The Chef de Cuisine is head of the Food Service Industry. Chef de Partie is in charge of making cuisines. You may also call him/her the Culinarian. The Chef de Partie makes hors d'oeuvers and stews. Sous Chef is second in command. In other words, he makes sure the culinary is in order. The members of the Kitchen Brigade System must show professionalism at all times. They also follow the Culinarian's Code as culinarians.
Brittany C. 5th period The food service industry has it's varities of cuisines available to customers. A culinarian will cook the food for the customer. This culinarian will show professionalism in the restaurant. All of these culinarians will show complete understanding of the culinarian's code. The kitchen is easily managed when using the kitchen brigade system. The kitchen brigade system is made into three parts. The Chef de Cuisine is the person in charge of everything. The Sous Chef is the second in command or first assistant. Finally, the Chef de Partie creates sautees, sauces,braised items, pastas, and so on.
j.clemons-5th period The kitchen brigade system duties. Foodservices is a business of makng and serving preparing foods and drinks it culinarian cook or someone who prepares food. ,also cuisine is a style of cooking. Culinary matters related to the prepartion or cooking of the food.
The Chef de Cuisine is the one in charge of everything that happens in the kitchen. Sous chef is the second in charge. They should all have professionalism to work together. They should have their culinarian's code in the kitchen. Also im sure they have their unique style of cuisine. They should have the mission to offer the best foodservice.
A culinarian works in the food services to make cuisine .. The food services is for the professionalism of any workers who are intrance and have the skills to work in a resturant .. The kitchen bridge system helps the culinarian do there job in the food services .. wfields 5th period
K.Lassiter 5th The Foodservice is a good resource to fall back on when your older. There are various of cuisines that is capable of being made my The Chef de Cuisine.Our school culinary arts class helps us out in being updated on the foodservice industry. We act as Culinarians in class.
A.Woods - 5th block The duties of the Chef de Cuisine , Sous Chef , and Chef de partie . one is the head of the kitchen , the next is the second in charge and the last is the hardest station . The foodservice industry is a making and serving of foods and drinks and they are : Cuisine , culinary , culinarian , professionalism , the culinarians code and the kitchen Brigade system .
TRENTON J Foodservice indusrty is not easy to get in the to.people all over the world think they have the best cuisine.To some people culinary skill come to them easy but some it don't.When trying to be culinarian you have to go to certain college.You have some type of professionalism some in the work place when working with others.
The culinarian's code is very important. The kitchen brigade system is very good thing when tyring to get food out faster and to avoid duplications.This guy is the head master of everything the chef de cuisine. The sous chef iss the hardest work guy in whole kitchen.The chef de partie takes care of all bake goods 5th period
S.Woods 5th pd. What is food service? Food service is the business of making and preparing foods and drink. There are many different types of cuisins(a style of cooking)in the food industry. Why do we have cuisines, because mostly everyone does not want to eat the same type of food everytime.A cook or someone who prepares your food is known as a culinarian also a culinary is very similar to a culinarian, but an culinary does the preparations or cooking the food. In the 1800's a French, Escoffier invented a system that streamlines kitchen duties meaning to keep everyone out of everyone's way.
S.Orozco 5th period The FOODSERVICE industry is the business of making, serving, and preparing food and drinks. All CULINARIANS must follow the CULINARIAN'S CODE. PROFESSIONALISM is the positive behaviors and appearance exhibited by an individual who is commited to CULINARY arts.The KITCHEN BRIGADE SYSTEM makes making a CUISINE easier. It gives specific jobs to specific people. The CHEF is the one in charge of the kitchen and everything that happens. The SOUS CHEF is the second in charge. The CHEF DE PARTIE are different people that are in charge of different things.
Food service is always been very important to the culinary arts. it is also important for all cuinarian's to show professionalism using the culinarians code. the kitchen brigade system ensures chef de cuisuine, souscheif and chef de parties dont get in one anothers ways. however the most important part of the kitchen is the cuisine.
J.Harden-6th block With food industry you have the cuisine. The cook or the chef prepares all of the food for the consumers. most people dont like eating all the same things , so thats what a cuisine is for ! It plays a big role in the food industry.
The foodservice industry has been improved greatly by the Kitchen Brigade System. Escoffier created it so that it could keep everything in order and that's exactly what it's doing. The Chef de Cuisine, Sous Chef, and Chef de Parties have a big role now. They each have to do different things therefore keeping everyone busy and out of each others way.
