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{{about|professional cooks}} {{Short description|Trained professional cook}}
{{About|professional cooks}}

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{{Infobox Occupation {{Infobox Occupation
| name= Chef | name= Chef
| image= ]
| caption= Chefs in training in ], ] (2005).
| official_names= | official_names=
<!-- ---------Details---------------- --> <!-- ---------Details---------------- -->
| type = ] | type = ]
| image= Ribot Theodule The Cook And The Cat-1.jpg
| activity_sector = ]s
| caption= French chef painted by ] (1823–1891)
| activity_sector = ]<br />]
| competencies = | competencies =
| formation = Catering college; see ] | formation = ];<br />]
| related_occupation= ]
| employment_field = ]s, ]s, ]s, ]s, ]
| related_occupation= ], ], ]
| average_salary =
}} }}
]s preparing the official dinner for the ] and the ].]]


], British celebrity chef]]
A ''' chef''' is a person who cooks professionally for other people. Although over time the term has come to describe any person who cooks for a living, traditionally it refers to a highly skilled professional who is proficient in all aspects of food preparation.
] regarded as one of the greatest sushi chefs in the world.]]

A''' chef''' is a professional ] and ] who is proficient in all aspects of ], often focusing on a particular ]. The word "chef" is derived from the term {{lang|fr|chef de cuisine}} ({{IPA|fr|ʃɛf də kɥizin}}), the director or head of a ]. 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 ] 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 '']''), ], ], ] and sturdy shoes (that may include steel or plastic toe-caps).


==Etymology== ==Etymology==
The word "chef" is borrowed (and shortened) from the ] term ''chef de cuisine'' ({{IPA-fr|ʃɛf.də.kɥi.zin}}), the director or head of a ]. (The French word comes from ] ''caput'' and is ] with ] "chief".) In English, the title "chef" in the ] originated in the '']'' of the 19th century. Today it is often used to refer to any professional cook, regardless of rank, though in most classically defined kitchens, it refers to the head chef; others, in North American parlance, are "cooks". The word "chef" is derived (and shortened) from the term ''chef de cuisine'' ({{IPA|fr|ʃɛf.də.kɥi.zin}}), the director or head of a ]. (The French word comes from ] '']'' (head) and is cognate with ] "chief"). In English, the title ''chef'' in the ] originated in the '']'' of the 19th century. The culinary arts, among other aspects of the French language, introduced French loan words into the English language.<ref>{{Cite web|url = https://www.nottingham.ac.uk/english/documents/innervate/10-11/1011rothhistoryofenglish.pdf|title = Innervate|access-date = January 30, 2016|publisher = The University of Nottingham School of English Studies|last = Roth|first = Isabel}}</ref> The word is often used by itself as an ] to address chefs by each other, apprentices, and ].


==Titles== ==Titles==
] oven, a cylindrical clay oven used in cooking and baking]] ] chef and baker known for her expertise in bread-making and pastry.]]
] to be cooked in a ]]]

Various titles, detailed below, are 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 '']'' (or brigade system) documented by ], while others have a more general meaning depending on the individual kitchen.

===''Chef de cuisine''===
{{Main|Chef de cuisine}}

Other names include '''executive chef''', '''chef manager''', '''head chef''', and '''master chef'''. This person is in charge of all activities related to the kitchen, which usually includes menu creation, management of kitchen staff, ordering and purchasing of inventory, controlling raw material costs and plating design. ''Chef de cuisine'' is the traditional French term from which the English word chef is derived.<ref>{{Cite web|title = the definition of chef-de-cuisine|url = http://dictionary.reference.com/browse/chef-de-cuisine|website = Dictionary.com|access-date = 2016-01-30}}</ref> ''Head chef'' is often used to designate someone with the same duties as an executive chef, but there is usually someone in charge of a head chef, possibly making the larger executive decisions such as the direction of menu, the final authority in staff management decisions, and so on.<ref>{{Cite web|title = Types of Chefs: Executive Chef, Sous Chef & Celebrity Chefs – Who's Who in the Kitchen?|url = http://www.culinaryschools.org/chef-types/|website = www.culinaryschools.org|access-date = 2016-01-30|first = Brad|last = Lowry}}</ref> This is often the case for executive chefs with multiple restaurants. Involved in checking the sensory evaluation of dishes after preparation and they are well aware of each sensory property of those specific dishes.


