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In 1826 Soyer left to become second chef at Maison Douix, a large restaurant further along the Boulevard des Italiens. Within a year he was promoted to chef de cuisine with a team of twelve chefs beneath him. [10] By the end of the decade Soyer had struck out on his own, providing grand and high-profile banquets in aristocratic households. [10]
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.
Anne-Sophie Pic was born in Valence, Drôme, in France on 12 July 1969. [1] She is the daughter of chef Jacques Pic, and grew up at her family's restaurant, Maison Pic.Her grandfather, Andre Pic, was also a chef, who was particularly known for a crayfish gratin dish, [2] and who first gained the restaurant three Michelin stars in 1934. [3]
Mitzewich was a Chef Instructor at the California Culinary Academy in San Francisco for five years before leaving to focus on teaching people to cook online. [ 2 ] He has a partnership with the online food network Allrecipes.com , and has published a cookbook for Paragon Publishing, America's Family Favorites: The Best of Home Cooking . [ 3 ]
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]
The 17th-century chef and writer La Varenne (1615–1678) marked a change from cookery as known in the Middle Ages, to somewhat lighter dishes, and more modest presentations. Subsequently, Antonin Carême (1784–1833) also published works on cooking, and he simplified and codified an earlier and even more complex cuisine.
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The traditional chef's uniform (Le Chef de l'Hôtel Chatham, Paris, by William Orpen, painted ca. 1921) The traditional chef's uniform (or chef's whites) includes a toque blanche ("white hat"), white double-breasted jacket, pants in a black-and-white houndstooth pattern, [1] and apron. It is a common occupational uniform in the Western world.