Becoming a professional Chef. The chefs who have made the greatest impression know that their successes depend upon several factors, some of which are inherent; some which are diligently cultivated. Becoming a professional chef not only requires a thorough understanding in food preparation, but many other important points as well. Auguste Escoffier, the originator of modern foodservice wrote; "No theories, no formulae, no recipe, no matter how well written, can take the place of experience." The formal educational process must begin with the choice of institution, in the United States, the Culinary