Posts Tagged ‘executive chef’
The distinction of Chef vs. Cook probably got its real start back in the Middle Ages, when guilds of chefs were formed in France, each with different focuses. Eventually, these roles evolved into a proper way to set up a commercial kitchen in France, and many professional kitchens employ at least some of these roles today. You have the Executive Chef, who does menu planning, purchasing, quality control, and a lot of the business work. Saucier makes the sauces, Pastry Chef makes the breads and desserts, and so on all of these derived from the various guilds from France in the Middle Ages. A chef is someone who is, or at one point was, paid to make food. If you’ve never cooked food as a career, it’s going to be difficult to convince people who really care about the difference to call you a chef.
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