, secondary technical schools and vocational technical schools.

Varieties of profession

• Chef  (executive chef or head chef)

   Draws up applications for necessary food products, semi-finished products and raw materials, ensures their timely receipt from the warehouse, controls the timing, range, quantity and quality of their receipt and sale. It provides a variety of dishes and culinary products based on a study of consumer demand, makes up the menu. It exercises constant control over the technology of cooking, the norms of laying the raw materials and compliance by employees with sanitary requirements and personal hygiene rules. Carries out the arrangement of cooks and other production workers. Draws up a schedule for cooks to go to work. Conducts a marriage of finished food. Organizes the accounting, compilation and timely submission of reports on production activities, the introduction of advanced techniques and labor methods.

• Pastry chef

   Specializes in confectionery.

• Process Chef

   Organizes the cooking process. It determines the quality of raw materials, calculates its quantity to obtain portions of finished products, the calorie content of the daily diet, makes up the menu and price lists. Distributes duties in a team of cooks. It controls the cooking process of culinary products, develops recipes for new specialties and draws up technological maps on them. Draws up the necessary documentation, instructs cooks. Maintains a complete inventory of material assets, equipment, raw materials, finished products.

• Cook chef

   The culinary specialist calculates raw materials and the yield of finished products, draws up menus, requests for products and semi-finished products, prepares dishes, performs straining, kneading, grinding, molding, stuffing, filling the products, regulates the temperature regime, determines the readiness of dishes, products according to instrumentation , as well as in appearance, smell, color, taste, makes the decoration of dishes and confectionery, produces portioning of dishes.

Foreign terminology

European cuisine more often uses its own naming system for process participants. The naming system originates from the “brigade system” (brigade de cuisine) by J. Auguste Escoffier.

• Executive chef  (director of operations)

   He is responsible for absolutely everything regarding the work of the kitchen, the establishment, etc., including the preparation of the menu, staffing, and economic issues. This position does not even require so much cooking skills as management skills. This is just the man whose Europeans call chef, head chef (but this is not a “chef” in Russian-speaking countries)

• Chef de cuisine  (Chef)

   Equivalent to the Russian term "chef", responsible for cooking at a single production. For European cuisine, especially the small one, often CDC and EC are one and the same person. It should be noted that CDC, as a rule, is only responsible for “their own” cuisine, while the EC can be responsible, for example, for all aspects of the cuisine at once in several restaurants of the owner. Sometimes you can find the English name "Head of the Kitchen".

• Sous-chef de cuisine  (sous-chef; assistant chef)

   Assistant and deputy chef. He may also be responsible for the work schedule, internal logistics; able to replace the chef if necessary. It can also help other cooks. In large enterprises, there may be several such posts.

• Expediter, Aboyeur  (forwarder, delivery man)

   There is no analogue in Russian terminology. The person responsible for the transfer of orders from the dining room to the kitchen, between chefs and departments, as well as organizing internal logistics. Often he is responsible for the final decoration of dishes, and sometimes this position is combined by a chef or his assistant. French aboyeur means "screamer": a person had to have a strong voice, announcing orders in the kitchen noise.

• Chef de partie  (cook; chef de party)

   Actually, the cook. Responsible for some highlighted direction of culinary production. If the production is large, then the de-party cooks can have assistants and deputies. Most often, there is only one chef de party for each type of production, for a larger composition it is customary to call “first cook”, “second cook”, etc. They differ in directions:

• Sauté chef, Saucier  (sotashef, sauce) - is responsible for sauces, for everything that is served with the sauce, also for stewing and frying in sauces. It requires the highest training and responsibility.
  • Fish chef, Poissonier  (fish cook, poissonne, poissonier) - prepares fish dishes, can be responsible for cutting fish and for specific fish sauces / gravy. Due to the abundance of sauces and seasonings, by the way, often in small industries, sausage is also engaged in this work.
  • Roast chef, Rotisseur  (meat cook, rotisser) - prepares meat dishes, and their sauces. Butchering meat is not involved. Often a rotissier also performs the work of a grilliardier.
  • Grill chef, Grillardin  (grill, grilliardien, sometimes grill) - is responsible for preparing dishes on the grill, grill, also on an open fire.
  • Fry chef, Friturier  (roast cook, deep-fried) - a separate position of the person involved in the frying of the components of dishes (usually meat, therefore combined with rotisserie). He is the operator of deep-frying bathtubs (usually with an assistant).
  • Vegetable chef, Entremetier  (vegetable chef, entremere) - in the European cuisine system is busy preparing salads and first courses, as well as vegetable side dishes and vegetable decorations. With a large load, it is customary to divide into:
    • Soup Chef, Potager (first course chef, potage);
    • Vegetable dishes cook, Legumier.
  • Pantry chef, Garde manger  (cold appetizer, gardmange) - responsible for cold appetizers - and usually for all dishes that are prepared and served cold. If necessary, and for salads.
  • Pastry chef, Pâtissier  (baking chef, pattysse) - responsible for baking, baked dishes, sometimes for desserts (usually the work of a pastry chef). There is a practice when the baking department and the confectionery kitchen are significantly separated from the main one.
• Minor posts
  • Roundsman, Tournant (shift cook, cook tour) - a cook whose task is to be an assistant to someone from the chef de party at the right time.
  • Butcher, Boucher (butcher; bushhe) - is responsible for the initial cutting of meat (game, poultry) and fish, as well as, if necessary, for subsequent cutting into offal.
  • Apprentice, commis (cook's apprentice; Komi) - this is the name of a cook who delves into the essence of the work of a kitchen department, or a cook who has changed a department.
  • Communard (inner cook, “home cook”) - prepares dishes for the production workers themselves, including for the kitchen chefs.
  • Dishwasher, escuelerie (dishwasher; esculeri, esculerie) - one or more people washing dishes during work, as well as monitoring the cleanliness and sanitation of the kitchen. There is a separation by type of cookware (glass, appliances, etc.).