In the UK, the title '''executive chef''' normally applies to hotels with multiple outlets in the same hotel. Other establishments in the UK tend to use the title '''head chef'''.
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 '']'' (or brigade system) documented by ], while others have a more general meaning depending on the individual kitchen.


=== <span class="anchor" id="sous chef"></span> ''Sous-chef'' ===
===''Chef de cuisine'', executive chef and head chef===
<!-- ] & ] redirect here-->{{main|Sous-chef}}
This person is in charge of all things related to the kitchen, which usually includes menu creation, management of kitchen staff, ordering and purchasing of inventory, and plating design. ''Chef de cuisine'' is the traditional French term from which the English word chef is derived. ''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. This is often the case for chefs with several restaurants.


The ''sous-chef de cuisine'' (under-chef of the kitchen) is the second-in-command and direct assistant of the chef de cuisine or head chef. This person may be responsible for scheduling the kitchen staff or substituting when the head chef is absent. Also, the ''sous-chef'' will fill in for or assist a ''chef de partie'' (line cook) when needed. This person is accountable for the kitchen's inventory, cleanliness, organization, and the continuing training of its entire staff. A sous-chef's duties can also include carrying out the head chef's directives, conducting line checks, and overseeing the timely rotation of all food products. Smaller operations may not have a sous-chef, while larger operations may have more than one.<ref name="CIA_ch_1">]. p. 8.</ref>
===''Sous-chef''===<!-- ] & ] redirect here-->
The ''Sous-Chef de Cuisine'' (under-chef of the kitchen) is the second in command and direct assistant of the Chef. This person may be responsible for scheduling and substituting when the Chef is off-duty and will also fill in for or assist the ''Chef de Partie'' (line cook) when needed. This person is responsible for inventory, cleanliness of the kitchen, organization and constant training of all employees. The "Sous-Chef" is responsible for taking commands from the Chef and following through with them. The "Sous-Chef" is responsible for line checks and rotation of all product. Smaller operations may not have a ''sous-chef'', while larger operations may have several.<ref name="McBride_ch_1">]. p. 8.</ref>


===''Chef de partie''=== ===''Chef de partie''===
{{main|Chef de partie}}
A ''chef de partie'', also known as a "station chef" or "line cook",<ref>{{cite news|publisher=San Francisco Chronicle|title=How French Laundry's chefs reach for the stars|author=Sophie Brickman|date=September 12, 2010|url=http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2010/09/12/FD1F26JG.DTL#ixzz0zTNfXIKk}}</ref> is in charge of a particular area of production. 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.


A ''chef de partie'', also known as a "station chef" or "line cook",<ref>{{cite news |author=Sophie Brickman |date=September 12, 2010 |title=How French Laundry's chefs reach for the stars |url=https://www.sfgate.com/restaurants/article/how-french-laundry-s-chefs-reach-for-the-stars-3174992.php |work=]}}</ref> is in charge of a particular area of production. 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 so on as needed.
===''Commis'' (Chef)===<!-- ] ] redirect here-->
A commis is a basic chef in larger kitchens who works under a ''chef de partie'' to learn the station's responsibilities and operation.<ref name="McBride_ch_2">]. p. 9.</ref> This may be a chef who has recently completed formal culinary training or is still undergoing training.<ref>{{cite web |author=]|date=undated|title=Becoming a Chef |url=http://www.bbc.co.uk/food/tv_and_radio/masterchef/training_index1.shtml| publisher='']'' |accessdate=January 8, 2010}}</ref>


=== <span class="anchor" id="Commis"></span> ''Commis'' (chef)/Range chef===
Station-chef titles which are part of the brigade system include:<ref>]. pp. 8–9.</ref>
<!-- ] ] redirect here-->
{| class="wikitable"
{{Redirect|Commis|the restaurant in Oakland, California, United States|Commis (restaurant)}}

A commis is a basic or junior chef in larger kitchens who works under a ''chef de partie'' to learn the station's or range's responsibilities and operation.<ref name="CIA_ch_2">]. p. 9.</ref> This may be a chef who has recently completed formal culinary training or is still undergoing training.

