[Sca-cooks] Med/Ren Kitchen Job Titles?

[margaret]

A baker is not usually part of the kitchen staff.  Where an establishment 
had a baker, they normally had a bakery separate from the kitchen.  If the 
manor didn't have a bakery, it commonly purchased from the nearest baker. 
Because of the guild structure and the legal restrictions on bakers, when 
they worked for private employers, bakers were contract professionals not 
subject to the control of the cook.

The various specialties you note here are a very late development beginning 
in the late 16th or early 17th Centuries.  Codification of these specialties 
in France is, I believe, post-period and Napoleonic in origin.  In fact, I 
think you will find most kitchen specialties are derived from the division 
of labor in a modern commercial kitchen.

Bear



> I'm curious - what were the names of those who had specialty jobs in the 
> kitchen, or prepared certain types of food.
>
> Examples would be boulanger/bread baker and patissier/pastry baker and 
> confissier/sugary sweets maker (i don't really know if that's an 
> SCA-period job)...
>
> I'm not stuck with French, it's just the language i know best after 
> English.
> -- 
> Urtatim (that's err-tah-TEEM)