A chef is a trained professional

cook Cook or The Cook may refer to: Food preparation * Cooking, the preparation of food * Cook (domestic worker), a household staff member who prepares food * Cook (professional), an individual who prepares food for consumption in the food industry * ...

and

tradesman A tradesman, tradeswoman, or tradesperson is a skilled worker that specializes in a particular trade (occupation or field of work). Tradesmen usually have work experience, on-the-job training, and often formal vocational education in contrast to ...

who is proficient in all aspects of

food preparation Food is any substance consumed by an organism for nutritional support. Food is usually of plant, animal, or fungal origin, and contains essential nutrients, such as carbohydrates, fats, proteins, vitamins, or minerals. The substance is inge ...

, often focusing on a particular

cuisine A cuisine is a style of cooking characterized by distinctive ingredients, techniques and dishes, and usually associated with a specific culture or geographic region. Regional food preparation techniques, customs, and ingredients combine to ...

. The word "chef" is derived from the term ''chef de cuisine'' (), the director or head of a

kitchen A kitchen is a room or part of a room used for cooking and food preparation in a dwelling or in a commercial establishment. A modern middle-class residential kitchen is typically equipped with a stove, a sink with hot and cold running water, a ...

. 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 A toque ( or ) is a type of hat with a narrow brim or no brim at all. Toques were popular from the 13th to the 16th century in Europe, especially France. The mode was revived in the 1930s. Now it is primarily known as the traditional headgear ...

''),

neckerchief A neckerchief (from ''neck'' (n.) + ''kerchief''), sometimes called a necker, kerchief or scarf, is a type of neckwear associated with those working or living outdoors, including farm labourers, cowboys and sailors. It is most commonly still seen ...

, double-breasted jacket,

apron An apron is a garment that is worn over other clothing to cover the front of the body. The word comes from old French ''napron'' meaning a small piece of cloth, however over time "a napron" became "an apron", through a linguistics process cal ...

and sturdy shoes (that may include steel or plastic toe-caps).

Etymology

The word "chef" is derived (and shortened) from the term ''chef de cuisine'' (), the director or head of a

. (The French word comes from

Latin Latin (, or , ) is a classical language belonging to the Italic branch of the Indo-European languages. Latin was originally a dialect spoken in the lower Tiber area (then known as Latium) around present-day Rome, but through the power of the ...

caput Latin words and phrases {{Short pages monitor A commis is a basic chef in larger kitchens who works under a ''chef de partie'' to learn the station's or range's responsibilities and operation. CIA (2011). p. 9. This may be a chef who has recently completed formal culinary training or is still undergoing training.

Brigade system titles

Station-chef titles which are part of the brigade system include:

Kitchen assistant

Kitchen assistants are of two types, kitchen-hands and stewards/ kitchen porters. Kitchen-hands assist with basic food preparation tasks under the chef's direction. They carry out relatively unskilled tasks such as peeling potatoes and washing salad. Stewards/

porters are involved in the scullery, washing up and general cleaning duties. In a smaller kitchen, these duties may be incorporated. 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 A family meal or staff meal is a group meal that a restaurant serves its staff outside of peak business hours. The restaurant provides the meal free of charge, as a perk of employment. Typically the meal is served to the entire staff at once, with ...

. The ''escuelerie'' (from 15th century French and a

cognate In historical linguistics, cognates or lexical cognates are sets of words in different languages that have been inherited in direct descent from an etymology, etymological ancestor in a proto-language, common parent language. Because language c ...

of the English "

scullery A scullery is a room in a house, traditionally used for washing up dishes and laundering clothes, or as an overflow kitchen. Tasks performed in the scullery include cleaning dishes and cooking utensils (or storing them), occasional kitchen work, ...

"), or the more modern plongeur 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 plonge''" or "head dishwasher".

