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“Wow! A culinary delight mixed with a historical overview”

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Posts Tagged ‘executive chef’

PostHeaderIcon To Be or Not to Be A Chef or a Cook? What’s the difference?

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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I thoroughly enjoyed my Local Roots Food Tour in Sac with Lisa Armstrong! We all enjoyed ourselves despite the rain on the day of our tour! Lisa was so knowledgeable about the historic sites on the walking tour, and the stops at the various restaurants were timely and fun and delicious! We were warmly welcomed by the proprietors and treated royally. Food was quite tasty, and we were invited to come again! I enjoyed every stop, but I especially enjoyed the pasta making demo at Sampino's. The flavor of the place and the people were warm and fun, very authentic Italian! Lisa was even greeted by previous tour folks who recognized our group while there shopping for food for themselves! Very enjoyable and worthwhile tour of historic Sac, and looking forward to the upcoming Midtown tour! Go, Lisa!
Lei P., Vacaville, CA

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