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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.
Cristeta Comerford, the White House executive chef from 2005 to 2024. The White House executive chef is the individual responsible for managing the kitchens, and for planning and preparing of all menus and meals for the president of the United States and the first family, which includes their private meals, their private entertaining, and official state functions at the White House in ...
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 ...
Zsahleya Aisha Ibrahim (born in Iligan City, Philippines) [1] is the executive chef at the Seattle restaurant Canlis. Her partner Samantha Beaird also works at Canlis as a research and development chef. [2] Ibrahim is the first female executive chef in the restaurant's more than seventy-year history. [1]
At 24, Samuelsson became executive chef of Aquavit and soon afterwards became the youngest ever to receive a three-star restaurant review from The New York Times. [2] In 2003, he was named "Best Chef: New York City" by the James Beard Foundation.
The sous-chef has many responsibilities, because the executive chef has a more overarching role. Sous-chefs must plan and direct how the food is presented on the plate, keep their kitchen staff in order, train new chefs, create the work schedule, and make sure all the food that goes to customers is of the best quality to maintain high standards.
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