Culinary education

Education is available from many culinary institutions offering diploma, associate, and bachelor's degree programs in culinary arts. 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 Apprenticeship is a system for training a new generation of practitioners of a Tradesman, trade or profession with on-the-job training and often some accompanying study (classroom work and reading). Apprenticeships can also enable practitioners ...

system, and most new cooks will start at a lower-level 2nd or 1st cook position and work their way up. Like many skilled trades, chefs usually go through a formal apprenticeship which includes many years of on-the-job training. Culinary schools and restaurants offer these apprenticeships. To become an apprentice, one must be at least 18 years old and have a high school diploma or GED. Apprenticeships usually take 3 to 4 years to complete and combine classroom instruction with on-the-job training. The training period for a chef is generally four years as an apprentice. A newly qualified chef is advanced or more commonly a toquecommis-chef, consisting of first-year ''commis'', second-year ''commis'', and so on. The rate of pay is usually in accordance with the chefs. Like all other chefs except the executive-chef, trainees are placed in sections of the kitchen (e.g., the starter (

appetizer An hors d'oeuvre ( ; french: hors-d'œuvre ), appetiser or starter is a small dish served before a meal in European cuisine. Some hors d'oeuvres are served cold, others hot. Hors d'oeuvres may be served at the dinner table as a part of the ...

) or

entrée An entrée (, ; ) in modern French table service and that of much of the English-speaking world (apart from the United States and parts of Canada) is a dish served before the main course of a meal. Outside North America, it is generally synony ...

sections) under the guidance of a ''demi-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'' may work on the vegetable station of a kitchen. The usual formal training period for a chef is two to four 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 have allocated days off to attend catering college. These courses can last between one and three years. In the UK, most Chefs are trained in the workplace, with most doing a formal

NVQ National Vocational Qualifications (NVQs) are practical work-based awards in England, Wales and Northern Ireland that are achieved through assessment and training. The regulatory framework supporting NVQs was withdrawn in 2015 and replaced by the ...

level 2 or 3 in the workplace.

Uniform

The standard uniform for a chef includes a hat called a

necktie A necktie, or simply a tie, is a piece of cloth worn for decorative purposes around the neck, resting under the shirt collar and knotted at the throat, and often draped down the chest. Variants include the ascot, bow, bolo, zipper tie, cra ...

, double-breasted jacket,

and shoes with steel or plastic toe-caps. A chef's hat was originally designed as a tall rippled hat called a Dodin Bouffant or more commonly a toque. Neckties were originally worn to allow for the mopping of sweat from the face, but as this is now against health regulations, they are largely decorative. The chef's neck tie was originally worn on the inside of the jacket to stop sweat from running from the face and neck down the body. The jacket is usually white to show off the chef's cleanliness and repel heat, and is double-breasted to prevent serious injuries from burns and scalds. The double breast also serves to conceal stains on the jacket as one side can be rebuttoned over the other, which is common practice. Ribot Theodule The Cook And The Cat-1

An apron is worn just below knee-length, also to assist in the prevention of burns because of spillage. If hot liquid is spilled onto it, the apron 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, jewelry is not allowed apart from wedding bands and religious jewelry. If wound dressings are required they should be blue—an unusual colour for foodstuffs—so that they are noticeable if they fall into food. Facial hair and longer hair are often required to be netted, or trimmed, for food safety. Bandages on the hands are usually covered with

nylon Nylon is a generic designation for a family of synthetic polymers composed of polyamides ( repeating units linked by amide links).The polyamides may be aliphatic or semi-aromatic. Nylon is a silk-like thermoplastic, generally made from petro ...

gloves.

Latex Latex is an emulsion (stable dispersion) of polymer microparticles in water. Latexes are found in nature, but synthetic latexes are common as well. In nature, latex is found as a milky fluid found in 10% of all flowering plants (angiosperms ...

is not typically used for food preparation due to latex allergy.

Notes

References

* * * *

External links

Official certification levels of the American Culinary Federation

Chef training and career progression in New Zealand
{{Restaurant workers Culinary terminology Food services occupations Restaurant staff Restaurant terminology