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chef
Cooks 050918 154402.jpg
Chefs in training in Paris, France (2005).
Occupation
Type Profession
Activity sectors Culinary arts
Description
Education required Catering college; see European training
Fields of employment Kitchens, restaurants, hotels, ships, military
Related jobs Chief Cook, Cook (profession), Cook (servant)
.A chef is a person who cooks professionally.^ Cooking Classes Or Culinary School For Professional Advancement: Some people consider joining cooking school in order to make a career as a chef.
  • #1 Cooking Recipes Healthy Cooking Cookware Home Baking Cooking Food Online 1 February 2010 7:31 UTC www.talkingcooking.com [Source type: General]

^ Prescott, J., Jill Prescott's ecole de cuisine : professional cooking for the home chef .

^ While the ones who aim for cooking or culinary schools generally aspire to become professional chefs, the main crowd that gets into cooking classes comprises people who just want to learn a particular style of cooking or hone their cooking skills for personal reasons.
  • #1 Cooking Recipes Healthy Cooking Cookware Home Baking Cooking Food Online 1 February 2010 7:31 UTC www.talkingcooking.com [Source type: General]

.In a professional kitchen setting, the term is used only for the one person in charge of everyone else in the kitchen — the "executive chef."^ Buy the right kind of knives, good quality ones, and they will not only increase the quality of your output, they will also increase your efficiency in the kitchen.
  • #1 Cooking Recipes Healthy Cooking Cookware Home Baking Cooking Food Online 1 February 2010 7:31 UTC www.talkingcooking.com [Source type: General]

^ Buy a set of three to four different sizes for one item that you plan to use the most, like the saucepan or the pot.
  • #1 Cooking Recipes Healthy Cooking Cookware Home Baking Cooking Food Online 1 February 2010 7:31 UTC www.talkingcooking.com [Source type: General]

^ You can only use up to 3 doses of any one colour, but you can use as many colours as you like.
  • Tip.it RuneScape Help :: Cooking Guide :: The Original RuneScape help site! 1 February 2010 7:31 UTC www.tip.it [Source type: General]

Contents

Word history

.The word "chef" (from Latin caput) is the abbreviated form of the French phrase chef de cuisine, the "chief" or "head" of a kitchen.^ Buey, C. and Ecole de cuisine francaise Sabine de Mirbeck., Cuisine sante : the new French cooking for healthy gourmet eating .

^ Prescott, J., Jill Prescott's ecole de cuisine : professional cooking for the home chef .

^ The word chowder comes from the cooking pot in which is it cooked, known in French as Chaudiere, from Latin caldaria (akin to English cauldron).

The title chef in the culinary profession originates from the roots of haute cuisine in the 19th century. .The English-language use of the word chef has become a term that is sometimes used to mean any professional cook, regardless of rank.^ I have Interfit which I don’t know if that is English or Dutch, but regardless of which you use make sure they are daylight and not anything else.

^ If meat is used on the fire after it is already cooked, it will become burnt and a message will say, "You deliberately burn the nicely cooked meat."
  • Cooking - The RuneScape Wiki - Skills, quests, guides, and more 1 February 2010 7:31 UTC runescape.wikia.com [Source type: General]

^ The long cooking time means this method is best for cooking bacon in large quantities (multiple pans) and then bagging and refrigerating them for future use.

Titles

.Below are various titles given to those working in a professional kitchen and each can be considered a title for a type of chef.^ Cooking Classes Or Culinary School For Professional Advancement: Some people consider joining cooking school in order to make a career as a chef.
  • #1 Cooking Recipes Healthy Cooking Cookware Home Baking Cooking Food Online 1 February 2010 7:31 UTC www.talkingcooking.com [Source type: General]

.Many of the titles are based on the brigade de cuisine (or brigade system) documented by Auguste Escoffier, while others have a more general meaning depending on the individual kitchen.^ Other Utensils and Accessories: No kitchen is complete without these necessities, so read on for more basic equipment that you need to stock your kitchen with.
  • #1 Cooking Recipes Healthy Cooking Cookware Home Baking Cooking Food Online 1 February 2010 7:31 UTC www.talkingcooking.com [Source type: General]

