Concept in Definition ABC

The term Chef is related almost exclusively to the world of gastronomy and refers to that person who develops in it in a professional and not amateur. The word Chef (of French origin) literally means'boss', which is why in some languages ​​it is also used to refer to any type of hierarchylabor. However, it is today the area of ​​cooking and gastronomy that with which the term is used most frequently.

A chef is, within a kitchen or gastronomy space, one who has all the knowledge of the area and who also has the managerial or managerial role. guide of the other workers. A chef of a restaurant is, therefore, the position maximum to which a cook can aspire.

Since chef is the most senior position in the kitchen, the person who holds it can alternate his work between sporadic participation in cooking and direct work of the chefs. food with constant guidance and guidance from the rest of the workers. In general, a chef is not the one who makes the dishes day by day, but the one who participates in the control of all the different culinary processes that can take place in the kitchen. Of course, the chef is one of the most important people when preparing the menu and the dishes in a restaurant. To do this, he can count on the assistance of specialized chefs as well as the owners of the place or specific clients.

There are various positions associated with being a chef in a kitchen. Generally, the sous chef (literally 'under the chef') is the one who assists the top chef and who communicates with specific parts of the kitchen. A superior chef may also exist within the same kitchen with other specialized chefs such as the pastry chef, the baker chef, etc.

Although in most cases the chef is a person who has high gastronomic studies that include knowledge of a large part of the kitchen areas, There can also be cases of renowned chefs who do not have academic studies and who have reached such a position after years of working in kitchens as workers or chefs.