On-site training is basically when an employer trains you to be a chef in their establishment. The best thing about this type of training is that you generally get paid to do it.

 The down side to this is that you are only trained to work for them and you are not accredited. This means that you are not a certified chef. You will not be recognized in the field as a chef either.

 Another bad point to this type of training is that if you lose your job, you are back where you started.

Training on-site doesn’t make you a chef, it makes you a cook. Without your chef certification, you are not eligible for a chef’s wages either. As a cook, you will earn a cook’s salary.

A benefit to this type of training is that you will already have a job waiting for you that could elevate you to the pay of a head chef eventually, without having to do all of the studying for it.

  Just know that trying to change locations will not be a good idea unless you already have a position lined up.

Training on-site can give you plenty of hours in the culinary field if you happen to live in a state that requires a certain number of hours of experience before starting the certification process.

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