ACF system

The American Culinary Federation has a separate division into cookery levels, offering certification programs.

• Professional cook  (Cooking professional)
  • Certified Culinarian - Chef (entry level).
  • Certified Sous Chef - Sous Chef. Inside it is divided by the names of professions. Requires knowledge of management and planning for two people in the department.
  • Certified Chef de Cuisine - Chef. Requires knowledge of management and planning for three people in the department.
  • Certified Executive Chef - Production Manager. Requires knowledge of management and planning for five people in the department, plus experience in holding the position of CDC or EC, plus a practical examination by a special commission.
  • Certified Master Chef - Expertise. It is possible to get only after the CEC by passing an eight-day practical exam in production.
• Personal cook  (Personal cooking professional)
  • Personal Certified Chef is a personal chef. 4 years of experience, one of them is a personal chef, plus knowledge of kitchen management, logistics and planning.
  • Personal Certified Executive Chef is the head of his own kitchen. 6 years of work, two of them as a personal chef, plus knowledge of kitchen management, logistics and planning.
• Confectioner  (Baking and pastry professional)
  • Certified Pastry Culinarian is a pastry chef. First level.
  • Certified Working Pastry Chef is an experienced pastry chef. Requires knowledge of management and planning.
  • Certified Executive Pastry Chef - Head of Confectionery. Requires knowledge of management and planning. Work experience, exam commission.
  • Certified Master Pastry Chef - Expertise. It is possible to get only after CEPC, having passed a ten-day practical exam in production.
• Administrator  (Culinary Administrator)
  • Certified Culinary Administrator - Culinary Production Administrator. Confirms professional qualities in the field of management and planning. We need work experience in production, managing 10+ employees in the department, theoretical exams in planning, management, logistics, writing business plans and analytics - and of course, all the basic knowledge of cooking.

Famous cooks

• Jada De Laurentis (born 1970) is an Italian-American cook.
• Gordon James Ramsay (born 1966) is a British chef.
• Jamie Oliver (born 1975) is an English chef.

The best chefs in the world

The unofficial club of the best cooks in the world G9 was organized in 2010 and consists of 9 people.

In works of art

• “We arrived at the cook competition” (c / f, USSR,)
• “A cook, a thief, his wife and her lover” (H / F, UK -France,)
• “A Thousand and One Recipes for Culinary in Love” (c / f, Georgia-France,)
• "American cuisine" (c / f, France -USA,)
• Irresistible Marta (Germany, Italy, Austria, Switzerland, 2001)

• “Cook Thief” (c / f, Germany - Austria, dir. Pepe Dankart)
• “The Chef (film)” (film, United States, dir. Gregg Simon)
• "Ratatouille (Cartoon)" - American full-length animated film, a comedy directed by Brad Bird, 2007
• "Taste of Life (film)" - romantic 2007.
• "The Adventures of the Cook"  (eng. The adventures of food boy; another name option "Lord of the Food") -American comedy directed by Dane Cannon, 2008.
• Soulful cuisine (film) - 2009 comedy.
• "Kitchen (television series)" - 2012 comedy.
• "Chef (film)" is a 2012 French-Spanish comedy.
• "Gimmick on Wheels" Chef) - 2014 comedy directed and screenwriter John Favreau.

The dangers of the profession

• respiratory organs;
• of cardio-vascular system;
• digestive organs;
• kidney and urinary tract;
• musculoskeletal system;
• nervous system;
• skin diseases with localization on the hands;
• bacteriocarrier.

