Like a good number of walks of life, television–and in particular the many reality TV shows on this profession–has skewed people’s perceptions of what being a chef involves. If we based our thoughts about this career just on what we saw on the box, we’d think that it was all about either all-powerful celebrities who produce only ornate and exquisite dishes, or their underlings doing much the same thing only while being shouted at and criticized by said celebrity chefs in the kitchen of one of their fancy eateries.

But the reality is that the career of chef covers a much broader range of working environments and types of food. It’s not just about luxury dining; chefs are also found in places like prisons, hospitals and army barracks, not to mention the whole gamut of restaurants that you find in cities, towns and villages, from country pubs to hip sushi joints.

But although there are hundreds and hundreds of different workplaces in which a chef can operate, they all have a couple of things in common. Firstly, virtually all professional cooking environments are hectic–lots of different dishes need to be prepared at the same time and on time, and a large team needs to work together effectively–and therefore no place for people who don’t thrive under pressure. Secondly, there is a strict hierarchy in any kitchen, whether it’s a pub or a triple Michelin-starred one, and newbies to the profession almost always start off at the bottom, working their way up through the various levels such as kitchen assistant, sous chef, commis chef and chef de partie.

This progression happens because this is very much a career path that is based around learning the ropes and training on the job. You don’t just walk into a top restaurant and become a chef, even if you’ve been fortunate enough to attend an elite cookery school. Because of things being done this way, and also because of the fact that kitchen teams have to form very tight working relationships, progression is based to a large degree on the effort you put in and your ability to show commitment and graft. This goes in particular for when you try to get a first position, with many kitchen staff being taken on strictly on a trial basis. If you don’t pull your weight, you’re out; if you create a good impression and the head chef takes a shine to you, you could go far.

In spite of the sink-or-swim dimensions of working towards being a chef, however, it is still a career for which proper training is highly advantageous, and some respects vital. Although it’s more likely you’ll learn the key culinary skills on the job, vitally important areas such as hygiene and workplace safety are done through taking qualifications in them.

Working in this sector is ideal for those who both love working creatively through applying technical skills and also want to combine their training with working. As a result it is unsurprising that the apprenticeship route is often the way in which people get a start in this career, with there being both intermediate- and advanced-level apprenticeship opportunities for food preparation positions. Larger companies often also have their own training schemes, where those with no experience in the sector can get trained and work their way up through the ranks. However, there are also plenty of opportunities to be had in independent and smaller businesses by getting directly in touch with the management and–this is the crucial part–demonstrating that you’re serious and committed to working hard and learning quickly.