Chef
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[[WP:UNDO|Undid]] revision 226070967 by [[Special:Contributions/NuclearWarfare|NuclearWarfare]] ([[User talk:NuclearWarfare|talk]]) That's not grammatically correct English
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[[Image:Cooks 050918 154402.jpg|thumb|250px|right|Chefs in training in [[Paris]]]]
A '''chef''' is a person who [[cooking|cooks]] professionally. In a professional kitchen setting, the term is used only for the one person in charge of everyone else in the kitchen, the executive chef.
==Word history==
"Chef" (from [[Latin]] ''caput'') is the abbreviated form of the [[French language|French]] phrase ''chef de cuisine'', the "chief" or "head" of a [[kitchen]]. The title chef in the [[culinary profession]] originates from the roots of [[haute cuisine]] in the 19th century. [[English language|English]] use of the word chef has become a term that is sometimes used to mean any professional cook, regardless of rank.
==Various chef titles==
[[Image:DSCN0131.jpg|thumb|right|250px|An American 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 [[Brigade de cuisine|brigade system]] (''Brigade de cuisine''), documented by [[Georges Auguste Escoffier]], while others have a more general meaning depending on the individual kitchen. Not all [[restaurant]]s will use these titles as each establishment may have its own set guidelines to organization. Specialized and hierarchal chef titles are usually found only in fine-dining, upscale restaurants; kitchen staff members at casual restaurants such as [[diner]]s are more often called "cook" or "short-order cook."<ref>Dellanno</ref>
===Chef de Cuisine===
''Chef de Cuisine'' ("Head of the Kitchen") is a synonym for the title executive chef. This is the traditional French term from which the English word chef comes, and is more common in [[Europe|European]] kitchens or those [[Americas|American]] kitchens which use the classical French brigade system. In some establishments this title is used to designate a chef who is the head chef at one location of an operation that has multiple locations where the corporate chef has the title executive chef.<ref name="A_ch_1"/>
===Sous chef===<!-- [[Sous Chef]] & [[su chef]] redirect here-->
The ''sous-chef de cuisine'' (under-chef of the kitchen) is the direct assistant of the executive chef and is second in command. They may be responsible for scheduling, and filling in when the executive chef is off-duty. The Sous Chef will also fill in for, or assist the ''chef de partie'' (line cooks) when needed. Smaller operations may not have a sous chef, while larger operations may have multiple.<ref name="A_ch_1">McBride, 8.</ref>
===Commis Chef===<!-- [[Commis Chef]] [[Trainee Chef]] redirect here-->
A Commis Chef is an ''apprentice'' in larger kitchens that works under a ''chef de partie'' or station chef in order to learn the station's responsibilities and operation.<ref name="A_ch_2">McBride, 9.</ref> They are Chefs who have recently completed formal Culinary training or are still undergoing training. <ref>[http://www.bbc.co.uk/food/tv_and_radio/masterchef/training_index2.shtml]bbc.co.uk/food</ref>
In Europe, the training period for a Chef is generally four years. Thus a Commis would have 4 levels: 1st year Commis, 2nd year Commis, and so on. The rate of pay is usually in accordance with their training status.
Commis Chefs are usually placed in sections of the Kitchen (eg. the Starter/entrée section) under the guidance of a 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 will also very often work on the Vegetable section of a kitchen.<ref>[http://www.learndirect-advice.co.uk/helpwithyourcareer/jobprofiles/profiles/profile151/]learndirect.co.uk - chef training options</ref>
The usual formal training period for a Chef at the start of his/her career is two years in Catering College and will spend the Summer seasons in work placements. In some cases, this is modified to 'day-release' courses, whereby a Chef will work full-time in a Kitchen as an apprentice and then would attend Catering College on days off. These courses can last between 1 and 3 years.
Once the Chef has completed the fourth year in training, they would usually move up to Demi-Chef de Partie or Chef de Partie. <ref>[http://www.howtorunyourownrestaurant.info/Book/Kitchen_Hierarchy_Terminology_Explained/Kitchen_Hierarchy_Terminology_Explained/]info on kitchen hierarchy</ref>
==Kitchen assistants==
Kitchen assistants are usually kitchen workers who assist with basic tasks, but have had no formal training in cooking. Tasks could include peeling potatoes or washing salad for example. Smaller kitchens more commonly have kitchen assistants who would be assigned a wide variety of tasks (such as washing up) in order to keep costs down.<ref name="A_ch_2"/>
A ''communard'' would be in charge of preparing the meal for the staff during a shift. This meal is often referred to as staff or family meal.<ref name="A_ch_2"/>
The ''escuelerie'' or dishwasher, (from 15th century French) 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 Plúnge''.
== Uniform ==
The standard uniform for a Chef is as follows: hat, necktie, double-breasted jacket, apron, checked trousers and steel-toe capped shoes or clogs. The color is classically white, but other colors can be used.<ref>[http://www.content4reprint.com/beauty/fashion/clothing/chef-uniforms-the-importance-of-looking-professional.htm]content4reprint.com - importance of uniform cleanliness</ref><ref>[http://sunculinary.com/articles/Chef-Uniforms-Style-Made-to-Order.htm]sunculinary.com - chef jackets designs and colours</ref>
A Chef's hat (toque) is tall to allow for the circulation of air above the head and also provides an outlet for heat. The hat will also usually assist in the prevention of sweat dripping down the face. Skullcaps are now becoming more popular however as the traditional tall hats can be both unwieldy and uncomfortable.
Neckties were originally worn to allow for the mopping of sweat from the face, but as this is now against health and safety regulations (due to hygiene), they are largely decorative.<ref>[http://www.chefolio.com/Articles/HistoryoftheChefsuniform.html]chefolio.com</ref>
The jacket is usually white to repel heat and double-breasted to prevent serious injuries from burns and scalds.
An apron is worn to just below knee-length also to assist in the prevention of burns due to spillage. The safety aspect of this being that if hot liquid is spilled onto the apron, it 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 hygiene regulations, jewelry is not allowed apart from plain wedding bands.
==See also==
* [[American Culinary Federation]]
* [[World Association of Chefs Societies]]
* [[International Association of Culinary Professionals]]
* [[Marie Antoine Carême]]
* [[Culinary art]]
==Notes==
{{Reflist|2}}
==References==
*Caparoso, Randal. ''Wine Miracles by the Bucket'', retrieved from http://www.wineloverspage.com/randysworld/miracles.shtml on 2007-08-20.
*Davidson, Alan., ''The Oxford Companion to Food'', Edited by Tom Jaine. 2nd ed. Oxford:Oxford University Press, 2006.
*Dellanno, Joseph. ''THE "SHORT ORDER COOK" DESIGN/BUILDER'' retrieved from http://www.mydesignbuildcoach.com/articles/short_order_cook.htm on 2007-08-20.
*McBride, Kate, ed. ''The Professional Chef/ the Culinary Institute of America'', 8th ed. Hoboken, NJ: John Wiley & Sons, INC, 2006.
*Sally's Place. ''Stephanie Zonis'', retrieved from on 2007-08-20.
*Line Cooks. ''Linecooks.com #1 Job Board for Cooks and Chefs'', http://www.linecooks.com
{{Reflist}}
==External links==
* [http://www.acfchefs.org/Content/Education/Certification/Levels/default.htm Official certification levels of the American Culinary Federation]
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