Search results
Results from the WOW.Com Content Network
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.
The sous-chef de cuisine (under-chef of the kitchen) is the second-in-command and direct assistant of the chef de cuisine or head chef. This person may be responsible for scheduling the kitchen staff or substituting when the head chef is absent. Also, the sous-chef will fill in for or assist a chef de partie (line cook) when needed. This person ...
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 ]
Being a chef is hard work. Between making sure dishes go out on time and exploring unique approaches to traditional food, cooking professionally is no piece of cake. Just ask chef Anne Burrell.
The pastry chef is a member of the classic brigade de cuisine in a professional kitchen and is the station chef of the pastry department. [2] Day-to-day operations can also require the pastry chef to research recipe concepts and develop and test new recipes. Usually, the pastry chef does all the necessary preparation of the various desserts in ...
To make his product more consumer-friendly, he changed the spelling of his name to Boyardee. With a passion for using only the freshest ingredients, it's said that Boiardi grew and used his own ...
Chef de cuisine (kitchen chef; "chief of the kitchen") is responsible for overall management of kitchen; supervises staff, creates menus and new recipes with the assistance of the restaurant manager, makes purchases of raw food items, trains apprentices, and maintains a sanitary and hygienic environment for the preparation of food. [3]
Phillip Taylor, chef de cuisine at the Aria, New World Beijing Hotel. The chef de cuisine is in charge of all activities related to the kitchen, which usually includes creating menus, managing kitchen staff, ordering and purchasing stock and equipment, plating design, enforcing nutrition, safety, and sanitation, and ensuring the quality of the meals that are served in the restaurant.