Line Cook vs. Banquet Cook

There are two basic choices as a new chef in the industry, a Line Cook or a Banquet Cook. Each individual has their own preference. A Line Cook usually works in a fast paced environment. As a Line Cook you are responsible for cooking food items to order, also known as 'A la carte.' Customers order their food from a menu and tickets come in accordingly. Some guests like to alter their orders, so a Line Cook must be prepared to please their customers. Depending on the time of day and the restaurants popularity, this can be a very busy time. I personally love the rush I get from being on a line and putting out food as fast as possible. Every day is different and you never know what the next ticket will say. Line Cooks sometime make daily specials to offer to their customers. They will do this to utilize leftovers or showcase a particular item. Some people handle the rush of the line differently than others. It can be difficult for some people to juggle many tasks at the same time. They may be better suited for a job as a Banquet Cook. Banquet Cooks usually work for large corporations or hotels. As a Banquet Cook you are responsible for prepping large quantities of food. Banquet events can be for hundreds of people eating a meal at the same time, either a buffet or a plated meal. This job can be tedious at times, although some people like this as it is more structured. You could spend your days peeling 200 lbs of potatoes, grilling hundreds of steaks or making many gallons of soups and stocks. This is by no means any easier than being a line cook. As a Banquet Cook you must know how to manage your time wisely and delegate tasks as necessary. It is amazing to see as few as maybe 3 chefs prepare and execute a meal for 700 people. Every person is different and enjoys doing certain things. These are not the only two options for chefs by any means, just two main areas.