Could You Cut It As a Professional Chef?

Zoe Samuel

Image: Shutterstock

About This Quiz

Being a chef means having a lot of skill if only wearing one hat. A chef must be an artist, capable of entertaining with flavors. A chef must be a chemist, who can assess how long it will take for chemical reactions to take place in the kitchen. 

The chef must be a field marshal, who can rally his or her kitchen to work efficiently and to a high standard of quality. A chef must be a businessman, who knows that certain recipes will mean making a huge profit, while others mean losing money on ingredients, while perhaps giving the menu something to draw in curious diners.

You don't need to have all the specific skills down for us to determine if you could cut it as a chef. Many of these skills can be adapted from other professions and skill sets, so you may have all the abstract potential to be a chef, even if you've never so much as flipped a pancake.

Using our carefully devised questionnaire, we will catalog your latent talents, your personality type, demeanor, temperament, and basic potential. Once we have enough data, we will tell you if you could cut it as a professional chef. Take the quiz and find out!

Do you work in a high pressure environment?

Do you enjoy eating?

Do you know anything about how to source inexpensive ingredients?

Have you ever overseen a team?

How are you at improvising on your own?

What does raising the temperature of a substance do to most chemical reactions in it?

Could you flourish in a stressful kitchen?

What would you use to ensure the particles of a substance like flour are small when being mixed into something?

How long does it take to hard boil an egg?

What is the difference between custard and pudding?

What is a jammy dodger?

How are you improvising as a team?

Can you handle spur-of-the-moment changes to a menu?

What would you do if you ran out of an ingredient?

How can you tell when a steak is cooked?

Which is better, icing or frosting?

How large a menu would you put in your restuarant?

What is the advantage of having customers only pay in cash?

How important is table turnover?

What happens if you aren't getting any hot water in the kitchen?

What can mean the difference between getting a passing grade and a failing grade from the Board of Health?

How organized are you?

Are you a good mentor?

Can you manage your manager?

How often do you make mistakes?

Do you work better alone?

Are you willing to end every day hot, sweaty, and having essentially eaten a meal by tasting your work as you go?

Do you look good in white?

Are you good with customers?

Would you share tips fairly?

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