To work as a cook, a sanitary book is required.

see also

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Notes

Chef passage

Natasha was left alone and since Princess Mary began to prepare for her departure, she also avoided her.
  Princess Mary invited the Countess to let Natasha go with her to Moscow, and mother and father joyfully agreed to this proposal, every day noticing the decline in her daughter's physical strength and believing it useful for her to change her place and the help of Moscow doctors.
  “I will not go anywhere,” Natasha replied when she was offered this offer, “please leave me alone,” she said, and ran out of the room, holding her tears with difficulty, not so much grief as annoyance and bitterness.
  After she felt abandoned by Princess Mary and alone in her grief, Natasha most of the time, alone in her room, sat with her legs in the corner of the couch, and tearing something apart or kneading with her thin, strained fingers, stubborn, fixed look on what the eyes stopped. This solitude exhausted, tormented her; but it was necessary for her. As soon as someone entered her, she quickly got up, changed her position and expression of her eyes and took up a book or sewing, obviously looking forward to the departure of the one who interfered with her.
  It all seemed to her that she would now understand, penetrate what she was looking at with a terrible, overwhelming question.
In late December, in a black woolen dress, with a carelessly tied bun of braid, thin and pale, Natasha sat with her legs in the corner of the sofa, crumpled tightly and unfastening the ends of her belt, and looked at the corner of the door.
  She looked where he had gone, on that side of life. And that side of life that she had never thought of before, which before seemed so far away, incredible, was now closer and dearer to her, more understandable than this side of life, in which everything was either emptiness and destruction, or suffering and insult.
  She looked to where she knew that he was; but she could not see him otherwise than as he was here. She saw him again the same as he was in Mytishchi, at the Trinity, in Yaroslavl.
  She saw his face, heard his voice and repeated his words and her words spoken to him, and sometimes came up with new words for herself and for him that could then be spoken.
  Here he lies on a chair in his velvet coat, resting his head on his thin, pale hand. His chest is terribly low and his shoulders are raised. The lips are firmly compressed, the eyes shine, and a wrinkle jumps and disappears on the pale forehead. One leg of his trembling slightly noticeably quickly. Natasha knows that he is struggling with excruciating pain. "What is this pain? Why pain? How does he feel? How painful he is! ”Natasha thinks. He noticed her attention, raised his eyes and, not smiling, began to speak.
  “One thing is terrible,” he said, “is to bind oneself forever with a suffering person. This is eternal torment. " And he looked with a test look - Natasha saw this look now - looked at her. Natasha, as always, answered then before she had time to think about what she was answering; she said: "It cannot go on like this, it will not be, you will be healthy - at all."
  Now she first saw him and now experienced all that she felt then. She remembered his long, sad, stern look at these words and understood the meaning of the reproach and despair of this long look.
“I agreed,” Natasha told herself now, “which would have been terrible if he had always remained suffering. I said this then only because it would be terrible for him, but he understood it differently. He thought it would be terrible for me. He then still wanted to live - he was afraid of death. And I was so rude, stupid told him. I did not think that. I thought a completely different thing. If I said what I thought, I would say: let him die, die all the time in front of my eyes, I would be happy in comparison with what I am now. Now ... Nothing, no one. Did he know that? No. I did not know and will never know. And now, never, never can it be corrected. ” And again he spoke the same words to her, but now in her imagination Natasha answered him differently. She stopped him and said: “It is terrible for you, but not for me. You know that there is nothing in my life without you, and suffering with you is the best happiness for me. ” And he took her hand and shook her as he shook her that terrible evening, four days before his death. And in her imagination she spoke to him still other gentle, loving speeches, which she could have said then, which she spoke now. "I love you ... you ... love, love ..." she said, clutching her hands frantically, gritting her teeth with fierce effort.
  And a sweet grief gripped her, and tears came into her eyes, but suddenly she asked herself: to whom did she say this? Where is he and who is he now? And again, everything was covered with dry, tough bewilderment, and again, with intense eyebrows, she peered to where he was. And now, now, it seemed to her that she was penetrating a secret ... But at that moment, as it seemed, an incomprehensible, loud knock of the door lock handle painfully struck her hearing. Quickly and carelessly, with a frightened, unoccupied expression on her face, a maid Dunyasha entered the room.
  “Come to my father, rather,” said Dunyasha with a special and lively expression. “Misfortune, about Pyotr Ilyich ... a letter,” she sobbed.

