Becoming a chef today means entering a dynamic, competitive, and constantly evolving sector. In Italy, according to data from FIPE, the restaurant industry counts over 300,000 active businesses and a constant demand for qualified personnel.
Knowing how to cook is not enough: a chef must manage a kitchen brigade, organize work, control costs, and ensure consistent quality. In this guide, you will find everything: training, skills, paths, and opportunities to become a chef in 2026.
Who is a chef and the difference from a cook
A chef is the head of a professional kitchen. They coordinate the team, define the menu, and oversee quality and organization.
A cook has a more operational role: they prepare dishes following precise instructions.
In the kitchen brigade we find:
- Executive Chef: leads the entire kitchen
- Sous Chef: supports and supervises
- Chef de Partie: responsible for a section
- Commis: assistant
Today, a chef is also a strategic professional. Figures like Massimo Bottura or Niko Romito demonstrate how cooking is also about identity, research, and brand management.
How to become a chef: requirements and skills
To become a chef, you need three elements:
1. Technical training
- cooking techniques
- food safety (HACCP)
- kitchen organization
2. Practical experience
- internships in restaurants
- work in a brigade
- managing real-world pacing
3. Soft skills
- leadership
- stress resistance
- organization
- creativity
Consistency makes the difference: working in the kitchen every day.
Training paths: catering school or professional courses
Catering institute
Classic path (5 years):
- broad theoretical base
- gradual entry into the sector
Professional cooking courses
Faster and more concrete paths:
- practical focus
- chef instructors
- internship included in the program
Schools like Congusto Institute offer high-level training courses designed to enter the world of work immediately.
The Advanced Cook Training Course combines:
- practical lessons in the lab
- instructors active in the sector
- experience in selected restaurants
It is a suitable choice for those who want to accelerate their path and avoid years of unstructured experience.
What you study in a course to become a chef
A good professional course includes:
- cooking techniques (cutting, cooking, stocks)
- Italian and international cuisine
- plating and presentation
- food safety
- brigade organization
- basics of food cost
In more structured paths, such as those at Congusto Institute, training is progressive:
- technique
- operational simulation
- real-world internship experience
This approach truly prepares you for the job.
The kitchen brigade: roles and career
Growth in the kitchen is gradual:
- Commis de cuisine
- Chef de partie
- Sous chef
- Executive chef
Each role requires more responsibility:
- people management
- service organization
- quality control
Learning the hierarchy is fundamental for growth.
Job opportunities for those who want to become a chef
Those who complete a serious path have several possibilities:
- restaurants (traditional and fine dining)
- hotels and resorts
- catering and events
- cruise ships
- work abroad
According to Unioncamere, the restaurant sector is among those with the greatest difficulty in finding qualified personnel.
This means that training truly makes the difference.
How much does a chef earn
Salaries vary by experience and context:
- Commis: €1,200 – €1,500
- Chef de Partie: €1,600 – €2,200
- Sous Chef: €2,200 – €3,000
- Executive Chef: €3,000+
In high-level settings or abroad, compensation can be higher.
How to choose the best professional cooking course
When choosing a course, evaluate:
- percentage of practice (at least 50%)
- quality of instructors
- presence of a real internship
- connections with restaurants
- program updates
Paths like those at the Congusto Institute are designed to reduce the gap between training and work, focusing on concrete experience.
Practical tips to become a chef in 2026
- get into the kitchen as soon as possible
- choose practical training, not just theoretical
- observe more experienced chefs
- accept entry-level roles to learn
- build relationships in the sector
Growth depends on the environment you work in.
Becoming a chef: where to really start
The first step is choosing the right path. Structured training allows you to avoid years of trial and error and accelerate your entry into the sector.
This is why more and more students choose specialized schools like the Congusto Institute, which offer a direct, practical, and real-work-oriented approach.
