SC - head cook vs. feastocrat

[Philip & Susan Troy]

Michael F. Gunter wrote:

> I like "Chef de Cuisine" personally.

Literally translated as Chief of the Kitchen, it does work, but isn't it
a little too modern-sounding? It's pretty much the standard title of
many restaurant and hotel chefs. In a REALLY large kitchen you have an
Executive Chef, who usually works for a Food and Beverage Director or
Manager, with one or more chefs du cuisine working under the exec chef,
with chefs du partie heading up individual stations, like the Saucier,
the Rotisseur, the Garde Manger, etc. These last three have "cooks"
working under them, usually, or in a smaller place do all the work
themselves.

> Gunthar
> (Alphabet soup available upon request)

This would be alphabet soup without New World vegetables, I hope ;  ) ?

Adamantius, who prefers chowder
______________________________________
Phil & Susan Troy
troy at asan.com
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