===Brigade system titles===
{{Main|Brigade de cuisine}}

Station-chef titles which are part of the brigade system include:<ref>]. pp. 8–9.</ref>

<onlyinclude>
{| class="wikitable sortable"
|- |-
!English !English
!French !French
!] !]
!Responsibilities
!Description
|- |-
|sauté chef |Sauté chef
|'']'' | {{lang|fr|]}}
|{{IPA|}} |{{IPA|fr|sosje|}}
|Responsible for all ] items and their ]. This is usually the highest stratified position of all the stations. |] items and their ]. (The highest position of the stations.)
|- |-
|fish chef |Fish chef
|''poissonnier'' | {{lang|fr|poissonnier}}
|{{IPA|}} |{{IPA|fr|pwasɔnje|}}
|Prepares ] dishes and often does all fish ]ing as well as appropriate sauces. This station may be combined with the ''saucier'' position. |Fish dishes, and often fish butchering, and their sauces. (May be combined with the {{lang|fr|saucier}} position.)
|- |-
|roast chef |Roast chef
|''rôtisseur'' | {{lang|fr|rôtisseur}}
|{{IPA|}} |{{IPA|fr|ʁotisœʁ|}}
|Prepares ] and ] ]s and their appropriate sauce. |] and ] meats, and their sauces.
|- |-
|grill chef |Grill chef
|''grillardin'' | {{lang|fr|grillardin}}
|{{IPA|}} |{{IPA|fr|ɡʁijaʁdɛ̃|}}
|Prepares all ] foods; this position may be combined with the ''rotisseur''. |] foods. (May be combined with the {{lang|fr|rotisseur}}.)
|- |-
|fry chef |Fry chef
|''friturier'' | {{lang|fr|friturier}}
|{{IPA|}} |{{IPA|fr|fʁityʁje|}}
|Prepares all ] items; this position may be combined with the ''rotisseur'' position. |] items. (May be combined with the {{lang|fr|rotisseur}}.)
|- |-
|Entrée preparer
|vegetable chef
| {{lang|fr|entremétier}}
|''entremetier''
|{{IPA|}} |{{IPA|fr|ɑ̃tʁəmetje|}}
|Prepares hot ]s and often prepares the soups, vegetables, pastas and starches. In a full brigade system a ''potager'' would prepare soups and a ''legumier'' would prepare ]s. | Hot ]s and often the soups, vegetables, pastas and starches.
|- |-
|Soup chef
|roundsman
| {{lang|fr|potager}}
|''tournant''
|{{IPA|}} |{{IPA|fr|pɔtaʒe|}}
| Soups. (May be handled by the {{lang|fr|entremétier}}.)
|Also referred to as a swing cook, fills in as needed on stations in the kitchen.
|- |-
|pantry chef |Vegetable chef
| {{lang|fr|légumier}}
|'']''
|{{IPA|}} |{{IPA|fr|legymje|}}
| Vegetables. (May be handled by the {{lang|fr|entremétier}}.)
|Responsible for preparing cold foods, including ]s, cold ]s, '']s'' and other '']'' items.
|- |-
|Roundsman
|]
| {{lang|fr|tournant}}
|''boucher''
|{{IPA|}} |{{IPA|fr|tuʁnɑ̃|}}
|Fills in as needed on stations in the kitchen, {{aka}} the swing cook.
|Butchers meats, ] and sometimes fish. May also be responsible for breading meats and fish.
|- |-
|] |Pantry chef
| {{lang|fr|]}}
|''pâtissier''
|{{IPA|}} |{{IPA|fr|ɡaʁd mɑ̃ʒe|}}
| Cold foods: ]s, cold ]s, {{lang|fr|]s}} and other {{lang|fr|]}} items.
|Is qualified in making baked goods such as pastries, cakes, ]s, ]s, ]s, breads and desserts. Pastry Chefs can specialize in cakes in patisseries or bakeries by making wedding, ]s, birthday and special occasion cakes. In larger establishments, the ] often supervises a separate team in their own kitchen or separate shop.
|-
|]
| {{lang|fr|boucher}}
|{{IPA|fr|buʃe|}}
|Butchers meats, ], and sometimes fish and ].
|-
|]
| {{lang|fr|pâtissier}}
|{{IPA|fr|patisje|}}
| Baked goods and plated desserts, including pastries, cakes, and breads. May manage a separate team and department.
|} |}
</onlyinclude>


==Kitchen assistants== ==Kitchen assistant==
] Mexico, chefs don their standard uniforms while crafting seafood ]|212x212px]]
Kitchen assistants are of two types, kitchen-hands and stewards. 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 are involved in the scullery, washing up and general cleaning duties. In a smaller kitchen, these duties may be incorporated.


