A chef is a person who cooks professionally. Paris (ˈpærɨs in English; in French) is the Capital of France and the country's largest city Cooking is the process of preparing Food by applying Heat, selecting measuring and combining of ingredients in an ordered procedure for producing safe and edible 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.

Contents 1 Word history 2 Various chef titles 2.1 Chef de Cuisine 2.2 Sous chef 2.3 Expediter (Aboyeur) 2.4 Chef de Partie 2.5 Commis Chef 3 Kitchen assistants 4 Uniform 5 See also 6 Notes 7 References 8 External links

Word history

"Chef" (from Latin caput) is the abbreviated form of the French phrase chef de cuisine, the "chief" or "head" of a kitchen. Latin ( lingua Latīna, laˈtiːna is an Italic language, historically spoken in Latium and Ancient Rome. French ( français,) is a Romance language spoken around the world by 118 million people as a native language and by about 180 to 260 million people For the Banana Yashimoto novel see Kitchen (novel A kitchen, is a room or part of a room (sometimes called "kitchen The title chef in the culinary profession originates from the roots of haute cuisine in the 19th century. Culinary art is the Art of Cooking. The word "culinary" is defined as something related to or connected with cooking or Kitchens A culinarian Haute cuisine (literally "high cooking" in French) or grande cuisine refers to the cooking of the grand restaurants and hotels of English use of the word chef has become a term that is sometimes used to mean any professional cook, regardless of rank. English is a West Germanic language originating in England and is the First language for most people in the United Kingdom, the United States

Various chef 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. Many of the titles are based on the brigade system (Brigade de cuisine), documented by Georges Auguste Escoffier, while others have a more general meaning depending on the individual kitchen. Brigade de cuisine is a system of hierarchy found in restaurants and hotels in France that employ extensive staff and are commonly referred to as kitchen staff in English speaking countries Georges Auguste Escoffier (28 October 1846&ndash12 February 1935 was a French Chef, Restaurateur and culinary writer who popularized and updated Not all restaurants will use these titles as each establishment may have its own set guidelines to organization. A restaurant is a retail establishment that serves prepared Food to Customers. 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. A diner is a prefabricated Restaurant building characteristic of North America, especially on Long Island; in New York City; in "^[1]

Chef de Cuisine

Chef de Cuisine ("Head of the Kitchen") is a synonym for the title executive chef. This is the traditional French term from which the English word chef comes, and is more common in European kitchens or those American kitchens which use the classical French brigade system. The Americas are the lands of the Western hemisphere or New World, consisting of the Continents of North America and South America In some establishments this title is used to designate a chef who is the head chef at one location of an operation that has multiple locations where the corporate chef has the title executive chef. ^[2]

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. He or she may be responsible for scheduling, and filling in for the executive chef when he or she is off-duty. The Sous Chef will also fill in for or assist the chef de partie (line cooks) when needed. Smaller operations may not have a sous chef, while larger operations may have multiple. ^[2]

Expediter (Aboyeur)

The expediter 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. A dining room is a room for consuming food In modern times it is usually adjacent to the Kitchen for convenience in serving although in Medieval times 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. A chef is a person who cooks professionally In a professional kitchen setting the term is used only for the one person in charge of everyone else in the kitchen the executive In large kitchens, each station chef might have several cooks and/or assistants. 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.

Station chef titles which are part of the brigade system include-^[4]

Sauté Chef (Saucier) [sos. A Saucier is a position in the classical brigade style kitchen, which is still used in large commercial kitchens such as some restaurants je] - Responsible for all sautéed items and their sauce. This is usually the highest position of all the stations.

Fish Chef (Poissonier) [pwɑ. so. ɲe] - 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 (Rotisseur) [ʀo. ti. sœʀ] - Prepares roasted and braised meats and their appropriate sauce. Braised_Baby_Artichokesjpg#file|thumb|right|100px|Braised baby artichokes]] Braising (from the French “braiser” is a combination cooking method using both moist and In modern English usage meat most often refers to Animal tissue used as food mostly Skeletal muscle and associated Fat, but it may also refer

Grill Chef (Grillardin) [gʀi. jaʀ. dɛ̃] - Prepares all grilled foods, this position may be combined with the rotisseur. Food is any substance usually composed primarily of Carbohydrates Fats water and/or Proteins that can be eaten or drunk by an

Fry Chef (Friturier) [fʀi. ty. ʀje] - Prepares all fried items, position may be combined with the rotisseur position.

Vegetable Chef (Entremetier) [ã. tʀə. me. tje] - Prepares hot appetizers and often prepares the soups, vegetables, pastas and starches. ApetitizerShpjpg|thumb|Swiss cuisine ( Schynige Platte)]] Hors d'œuvre ( French literally 'outside the work' English ɔrˈdɝv or appetizers are In a full brigade system a potager would prepare soups and a legumier would prepare vegetables. The term " vegetable " generally means the edible parts of Plants The definition of the word is traditional rather than Scientific, however

Roundsman (Tournant) [tuʀ. nã] - Also referred to as a swing cook, fills in as needed on station in kitchen.