.Not all restaurants will use these titles as each establishment may have its own set guidelines to organization.^ These items can all be made from clay using the crafting skill.
  • Tip.it RuneScape Help :: Cooking Guide :: The Original RuneScape help site! 1 February 2010 7:31 UTC www.tip.it [Source type: General]

^ If these are not available however, or a simple service is desired, sherbet glasses may be used instead.
  • TheFood Timeline: popular American decade foods, menus, products & party planningtips 13 January 2010 23:44 UTC www.foodtimeline.org [Source type: General]

^ There is nothing scary or difficult about using the manual settings; you can use your program settings as guideline if you want.

Specialized and hierarchal chef titles are usually found only in fine-dining, upscale restaurants; kitchen-staff members at casual restaurants such as diners are more often called "cook" or "short-order cook".[1]

Chef de cuisine, executive chef and head chef

.This person is in charge of all things related to the kitchen which usually includes menu creation; management, scheduling and payroll of entire kitchen staff; ordering; and plating design.^ Recipes and menus created by Mabel Sherrill, and the staff at Lawry's Patio Kitchens.

.Chef de cuisine is the traditional French term from which the English word chef comes, and is more common in European kitchens.^ The word chowder comes from the cooking pot in which is it cooked, known in French as Chaudiere, from Latin caldaria (akin to English cauldron).

.Executive chef is more common in England and the United States.^ It' true, lutefisk is more popular in the United States than in Norway.
  • The 6 Most Terrifying Foods in the World | Cracked.com 13 January 2010 23:44 UTC www.cracked.com [Source type: FILTERED WITH BAYES]

^ A collection of recipes from more than thirty countries contributed by young people living in the United States who themselves, or whose parents, have emigrated to this country.

^ Describes the different kinds of food and methods of cooking that had been common to Indians in each of five areas of the United States.

.Head chef is often used to designate someone with the same duties as an executive chef, but there is usually someone in charge of them, possibly making the larger executive decisions such as direction of menu, final authority in staff management decisions, etc.^ Use the subject headings "menus" "meals" and "dining" to locate articles printed in popular magazines such as the Ladies Home Journal , Family Circle , Good Housekeeping , American Home , Better Homes and Gardens , and Southern Living .
  • TheFood Timeline: popular American decade foods, menus, products & party planningtips 13 January 2010 23:44 UTC www.foodtimeline.org [Source type: General]

^ We used the Santha grinder to make the dough, but you could get almost the same result in a robot coupe.

^ Often a kombu is re-used to make a secondary dashi after the primary broth is made.

This is often the case for chefs with several restaurants.

Sous-chef

.The sous-chef de cuisine (under-chef of the kitchen) is the direct assistant of the executive chef, and is second in command.^ Daniluk, D., Private cuisine : an executive chef's secrets to gourmet cooking made easy .

^ Prescott, J., Jill Prescott's ecole de cuisine : professional cooking for the home chef .

This person may be responsible for scheduling and substituting when the executive chef is off-duty. .The sous-chef will also fill in for or assist the chef de partie (line cook) when needed.^ Prescott, J., Jill Prescott's ecole de cuisine : professional cooking for the home chef .

Smaller operations may not have a sous-chef, while larger operations may have multiple.[2]

Expediter

The expediter (in French aboyeur) takes the orders from the dining room and relays them to the stations in the kitchen. This person also often puts the finishing touches on the dish before it goes to the dining room. In some operations this task may be done by either the executive chef or the sous-chef.[3]

Chef de partie

A chef de partie, also known as a "station chef" or "line cook", is in charge of a particular area of production. .In large kitchens, each station chef might have several cooks and/or assistants.^ Schmidt, J., Jimmy Schmidt's cooking class : seasonal recipes from a chef's kitchen .

In most kitchens however, the station chef is the only worker in that department. .Line cooks are often divided into a hierarchy of their own, starting with "first cook", then "second cook", and so on as needed.^ The second column, "cooking experience from scratch", is for players who make (and churn) all of their own ingredients and cook their own topping items.
  • Tip.it RuneScape Help :: Cooking Guide :: The Original RuneScape help site! 1 February 2010 7:31 UTC www.tip.it [Source type: General]

^ Strausman, M. and E. Sklar, The campagna table : bring the style and cooking of the Italian countryside into your own home .

