The professional chef


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The professional chef

  1. 1. Chapter 4
  2. 2. The Chief of the Kitchen The chef must have many roles within the kitchen because it takes skill and knowledge to run a commercial kitchen Cook  Cooking is the basis of being a chef, to be a great chef you must have experience at all jobs on the brigade  Chefs must be knowledgeable of all tasks each position in the kitchen performs  Chefs must be able to judge, refine and correct food products prepared by others
  3. 3. The Chief of the Kitchen Leader  At the top of the brigade, chef must be able to organize and direct the efforts of a kitchen  Sets professional standards, leads by example Manager  Manages both people and resources, is held accountable for the performance of the kitchen
  4. 4. The Chief of the Kitchen Artistic Innovator  Must be creative, but use their extensive knowledge Teacher and Mentor  A chefs success is sometimes determined by their ability to train their staff
  5. 5. Professional Traits of a Chef Respectful- interacting with everyone in a polite way Punctual and dependable- timing & promptness are key to being a chef Positive attitude- how you think/feel about a situation, one who is positive is usually successful Flexible- ability to work in different situations as well as being alert at all times Productive and speedy- speed, accuracy, and safety are important, but producing quality items is also key
  6. 6. Personal Behaviors of aChef A chef must be able to …  Maintain balance to avoid burnout  Maintain stress levels  Maintain healthy lifestyle
  7. 7. Knowledge of a Chef Cost accounting-being profitable keeps restaurants open, basic math & bookkeeping is needed to keep track of costs Sanitation- the chef is ultimately responsible for sanitation & safety in the kitchen, chefs must remain current with sanitation/safety laws Laws of Foodservice Ind.- must know & understand zoning laws, liquor laws, truth in menu laws Food Chemistry & Physics- understanding how different foods react chemically & physically when they are prepared
  8. 8. Knowledge of a Chef Nutrition- becoming more needed, sometimes works with experts Purchasing and Storekeeping- selecting, receiving and storing food, negotiating with vendors Food and Beverage service- rules & procedures of table service, guides service staff, accompanying beverages Equipment maintenance- keeping equipment running and up-to-date Public relations- interacting with their customers, spokesperson with the media, celebrities
  9. 9. Chef Education & Training Apprenticeship  Is a method of training in which a person learns a trade under the guidance of a skilled tradesperson  Usually incorporated with a formal training program  3 years  Certification through American Culinary Federation
  10. 10. Formal Education High School and Career Tech Schools-  Some schools offer culinary arts, taught to introduce students to the field, entry-level positions can usually be obtained Associate Degree-  Higher level education institutes have offered degrees in culinary arts since the 1940’s ○ 2 years, culinary management positions
  11. 11. Formal Education Bachelor’s and Advanced Degrees  Specialized schools  No degree higher than bachelor’s currently  4 years, chef  Master’s and Doctorate in hospitality
  12. 12. Allied Professionals Some professionals are similar to being a chef, but have their own paths Research chefs- food manufacturers creating recipes, work with food scientists Restaurant consultant- offer expertise, called by troubled establishment for help, for a fee Instructor- teach in high schools, tech schools, military, colleges, etc. Registered dietician- RD’s extensive knowledge, often get culinary degrees Food writer- works in the media, crits
  13. 13. Activity By yourself … Complete the chapter 4 review