A culinary chef has many skills and responsibilities that are not only necessary and useful, but also required to succeed. According to the United States Department of Labor, Bureau of Labor Statistics, “Chefs and head cooks oversee the daily food preparation at restaurants and other places where food is served. They direct kitchen staff and handle any food-related concerns.” (“Chefs and Head Cook”) I have three main reasons for choosing the culinary field. The first is I have a lot of experience

Chef This epic tale of love and deception takes us back in time to the year nineteen hundred and eighty seven. Early one morning in London, England, we find ourselves in the kitchen of Chef. This sweet mouthwatering scent of Salisbury steak fills the room. This was to be the finest steak Chef had ever prepared. He planned to enter a contest with this masterpiece, the prize being a cruise to Greenland. To Chef, this was the land of paradise. He would be the only man there to seduce and womanize the

being a chef. You can be interested at being a chef because you would like to learn how to cook. This career would include you to bake cakes, fry food, boil food, grill food, etc. Being a chef would improve my cooking skill. For the most you would like to make a lot of money. In order to be a chef, you would have to start off by cooking a simple meal. A simple meal would improve you to the next step. When cooking meat or beef, there are creative ways of flipping it in the skillet. To be a chef you should

be a chef unless you are a cook first. A chef is a cook who has additional responsibility for the actions of another cook; therefore, the fundamental difference between a cook and a chef is one of leadership. Broadcast and print media editorials and programs often show that producers and editors do not understand the correct description of a cook or chef and often misleadingly portray people to the public as chefs when they are neither a cook nor chef. Once achieving genuine status of chef using

The chefs who have made the greatest impression know that their successes depend upon several factors, some of which are inherent; some which are diligently cultivated. Becoming a professional chef not only requires a thorough understanding in food preparation, but many other important points as well. Auguste Escoffier, the originator of modern foodservice wrote; "No theories, no formulae, no recipe, no matter how well written, can take the place of experience." (1) The formal educational process

Adhering to culinary etiquette customs and traditions demonstrates respect for ones vocation and the unique standing as a cook or chef. Cooks and chefs share a fascinating customary code of behaviour that mirrors, or is additional to normal customary rules of polite behaviour. These simple codes are visible signals of the level of a chef’s culinary education and manners and adhering to them essential to ones professional reputation and ultimately and professional success. Some rules are associated

will never know the chefs that cooked their food and the work that went into it. There are a number of people responsible for preparing the food and making sure it is the best quality it can be , but the most important positions are an executive chef and a sous chef . An executive chef is the main chef that manages all the other chefs. A sous chef is the position right under the executive chef and plays a vital role as well. And while the job of the executive chef and sous chef are similar in many

experience. Many of those people are referred to as executive chefs. But in reality, an executive chef is more involved in management and supervision than in actual cooking in a restaurant ("Cooks and Chefs" ¶13). Executive chef is a job that requires specialized training and years of apprenticeship and business skills, as well as a love of food and cooking. The idea of a master, or executive, chef, came about in the eighteenth century. The chef jacket is based on a military uniform, white to show cleanliness

kitchens, a chef manager, research and development chef, food and beverage chef, culinary team leader etc, would be either be ranked as a Chef de cuisine or an Executive chef. The six 'SAKE' ranks (Categories) are: Rank Influence in a kitchen 1. Food Service Assistant Comply with instructions. 2. Apprentice cook Practice as instructed. 3. Cook / Chef Accomplish as required. 4. Sous chef Enforce kitchen policies. 5. Chef de cuisine Supervise a kitchen. 6. Executive chef Manage

people think it’s easy to be a Sous chef but, in reality it is very difficult and overwhelming. The reason it's so difficult because there are multiple responsibilities to handle between being a sous chef and then taking over as head chef when the actual head is not there. In the following paragraphs i will describe the training and experience needed to become a sous chef, the responsibilities, and the skills needed for this job. If you want to become a sous chef then you should start by talking to