Chef

Hello World!.

Ingredients.
72 g haricot beans
101 eggs
108 g lard
111 cups oil
32 zucchinis
119 ml water
114 g red salmon
100 g dijon mustard
33 potatoes

Method.
Put potatoes into the mixing bowl.
Put dijon mustard into the mixing bowl.
Put red salmon into the mixing bowl.
Put oil into the mixing bowl.
Put water into the mixing bowl.
Put zucchinis into the mixing bowl.
Put oil into the mixing bowl.
Put lard into the mixing bowl.
Put lard into the mixing bowl.
Put eggs into the mixing bowl.
Put haricot beans into the mixing bowl.
Liquify contents of the mixing bowl.
Pour contents of the mixing bowl into the baking dish.

Serves 1.

Chef (?), n. [F.]

1.

A chief of head person.

2.

The head cook of large establishment, as a club, a family, etc.

3. Her.

Same as Chief.

© Webster 1913.

The word chef comes from the French term, chef de cuisine meaning Director responsible for a kitchen team. Chef by itself translates as chief or head, rather than "cook." Chef de cuisine, in turn, derives from an earlier title, officer de bouche and prior to that, maitre des garnisons des cuisines royales or grand-queux.

Much to the dismay of trained professional chefs, the word now tends to be more commonly used to describe anyone wearing a tall white chef's hat (toque), or in a complimentary fashion to refer to an amateur making a home-cooked meal. (Of course, an "amateur" is one who cooks for "amore" or "love". So in this sense, calling an "amateur cook" a "chef" belittles them.)

A professional chef carries a great deal of responsibility and may often be required to work under extreme pressure, must have management and supervisory skills as well as a sound knowledge of food production. Tasks include instructing, organizing, and motivating people, planning menus and food preparation procedures, maintaining a budget, purchasing foods and equipment. In large, traditional full service restaurants, the chef may have so many areas to oversee that he or she has no time to cook.

They may also be known by the following titles:

• Executive chef
• Head chef
• Working chef
• Kitchen director

But sometimes the staff will simply refer to them as "gross bonnet", meaning "the big hat."

Return to Brigade De Cuisine (The Team of a Professional Kitchen)?