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First you start as an apprentice, then you become an assistant cook. Then after you have worked in every phase, you next get the title as chef de partie, or station chef. Again you make the rounds, and you will become a sous-chef, the next position before you get the title chef de cuisine.
Karl Resch wrote Memoir of a Swiss Chef to share the experiences he created during a lifetime and his dream to get into the culinary field. To build his career, Resch worked in the best hotels and with top-notch chefs in the world. Memoir of a Swiss Chef follows Karl's path as travels from country to country, starting first as a an assistant cook and ending as a celebrated chef de cuisine with his own restaurant, The Swiss House
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