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 ].<ref name="McBride_ch_2"/>


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 ].<ref name="CIA_ch_2"/>
The ''escuelerie'' (from 15th century French and a ] of the English "]"), 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".{{Citation needed|date=January 2010}}

The ''escuelerie'' (from 15th century French and a ] of the English "]"), 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".<ref>{{cite web|title=Chef Revelations – Kevin Gratton|url=http://www.caterersearch.com/Articles/04/08/2011/339659/chef-revelations-kevin-gratton.htm|publisher=Caterer & Hotelkeeper|access-date=3 January 2013|author=Amanda Afiya|date=4 August 2011}}</ref>


==Culinary education== ==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 ] system, and most new cooks will start at a lower-level 2nd or 1st cook position and work their way up.
], preparing a state dinner honoring Australian Prime Minister ]]]


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. 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 (]) or ] 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.<ref> - kitchenwarrior.co.uk</ref>
===United States and Canadian training===
Culinary education is available from a wide number of institutions offering diploma, associate, and bachelor 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 system, and most new cooks will start at a lower-level 2nd or 1st cook position and work their way up.


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 ], most chefs are trained in the workplace, with most doing a formal ] level 2 or 3 in the workplace.
===European training===
The training period for a chef is generally four years as an apprentice. A newly qualified chef is a or more commonly a torquecommis-chef, 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, like all other chefs except the executive-chef, are placed in sections of the kitchen (e.g., the starter (]) or ] 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.<ref> - chef training options</ref>


<gallery widths="200px" heights="145px">
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 have allocated days off to attend catering college. These courses can last between one to three years.
File:Oxford - Chef School - 0405.jpg|Chefs in training at chef school in Oxford, England

Image:Chef préparant une truffe.jpg|A chef preparing a truffle for diners
==Uniform==
</gallery>
] wearing standard uniform.]]
]]]

The standard uniform for a chef includes a hat, necktie, double-breasted jacket, apron 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. The Dodin Bouffant had 101 ripples that represent the 101 ways that the chef could prepare eggs. The modern chef's hat is tall to allow for the circulation of air above the head and also provides an outlet for heat. The hat helps to prevent sweat from dripping down the face.
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 running from face and neck down the body.<ref>{{cite web |last=Sockrider |first=Guy D. |title=History of the Chefs Uniform |url=http://www.chefolio.com/Articles/HistoryoftheChefsuniform.html |work= |publisher=Escoffier Media |location=] |date=July 27, 2005 |accessdate=June 29, 2009}}</ref> The jacket is usually white to show off the chef's cleanliness and repel heat, and is ] 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.

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 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.<ref>{{cite web |title=My First Blue Band-Aid |url=http://rouxandlament.com/my-first-blue-band-aid/ |date=January 15, 2010 |accessdate=March 29, 2010}}</ref> Bandages on the hands are usually covered with ]s.


==See also== ==See also==
{{Portal|Cooking|Food}}
] (1823–1891)]]
{{div col|3}} {{div col|colwidth=20em}}
* ] * ]
* ] * ]
* '']'' * '']''
* ]
* ]
* ]
* ] * ]
* ] * ]
* '']''
* ]
* ]
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* ]
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==Notes== ==Notes==
{{Portal|Food}}
{{Reflist|colwidth=25em}} {{Reflist|colwidth=25em}}


