EATING IS A
NECESSITY, BUT
COOKING IS AN ART.
Culinary arts, in which culinary means
"related to cooking", is the art of the
preparation, cooking and presentation
of food, usually in the form of meals.
People working in this field –
especially in establishments such as
restaurants – are commonly called
"chefs" or "cooks", although, at its
most general, the terms "culinary
artist" and "culinarian" are also used.
Table manners ("the table arts") are
sometimes referred to as a culinary
art.
Culinarians are required to have
knowledge of food science, nutrition
and diet and are responsible for
preparing meals that are as pleasing
to the eye as well as to the palate.
After restaurants, their primary places
of work include delicatessens and
relatively large institutions such as
hotels and hospitals.
A chef is a highly trained and skilled
professional cook who is proficient in
all aspects of food preparation of a
particular cuisine. The word "chef" is
derived (and shortened) from the term
chef de cuisine (French pronunciation:
[ʃɛf.də.kɥi.zin]), the director or head
of a kitchen. Chefs can receive both
formal training from an institution, as
well as through apprenticeship with
an experienced chef.
There are different terms that use the
word chef in their titles, and deal with
specific areas of food preparation,
such as the Sous-chef, who acts as the
second-in-command in a kitchen, or
the Chef de partie, who handles a
specific area of production. The
Brigade system is a system of
hierarchy found in restaurants and
hotels employing extensive staff, many
of which use the word chef in their
titles. Underneath the chefs are the
kitchen assistants. A chef's standard
uniform includes a hat called a toque,
necktie, double-breasted jacket, apron
and shoes with steel or plastic toe-
caps. Other names include executive
chef, chef manager, head chef, and
master chef. This person is in charge
of all activities related to the kitchen,
which usually includes menu creation,
management of kitchen staff, ordering
and purchasing of inventory,
controlling raw material costs and
plating design. Chef de cuisine is the
traditional French term from which
the English word chef is derived. Head
chef is often used to designate
someone with the same duties as an
executive chef, but there is usually
someone in charge of a head chef,
possibly making the larger executive
decisions such as direction of menu,
final authority in staff management
decisions, and so on.[3] This is often
the case for executive chefs with
multiple restaurants. Involved in
checking the sensory evaluation of
dishes after preparation and they are
well aware of each sensory.