OCCUPATION: EXECUTIVE CHEF

Name: Arturo Ubach Company: Trattoria Spiga, Costa Mesa Thumbs up: “As an executive chef, I am empowered to do what I think is best, and I can go above and beyond just producing the food; I can make table visits and personally hear guest comments and modify meals accordingly. There are also times when I have the opportunity to create something special for our guests that is not on the menu. I like being able to pass along my knowledge and expertise to my crew and watch them grow. This restaurant is a very challenging restaurant to operate. It’s not a typical mall restaurant. We have to be creative, and we have to bring out good ideas to make it work. And when it works, it’s very exciting.” Thumbs down: “I’m not crazy about the long hours. Because we take pride in taking care of every detail, we want to stay the whole shift. We get here early in the morning and don’t leave until late at night.” Advice: “First, you have to like the restaurant business. Secondly, try to learn a new challenge every day and work hard. If you have an opportunity to go to a culinary school, do it. If you go to school, work hard, and if you like this business you’ll have something you can keep with you for the rest of your life.” Salary range: In Orange County, executive chefs earn between $40,000 and $100,000 or more annually. Educational and training requirements: Although no formal training is mandated, some chefs take college courses, others attend prestigious culinary schools, and still others work their way up through the ranks. Size of work force: Small. In Orange County, between 750 and 1,000 people work as chefs or executive chefs. Expected demand: The public’s growing interest in and sophistication about food has brought recognition, status and wealth to several of the region’s most talented and flamboyant chefs. As a result, demand for fully qualified chefs has been rising. Job description: Executive chefs are responsible for producing distinctive, high-quality food consistently, efficiently and profitably. They plan menus, analyze and control costs, order supplies, hire cooks and other kitchen staff members and supervise food preparation. They may also perform complex cooking tasks, prepare house specialties and may develop original recipes. For more information: For certification and apprenticeship programs, call the American Culinary Federation in St. Augustine, Fla. at (904) 824-4468. Researched by DALLAS M. JACKSON / Los Angeles Times