==References== ==References==
* {{Cite web |last=Caparoso |first=Randal |authorlink=Randy Caparoso |title=Wine Miracles by the Bucket |url=http://www.wineloverspage.com/randysworld/miracles.shtml |work= |date=March 19, 2001 |accessdate=August 20, 2007}} * {{Cite web |last=Caparoso |first=Randal |title=Wine Miracles by the Bucket |url=http://www.wineloverspage.com/randysworld/miracles.shtml |work=Wine Lovers Page |date=March 19, 2001 |access-date=August 20, 2007}}
* {{Cite book |author=Culinary Institute of America |authorlink=Culinary Institute of America |editor-last=McBride |editor-first=Kate |year=2006 |title=The Professional Chef |edition=8th |publisher=] |location=], ] |isbn=978-0-7645-5734-7 |ref=McBride}} * {{Cite book|author=The Culinary Institute of America|author-link=The Culinary Institute of America|title=The Professional Chef|edition=9th|location=]|publisher=]|date=2011|isbn=978-0-470-42135-2|oclc=707248142|ref=CIA}}
* {{Cite book |last=Davidson |first=Alan |author-link=Alan Davidson (food writer) |editor1-first=Tom|editor1-last=Jaine|editor2-last=Davidson |editor2-first=Jane |editor3-last=Saberi |editor3-first=Helen |title=The Oxford Companion to Food |edition=2nd |date=September 21, 2006 |orig-year=1st ed. 1999 |publisher=] |location=] |isbn=978-0-19-280681-9|title-link=Oxford Companion to Food }}
* {{Dead link|date=January 2010}} {{cite web |last=Piercefield |first=Taylor |authorlink=taylor Piercefield |title=Modern Tastes & Wine Pairing |url=http://www.winespectator.com |work= |date=May 22, 2008 |accessdate=August 11, 2008}}
* {{Cite magazine |last=Piercefield |first=Taylor |author-link=taylor Piercefield |title=Modern Tastes & Wine Pairing |magazine=Wine Spectator |date=May 22, 2008 }}{{Full citation needed|date=June 2015}}
* {{Cite book |last=Davidson |first=Alan |authorlink=Alan Davidson (food writer) |editor1-first=Tom|editor1-last=Jaine|editor2-first=Tom |editor2-last=Davidson |editor2-first=Jane |editor3-last=Saberi |editor3-first=Helen |title=] |edition=2nd |date=September 21, 2006 |origyear=1st ed. 1999 |publisher=] |location=], ] |isbn=978-0-19-280681-9}}
* {{Cite web |title=Stephanie Zonis |url=http://www.sallys-place.com/about/zonis.htm |work=Sally's Place |accessdate=August 20, 2007}}


==External links== ==External links==
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Latest revision as of 22:31, 29 December 2024

Trained professional cook This article is about professional cooks. For other uses, see Chef (disambiguation).
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Chef
French chef painted by Théodule Ribot (1823–1891)
Occupation
Occupation typeVocational
Activity sectorsFood
Hospitality
Description
Education requiredCooking school;
Apprenticeship
Related jobsBaker
Gordon Ramsay, British celebrity chef
Jiro Ono regarded as one of the greatest sushi chefs in the world.

A chef is a professional cook and tradesperson 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 (French pronunciation: [ʃɛf də kɥizin]), 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 jacket, apron 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 (French pronunciation: [ʃɛf.də.kɥi.zin]), the director or head of a kitchen. (The French word comes from Latin caput (head) and is cognate with English "chief"). In English, the title chef in the culinary arts originated in the haute cuisine of the 19th century. The culinary arts, among other aspects of the French language, introduced French loan words into the English language. The word is often used by itself as an honorific to address chefs by each other, apprentices, and waiting staff.

Titles

Nancy Silverton chef and baker known for her expertise in bread-making and pastry.
Chef preparing naan to be cooked in a tandoor

Various titles, detailed below, are 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 de cuisine (or brigade system) documented by Auguste Escoffier, while others have a more general meaning depending on the individual kitchen.

Chef de cuisine

Main article: Chef de cuisine

Other names include executive chef, chef manager, head chef, and master chef. This person is in charge of all activities related to the kitchen, which usually includes menu creation, management of kitchen staff, ordering and purchasing of inventory, controlling raw material costs and plating design. Chef de cuisine is the traditional French term from which the English word chef is derived. Head chef is often used to designate someone with the same duties as an executive chef, but there is usually someone in charge of a head chef, possibly making the larger executive decisions such as the direction of menu, the final authority in staff management decisions, and so on. This is often the case for executive chefs with multiple restaurants. Involved in checking the sensory evaluation of dishes after preparation and they are well aware of each sensory property of those specific dishes.