Station-chef titles which are part of the brigade system include:[4]
English French IPA Description
sauté chef saucier [sosje] Responsible for all sautéed items and their sauce. This is usually the highest position of all the stations.
fish chef poissonnier [pwasoɲe] Prepares fish dishes and often does all fish butchering as well as appropriate sauces. This station may be combined with the saucier position.
roast chef rôtisseur [ʀotisœʀ] Prepares roasted and braised meats and their appropriate sauce.
grill chef grillardin [ɡʀijaʀdɛ̃] Prepares all grilled foods; this position may be combined with the rotisseur.
fry chef friturier [fʀityʀje] Prepares all fried items; this position may be combined with the rotisseur position.
vegetable chef entremetier [ɑ̃tʀəmetje] Prepares hot appetizers and often prepares the soups, vegetables, pastas and starches. .In a full brigade system a potager would prepare soups and a legumier would prepare vegetables.^ Lau, M.L., The delicious world of raw foods : a culinary guide to preparing appetizers, soups, salads, vegetables, main dishes, and desserts with little or no cooking .

roundsman tournant [tuʀnɑ̃] Also referred to as a swing cook, fills in as needed on stations in the kitchen.
pantry chef garde manger [ɡaʀd mɑ̃ʒe] Responsible for preparing cold foods, including salads, cold appetizers, pâtés and other charcuterie items.
butcher boucher [buʃe] Butchers meats, poultry and sometimes fish. May also be responsible for breading meats and fish.
pastry chef pâtissier [patisje] Prepares baked goods, pastries and desserts. In larger establishments, the pastry chef often supervises a separate team in their own kitchen or separate shop.

Commis

A commis is an apprentice in larger kitchens that works under a chef de partie to learn the station's responsibilities and operation.[3] This may be a chef who has recently completed formal culinary training or is still undergoing training.[5]

Kitchen assistants

.Kitchen assistants (often known as kitchen porters or kitchenhands) are usually kitchen workers who assist with basic tasks, but have had no formal training in cooking.^ Schweitzer, P.A., B.T. Morton, and Reynolds Wrap Kitchens (Firm), Pat and Betty's no fuss cooking : more than 250 delicious, quick, and easy recipes from the Reynolds kitchen .

Tasks could include peeling potatoes or washing salad, for example. Smaller kitchens more commonly have kitchen assistants who would be assigned a wide variety of tasks (including washing up) in order to control costs.[3]
A communard is in charge of preparing the meal for the staff during a shift. This meal is often referred to as the staff or family meal.[3]
The escuelerie (from 15th century French)) or dishwasher, is the keeper of dishes, having charge of dishes and keeping the kitchen clean. A common humorous title for this role in some modern kitchens is chef de plúnge[citation needed].

Culinary education

United States training

.Culinary education is available from a wide number of institutions offering diploma, associate, and bachelor degree programs in culinary arts.^ Culinary Arts Institute., The budget cookbook .

^ The Culinary Arts Institute staff ; ill.

^ Culinary Arts Institute., Nutrition cookbook .

Depending on the level of education, this can take one to four years. An internship is often part of the curriculum. .Regardless of the education received, most professional kitchens follow the apprenticeship system, and most new cooks will start at a lower-level chef de partie position and work their way up.^ Popular alcoholic beverages, 1949: The following drinks are offered in James Beard's Fireside Cook Book [Simon & Schuster:New York] 1949 (p.
  • TheFood Timeline: popular American decade foods, menus, products & party planningtips 13 January 2010 23:44 UTC www.foodtimeline.org [Source type: General]

^ Subject: Another alternative way to microwave bacon My oldest set of twins had a most unusual way of cooking bacon in the microwave.

