Chefs and dinner cooks measure, mix, and cook food according to recipes.
Perhaps no one is more synonymous with the word "chef" than the late Julia Child. With her sharp wit, easy-going attitude, and signature voice, Julia brought French cuisine to America's kitchens. Her first cooking show debuted in 1963 on public television. She made "Supremes de Volaille a Blanc," or chicken poached in butter. It was served with rice and a wine and cream sauce. Before she passed away in 2004, Americans enjoyed over four decades of Julia Child's culinary expertise.
Chefs and dinner cooks prepare meals in restaurants, hotels, and institutions. Although the terms "chef" and "cook" are used interchangeably, chefs tend to be more highly skilled and better trained than cooks. Many chefs have earned fame for themselves and their restaurants by their skillful preparation of dishes.
In general, chefs and dinner cooks mix and measure ingredients. They cut and chop food items. They season and cook dishes and meals. They regulate the temperature for ovens, broilers, and grills so that food cooks properly. Some cooks bake breads, rolls, and other pastries. To do their work, chefs and cooks use a variety of pots, pans, knives, and utensils. They also use equipment such as slicers, grinders, and blenders. In addition, they clean equipment or work areas, or inspect the cleaning done by other workers.
Many chefs and dinner cooks direct the work of other cooks and kitchen workers. Head chefs and cooks may also hire and train cooks and kitchen workers. In addition, many chefs and cooks keep records of food supplies that are used. They then estimate when more will be needed and order them. Some chefs and cooks also help plan meals and develop menus. They analyze the cost of supplies and labor and use that to price items.
The specific duties of chefs and cooks are often determined by the restaurant in which they work. Institutional chefs and cooks work in the kitchens of schools, hospitals, and other institutions. For each meal, they prepare large quantities of a limited number of menu items. Restaurant chefs and cooks typically prepare a wider selection of dishes. They usually cook most orders individually.
Large eating places have varied menus and employ many kitchen workers. Their kitchen staffs often include several chefs and cooks. These workers are sometimes called assistant or apprentice chefs or cooks. Each one usually has a special assignment and often a special title, such as vegetable, fry, or sauce cook. Executive chefs coordinate the work of all the kitchen staff.