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Chef De Partie
A chef de partie, station chef, or line cook is a chef in charge of a particular area of production in a restaurant. In large kitchens, each chef de partie might have several cooks or assistants. In most kitchens, however, the chef de partie 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 continuing as needed by the establishment. Station chef titles Station chefs who are part of the brigade system: See also * References Culinary terminology Restaurant terminology {{restaurant-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Profession
A profession is a field of work that has been successfully ''professionalized''. It can be defined as a disciplined group of individuals, '' professionals'', who adhere to ethical standards and who hold themselves out as, and are accepted by the public as possessing special knowledge and skills in a widely recognised body of learning derived from research, education and training at a high level, and who are prepared to apply this knowledge and exercise these skills in the interest of others. Professional occupations are founded upon specialized educational training, the purpose of which is to supply disinterested objective counsel and service to others, for a direct and definite compensation, wholly apart from expectation of other business gain. Medieval and early modern tradition recognized only three professions: divinity, medicine, and law,Perks, R.W.(1993): ''Accounting and Society''. Chapman & Hall (London); . p.2. which were called the learned professions. A profession ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chef
A chef is a trained professional cook and tradesman who is proficient in all aspects of food preparation, often focusing on a particular cuisine. The word "chef" is derived from the term ''chef de cuisine'' (), the director or head of a kitchen. Chefs can receive formal training from an institution, as well as by apprenticing with an experienced chef. There are different terms that use the word ''chef'' in their titles, and deal with specific areas of food preparation. Examples include the ''sous-chef'', who acts as the second-in-command in a kitchen, and the ''chef de partie'', who handles a specific area of production. The kitchen brigade system is a hierarchy found in restaurants and hotels employing extensive staff, many of which use the word "chef" in their titles. Underneath the chefs are the ''kitchen assistants''. A chef's standard uniform includes a hat (called a ''toque''), neckerchief, double-breasted jacket, apron and sturdy shoes (that may include steel or plasti ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Brigade System
(, "kitchen brigade") is a system of hierarchy found in restaurants and hotels employing extensive staff, commonly referred to as "kitchen staff" in English-speaking countries. The concept was developed by Georges Auguste Escoffier (1846–1935). This structured team system delegates responsibilities to different individuals who specialize in certain tasks in the kitchen or in the dining room. List of positions This is a comprehensive list of the members of a full kitchen brigade. Only the largest of establishments would have a staff of this size. As noted under some titles, certain positions are combined into other positions when such a large staff is unnecessary. Note: Despite the use of ' in English as the title for a cook, the word actually means "chief" or "head" in French. Similarly, ' means "kitchen", but also refers to food or cooking generally, or a type of food or cooking. ; (kitchen chef; "chief of the kitchen"): is responsible for overall management of kitchen; super ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chef
A chef is a trained professional cook and tradesman who is proficient in all aspects of food preparation, often focusing on a particular cuisine. The word "chef" is derived from the term ''chef de cuisine'' (), the director or head of a kitchen. Chefs can receive formal training from an institution, as well as by apprenticing with an experienced chef. There are different terms that use the word ''chef'' in their titles, and deal with specific areas of food preparation. Examples include the ''sous-chef'', who acts as the second-in-command in a kitchen, and the ''chef de partie'', who handles a specific area of production. The kitchen brigade system is a hierarchy found in restaurants and hotels employing extensive staff, many of which use the word "chef" in their titles. Underneath the chefs are the ''kitchen assistants''. A chef's standard uniform includes a hat (called a ''toque''), neckerchief, double-breasted jacket, apron and sturdy shoes (that may include steel or plasti ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Culinary Terminology
Culinary arts are the cuisine arts of food preparation, cooking and presentation of food, usually in the form of meals. People working in this field – especially in establishments such as restaurants – are commonly called chefs or cooks, although, at its most general, the terms culinary artist and culinarian are also used. Table manners (the table arts) are sometimes referred to as a culinary art. Expert chefs are in charge of making meals that are both aesthetically beautiful and delicious, which requires understanding of food science, nutrition, and diet. Delicatessens and relatively large institutions like hotels and hospitals rank as their principal workplaces after restaurants. History The origins of culinary arts began with primitive humans roughly 2 million years ago. Various theories exist as to how early humans used fire to cook meat. According to anthropologist Richard Wrangham, author of ''Catching Fire: How Cooking Made Us Human'', primitive human ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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