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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.
Menu showing a list of desserts in a pizzeria. In a restaurant, the menu is a list of food and beverages offered to the customer. A menu may be à la carte – which presents a list of options from which customers choose, often with prices shown – or table d'hôte, in which case a pre-established sequence of courses is offered.
Top Chef Season 16 winner Kelsey Barnard Clark says her Kentucky Derby menu will consist of traditional Southern foods like "hot brown" sliders and deviled eggs. (Photo: Williams Sonoma)
Clare Smyth, then-head chef of Michelin-starred Restaurant Gordon Ramsay, lost the Northern Ireland heat to Danny Millar in series four (2009). She is a chef patron of a London restaurant Core, which holds three Michelin stars since the 2021 Michelin Guide, making her the first ever female three-star British chef. [111]
A chef from a previous series came back in this series to act as a mentor, giving the two chefs from their region guidance and advice. They were in the kitchen and acted as an unofficial fourth judge. The North region was split this time into two groups: North-East and North-West.
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