If cooking is in your veins, and you held a whisk as a toddler before you knew how to hold a spoon here then you’re in the right place. Here we have the talented professional Chef, Rana Ghoraba Le Cordon Bleu Paris Alumni answering 5 questions that are on almost every new chef that wants to make it big in the culinary world.


I love to cook but I don’t know if I want to make a living out of it, how did you know that you wanted to be a chef?

Being a chef was a lifetime dream for me. It started when I was 10 years old when the best part of my day was literally when I got to prepare my own lunch box. By the age of 23, I decided to follow my passion and dreams, so I flew to Paris to study pastry and cuisine at one of the best cooking schools in the world “Le Cordon Blue”. So, I guess, if you feel about cooking like the way I felt about cooking all my life then go for it.

Are there ways to make money from cooking but not have it my full-time job?

Of course. You could do it as a part-time job,  such as online caterer during weekends. Or you could provide healthy meals for working mothers who don’t have time to cook every day during the weekdays healthy food. You could also prepare ready to go healthy lunch boxes for children to take to school. You could become a cake decorating instructor, or have your own business baking wedding cakes or specialty birthday cakes. You can also make insane chocolates for a living, homemade to perfection. The possibilities are quite endless, the sky is your limit.

What are all the ways I can make money being a chef, or do I have to be a chef at a restaurant?

No, of course not.  You don’t have to be just a chef at a restaurant to make a career out of being a chef. You could work in a variety of culinary fields. You can be a food blogger and discuss your favorite food finds on social media or your website. You can be a recipe developer and develop recipes for restaurants, food businesses or hotels eve. You can be a professional food critic and get paid to try out other people’s food for your honest review. You could also be a food consultant when you grow in the business and can get hired by hotels, restaurants or other establishments to consult on their menus or food being served.


How do I approach big restaurants to see my work and hire me?

The simplest way and fastest is approaching them through the power of social media. You have to get creative enough to be different. Because most of the restaurants are looking for attractive menus that haven’t been done anywhere else. That’s the best way to catch the eye of a restaurant you want. The more you cook, and the more you upload videos of your recipes the more people get to know you.


Do I need a portfolio as a chef? If not, how do I present my previous work to clients, restaurants, etc?

Yes, chefs do have their own portfolio of recipes they developed, plating, work experiences to present to potential employers. The most important thing is to be known and seen through social media. Make sure your Instagram anf Facebook accounts are showcasing your work perfectly. They are your biggest tools to highlight your work to your clients and employers.