|
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, sometimes referred to as demi-chefs, who operate in specific stations. 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: References Culinary terminology Restaurant terminology Chefs {{Restaurant-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chef
A chef is a professional Cook (profession), cook and tradesperson who is proficient in all aspects of outline of food preparation, food preparation, often focusing on a particular cuisine. The word "chef" is derived from the term (), the director or head of a kitchen. Chefs can receive formal training from an institution, as well as by apprenticing with an experienced chef. Different terms 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, double-breasted jacket, apron and sturdy shoes (that ma ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chron
Chron may refer to: Science * Chronozone or chron, a term used for a time interval in chronostratigraphy * Polarity chron or chron, in magnetostratigraphy, the time interval between polarity reversals of the Earth's magnetic field Other * ''Chron'' (album), a 2014 album by Arve Henriksen * '' Chron.com'', a news website based in Houston, Texas Texas ( , ; or ) is the most populous U.S. state, state in the South Central United States, South Central region of the United States. It borders Louisiana to the east, Arkansas to the northeast, Oklahoma to the north, New Mexico to the we .... See also * Chrono (other) {{disambiguation ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hearst Communications
Hearst Corporation, Hearst Holdings Inc. and Hearst Communications Inc. comprise an American multinational mass media and business information conglomerate owned by the Hearst family and based in Hearst Tower in Midtown Manhattan in New York City. Hearst owns newspapers, magazines, television channels, and television stations, including the '' San Francisco Chronicle'', the ''Houston Chronicle'', '' Cosmopolitan'' and '' Esquire''. It owns 50% of the A&E Networks cable network group and 20% of the Walt Disney Company's sports division ESPN Inc. The conglomerate also owns several business-information companies, including Fitch Group and First Databank. The company was founded by William Randolph Hearst, a newspaper owner most well known for use of yellow journalism. The Hearst family remains involved in its ownership and management. History Formative years In 1880, George Hearst, mining entrepreneur and U.S. senator, bought the '' San Francisco Daily Examiner.'' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Houston Chronicle
The ''Houston Chronicle'' is the largest daily newspaper in Houston, Houston, Texas, United States. it is the third-largest newspaper by Sunday circulation in the United States, behind only ''The New York Times'' and the ''Los Angeles Times''. With the 1995 buyout of its longtime rival the ''Houston Post'', the ''Chronicle'' became Houston's newspaper of record. The ''Houston Chronicle'' is the largest daily newspaper owned and operated by the Hearst (media), Hearst Corporation, a Privately held company, privately held multinational corporation, multinational corporate media conglomerate with $10 billion in revenues. The paper employs nearly 2,000 people, including approximately 300 journalism, journalists, editorial, editors, and photography, photographers. The ''Chronicle'' has bureaus in Washington, D.C., and Austin, Texas, Austin. The paper reports that its web site averages 125 million page views per month. The publication serves as the "newspaper of record" of the Housto ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Brigade System
The 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 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; supervise ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chef
A chef is a professional Cook (profession), cook and tradesperson who is proficient in all aspects of outline of food preparation, food preparation, often focusing on a particular cuisine. The word "chef" is derived from the term (), the director or head of a kitchen. Chefs can receive formal training from an institution, as well as by apprenticing with an experienced chef. Different terms 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, double-breasted jacket, apron and sturdy shoes (that ma ... [...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. Expert chefs are in charge of making meals that are both aesthetically beautiful and delicious. This often 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 humans simply tossed a raw hunk of meat into the flames and watched it sizzle. An ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Restaurant Terminology
A restaurant is an establishment that prepares and serves food and drinks to customers. Meals are generally served and eaten on the premises, but many restaurants also offer take-out and food delivery services. Restaurants vary greatly in appearance and offerings, including a wide variety of cuisines and service models ranging from inexpensive fast-food restaurants and cafeterias to mid-priced family restaurants, to high-priced luxury establishments. Etymology The word derives from the early 19th century, taken from the French word 'provide meat for', literally 'restore to a former state' and, being the present participle of the verb, the term ''restaurant'' may have been used in 1507 as a "restorative beverage", and in correspondence in 1521 to mean 'that which restores the strength, a fortifying food or remedy'. History A public eating establishment similar to a restaurant is mentioned in a 512 BC record from Ancient Egypt. It served only one dish, a plate of cereal, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
