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A chef is a professional cook and tradesperson who is proficient in all aspects of food preparation, often focusing on a particular cuisine. The word "chef" is derived from the term chef de cuisine (French pronunciation: [ʃɛf də kɥizin]), the director or head of a kitchen. Chefs can receive formal training from an institution, as well as by ...
A chef de cuisine (French pronunciation: [ʃɛf.də.kɥi.zin], French for head of kitchen) or head chef is a chef that leads a kitchen and its cooks. [ 1 ] [ 2 ] A chef patron (feminine form chef patronne ) (French for boss chef ) or executive chef is a chef that manages multiple kitchens and their staff.
Note: Despite the use of chef in English as the title for a cook, the word actually means "chief" or "head" in French. Similarly, cuisine means "kitchen", but also refers to food or cooking generally, or a type of food or cooking. Chef de cuisine (kitchen chef; "chief of the kitchen")
A chef preparing food on a metal baking sheet topped with parchment paper. An integral part of the culinary arts are the tools, known as cooking or kitchen utensils, that are used by both professional chefs and home cooks alike. Professionals in the culinary arts often call these utensils by the French term "batterie de cuisine".
When hiring a personal chef [1] to provide either a packaged meal service or to cook for a dinner party, there is usually a collaboration between the client and the chef to determine the menu, based on individual tastes and preferences as well as dietary restrictions. [2] An estimate of costs is then provided by the chef.
A cook is sometimes referred to as a chef, although in the culinary world, the terms are not interchangeable. Cooks' responsibilities include preparing food, managing food stations, cleaning the kitchen, and helping the chefs. [1] Restaurants will give a title to the cooks according to their designated stations. [2]
A New Orleans chef didn't always cook for a living. He used to serve in the U.S. Marines. Now he's the author of a cookbook featuring the flavors of his hometown.
Sous-chef de cuisine: Deputy Head chef Receives orders directly from the chef de cuisine for the management of the kitchen and often represents the chef de cuisine when he or she is not present. [12]: 32 Chef de partie: Senior chef Responsible for managing a given station in the kitchen where they specialize in preparing particular dishes.