There are different food services in the culinary arts. This different food services have different cusines. A culinaian cooks and prepares the food. They go by the culiarian's code. The kitchen brigade system was something created by chef Escoffier. he created the system to let everyone know their role and kepp everybody out of everybody's way. In the kitchen there are different roles. One is chef de cuisine. They are the head chef. They are very professionalism. The next is the sous chef. They are the assistant of the head chef. The last are the chef de parties. They are the leaders in the small groups.
In the foodservices today are lots of cuisine in this modern day which is Japanese, Italian, Indian, French, European, Greek, Haute, Jewish, and Mexican. Culinary is all about who prepares food which is culinarian and they should be professionalism. The Kitchen Brigade System contains of 3 systems which is The Chef de Cuisine, Sous Chef, Chef de Partie. We can also use rule to be in the kitchen which is The Culinarian's Code
I'm the Chef de Cuisine,and im in charge of the kitchen. The foodsevice idustry is hard work, making and serving the food and also drinks. Our style of cooking is cuisine and we are professionala who show professionalism which means we take our work seriously.The Sous Chef help assist me.As culinarians we prepare dfferent foods, and the Chef de Partie has the hardest. Culinary Arts s the perparton of cooking different foods, and we have our Culinarian Code. We get down to buisness.
S.HOLMES 6th period Food service conducts on all types of foods and beverages.Its basically is about makin differert foods and drinks . There are also many types of cuisines in the food service. Manye people doesn't eat the same foods thats why there are different types.
N.Hollis-7th Food Service is a type of business that make or serve drinks. Cusine is the style of food. Culinarian is a person that cook the food and they study culinary. Professionism you show positive behavior and positive apperence. Culinarian's code is a code of ethics. The Chef (head huncho) in charge. Sous Chef is the chef assistant. Chef De Partie are people that have there own jobs to do that the chef give them to do.
Food service is always been very important to the culinary arts. it is also important for all cuinarian's to show professionalism using the culinarians code. the kitchen brigade system ensures chef de cuisuine, souscheif and chef de parties dont get in one anothers ways. however the most important part of the kitchen is the cuisine. :.]
Cullinarians is the person. Culinary are the process of studying food. I am a Culinarian.The culinarian code is a code of ethics. The kitchen brigade system is when everybody knows what their role is.The Cheif De Cusin is main cheif. The su cheif is the assistant the cheif de partays is the helpers.
What is food service? The Food service is the business of making and preparing foods and drink. There are many different types of cuisins which is a style of cooking in the food industry. Why do we have cuisines? Mostly because everyone does not want to eat the same type of food everytime.A cook or someone who prepares your food is known as a culinarian also a culinary is very similar to a culinarian, but an culinary does the preparations or cooking the food. Kyla Jackson (: 7th period.
mjohnson 7th period Food services is a big part of Culinary Arts. Culinarians have a specific code called the culinarians code. This code is a code that all culinarians have to follow. Proffesionalism should always be shown in the food industry. To have a kitchen brigade system makes the kitchen industry very easier.All they have to do is follow the rules. The Chef is the main one in charge, the sous chef is the 2nd main one in charge. And the chef de parte are different peole in charge.
Alexxis Peavy 7th period Culinarians have a code that they must follow called the culinaryy code. FoodService industry is a business of making, serving, and preparing food and drinks. The Chef is the one in charge of the kitchen and everthing that happens. The Sous Chef is the second in charge. The Chef De Paartie are different people thaat are in charge of different things. Brigade System makes a Cuisine easier.
BPham-7th The Food Service Industry allows their customers to be able to choose a varities of cuisines. It is also important for every culinarians to know their Culinarian's code, and show their professionalism. The Kitchen Brigade System ensures Chef De Cuisine, Souschef, Chef De Parties know what to do, and don't getting in each other ways.
K. Biggs 7th Period If someone just tells the Culinarians to go back in the kitchen and cook, they won't know what to do. First they have to study the arts of Culinary. Culinarians can't be professional if they don't know the Culinarian's Code. In my opinion, all foodservices should have all different kinds of cuisines. The Kitchen Brigade System was designed to keep everybody out of everybody else's way in the kitchen.
