've been cooking for as long as I can remember. I have always admired watching different cooking shows and the techniques they use in cooking. I wanted to learn how to cut things up really quickly and how to make quick and easy meals. If being a cook doesn't work out, I'd also like to be a photographer. I would love to prepare food, take photos of it, and then send it to food companies to use for advertising. No matter what I end up doing, I know I definitely want to do something that has to do with