The word "chef" is one that used to be applied to a particular training and profession, but the meaning has drifted and is now used almost interchangeably with the word "cook". From the perspective of a trained
professional chef, however, its
meaning is very specific - a chef is in charge of either a portion of, or all aspects of a kitchen. In the context of a large kitchen,
"the chef" would refer to the top chef, one who has a complete overview of all of the activities of the kitchen. The chefs working under him or her are given titles designating the areas in which they work.
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)?