In addition to the general feeling of estrangement from all people, Natasha at that time experienced a special sense of estrangement from her family. All of her: father, mother, Sonya, were so close to her, familiar, so casual that all their words, feelings seemed to her an insult to the world in which she had lived recently, and she not only was indifferent, but looked hostile at them . She heard Dunyasha’s words about Pyotr Ilyich, about misfortune, but did not understand them.
  “What misfortune do they have there, what kind of misfortune can there be? They have everything that is old, familiar and deceased, ”Natasha told herself mentally.
When she entered the hall, her father quickly left the countess's room. His face was wrinkled and wet with tears. He apparently ran out of that room to give free rein to the sobs that crushed him. Seeing Natasha, he frantically waved his hands and burst into painfully convulsive sobs, distorting his round, soft face.
  - Pe ... Petya ... Go, go, she ... she ... is calling ... - And he, sobbing like a child, quickly weakening his weak legs, went to the chair and fell almost on him, covering his face with his hands.
  Suddenly, an electric current ran through Natasha’s entire being. Something terribly painfully hit her in the heart. She felt a terrible pain; it seemed to her that something was coming off in her and that she was dying. But after the pain, she felt an instant release from the prohibition of life lying on her. Seeing her father and hearing from behind the door a terrible, rude cry of her mother, she instantly forgot herself and her grief. She ran to her father, but he, powerlessly waving his hand, pointed to the door of his mother. Princess Mary, pale, with a trembling lower jaw, came out of the door and took Natasha's hand, telling her something. Natasha did not see, did not hear her. She walked quickly through the door, stopped for a moment, as if in a struggle with herself, and ran to her mother.
  The countess lay on a chair, stretching strangely awkwardly, and banged her head against the wall. Sonya and the girls held her hands.
  “Natasha, Natasha! ..” the countess shouted. - Not true, not true ... He is lying ... Natasha! She screamed, pushing others away from herself. - Give away everything, untruth! They killed! .. ha ha ha ha! .. not true!
  Natasha knelt on a chair, bent over her mother, hugged her, raised her with unexpected strength, turned her face to herself and pressed herself against her.
  “Mama! .. darling! .. I'm here, my friend.” Mommy, ”she whispered to her, not shutting up for a second.
  She did not let her mother out, fought tenderly with her, demanded pillows, water, unzipped and torn her mother’s dress.
  “My friend, darling ... mother, darling,” she whispered incessantly, kissing her head, hands, face and feeling, uncontrollably, in streams, tickling her nose and cheeks, her tears flowed.
  The countess squeezed her daughter's hand, closed her eyes, and fell silent for a moment. Suddenly she got up with unusual speed, looked around pointlessly and, seeing Natasha, began to squeeze her head with all her might. Then she turned her face, wrinkled with pain, and peered at it for a long time.
  “Natasha, you love me,” she said in a low, gullible whisper. - Natasha, you will not deceive me? Will you tell me the whole truth?
Natasha looked at her with tear-filled eyes, and in her face was only a plea for forgiveness and love.
  “My friend, mother,” she repeated, exerting all the forces of her love to somehow remove from her the excess of the grief that crushed her.
  And again, in a powerless struggle with reality, her mother, refusing to believe that she could live when her beloved boy was killed by the blooming life, was saved from reality in a world of madness.
  Natasha did not remember how this day, night, next day, next night went. She did not sleep and did not leave her mother. Natasha’s love, stubborn, patient, not as an explanation, not as a consolation, but as a call to life, every second seemed to embrace the countess from all sides. On the third night, the countess fell silent for several minutes, and Natasha closed her eyes, resting her head on the arm of the chair. The bed creaked. Natasha opened her eyes. The countess sat on the bed and spoke quietly.
  “I'm glad you came.” Are you tired, do you want some tea? - Natasha went up to her. “You are prettier and matured,” the countess continued, taking her daughter's hand.
  - Mama, what are you saying! ..
  - Natasha, he is gone, no more! - And hugging her daughter, for the first time the countess began to cry.

Princess Mary postponed her departure. Sonya, the Count tried to replace Natasha, but could not. They saw that she alone could restrain her mother from insane despair. For three weeks Natasha lived hopelessly with her mother, slept on an armchair in her room, watered, fed her and kept talking to her, she said, because one gentle, caressing voice soothed the countess.
  The emotional wound of the mother could not heal. Petit's death tore off half of her life. A month after the news of the death of Petya, who made her a fresh and vigorous fifty-year-old woman, she left her room half-dead and not taking part in life - the old woman. But the same wound that half killed the countess, this new wound brought Natasha to life.
  A spiritual wound originating from a rupture of a spiritual body is just like a physical wound, however strange it may seem, after a deep wound has healed and seems to have come together, a spiritual wound, like a physical one, heals only from the inside by the bulging force of life.
  Natasha’s wound also healed. She thought her life was over. But suddenly, love for her mother showed her that the essence of her life - love - was still alive in her. Love woke up and life woke up.
The last days of Prince Andrei connected Natasha with Princess Mary. A new misfortune brought them even closer. Princess Mary postponed her departure and for the last three weeks, like a sick child, looked after Natasha. The last weeks Natasha spent in her mother’s room, torn her physical strength.
  One day, Princess Marya, in the middle of the day, noticing that Natasha was trembling in a feverish chill, took her to her and laid her on her bed. Natasha lay down, but when Princess Mary, lowering her sides, wanted to go out, Natasha called her to her.
  “I don't feel like sleeping.” Marie, sit with me.
  - You're tired - try to sleep.
  - No no. Why did you take me away? She will ask.
  “She is much better.” She spoke so well now, ”said Princess Marya.
  Natasha lay in bed and in the dimness of the room examined the face of Princess Marya.
  “Does she look like him?” Thought Natasha. - Yes, similar and not similar. But she is special, alien, completely new, unknown. And she loves me. What is in her heart? All good. But how? What does she think? How does she look at me? Yes, she is beautiful. "

Restaurant observer Buro 24/7 in St. Petersburg Ilya Vytyazhnov talks about the complex hierarchy in Russian cuisine and clarifies the difference between chef's "titles"

The astronomical culture in the country has not yet been properly formed, but we know a lot of chef "titles" - snobbery is unbelievable. In reality, most of us have no idea what functionality is hiding under this or that rank. Moreover, I am even familiar with several restaurant observers who are not knowledgeable on this issue, what can we say about today's ordinary gourmet.

