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Cuisinier (cook) is an independent position, usually preparing specific dishes in a station; may also be referred to as a cuisinier de partie. [3] Commis (junior cook / assistant cook) also works in a specific station, but reports directly to the chef de partie and takes care of the tools for the station. [3] Apprenti(e) (apprentice)
A chef de cuisine (French pronunciation: [ʃɛf.də.kɥi.zin], French for head of kitchen) or head chef is a chef that leads a kitchen and its cooks. [ 1 ] [ 2 ] A chef patron (feminine form chef patronne ) (French for boss chef ) or executive chef is a chef that manages multiple kitchens and their staff.
Daniel Humm (born September 21, 1976) [2] is a Swiss plant-based chef and owner of Daniel Humm Hospitality, the New York-based hospitality group behind the highly acclaimed Eleven Madison Park, [3] [4] [5] Clemente Bar, and direct-to-consumer lifestyle brand Eleven Madison Home.
Title page of Le Cuisinier Royal, ex-Le Cuisinier Impérial. André Viard's [1] Le Cuisinier Impérial [2] (Paris: J.-N. Barba, 1806) was a culinary encyclopedia that passed through at least thirty-two editions in its long career as the essential reference work for the French professional chef during the nineteenth century. [3]
Fred Sirieix (pronounced, see-ree-ecks; [1] born 27 January 1972) is a French maître d'hôtel based in the United Kingdom, best known for appearing on Channel 4's First Dates, and BBC Two's Million Pound Menu.
Raymond Oliver (27 March 1909 – 5 November 1990) was a French chef and owner of Le Grand Véfour restaurant in Paris, one of France's great historical restaurants.Oliver detested nouvelle cuisine, preferring the rich ingredients favored by the chefs in his native Gascony.