^ FAMILY MEALS: 1935 The following menus are extracted from Ida Bailey Allen's Cooking, Menus, Service , [Garden City:New York] 1935 Breakfast (fall menus) (p.
  • TheFood Timeline: popular American decade foods, menus, products & party planningtips 13 January 2010 23:44 UTC www.foodtimeline.org [Source type: General]

European training

The training period for a chef is generally four years, consisting of first-year commis, second-year commis, and so on. The rate of pay is usually in accordance with the training status. .Commis chefs are usually placed in sections of the kitchen (e.g., the starter (appetizer) or entrée sections) under the guidance of a chef de partie and are given relatively basic tasks.^ This counter-intuitive fact leads many chefs to underestimate the amount of liquid nitrogen they need for a given task, like making ice cream.

Ideally, over time, a commis will spend a certain period in each section of the kitchen to learn the basics. Unaided, a commis may work on the vegetable station of a kitchen.[6]
The usual formal training period for a chef is two years in catering college. They often spend the summer in work placements. .In some cases this is modified to 'day-release' courses; a chef will work full-time in a kitchen as an apprentice and then would attend catering college on days off.^ "Capone Feeds 3,000 a Day in Soup Kitchen," New York Times , November 15, 1930 (p.
  • TheFood Timeline: popular American decade foods, menus, products & party planningtips 13 January 2010 23:44 UTC www.foodtimeline.org [Source type: General]

^ It was amazing because My uncle would one day say "its time to sell them" ....he would never have weighed them he just knew by looking.

These courses can last between one to three years. Once the chef has completed the fourth year in training, they usually graduate to demi-chef de partie or chef de partie.[7]

Uniform

Chefs in Mexico wearing standard uniform.
The standard uniform for a chef includes a hat, necktie, double-breasted jacket, apron, houndstooth (checkered) trousers and steel-toe- (or plastic-)capped shoes or clogs.[8][9] A chef's hat (toque) is tall to allow for the circulation of air above the head and also provides an outlet for heat. The hat will assist in the prevention of sweat dripping down the face. Skullcaps are an alternative hat worn by chefs.
Neckties were originally worn to allow for the mopping of sweat from the face, but as this is now against health and safety regulations, they are largely decorative.[10] The jacket is usually white to repel heat and double-breasted to prevent serious injuries from burns and scalds. The double breast serves to conceal stains on the jacket as one side can be rebuttoned over the other.
An apron is worn to just-below knee-length also to assist in the prevention of burns because of spillage. If hot liquid is spilled onto the apron, it can be quickly removed to minimize burns and scalds. Shoes and clogs are hard wearing and with a steel-top cap to prevent injury from falling objects or knives. According to some hygiene regulations, jewellery is not allowed apart from wedding bands. .Additionally bandages should be blue in order to more easily identify any that have fallen into food during preparation[citation needed].^ Describes the kinds of foods grown and prepared by the Pilgrims during their first years in America, and their dependence upon Native people to ward off starvation.

^ They are more easily incorporated into foods (other than fruit juices) when they are converted to ester forms.
  • Food Additives ~ CSPI’s Food Safety 13 January 2010 23:44 UTC www.cspinet.org [Source type: FILTERED WITH BAYES]

^ In addition to these general differences, the 1910s experienced World War I. During this period some foods were diverted to feed the soldiers.
  • TheFood Timeline: popular American decade foods, menus, products & party planningtips 13 January 2010 23:44 UTC www.foodtimeline.org [Source type: General]

Bandages on the hands are traditionally covered with rubber gloves.

See also

French chef painted by Théodule Ribot (1824–1891)

Notes

  1. ^ Dellanno, Joseph (January 8, 2002). "The "Short Order Cook" Design/Builder". http://www.mydesignbuildcoach.com/articles/short_order_cook.htm. Retrieved August 20, 2007. 
  2. ^ McBride (2006). p. 8.
  3. ^ a b c d McBride (2006). p. 9.
  4. ^ McBride (2006). pp. 8–9.
  5. ^ Staff writer (undated). "Becoming a Chef". BBC. http://www.bbc.co.uk/food/tv_and_radio/masterchef/training_index1.shtml. Retrieved January 8, 2010. 
  6. ^ learndirect.co.uk - chef training options
  7. ^ info on kitchen hierarchy
  8. ^ joshstone (username) (January 4, 2007). "Chef Uniforms The Importance of Looking Professional". Free article encyclopedia. http://www.content4reprint.com/beauty/fashion/clothing/chef-uniforms-the-importance-of-looking-professional.htm. Retrieved June 29, 2009. 
  9. ^sunculinary.com - chef jackets designs and colours
  10. ^ Sockrider, Guy D. (July 27, 2005). "History of the Chefs Uniform". Chefolio. Pflugerville, Texas: Escoffier Media. http://www.chefolio.com/Articles/HistoryoftheChefsuniform.html. Retrieved June 29, 2009. 