Seriously, writing on this topic has not yet been possible, if only because you cannot find the cooks that have taken place today and will not be able to sort them out too early. A good example: finding worthy prototypes in St. Petersburg to illustrate this material turned out to be an incredibly difficult task. Let me remind you that in the Northern capital, where I live and eat, there are more than five million people who visit about six thousand local restaurants, bars and cafes. But since today from every iron they sing fluently about the concept chefs who have reappeared for their post, you still have to hang up labels.

This opus should begin with an explanation of what those in the kitchen are doing who the reader did not see and did not hear before - ordinary cooks. These are procurers and hard workers of cold and hot workshops. In fact, they are convicts of a gastronomic backstage. For the most part, their wages are extremely small, and you have to work hard at the stove from 12 to 18 hours a day, six days a week, if, of course, you want to achieve something. Often such a rhythm has to be kept for several years in a row. The task of the workers is to strictly follow the recipe invented by the "elder brother" again, again and again, marking each mistake with another scar from a burn or cut. No creativity at this stage is not in sight. It is this army that prepares for us on a daily basis, and we are the one who cooks it.

Harvesters and hard workers of cold and hot shops - in fact, they are convicts of a gastronomic backstage. For the most part, their wages are extremely small, and you have to work hard at the stove from 12 to 18 hours a day, six days a week

The work of the cooks is coordinated by the foremen or senior cooks - they are a kind of “warrant officers”. Like their colleagues, they march daily on a cutting board, but their area of \u200b\u200bresponsibility already goes beyond the sides of the plate given for distribution. The task is to distribute orders among the brigade, control the quality of the workpieces and adherence to the recipes, ensuring well-coordinated team work. At this stage, the cook begins to hone his organizational abilities, without which it will not be possible to realize himself in the highest "pan ranks". Bad is the chef who is not able to build the mechanism of his own kitchen. Culinary talent is only 30% success.

Over the brigadier is dominated by the sous-chef - the right hand of the chef. He can be compared with the “captain” directly controlling the work of the entire kitchen, and he also maintains the spirit of his team, draws up work schedules for the kitchen staff, is responsible for the ongoing work with food suppliers, and coordinates the activities of the buyer. The sous-chef often stands at the distribution and finishes each dish with his own hand before an impatient waiter grabs it from the distribution and rushes to the guest's table. Here, the area of \u200b\u200bresponsibility can be blurred: often the boss himself watches the distribution and during the rush hours he watches closely that he is leaving for the restaurant on the pass-fight trays (the pass boy in this case is the assistant to the waiter).

A strict aunt-shopkeeper (controller) is sometimes assigned to the distribution, which ensures that the guest receives each gastronomic masterpiece exactly as the maestro intended it, and whips the waiters hands when they try to steal the dish out of turn. The shopkeeper is a derivative of the term "brand", or a check (order from the waiter), crawled out of the printer at the factory, notifying the cooks what exactly and in what order to cook. I met this very exotic position in the kitchen in only a few restaurants.

So we got to the "major general" - the chef. The power over the kitchen is entirely in his hands. The chef’s task list, in addition to gastronomic creativity, includes a lot of routine. First of all, it is a permanent "war" with the restaurant manager - a battle not for life, but for death. The main goal of this epic is to get negligent waiters to bring the cook's idea to the guest as accurately as possible. Secondly, the chef, whether he wants it or not, should pamper the visitors with new items on the menu, otherwise they will forget the way to him as soon as they open a new restaurant next door. It is because of this burden that disastrous dishes are sometimes born. Inspiration - you can’t buy it in the market like a goose. Third, the chef is often responsible for pricing the menu. A restaurant - it is a business, and it must be profitable. So you have to think about how to serve quail stuffed with foie gras with truffles at an adequate price and not be left without pants,- t about there is to find a quality product, but cheaper.

The most significant in the kitchen is the pastry chef. The result of his work can either correct previous mistakes, or completely spoil the impression of the restaurant. Technically, this post is not much different from a chef. Unless one writes in oil and the other in watercolor

In the kitchen, a concept chef or brand chef acts as a “lieutenant general”. In fact, these positions in Russia are a necessary measure caused by a lack of talented chefs. That is why these two, in fact, take on part of the chef's key responsibilities, which is why they can deal with several restaurants at the same time. The similar names of these posts are confusing, and it seems that there is no difference between them. However, the former builds the gastronomic concept of the project, sometimes not responsible for its future life, visiting the restaurant at the time of updating the menu and dinner parties. The second, in addition to realizing its creative ambitions in a particular project, is attached to one brand (restaurant group) and regularly monitors the quality of tasks assigned to a team of wards chefs. Do not think that the concept chef is these are just the tops. Nothing like this! It just has a little more artist than manager.

