Just as the teaching profession encompasses a form of subjects to hide and there are more sorts of lawyers than most folks can count, becoming a chef comes with different choices. You can have dreams of becoming an executive chef, the mastermind behind the kitchen, but the track to the work is stuffed with jobs like pâtissier, sous chef, and even saucier – many of which are worthwhile, well-paying careers all on their own.
EXECUTIVE CHEF (CHEF DE CUISINE)
The executive chef is that the boss of the kitchen. There is usually just one per restaurant (or chain), that the competition to urge to the highest of the sphere is fierce, and it can take years of formal training at a culinary school likewise as decades of experience to land the work of your dream. As executive chef, you rarely worry about the main points of food preparation, instead acting because the overseer, keeping the kitchen running smoothly and planning the menu with new dishes that you just devise.
SOUS CHEF
The sous chef is the right-hand man of the manager chef, and there are often over one. These professionals do lots more of the micromanaging within the kitchen, seeing to the main points of every dish and dealing within the trenches to form sure everything is correctly prepared.
PASTRY CHEF (PATISSIER)
In most cases, becoming a pâtissier requires a distinct kind of culinary training, usually at a baking school or in a very baking program instead of a simple culinary school. The majority of this work is centered around pastries, breads, and desserts, and looking on where you are employed. You could become the equivalent of an executive chef.
STATION CHEF (CHEF DE PARTIE)
The station chef is typically accountable for only a single part of the kitchen. For instance, the soups, the salads, or the grill. They work under the sous chef or executive chef to create sure all food prepared and put out of their station is of the best level for quality and appearance.
SAUCIER
The saucier or sauté chef’s sole responsibility is to arrange the sauces. He/ she is in a position in the classical brigade style kitchen. Although it would not sound like much, certain forms of cuisine (particularly French) are all about the sauce. In addition to preparing the delicious sauces of your different dishes, the saucier also prepares stews, hot hors d’ oeuvres and sautés food to order.
FISH COOK (POISSONIER)
The poissonier works with seafood or fish to be precise, both in preparation and in cooking. He/ she is an expert in the preparation of fish dishes and often responsible for fish butchering and making appropriate sauces.
VEGETABLE COOK (ENTREMETIER)
The entremetier can tackle a spread of roles, reckoning on the sort of cuisine. For the foremost part, he or she deals in soups, vegetables, potatoes and rice, and egg dishes.
MEAT COOK (ROTISSEUR)
The rotisseur is that the mastermind of meat. From frying and stewing to roasting and grilling, the rotisseur does it entirely. In many cases, the tasks will overlap with those of the saucier, especially when it involves gravies.
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FRY COOK
When a restaurant incorporates a heavy dependency on a frier (for Irish potato and lots of Southern delicacies), a cook could also be employed to hide the station. They prepare food by submerging it into boiling oil until it is fully cooked. No formal education is required but a certification in cooking from a professional culinary school comes in handy.
PANTRY CHEF (GARDE MANGER)
The pantry chef is accountable for all cold items, from salad and hors d’oevres to cold sauces and dressings. One great characteristic of this job is making the food appear neat. They prepare cold dishes, including chilled soups, salads and cold appetizers.
LINE COOK (COMMIS)
The line cook is usually an entry-level position within which you are employed alongside the remainder of the kitchen doing what must be done. You will cut vegetables at some unspecified time in the future and plate dishes on another. It is a fast-paced position with lots of room for upward mobility.
EXPEDITOR
The expediter is that the bridge between the kitchen and therefore the waitstaff. These individuals are the last line of food preparation before the plate reaches the table and are liable for delivering the plate either via their own hands or that of the waiter. This position is usually condemned by the manager chef him or herself, especially when it’s vital to confirm that the dish is ideal before it goes out.
No matter where you begin out and what your speciality is, there is an area for you within the culinary world. And with the proper training and dedication, you may be just some years aloof from an upper-level position where respect and better pay awaits your command. Most importantly, if you love to cook and can do so; if people are always craving for the food that you prepared; if you are always experimenting with cooking with different food groups and new dishes… why not make it a profession? This could be your one true calling. With hard work and all the love you pour into cooking the food you serve, this could be your steaming bowl of delicious success.
– Chandni Sethia
