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Executive Chef
A chef de cuisine (, French language, French for ''head of kitchen'') or head chef is a chef that Supervisor, leads a kitchen and its cooks. A chef patron (feminine form ''chef patronne'') (French for ''boss chef'') or executive chef is a chef that manages multiple kitchens and their staff. Function The chef de cuisine is in charge of all activities related to the kitchen, which usually includes creating menus, managing kitchen staff, ordering and purchasing stock and equipment, plating design, enforcing nutrition, safety, and sanitation, and ensuring the quality of the meals that are served in the restaurant. Chef de cuisine is the traditional French term, meaning "chief of the kitchen" or "kitchen manager", from which the English word chef is derived. Head chef is often used to designate someone with the same duties as an executive chef, but in larger restaurants there is usually someone in charge of a head chef such as a general manager who makes executive decisions su ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Henri Brispot
Henri is the French form of the masculine given name Henry (given name), Henry, also in Estonian, Finnish, German and Luxembourgish. Bearers of the given name include: People French nobles * Henri I de Montmorency (1534–1614), Marshal and Constable of France * Henri I, Duke of Nemours (1572–1632), the son of Jacques of Savoy and Anna d'Este * Henri II, Duke of Nemours (1625–1659), the seventh Duc de Nemours * Henri, Count of Harcourt (1601–1666), French nobleman * Henri, Dauphin of Viennois (1296–1349), bishop of Metz * Henri de Gondi (other) * Henri de La Tour d'Auvergne, Duke of Bouillon (1555–1623), member of the powerful House of La Tour d'Auvergne * Henri Emmanuel Boileau, baron de Castelnau (1857–1923), French mountain climber * Henri, Grand Duke of Luxembourg (born 1955), the head of state of Luxembourg * Henri de Massue, Earl of Galway (1648–1720), French Huguenot soldier and diplomat, one of the principal commanders of Battle of Almansa * Françoi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Profession
A profession is a field of Work (human activity), work that has been successfully professionalized. It can be defined as a disciplined group of individuals, professionals, who adhere to ethical standards and who hold themselves out as, and are accepted by the public as possessing special knowledge and skills in a widely recognised body of learning derived from research, education and training at a high level, and who are prepared to apply this knowledge and exercise these skills in the interest of others. Professional occupations are founded upon specialized educational training, the purpose of which is to supply disinterested objective counsel and service to others, for a direct and definite compensation, wholly apart from expectation of other business gain. Medieval and early modern tradition recognized only three professions: Divinity (academic discipline), divinity, medicine, and law,Perks, R.W. (1993): ''Accounting and Society''. London: Chapman & Hall; . p.2. which were c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cooking
Cooking, also known as cookery or professionally as the culinary arts, is the art, science and craft of using heat to make food more palatable, digestible, nutritious, or Food safety, safe. Cooking techniques and ingredients vary widely, from grilling food over an open fire to using electric stoves, to baking in various types of ovens, reflecting local conditions. Types of cooking also depend on the skill levels and training of the Cook (profession), cooks. Cooking is done both by people in their own dwellings and by professional cooks and chefs in restaurants and other food establishments. Preparing food with heat or fire is an activity unique to humans. Archeological evidence of cooking fires from at least 300,000 years ago exists, but some estimate that humans started cooking up to 2 million years ago. The expansion of agriculture, commerce, trade, and transportation between civilizations in different regions offered cooks many new ingredients. New inventions and technolog ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
French Language
French ( or ) is a Romance languages, Romance language of the Indo-European languages, Indo-European family. Like all other Romance languages, it descended from the Vulgar Latin of the Roman Empire. French evolved from Northern Old Gallo-Romance, a descendant of the Latin spoken in Northern Gaul. Its closest relatives are the other langues d'oïl—languages historically spoken in northern France and in southern Belgium, which French (Francien language, Francien) largely supplanted. It was also substratum (linguistics), influenced by native Celtic languages of Northern Roman Gaul and by the Germanic languages, Germanic Frankish language of the post-Roman Franks, Frankish invaders. As a result of French and Belgian colonialism from the 16th century onward, it was introduced to new territories in the Americas, Africa, and Asia, and numerous French-based creole languages, most notably Haitian Creole, were established. A French-speaking person or nation may be referred to as Fra ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chef
A chef is a professional Cook (profession), cook and tradesperson who is proficient in all aspects of outline of food preparation, food preparation, often focusing on a particular cuisine. The word "chef" is derived from the term (), the director or head of a kitchen. Chefs can receive formal training from an institution, as well as by apprenticing with an experienced chef. Different terms use the word ''chef'' in their titles and deal with specific areas of food preparation. Examples include the ''sous-chef'', who acts as the second-in-command in a kitchen, and the ''chef de partie'', who handles a specific area of production. The kitchen brigade system is a hierarchy found in restaurants and hotels employing extensive staff, many of which use the word "chef" in their titles. Underneath the chefs are the ''kitchen assistants''. A chef's standard uniform includes a hat (called a ''toque''), neckerchief, Double-breasted, double-breasted jacket, apron and sturdy shoes (that ma ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Supervisor
