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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 ...
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")
He then pursued a CAP (Certificat d'Etudes Professionnelles - French professionalizing diploma) to deepen his knowledge in pastry at the Tecomah training center in Jouy-en-Josas. [1] Then, he joined the restaurant Le Trianon Palace in Versailles as head chef. He was then hired by Gérard Vié in the double starred establishment Les Trois ...
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.
Print/export Download as PDF; Printable version; In other projects ... Pages in category "Pastry chefs" The following 114 pages are in this category, out of 114 total.
Eli Zabar's Vinegar Factory followed in 1994 where Carmichael undertook his first restaurant Head Pastry Chef position. Next came Head Pastry Chef positions at the Sign of the Dove (1995–1996) and Lutéce, working with André Soltner (1996–1997). In 1997, Carmichael took up the position of Head Pastry Chef at Oceana where he would remain in ...
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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 ...