Marquis Collins 7th Period The foodservice is important because you have to serve food and drinks.The cuisine is a style of cooking because some people may cook different.You have to know the code because you will have to say it.If you don't pratice it you will get in trouble.The culinary part is involved with the foodservice so that you know what you need to prepare.
D.clinkscale 7thperiod A culinarian is the person who cooks and prepare the food.The culinary is the study of food.And the chef de cuisine is the head of the food service industry.
The food service industry has their own. A culinarian cooks the food. This culinarian will shows profession in the restaurant. All of these culinarians will show complete understanding of their code. The kitchen is easily managed when using the kitchen brigade system. The kitchen brigade system is made into three parts. The Chef de Cuisine is the person in charge of everything. The Sous Chef is the second in command or first assistant.The Chef de Partie creates sauces and pastry. . Amia Sims 7th period
D. Daniels 5th Period With food industry you have the cuisine. The cook or the chef prepares all of the food for the consumers. most people dont like eating all the same things , so thats what a cuisine is for ! It plays a big role in the food industry.
Candis Bullard 7th period The food service industry has it's varities of cuisines available to customers. A culinarian will cook the food for the customer.The Chef de Cuisine is head of the Food Service Industry.
The food service industry has it's varities of cuisines available to customers. A culinarian will cook the food for the customer. This culinarian will show professionalism in the restaurant. All of these culinarians will show complete understanding of the culinarian's code.
adrain smith 7th period The Chef de Cuisine is head of the Food Service Industry. Chef de Partie is in charge of making cuisines. You may also call him/her the Culinarian. The Chef de Partie makes hors d'oeuvers and stews. Sous Chef is second in command. In other words, he makes sure the culinary is in order. The members of the Kitchen Brigade System must show professionalism at all times. They also follow the Culinarian's Code as culinarians.
JWhitehead 7th Block The FOODSERVICE industry is the business of making, serving, and preparing food and drinks. All CULINARIANS must follow the CULINARIAN'S CODE. PROFESSIONALISM is the positive behaviors and appearance exhibited by an individual who is commited to CULINARY arts.The KITCHEN BRIGADE SYSTEM makes making a CUISINE easier. It gives specific jobs to specific people. The CHEF is the one in charge of the kitchen and everything that happens. The SOUS CHEF is the second in charge. The CHEF DE PARTIE are different people that are in charge of different stuff.
The FOODSERVICE industry is the business of making, serving, and preparing food and drinks. All CULINARIANS must follow the CULINARIAN'S CODE. PROFESSIONALISM is the positive behaviors and appearance exhibited by an individual who is commited to CULINARY arts.The KITCHEN BRIGADE SYSTEM makes making a CUISINE easier. It gives specific jobs to specific people. The CHEF is the one in charge of the kitchen and everything that happens. The SOUS CHEF is the second in charge. The CHEF DE PARTIE are different people that are in charge of different stuff deandre 5th period
Jaren Hill 6th period The Chef de Cuisine is the head person. The Sous Chef is the second in charge. And The Chef de Partie or Line Cook: Saute Chef makes hors d' oeuvers,stews and sauteed dishes and souces, Rotisseur bra
The Kitchen Brigade System tells the duties in the food industies that goes on in the kitchen. The system begins with Chef de cuisine a head honcho that controls what goes on in the kitchen. The second is Sous Chief who next in command. Sous chief also assistant the honcho when needed. The last thing we have Chef de partie that tells roles of vegetable,fish, fryed,stews and sauces,swing,pastry,roast,and Chef de garde manger.
T Nunn- 5th Period
ReplyDeleteThe Chef de Cuisine is head of the Food Service Industry. Chef de Partie is in charge of making cuisines. You may also call him/her the Culinarian. The Chef de Partie makes hors d'oeuvers and stews. Sous Chef is second in command. In other words, he makes sure the culinary is in order. The members of the Kitchen Brigade System must show professionalism at all times. They also follow the Culinarian's Code as culinarians.
Brittany C.
ReplyDelete5th period
The food service industry has it's varities of cuisines available to customers. A culinarian will cook the food for the customer. This culinarian will show professionalism in the restaurant. All of these culinarians will show complete understanding of the culinarian's code. The kitchen is easily managed when using the kitchen brigade system. The kitchen brigade system is made into three parts. The Chef de Cuisine is the person in charge of everything. The Sous Chef is the second in command or first assistant. Finally, the Chef de Partie creates sautees, sauces,braised items, pastas, and so on.
j.clemons-5th period
ReplyDeleteThe kitchen brigade system duties. Foodservices is a business of makng and serving preparing foods and drinks it culinarian cook or someone who prepares food. ,also cuisine is a style of cooking. Culinary matters related to the prepartion or cooking of the food.
