The Classical Kitchen Bridge

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Unit: Urbanization & Urban Agriculture

door rebecca fisher

Argentina

door Pamela Obradovich

RESPONSIBLECONSUMPTION ANDPRODUCTION

door Arife Eroğlu

What Defines Me Joscelyn

door Joscelyn Miller

Famous Canadian Chefs

Anna Olson

Mark McEwan

Brad Long

The Master Chefs

Careme

Caesar Ritz

Auguste Escoffier

The Classical Kitchen Bridge

Executive Chef

Sous Chef

The Sous chef often need to step-up and lead the kitchen in the absence of the head chef

Pastry Chef (Pastissier)

A Pastry chef (Pastissier) in a professional kitchen they are required to be skilled in the making of pastries, desserts, breads and other baked goods

Pantry Chef (Garde Manger)

Experienced in choosing, preparing, and presenting cold foods, such as salads, cold soups, meats and cheeses. Knife skills - cutting, chopping, carving, dicing. They also are responsible for inventory, preparation and presentation of select dishes and food items

Sauce Chef (Saucier)

Sauce Chef (Saucier) is a position in the classical brigade style kitchen. In addition to preparing sauces

Vegetable chef (Entremetier)

Vegetable chef (Entremetier) is responsible for hot appetizers and often soups, vegetables, starches and pastas; may also be responsible for egg dishes

Commis Chef

A Commis Chef assists a section chef, also known as a Chef de Partie

Fish Chef (Poissonier)

Fish Chef (Poissonier) is responsible for the preparation of all fish dishes in the kitchen

Roast Chef (Rotisseur)

Roast Chef (Rotisseur) is in charge of preparing any roasted or braised meats on the menu

Grill Chef (Grillardin)

Grill Chef (Grillardin) is responsible for any foods that must be grilled