Pantry Chef (Garde Manger) [gaʀd mã. Garde manger mãʒe "keeper of the food" or pantry supervisor refers to the task of preparing and presenting cold foods ʒe] They are responsible for preparing cold foods, including salads, cold appetizers, pâtés and other charcuterie items. Salad is a mixture of cold foods usually including vegetables and/or fruits often with a dressing occasionally nuts or Croutons, and sometimes with the addition of ApetitizerShpjpg|thumb|Swiss cuisine ( Schynige Platte)]] Hors d'œuvre ( French literally 'outside the work' English ɔrˈdɝv or appetizers are Pâté (French pronunciation; RP pronunciation; General American pronunciation) Charcuterie (IPA /ʃɑrˌkutəˈri ʃɑrˈkutəri/ IPA-fr /ʃarkütəˈri/ derived from the French words for flesh ( chair) and cooked ( cuit) or in Italian

Butcher (Boucher) [bu. A butcher is someone who prepares various Meats and other related goods for sale A butcher is someone who prepares various Meats and other related goods for sale ʃe] - Butchers meats, poultry and sometimes fish. A butcher is someone who prepares various Meats and other related goods for sale Poultry is the category of Domesticated Birds which some humans keep for the purpose of collecting their eggs, or kill for their Meat and/or Fish are aquatic Vertebrate animals that are typically ectothermic (previously Cold-blooded) covered with scales, and equipped with two May also be responsible for breading meats and fish. In modern English usage meat most often refers to Animal tissue used as food mostly Skeletal muscle and associated Fat, but it may also refer Fish are aquatic Vertebrate animals that are typically ectothermic (previously Cold-blooded) covered with scales, and equipped with two

Pastry Chef (Pâtissier) [pa. A pastry chef or pâtissier is a station Chef in a professional Kitchen, skilled in the making of pastries, Desserts and other A pastry chef or pâtissier is a station Chef in a professional Kitchen, skilled in the making of pastries, Desserts and other ti. sje] - Prepare baked goods, pastries and desserts. In larger establishments, the pastry chef often supervises a separate team in their own kitchen or separate shop. A pastry chef or pâtissier is a station Chef in a professional Kitchen, skilled in the making of pastries, Desserts and other

Commis Chef

A Commis Chef is an apprentice in larger kitchens that works under a chef de partie or station chef in order to learn the station's responsibilities and operation. ^[3] They are Chefs who have recently completed formal Culinary training or are still undergoing training. ^[5]

In Europe, the training period for a Chef is generally four years. Thus a Commis would have 4 levels: 1st year Commis, 2nd year Commis, and so on. The rate of pay is usually in accordance with their training status.

Commis Chefs are usually placed in sections of the Kitchen (eg. the Starter/entrée section) under the guidance of a Chef de Partie and are given relatively basic tasks. Ideally, over time, a Commis will spend a certain period in each section of the Kitchen to learn the basics. Unaided, a Commis will also very often work on the Vegetable section of a kitchen. ^[6]

The usual formal training period for a Chef at the start of his/her career is two years in Catering College and will spend the Summer seasons in work placements. In some cases, this is modified to 'day-release' courses, whereby a Chef will work full-time in a Kitchen as an apprentice and then would attend Catering College on days off. These courses can last between 1 and 3 years.

Once the Chef has completed the fourth year in training, they would usually move up to Demi-Chef de Partie or Chef de Partie. ^[7]

Kitchen assistants

Kitchen assistants are usually kitchen workers who assist with basic tasks, but have had no formal training in cooking. 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 keep costs down. ^[3]

A communard would be in charge of preparing the meal for the staff during a shift. This meal is often referred to as staff or family meal. ^[3]

The escuelerie or dishwasher, (from 15th century French) 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.

Uniform

The standard uniform for a Chef is as follows: hat, necktie, double-breasted jacket, apron, checked trousers and steel-toe capped shoes or clogs. The colour is classically white, but other colours can be used. ^[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 also usually assist in the prevention of sweat dripping down the face. Skullcaps are now becoming more popular however as the traditional tall hats can be both unwieldy and uncomfortable.

Neckties were originally worn to allow for the mopping of sweat from the face, but as this is now against health and safety regulations (due to hygiene), they are largely decorative. ^[10]

The jacket is usually white to repel heat and double-breasted to prevent serious injuries from burns and scalds.

An apron is worn to just below knee-length also to assist in the prevention of burns due to spillage. The safety aspect of this being that if hot liquid is spilled onto the apron, it can be quickly removed to minimise 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 hygiene regulations, jewellery is not allowed apart from plain wedding bands.

See also

• American Culinary Federation
• World Association of Chefs Societies
• International Association of Culinary Professionals
• Marie Antoine Carême
• Culinary art

Notes

References

• Caparoso, Randal. Wine Miracles by the Bucket, retrieved from http://www.wineloverspage.com/randysworld/miracles.shtml on 2007-08-20.
• Davidson, Alan. , The Oxford Companion to Food, Edited by Tom Jaine. 2nd ed. Oxford:Oxford University Press, 2006.
• Dellanno, Joseph. THE "SHORT ORDER COOK" DESIGN/BUILDER retrieved from http://www.mydesignbuildcoach.com/articles/short_order_cook.htm on 2007-08-20.
• McBride, Kate, ed. The Professional Chef/ the Culinary Institute of America, 8th ed. Hoboken, NJ: John Wiley & Sons, INC, 2006.
• Sally's Place. Stephanie Zonis, retrieved from http://www.sallys-place.com/about/zonis.htm on 2007-08-20.

External links

• Official certification levels of the American Culinary Federation

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