Many can dispute the following statement, but I am convinced that the most significant in the kitchen is the pastry chef. The thing is that the result of his work can either correct previous mistakes, or completely spoil the impression of the restaurant’s kitchen. It is his dish that most often completes the meal, and the last, as you know, is remembered best. Technically, this post is not much different from a chef. Unless one writes in oil, and the other in watercolor.

Ilya Vytyazhnov, chief editor of EatBetter.ru

As the poet wrote in a famous poem: A pilot flies planes - this is very good, a cook makes compotes - this is also good. In general, the profession of a cook is one of the oldest. As soon as primitive people learned to start a fire and began to fry meat on it, they quickly realized which of their fellow tribesmen prepared the mammoth most deliciously and began to trust this person with such an important matter. Thus began the profession of a cook.

Key Cooking Skills

The description of the profession, in principle, can be summarized in one phrase: A cook is a master who is able to create a harmony of taste from various products, just as a musician writes a symphony from individual notes. The key skill of a cook is the ability to cook, and that’s it.

What does a cook do?

The cook prepares the first, second and third dishes, including compotes, and in general, cooks food in any form. Only good cooks have food - this is a real art, and not just something conditionally edible. This is what the cook does. Also, he knows the rules for storing products, knows the contents of the collection of recipes, knows the technology for preparing various products, and has the skills in decorating, serving and decorating dishes. The chef also organizes food storage processes in production facilities.

Cook's qualities

The qualities of a cook are necessary for everyone who decided to choose this profession: physical endurance, since the working day takes place in a hot room and on one's feet. This requires a certain amount of health. A good memory, in order to memorize recipes, an excellent voluminous eye, in order to determine the required amount of ingredients, evenly shred, etc. The chef must have moving, dexterous fingers to handle fine cooking details. The cook must be able to concentrate, feel the time. Also, of course, the cook needs sensitivity to the smallest nuances and shades of smell and taste, a good imagination, so that looking at the recipe, you can roughly imagine the taste and appearance. And also honesty, accuracy and responsibility will not interfere in this work. This is what a cook should be like. A specialist who possesses these qualities has every chance of becoming an indispensable and skillful master.

Chef's professional skills

The professional skills of the cook are laid in the process of study and polished by experience. Experience is of paramount importance in this profession. Contraindications include diseases of the digestive system, respiratory system, cardiovascular system, musculoskeletal system, kidneys and skin.

What is the responsibility of a cook?

The duties of the cook, first of all, include cooking. But all related details, such as care for the cleanliness of the workplace, organization of food storage, reporting, are also the responsibility of the cook. Also, the cooks take into account the wishes and comments of visitors and conduct a kind of practical marketing research of the tastes of the population.

What should a cook know? What should a cook do and be able to?

He must know how to properly store food and ready meals, know the processing methods, product standards, recipes for main dishes, must be familiar with the operating rules of the equipment used, must know the sanitary and hygienic standards, and have knowledge of dietary cooking. And, most importantly - the cook must be able to cook deliciously. This is his first skill.

How much do cooks earn?

The salary of a cook in Moscow is quite differentiated. Its level of influence is affected, first of all, by the candidate’s work experience, his qualification level, rank, and cook’s specialization is also taken into account. The highest salaries are among restaurant workers, the most modest are among workers of fast food enterprises.

To become a cook, it is advisable to graduate from a secondary special educational institution in the relevant specialty. What kind of cooks are there? There are many specializations of cooks. The main one is a universal cook. This specialty provides great opportunities for the cook to master any direction of his activity.

The profession of a cook can be obtained in various colleges of Moscow - colleges, technical schools and schools. Also, there are numerous courses offering cooking classes. Including, with subsequent employment.

Where to learn to cook? Where to go to study as a cook in Moscow?

Parents of young graduates who want to receive the profession of a cook are concerned about the question: what exams should I take for a cook? After all, they themselves passed the exams from childhood. But at present, a competition of certificates is being held for working specialties upon admission. So the package of documents is the only thing to hand over to the cook.

Chef training in Moscow

The strategic tasks of the cook include improving his skills. After all, the higher the qualifications - the more interesting and creative work is offered. It is also important that the higher the qualification, the higher the salary.

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  Is it possible to get a higher education of a cook in Moscow, are there universities of cooks and is there any sense in getting a higher education in this profile? The uninitiated will say that this is impossible, the profession is mastered in a culinary school or in courses.

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  Unlearn the chef in Moscow is not so difficult. There are many places where you can learn how to cook after grade 9 in the capital. Moreover, you can go to study not only at the school or culinary college, but also at the courses. Let's find out in more detail where you can unlearn a cook this year.