References

  • Caparoso, Randal (March 19, 2001). "Wine Miracles by the Bucket". Wine Lovers Page. .http://www.wineloverspage.com/randysworld/miracles.shtml.^ CLICK HERE AND ENJOY IT http://www.subhehogayimamu.com/?um=133 .
    • The 6 Most Terrifying Foods in the World | Cracked.com 13 January 2010 23:44 UTC www.cracked.com [Source type: FILTERED WITH BAYES]

    ^ PM BRUNOSBOSS a sample of how ISAW looks like http://www.flickr.com/photos/38946238@N00/195937947/ .
    • The 6 Most Terrifying Foods in the World | Cracked.com 13 January 2010 23:44 UTC www.cracked.com [Source type: FILTERED WITH BAYES]

    ^ HIGHLY recomend purchesing a makin bacon for your self here is the link: http://www.makinbacon.com/purchase.htm .

    .Retrieved August 20, 2007.
     
  • Culinary Institute of America (2006).^ Culinary Institute of America ; photography by Pavlina Eccless.

    ^ Culinary Institute of America., Cooking secrets of the CIA .

    ^ Vegetables (The Culinary Institute of America) .

    McBride, Kate. ed. The Professional Chef (8th ed.). Hoboken, New Jersey: John Wiley & Sons. ISBN 9780764557347. 
  • Piercefield, Taylor (May 22, 2008). "Modern Tastes & Wine Pairing". Wine Spectator. .http://www.winespectator.com.^ PM BRUNOSBOSS a sample of how ISAW looks like http://www.flickr.com/photos/38946238@N00/195937947/ .
    • The 6 Most Terrifying Foods in the World | Cracked.com 13 January 2010 23:44 UTC www.cracked.com [Source type: FILTERED WITH BAYES]

    ^ HIGHLY recomend purchesing a makin bacon for your self here is the link: http://www.makinbacon.com/purchase.htm .

    ^ CLICK HERE AND ENJOY IT http://www.subhehogayimamu.com/?um=133 .
    • The 6 Most Terrifying Foods in the World | Cracked.com 13 January 2010 23:44 UTC www.cracked.com [Source type: FILTERED WITH BAYES]

    Retrieved August 11, 2008
    .
     
  • Davidson, Alan (September 21, 2006) [1st ed. 1999]. Jaine, Tom; Davidson, Jane; Saberi, Helen. eds. The Oxford Companion to Food (2nd ed.). .Oxford, United Kingdom: Oxford University Press.^ Oxford Encyclopedia of Food and Drink in America , Andrew F. Smith editor [Oxford University Press:Oxford] 2004, Volume 2 (p.
    • TheFood Timeline: popular American decade foods, menus, products & party planningtips 13 January 2010 23:44 UTC www.foodtimeline.org [Source type: General]

    ^ Melbourne ; New York: Oxford University Press.

    ^ Delhi ; New York: Oxford University Press.

    ISBN 9780192806819.
     
  • "Stephanie Zonis". Sally's Place. .http://www.sallys-place.com/about/zonis.htm.^ HIGHLY recomend purchesing a makin bacon for your self here is the link: http://www.makinbacon.com/purchase.htm .

    Retrieved August 20, 2007
    .
     

External links


Wiktionary

Up to date as of January 15, 2010

Definition from Wiktionary, a free dictionary

See also chef

German

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German Wikipedia has an article on:
Chef
Wikipedia de

Noun

Chef m. (genitive Chefs, plural Chefs)
  1. boss

Related terms


Simple English

]] A chef is a person who cooks food as their job. They usually are found in restaurants.

Other pages

Other websites


Citable sentences

Up to date as of December 27, 2010

Here are sentences from other pages on Chef, which are similar to those in the above article.








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