Any other Chefs here?

[Magic_x_uk]

Seeing as we have a new Food sub forum, thought i would ask if anyone else on here is a Chef,

I have been cheffing now for 25 or so years. UK and abroad.

Head Chef for many years in various places.

Also I have never been, nor will ever be a Microwave chef. I make food.

I get very tired of people coming for interviews saying they are a chef yet all they have done is put food in a microwave for 4 minutes etc and have no idea how to even make the basics.


So any chefs in the house ?

 

[Magic_x_uk]

Yeah, lke Danman2K says.

The basics, as above and different ways of cutting / preparing veg for example, basic sauces, bech, veloute, demi-glace, stocks, pastry/different types including bread doughs.

Of course it is all a learning game.

 

[Magic_x_uk]

As an commercial catering engineer - I have always been told to call people in a kitchen "Chef" and definitely not "Cook".

Do you get frustrated if someone comes into a kitchen of yours and says "Hello Cook"?

I kill them......................then chop them into little pieces, saute for 15 minutes, blend, season and then put on a daily specials board

 

[Magic_x_uk]

no, pretty much all the same

 

[Magic_x_uk]

usually, but can be different in larger kitchens.

Kitchen Brigade:

( of course not everywhere has all of these, this is just what you could/would have in a large place, for eg, the ritz/savoy etc)


Executive Head Chef
Head Chef
Sous Chef
Chef De Partie
Commis Chef


You can, for instance also in large enviroments, have head chefs of certain departments if it is a very big kitchen/set up. So in essence you could have a head chef of Veg/pastry/fish etc sections.


You also have KP's (kitchen porters) who are pot washers, cleaners etc. Who, I will add are just as important as anyone else in the kitchen.

Hope this helps.

There is also
patisserie chef (dessert chef/pastry chef)
Chef saucier


you could also have someone who just does ice/butter sculptures.



Also found this on the net, sort of adds some of the fench names/positions to it as well.


Chef de Cuisine Head chef
Sous Chef Second chef
Chef de partie A chef who runs a section these will be chef de patissier / pastry chef.......... chef saucier / chef who cooks the meat dishes............chef poissonier / chef who cooks the fish dishes............chef entremittier / chef who prepares and cooks the vegetables / veg dishes .............. chef Garde mangier/ larder chef , he will make the pates & terrines and prepare raw meat , fish etc, salads and starters, normally all of the chef de parties will have a commis chef to assist them ..........
commis chefs are trainee chefs (Well, not strictly true) we are all still learning.

Hope this helps