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  How many do not learn to cook at home, but you can’t become a real cook without training. Where can I get the profession of a cook in Moscow and how much to study - a worthy question, the answer to which we will try to find together.

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  Want to learn how to cook in Moscow? Well, you're lucky. Places where they learn to cook in Moscow in abundance. You can learn in any area of \u200b\u200bthe capital by choosing secondary vocational schools.

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  Not everything in life is decided by higher education. For example, the profession of a cook can be obtained through private or public training courses for cooks with employment.

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  How much does a pastry chef get? How much does he earn? Someone says that the pastry chef has one of the lowest salaries, while someone says that their size can reach 150,000 rubles. Who is right and how much does a pastry chef actually earn? Let's try to figure it out.

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  Becoming a chef is the cherished dream of most chefs. Where can I find the institutes of cooks in Moscow in order to get the main position in the kitchen? And are there any institutes for Moscow chefs? And if not, how are they taught? Let's try to figure it out!

• Do you like to cook and want to combine your favorite pastime with work? Then, perhaps, you should be puzzled by the question of how to become a professional cook. This is a simple matter, if you want to become a cook you can even without education. How to become a cook without education and what is required for this? Find out now.

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  Cooking is a pleasure. And practice and, of course, a culinary school or college will help to learn this. What college cooks in Moscow to go to, what will they teach there and how much? Well, and which ones, in the end, can the results be calculated in the end? Let's find out!

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  A huge metropolis requires different specialists. And the profession of confectioner is in demand here as never before. You can comprehend its basics by going through training at a pastry chef in educational institutions. Colleges, technical schools and, of course, training centers train confectioners.

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  Want to go to study as a pastry chef? Perfect solution. It remains to figure out where they teach to be a pastry chef, how much time the educational process will take and what prospects await the graduate after.

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  Entering a cook in Moscow is not a problem. Moreover, given the fact that there are several options. Where can I go to the cook - courses, college, college or school? Let's find out.

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  And the cook and pastry chef at the same time? Why not. Sign up for pastry chef courses and study the profession in many ways.

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  What, what, but they love sweets in the capital. And the shortage of culinary masters is especially acute here. But, perhaps, having enrolled in the courses of a pastry chef in Moscow, it is you who will be able to feed tasty cakes to residents of a noisy metropolis, filling the personnel shortage of the market?

Profession cook - for all time. People will always need food. Although everyone can cook something himself, sometimes you want to visit a cafe or restaurant, order a tasty and beautifully decorated dish, and just enjoy it while sitting in a pleasant company.

This profession is in great demand. Everyone can master it. Of course, because any of us can cook something delicious. But only a few will succeed.

A cook is needed in any catering establishment. And recently, there has been a tendency to hire cooks in offices to prepare meals for their employees.

Salary, depending on qualifications and region of residence, an average of 20,000 rubles. Chefs from 50 000 rubles.

So, cooks are needed in:

• Restaurants
• Cafes, diners,
• Sushi bars,
• Pizzerias
• Kindergartens,
• Schools
• And etc.

In fast foods, the chef will also be able to find a place for himself. However, most often people are recruited there without education at all, and training is carried out independently under their own standards.

History of the profession of a cook

The relevance and relevance of cooking is proved by the thousand-year history of this art. The first cooks appeared as soon as a person learned not only how to get food, but also how to cook it. And this did not happen right away, since at first the only source of food was gathering and hunting (). And ancient people ate raw food.

Noble people in ancient Rome and in ancient Greece especially appreciated delicious food. Of course, the huge demand for variety and an abundance of different dishes led to the formation of the first culinary schools. After all, qualified cooks simply did not have enough. By the way, before that, in rich houses, mostly slaves were cooked who could not always cope.

In the 19th century, cookery schools began to appear everywhere. Europe, England and Russia trained their specialists for the interruption. Contrary to the opinion that the first cooks appeared in Russia only in the 17th century, traditions of Russian cuisine originate long before that. So, for example, the wise men were one of the first cooks.

To this day, the cooking profession is appreciated all over the world. A professional in his field will be able to find work not only in his homeland, but also abroad.

Famous and famous cooks

• Wolfgang Pak. Austrian chef, author of books, owner of a chain of restaurants around the world. Studied in France. Then he left for the USA. Organizes banquet events, receptions. The income is about 16 million dollars a year.
• Gordon Ramsay.  The Scottish chef has opened his own restaurant chain. He became famous after filming in several talk shows, for example, “Hell's Kitchen”, “Ramsey's Kitchen Nightmares” and others. The income is about 7 million dollars a year.
• Alain Ducasse.  Famous french chef. He was not limited only to the restaurant business, and also owned consulting firms, hotels, eateries, etc. Manages over 50 restaurants around the world. It receives about 5 million dollars a year.

Description of the profession of a cook

It must be borne in mind that this is a creative profession. In addition, it requires maximum accuracy and attention.

