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| '''Usage in commerical kitchen titles in professional cookery.'''
| | #REDIRECT [[Kitchen Titles Terminology]] |
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| Basically anyone who prepares and cooks for a living is a cook. Traditionally a cook is a highly skilled professional who is proficient in all aspects of food preparation.
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| The trade name is '''cookery. '''
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| '''Dictionary defination: "'''The art, study, or practice of cooking".
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| The technically accurate basic traditional training name for a person training to be a cook is an "apprentice cook" or employed in an"apprenticeship in cookery"
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| "Cook" verse "Chef"
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| Chef derives from the term "chief" or the person ultimately responsible for the staff (Brigade) in a commercial kitchen.
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| '''Incorrect usage: ( Generally accepted by leading artisans)'''
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| - An apprenticeship in "cheffery" - is Illogical
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| <blockquote>- "I am "cheffing" - doesn't follow </blockquote><blockquote>- "I am a chef" - doesn't hold up and is technically incorrect unless they are actually the manager of a kitchen brigade </blockquote><blockquote>- "I am an apprentice chef" - Is inaccurate as one does not train to be an apprentice chief </blockquote>
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| ''Opinion'': No one is entitled in the commercial cookery world to call themselves a chef. (Unless in charge of a commercial kitchen) One can be called a "chef" by their colleagues while working as a cook. Chef can also be a designation given to a person by their colleagues to recognise their status, experience and knowledge in cookery.
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| '''Correct usage:'''
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| <blockquote>- I am a qualified cook (If one cooks or is trained in cookery for a living) - I am a chef ( Only if in charge of a brigade) - I am an apprentice cook.(While training to be a cook)</blockquote><blockquote>- I am called a chef by my colleagues (if asked what one does)</blockquote><blockquote>- I am a professional chef</blockquote><blockquote>- ''Opinion'': The only technically correct person training to be a Chef is a Sous chef </blockquote>
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| '''Classical and contemporary kitchen and cooking titles:'''
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| <br>[[Brigade|Brigade]] : The staff that work in a commercial kitchen<br>[[Executive Chef|Executive Chef]] : The person responsible for '''multiple kitchens '''in one or more properties (If in charge of a single kitchen the correct title is "Chef de Cuisine".<br>[[Chef de Cuisine|Chef de Cuisine]] : Head of a kitchen brigade, (also known as Head Chef ) derived from the translation of "Chef" = chief and "Cuisine" = Kitchen (Chief of Kitchen)
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| [[Sous Chef|Sous Chef]] : Second in charge to the Chef de Cuisine<br>[[Chef de Partie|Chef de Partie]] : Section or partie chef.<br>[[Demi Chef|Demi Chef]] : Also known as an assistant cook or third commis.<br>[[Commis Cook|Commis Cook]] : Can be an assistant or a recently qualified cook.<br>[[Apprentice cook|Apprentice cook]] : 1st 2nd 3rd and 4th year depending upon the system and country<br>[[Cook|Cook]] : Trained and skilled in cookery, one who has successfully completed an apprenticeship in cookery or a training program.<br>[[Kitchen hand|Kitchen hand]] :Kitchen porter or kitchen attendant – Runner or cleaner<br>[[Celebrity Chef|Celebrity Chef]] : A title given to cooks who are well known for presenting cookery advice and demonstrations via mass media, sometimes untrained in cookery and trained in mass communication.<br>
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| '''Many classical station terms that referred to partie chefs have now amalgamated, or are rarely used in the changing brigade model.'''
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| [[Boucher|Boucher]] : Butcher<br>[[Boulangère|Boulangère ]] : Baker<br>[[Communard|Communard ]] : Staff Cook<br>[[Chef de garde|Chef de garde ]] : Night chef<br>[[Entremetier|Entremetier ]] : Vegetable Cook - Also known as Légumier <br>[[Garde-Manger|Garde-Manger ]] : Larder Cook<br>[[Grillardin|Grillardin ]]: Grill Cook<br>[[Marmaton|Marmaton ]] : Little used alternative term for commis<br>[[Pâtissier|Pâtissier]]: Pastry cook<br>[[Plongeur|Plongeur ]] : Dishwasher<br>[[Poissonier|Poissonier]] : Fish cook<br>[[Potager|Potager ]] : Soup Cook<br>[[Rôtisseur|Rôtisseur ]] : Roast Cook<br>[[Saucier|Saucier ]] : Sauce cook includes pan fried items<br>
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| <br>
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| [[Special:Contributions/58.109.38.36|George Hill]]
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