A supervisor, or lead, (also known as foreman, boss, overseer, facilitator, monitor, area coordinator, line-manager or sometimes gaffer) is the job title of a lower-level management position and role that is primarily based on authority over laborer, workers or a workplace. A supervisor can also be one of the most senior on the employees at a place of work, such as a professor who oversees a Ph.D. dissertation. Supervision, on the other hand, can be performed by people without this formal title, for example by parents. The term supervisor itself can be used to refer to any personnel who have this task as part of their job description. An employee is a supervisor if they have the power and authority to do the following actions (according to the Ontario Ministry of Labour): # Give instructions and/or orders to subordinates. # Be held responsible for the work and actions of other employees. If an employee cannot do the above, legally, they are most likely not a supervisor, but in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
PORTRAIT JEAN SULPICE
A portrait is a painting, photograph, sculpture, or other artistic representation of a person, in which the face is always predominant. In arts, a portrait may be represented as half body and even full body. If the subject in full body better represents personality and mood, this type of presentation may be chosen. The intent is to display the likeness, personality, and even the mood of the person. For this reason, in photography a portrait is generally not a snapshot, but a composed image of a person in a still position. A portrait often shows a person looking directly at the painter or photographer, to most successfully engage the subject with the viewer, but portrait may be represented as a profile (from aside) and 3/4. History Prehistorical portraiture Plastered human skulls were reconstructed human skulls that were made in the ancient Levant between 9000 and 6000 BC in the Pre-Pottery Neolithic B period. They represent some of the oldest forms of art in the Middle Eas ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Larry Forgione, Chef, River Cafe, NYC
Larry is a masculine given name in English, derived from Lawrence or Laurence. It can be a shortened form of those names. Larry may refer to the following: People Arts and entertainment * Larry D. Alexander, American artist/writer * Larry Boone, American country singer * Larry Collins, American musician, member of the rockabilly sibling duo The Collins Kids * Larry Carlton (born 1948), American jazz guitarist and singer *Larry David (born 1947), Emmy-winning American actor, writer, comedian, producer and film director * Larry Emdur, Australian television personality * Larry Feign, American cartoonist working in Hong Kong *Larry Fine (1902–1975), American comedian and actor, one of the Three Stooges * Larry Gates, American actor *Larry Gatlin, American country singer * Larry Gayao (better known as Larry g(EE)), Filipino-American soul-pop artist * Larry Gelbart (1928–2009), American screenwriter, playwright, director and author * Larry Graham, founder of American funk band ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Restaurant Terminology
This is a list of restaurant terminology. A restaurant is a business that prepares and serves food and drink to customers in return for money, either paid before the meal, after the meal, or with a running tab. Meals are generally served and eaten on premises, but many restaurants also offer take-out and Delivery (commerce), food delivery services. Restaurants vary greatly in appearance and offerings, including a wide variety of the main chef's cuisines and Customer service, service models. Restaurant terminology * 86 (term), 86 – a term used when the restaurant has run out of, or is unable to prepare a particular menu item. The term is also generally used to mean getting rid of someone or something, including the situation where a bar patron is ejected from the premises and refused readmittance. * À la carte * All-you-can-eat restaurant, All you can eat * Bartender * Blue-plate special * Brigade de cuisine * BYOB – an initialism standing for "bring your own bottle", "brin ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Brigade De Cuisine
The kitchen brigade (, ) is a system of hierarchy found in restaurants and hotels employing extensive staff, commonly referred to as "kitchen staff" in English-speaking countries. The concept was developed by Auguste Escoffier (1846–1935). This structured team system delegates responsibilities to different individuals who specialize in certain tasks in the kitchen or in the dining room. List of positions This is a comprehensive list of the members of a full kitchen brigade. Only the largest of establishments would have a staff of this size. As noted under some titles, certain positions are combined into other positions when such a large staff is unnecessary. Note: Despite the use of ' in English as the title for a cook, the word actually means "chief" or "head" in French. Similarly, ' means "kitchen", but also refers to food or cooking generally, or a type of food or cooking. ; (kitchen chef; "chief of the kitchen"): is responsible for overall management of kitchen; supervise ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chefs
A chef is a professional cook and tradesperson who is proficient in all aspects of food preparation, often focusing on a particular cuisine. The word "chef" is derived from the term (), the director or head of a kitchen. Chefs can receive formal training from an institution, as well as by apprenticing with an experienced chef. Different terms use the word ''chef'' in their titles and deal with specific areas of food preparation. Examples include the ''sous-chef'', who acts as the second-in-command in a kitchen, and the ''chef de partie'', who handles a specific area of production. The kitchen brigade system is a hierarchy found in restaurants and hotels employing extensive staff, many of which use the word "chef" in their titles. Underneath the chefs are the ''kitchen assistants''. A chef's standard uniform includes a hat (called a '' toque''), neckerchief, double-breasted jacket, apron and sturdy shoes (that may include steel or plastic toe-caps). Etymology The word "ch ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
