cook vs. chef

**badkuk** · July 15th, 2008 08:21 PM

totoo ba to...napanood ko ung isang episode ng (Gordon) Ramsay's Kitchen Nightmares...he mentioned something to the effect that a cook cooks for only one table at a time, pero ung chef can cook for several tables.

totoo ba to? if yes, my hats off to the professional chefs out there.

**Memphis Raines** · July 15th, 2008 09:49 PM

I never thought that there was a difference between the two.

Very intriguing indeed

.

**badkuk** · July 15th, 2008 10:26 PM

it boggles the mind...not really sure if he meant it literally, or siya ung magmanage sa ibang chefs/cooks.

**v6dreamer** · July 16th, 2008 12:46 AM

Ahhhhh... hierarcy in the restraunteur business!

Executive chef is the overall in charge.

Sous Chef: Second in command, reports directly to the Head Chef/Executive Chef Sous is French for "under" Chef. They are is directly in charge of production. Because the executive chef's responsibilities require spending a great deal of time in the office, the sous chef takes command of the actual production and the minute-by-minute supervision of the staff. A direct executive assistant of the executive chef, the sous chef often shares some duties with the executive chef, such as menu planning, costing and ordering. Kitchens often have more than one sous chef, with each having their own unique areas of responsibility such as the banquet sous chef in charge of all banquets or the executive sous chef in charge of all other sous chefs.

A Line Chef: Also known as... A chef de partie, also known as a "station chef", is in charge of a particular area of production. In large kitchens, each station chef might have several cooks and/or assistants. In most kitchens however, the station chef is the only worker in that department. These positions are generally referred to as "line cook" positions. Line cooks are often divided into a hierarchy of their own, starting with "First Cook", then "Second Cook", and so on as needed. Station chef titles can include: Sauce chef or saucier (so-see-ay) - prepares sauces, stews, and hot hors d'oeuvres, and sautes foods to order. This is usually the highest position of all the stations.

Fish cook or poissonier (pwah-so-nyay) - Prepares fish dishes. (This station may be handled by the saucier in some kitchens).

Vegetable cook or entremetier (awn-truh-met-yay) - Prepares vegetables, soups, starches, and eggs. Large kitchens may divide these duties among the vegetable cook, the fry cook, and the soup cook.

Roast cook or rotisseur (ro-tee-sur) - Prepares roasted and braised meats and their gravies, and broils meats and other items to order. A large kitchen may have a separate broiler cook or grillardin (gree-ar-dan) to handle the broiled items. The broiler cook may also prepare deep-fried meats and fish.

The pantry chef or garde manger (gard-mawn-zhay) - is responsible for cold foods, including salads and dressings, pâtés, cold hors d'oeuvres, and buffet items.

Pastry chef or pâtissier (pa-tees-syay) - prepares pastries and desserts.

The relief cook, swing cook, or tournant (toor-nawn) - replaces other station heads.

A prep cook: This position requires repetitive tasks in the readying of ingredients for entrees, such as slicing and dicing vegetables, weighing and measuring ingredients, stirring and straining sauces, cutting meats, poultry, and seafood, as well as cleaning work areas and equipment and dishes.

Chef has schooling behind him and a degree while a cook learned it off the cuff.

**StraightSix** · July 16th, 2008 03:10 AM

You can say that all chefs are cooks, but not all cooks are chefs.

Naalala ko tuloy yung nakilala kong chef ng isang hospital cafeteria. At one point during our conversation, I referred to him as a "cook". Aba, tinaasan ako ng kilay at sabi "Excuse me ... I'm a chef, not a cook."

Chef na kung chef, pero hirit ko naman, "Whatever. Cook, chef ... it's still the same sh*t." (I was also referring to the cafeteria food

)