M.Pesina -5th Period
ReplyDeleteThe Chef de Cuisine is the one in charge of everything that happens in the kitchen. Sous chef is the second in charge. They should all have professionalism to work together. They should have their culinarian's code in the kitchen. Also im sure they have their unique style of cuisine. They should have the mission to offer the best foodservice.
A culinarian works in the food services to make cuisine .. The food services is for the professionalism of any workers who are intrance and have the skills to work in a resturant .. The kitchen bridge system helps the culinarian do there job in the food services .. wfields 5th period
ReplyDeleteK.Lassiter
ReplyDelete5th
The Foodservice is a good resource to fall back on when your older. There are various of cuisines that is capable of being made my The Chef de Cuisine.Our school culinary arts class helps us out in being updated on the foodservice industry. We act as Culinarians in class.
A.Woods - 5th block
ReplyDeleteThe duties of the Chef de Cuisine , Sous Chef , and Chef de partie . one is the head of the kitchen , the next is the second in charge and the last is the hardest station . The foodservice industry is a making and serving of foods and drinks and they are : Cuisine , culinary , culinarian , professionalism , the culinarians code and the kitchen Brigade system .
TRENTON J
ReplyDeleteFoodservice indusrty is not easy to get in the to.people all over the world think they have the best cuisine.To some people culinary skill come to them easy but some it don't.When trying to be culinarian you have to go to certain college.You have some type of professionalism some in the work place when working with others.
The culinarian's code is very important. The kitchen brigade system is very good thing when tyring to get food out faster and to avoid duplications.This guy is the head master of everything the chef de cuisine. The sous chef iss the hardest work guy in whole kitchen.The chef de partie takes care of all bake goods
5th period
S.Woods 5th pd.
ReplyDeleteWhat is food service? Food service is the business of making and preparing foods and drink. There are many different types of cuisins(a style of cooking)in the food industry. Why do we have cuisines, because mostly everyone does not want to eat the same type of food everytime.A cook or someone who prepares your food is known as a culinarian also a culinary is very similar to a culinarian, but an culinary does the preparations or cooking the food. In the 1800's a French, Escoffier invented a system that streamlines kitchen duties meaning to keep everyone out of everyone's way.
S.Orozco
ReplyDelete5th period
The FOODSERVICE industry is the business of making, serving, and preparing food and drinks. All CULINARIANS must follow the CULINARIAN'S CODE. PROFESSIONALISM is the positive behaviors and appearance exhibited by an individual who is commited to CULINARY arts.The KITCHEN BRIGADE SYSTEM makes making a CUISINE easier. It gives specific jobs to specific people. The CHEF is the one in charge of the kitchen and everything that happens. The SOUS CHEF is the second in charge. The CHEF DE PARTIE are different people that are in charge of different things.
Food service is always been very important to the culinary arts. it is also important for all cuinarian's to show professionalism using the culinarians code. the kitchen brigade system ensures chef de cuisuine, souscheif and chef de parties dont get in one anothers ways. however the most important part of the kitchen is the cuisine.
ReplyDeleteJ.Harden-6th block
ReplyDeleteWith food industry you have the cuisine. The cook or the chef prepares all of the food for the consumers. most people dont like eating all the same things , so thats what a cuisine is for ! It plays a big role in the food industry.
The foodservice industry has been improved greatly by the Kitchen Brigade System. Escoffier created it so that it could keep everything in order and that's exactly what it's doing. The Chef de Cuisine, Sous Chef, and Chef de Parties have a big role now. They each have to do different things therefore keeping everyone busy and out of each others way.
ReplyDeleteThere are different food services in the culinary arts. This different food services have different cusines. A culinaian cooks and prepares the food. They go by the culiarian's code. The kitchen brigade system was something created by chef Escoffier. he created the system to let everyone know their role and kepp everybody out of everybody's way. In the kitchen there are different roles. One is chef de cuisine. They are the head chef. They are very professionalism. The next is the sous chef. They are the assistant of the head chef. The last are the chef de parties. They are the leaders in the small groups.
