chef

A chef is a professional cook and tradesman who is proficient in all aspects of food preparation, often focusing on a particular cuisine. The word "chef" is derived from the term, the director or head of a kitchen. Chefs can receive formal training from an institution, as well as by apprenticing with an experienced chef. There are different terms that use the word chef in their titles, and deal with specific areas of food preparation. Examples include the sous-chef, who acts as the second-in-command in a kitchen, and the chef de partie, who handles a specific area of production. The kitchen brigade system is a 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), neckerchief, double-breasted jacket, apron and sturdy shoes (that may include steel or plastic toe-caps). Etymology The word "chef" is derived (and shortened) from the term chef de cuisine, the director or head of a kitchen. (The French word comes from Latin caput (head) and is cognate with English "chief"). In English, the title chef in the culinary profession originated in the haute cuisine of the 19th century. The culinary arts, among other aspects of the French language, introduced French loan words into the English language. The word is often used by itself as an honorific to address chefs by each other, apprentices, and waiting staff. Titles