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A chef de cuisine (French pronunciation: [ʃɛf.də.kɥi.zin], French for head of kitchen) or head chef is a chef that leads a kitchen and its cooks. [1] [2] A chef patron (feminine form chef patronne ) (French for boss chef ) or executive chef is a chef that manages multiple kitchens and their staff.
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A chef is a professional cook and tradesperson who is...
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chef cuisinier \ʃɛf kɥi.zi.nje\ masculin (pour une femme, on dit : cheffe cuisinière) (Cuisine) Cuisinier qui dirige une équipe de personnes travaillant dans une cuisine . Derrière les fourneaux est présente une équipe de cuisiniers, appelée brigade, très hiérarchisée.
References. Brigade de cuisine ( French: [bʁiɡad də kɥizin], " kitchen brigade ") is a system of hierarchy found in restaurants and hotels employing extensive staff, commonly referred to as "kitchen staff" in English-speaking countries. The concept was developed by Auguste Escoffier (1846–1935).
Brigata di cucina. La brigata di cucina è l'insieme di tutto il personale di cucina, sia operatori qualificati sia apprendisti, che opera nella preparazione professionale di vivande. Si distingue dal personale addetto al servizio in sala detto invece brigata di sala .
Georges Auguste Escoffier (French: [ʒɔʁʒ oɡyst ɛskɔfje]; 28 October 1846 – 12 February 1935) was a French chef, restaurateur, and culinary writer who popularized and updated traditional French cooking methods.
François Massialot (1660, in Limoges – 1733, in Paris) was a French chef who served as chef de cuisine ( officier de bouche) to various illustrious personages, including Philippe I, Duke of Orléans, the brother of Louis XIV, and his son Philippe II, Duke of Orléans, who was first duc de Chartres then the Regent, as well as the ...