ReplyDeleteIn the foodservices today are lots of cuisine in this modern day which is Japanese, Italian, Indian, French, European, Greek, Haute, Jewish, and Mexican. Culinary is all about who prepares food which is culinarian and they should be professionalism. The Kitchen Brigade System contains of 3 systems which is The Chef de Cuisine, Sous Chef, Chef de Partie. We can also use rule to be in the kitchen which is The Culinarian's Code
ReplyDeleteI'm the Chef de Cuisine,and im in charge of the kitchen. The foodsevice idustry is hard work, making and serving the food and also drinks. Our style of cooking is cuisine and we are professionala who show professionalism which means we take our work seriously.The Sous Chef help assist me.As culinarians we prepare dfferent foods, and the Chef de Partie has the hardest. Culinary Arts s the perparton of cooking different foods, and we have our Culinarian Code. We get down to buisness.
ReplyDeleteS.HOLMES 6th period Food service conducts on all types of foods and beverages.Its basically is about makin differert foods and drinks . There are also many types of cuisines in the food service. Manye people doesn't eat the same foods thats why there are different types.
ReplyDeleteN.Hollis-7th
ReplyDeleteFood Service is a type of business that make or serve drinks. Cusine is the style of food. Culinarian is a person that cook the food and they study culinary. Professionism you show positive behavior and positive apperence. Culinarian's code is a code of ethics. The Chef (head huncho) in charge. Sous Chef is the chef assistant. Chef De Partie are people that have there own jobs to do that the chef give them to do.
alton m. dodson
ReplyDelete7th
Food service is always been very important to the culinary arts. it is also important for all cuinarian's to show professionalism using the culinarians code. the kitchen brigade system ensures chef de cuisuine, souscheif and chef de parties dont get in one anothers ways. however the most important part of the kitchen is the cuisine.
:.]
Cullinarians is the person. Culinary are the process of studying food. I am a Culinarian.The culinarian code is a code of ethics. The kitchen brigade system is when everybody knows what their role is.The Cheif De Cusin is main cheif. The su cheif is the assistant the cheif de partays is the helpers.
ReplyDelete(:Savanna Phillips<33 3rd block
What is food service? The Food service is the business of making and preparing foods and drink. There are many different types of cuisins which is a style of cooking in the food industry. Why do we have cuisines? Mostly because everyone does not want to eat the same type of food everytime.A cook or someone who prepares your food is known as a culinarian also a culinary is very similar to a culinarian, but an culinary does the preparations or cooking the food.
ReplyDeleteKyla Jackson (:
7th period.
mjohnson
ReplyDelete7th period
Food services is a big part of Culinary Arts. Culinarians have a specific code called the culinarians code. This code is a code that all culinarians have to follow. Proffesionalism should always be shown in the food industry. To have a kitchen brigade system makes the kitchen industry very easier.All they have to do is follow the rules. The Chef is the main one in charge, the sous chef is the 2nd main one in charge. And the chef de parte are different peole in charge.
Alexxis Peavy
ReplyDelete7th period
Culinarians have a code that they must follow called the culinaryy code. FoodService industry is a business of making, serving, and preparing food and drinks. The Chef is the one in charge of the kitchen and everthing that happens. The Sous Chef is the second in charge. The Chef De Paartie are different people thaat are in charge of different things. Brigade System makes a Cuisine easier.
BPham-7th
ReplyDeleteThe Food Service Industry allows their customers to be able to choose a varities of cuisines. It is also important for every culinarians to know their Culinarian's code, and show their professionalism. The Kitchen Brigade System ensures Chef De Cuisine, Souschef, Chef De Parties know what to do, and don't getting in each other ways.
K. Biggs
ReplyDelete7th Period
If someone just tells the Culinarians to go back in the kitchen and cook, they won't know what to do. First they have to study the arts of Culinary. Culinarians can't be professional if they don't know the Culinarian's Code. In my opinion, all foodservices should have all different kinds of cuisines. The Kitchen Brigade System was designed to keep everybody out of everybody else's way in the kitchen.
Marquis Collins
ReplyDelete7th Period
The foodservice is important because you have to serve food and drinks.The cuisine is a style of cooking because some people may cook different.You have to know the code because you will have to say it.If you don't pratice it you will get in trouble.The culinary part is involved with the foodservice so that you know what you need to prepare.