In the UK, the title executive chef normally applies to hotels with multiple outlets in the same hotel. Other establishments in the UK tend to use the title head chef.

Sous-chef

Main article: Sous-chef

The sous-chef de cuisine (under-chef of the kitchen) is the second-in-command and direct assistant of the chef de cuisine or head chef. This person may be responsible for scheduling the kitchen staff or substituting when the head chef is absent. Also, the sous-chef will fill in for or assist a chef de partie (line cook) when needed. This person is accountable for the kitchen's inventory, cleanliness, organization, and the continuing training of its entire staff. A sous-chef's duties can also include carrying out the head chef's directives, conducting line checks, and overseeing the timely rotation of all food products. Smaller operations may not have a sous-chef, while larger operations may have more than one.

Chef de partie

Main article: 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 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 so on as needed.

Commis (chef)/Range chef

"Commis" redirects here. For the restaurant in Oakland, California, United States, see Commis (restaurant).

A commis is a basic or junior chef in larger kitchens who works under a chef de partie to learn the station's or range's responsibilities and operation. This may be a chef who has recently completed formal culinary training or is still undergoing training.

Brigade system titles

Main article: Brigade de cuisine

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


English French IPA Responsibilities
Sauté chef saucier [sosje] Sautéed items and their sauce. (The highest position of the stations.)
Fish chef poissonnier [pwasɔnje] Fish dishes, and often fish butchering, and their sauces. (May be combined with the saucier position.)
Roast chef rôtisseur [ʁotisœʁ] Roasted and braised meats, and their sauces.
Grill chef grillardin [ɡʁijaʁdɛ̃] Grilled foods. (May be combined with the rotisseur.)
Fry chef friturier [fʁityʁje] Fried items. (May be combined with the rotisseur.)
Entrée preparer entremétier [ɑ̃tʁəmetje] Hot appetizers and often the soups, vegetables, pastas and starches.
Soup chef potager [pɔtaʒe] Soups. (May be handled by the entremétier.)
Vegetable chef légumier [legymje] Vegetables. (May be handled by the entremétier.)
Roundsman tournant [tuʁnɑ̃] Fills in as needed on stations in the kitchen, a.k.a. the swing cook.
Pantry chef garde manger [ɡaʁd mɑ̃ʒe] Cold foods: salads, cold appetizers, pâtés and other charcuterie items.
Butcher boucher [buʃe] Butchers meats, poultry, and sometimes fish and breading.
Pastry chef pâtissier [patisje] Baked goods and plated desserts, including pastries, cakes, and breads. May manage a separate team and department.


Kitchen assistant

In Playa del Carmen Mexico, chefs don their standard uniforms while crafting seafood paella

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/kitchen 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.

The escuelerie (from 15th century French and a cognate of the English "scullery"), 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 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. 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) or entrée 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 level 2 or 3 in the workplace.

  • Chefs in training at chef school in Oxford, England Chefs in training at chef school in Oxford, England
  • A chef preparing a truffle for diners A chef preparing a truffle for diners

See also

Notes

  1. Roth, Isabel. "Innervate" (PDF). The University of Nottingham School of English Studies. Retrieved January 30, 2016.
  2. "the definition of chef-de-cuisine". Dictionary.com. Retrieved 2016-01-30.
  3. Lowry, Brad. "Types of Chefs: Executive Chef, Sous Chef & Celebrity Chefs – Who's Who in the Kitchen?". www.culinaryschools.org. Retrieved 2016-01-30.
  4. CIA (2011). p. 8.
  5. Sophie Brickman (September 12, 2010). "How French Laundry's chefs reach for the stars". San Francisco Chronicle.
  6. ^ CIA (2011). p. 9.
  7. CIA (2011). pp. 8–9.
  8. Amanda Afiya (4 August 2011). "Chef Revelations – Kevin Gratton". Caterer & Hotelkeeper. Retrieved 3 January 2013.
  9. chef training options - kitchenwarrior.co.uk

References

External links

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