D.clinkscale
ReplyDelete7thperiod
A culinarian is the person who cooks and prepare the food.The culinary is the study of food.And the chef de cuisine is the head of the food service industry.
The food service industry has their own. A culinarian cooks the food. This culinarian will shows profession in the restaurant. All of these culinarians will show complete understanding of their code. The kitchen is easily managed when using the kitchen brigade system. The kitchen brigade system is made into three parts. The Chef de Cuisine is the person in charge of everything. The Sous Chef is the second in command or first assistant.The Chef de Partie creates sauces and pastry. .
ReplyDeleteAmia Sims
7th period
shantia
ReplyDelete7th period
the food services industry has their own things. all of culinarians will show their owns
Contrevion C
ReplyDelete7th period
The Chef de Cuisine is head of the Food Service Industry. A culinarian is the person who cooks and prepare the food.
D. Daniels 5th Period
ReplyDeleteWith food industry you have the cuisine. The cook or the chef prepares all of the food for the consumers. most people dont like eating all the same things , so thats what a cuisine is for ! It plays a big role in the food industry.
Khoa Vu 6th Period
ReplyDeleteHelpful for us. When we go outside we need food service.
FOOD SERVICES ARE THE BUSINESS OF MAKING AND SERVING PREPARING FOOD AND DRINK. cuisine is a style of cooking. CULINARY ARE
ReplyDeleteCandis Bullard
ReplyDelete7th period
The food service industry has it's varities of cuisines available to customers. A culinarian will cook the food for the customer.The Chef de Cuisine is head of the Food Service Industry.
The food service industry has it's varities of cuisines available to customers. A culinarian will cook the food for the customer. This culinarian will show professionalism in the restaurant. All of these culinarians will show complete understanding of the culinarian's code.
ReplyDeleteadrain smith
ReplyDelete7th period
The Chef de Cuisine is head of the Food Service Industry. Chef de Partie is in charge of making cuisines. You may also call him/her the Culinarian. The Chef de Partie makes hors d'oeuvers and stews. Sous Chef is second in command. In other words, he makes sure the culinary is in order. The members of the Kitchen Brigade System must show professionalism at all times. They also follow the Culinarian's Code as culinarians.
The Chef de Cuisine is head of the Food Service Industry. A culinarian is the person who cooks and prepares the food.
ReplyDelete7th period
Rouland D.
JWhitehead
ReplyDelete7th Block
The FOODSERVICE industry is the business of making, serving, and preparing food and drinks. All CULINARIANS must follow the CULINARIAN'S CODE. PROFESSIONALISM is the positive behaviors and appearance exhibited by an individual who is commited to CULINARY arts.The KITCHEN BRIGADE SYSTEM makes making a CUISINE easier. It gives specific jobs to specific people. The CHEF is the one in charge of the kitchen and everything that happens. The SOUS CHEF is the second in charge. The CHEF DE PARTIE are different people that are in charge of different stuff.
The FOODSERVICE industry is the business of making, serving, and preparing food and drinks. All CULINARIANS must follow the CULINARIAN'S CODE. PROFESSIONALISM is the positive behaviors and appearance exhibited by an individual who is commited to CULINARY arts.The KITCHEN BRIGADE SYSTEM makes making a CUISINE easier. It gives specific jobs to specific people. The CHEF is the one in charge of the kitchen and everything that happens. The SOUS CHEF is the second in charge. The CHEF DE PARTIE are different people that are in charge of different stuff
ReplyDeletedeandre 5th period
Tomeka Bryant
ReplyDelete7th pd
The Chef de Cuisine is head of the Food Service Industry. All CULINARIANS must follow the Culinarians code.
Jaren Hill 6th period
ReplyDeleteThe Chef de Cuisine is the head person. The Sous Chef is the second in charge. And The Chef de Partie or Line Cook: Saute Chef makes hors d' oeuvers,stews and sauteed dishes and souces, Rotisseur bra
The Kitchen Brigade System tells the duties in the food industies that goes on in the kitchen. The system begins with Chef de cuisine a head honcho that controls what goes on in the kitchen. The second is Sous Chief who next in command. Sous chief also assistant the honcho when needed. The last thing we have Chef de partie that tells roles of vegetable,fish, fryed,stews and sauces,swing,pastry,roast,and Chef de garde manger.
ReplyDelete