You must be able to accurately measure the number of products, properly observe all the processes of cooking certain foods, and then also beautifully decorate the cooked dish. Throughout the world, it is believed that the best chefs are men. This is not surprising. Men in this matter are more diligent and self-critical.

The slightest flaw in the dish - and it immediately "flies" into the bin and prepares again. Only they can create masterpieces from an ordinary dish over and over again. Therefore, most often, in expensive elite restaurants, the chef is necessarily a man. By the way, it is believed that the guy waiters are best at coping with their duties. They are less noticeable, faster and more reserved to criticism.

The profession of a cook obliges us to know all the subtleties of preparing and storing products, while being able to distinguish quality from spoiled ones. Many recipes for a wide variety of dishes, sometimes, reinforced by their invented and modified recipes, should “spin” in memory.

Chefs must be able to use and quickly understand technical innovations that help to increase the speed and comfort of work. And the profession of a pastry chef, in general, requires the ability to excellently design manufactured products - they must “lure” a potential customer with their appearance.

Therefore, a person who wants to master not only the cooking skill, but also constantly indulge in sweet products of adults and children, the profession of a pastry chef is just for him.

Where to get the profession of a cook

Get a cook profession? Most cooks are cooked in specialized secondary educational institutions. Now it is mainly colleges and technical schools. For example, the federal state educational standard (FGOS) by profession 260807.01 Cook, pastry chef.

Be prepared for the fact that chemistry and biology will be core subjects. In addition, you will have to study such subjects as:

• cooking
• confectionery technology,
• hygiene,
• sanitation when working with products.

Teachers will teach you to cook all kinds of dishes, understand products (appearance, color, smell, taste).

In the process of training, future chefs will have to perform a variety of work, including professional modules. An integral part of education will be the so-called CBS or control and evaluation tools.

After training, students are expected to practice in various cafes and canteens. It is there that students will receive not only practical skills, but also reinforce their knowledge with new theoretical information.

Every specialist in this profession dreams of “growing” to the rank of chef. When this happens, all doors open in front of them.

The material in this article can be useful in working on an essay, preparing for a lecture, presentation, or classroom.

Cook  - This is a person whose profession is directly related to cooking. To date, chefs work in enterprises and catering establishments. Presumably, the word "cook" comes from the East Slavic "var", which means heat and boiling water.

The cook prepares the first and second courses, as well as other foods. He knows how to properly store food, cook a variety of dishes according to recipes and be able to decorate cooked dishes. In addition, the cook must organize the storage of food raw materials in accordance with sanitary and hygienic standards.

Despite the fact that at catering enterprises the cook resorts to established recipes, he has the right to make his own changes based on the contingent of consumers and the quality of the raw materials. The cook’s work, which requires a sanitary book, takes place indoors, but at the same time at elevated temperatures. The profession of a cook can be studied in special colleges, vocational schools and secondary technical schools.

Varieties of the profession in our country include such as a chef, a chef-technologist, a pastry chef and a culinary chef. However, European cuisine often uses its own naming system for process participants, according to which it is customary to highlight a number of positions.

First of all, this is the Executive chef (or production manager), who is responsible for absolutely everything related to the work of the kitchen and the institution itself - including staff recruitment, menu preparation, and even economic issues. I must say that this position requires not only and not so much cooking skills as management and management skills.

This is followed by the position of Chef de Cuisine (chef), whose duties in a particular production include control over the preparation of dishes. For European cuisine, especially a small one, often these two positions can be performed by the same person.

Assistant and deputy chefs are called Sous-chef de Cuisine. This person, if necessary, replaces the chef, and is also responsible for the work schedule and internal logistics of the organization.

It is interesting that there is no analogue of the foreign Expediter or Aboyeur in Russian terminology, but this post can be translated into Russian as a forwarder or a delivery man. This is a person who, as a link between cooks and departments, is responsible for transferring orders from the dining room to the kitchen. In addition, he is also responsible for the final decoration of the finished dishes.

The term Chef de Partie is understood to mean, in fact, the cook who is responsible for any specific direction of culinary production. In the case when it is large enough, cooks have deputies and assistants.

This position varies in areas, each of which is based on work with a certain type of food raw material.

• Saucier or Saute Chef is responsible for the sauces and for all dishes served with the sauce. In addition, he is responsible for frying and stewing products in sauces.

• Poissonier or Fish Chef not only prepares fish dishes, but can also be responsible for its cutting, as well as the preparation of specific fish sauces / gravy.

• Rotisseur or Roast Chef does not cut meat, but exclusively prepares meat dishes and sauces for them.

• Grillardin or Grill Chef is responsible for grilling and grilling dishes, as well as over an open fire.

• Friturier or Fry Chef is a separate position whose job it is to roast the ingredients of the prepared dishes.

• Entremetier or Vegetable Chef in European cuisine is preparing first courses, salads, vegetable side dishes, as well as decorating vegetables.

• Garde Manger or Pantry Chef cooks not only cold snacks, but all dishes that are usually served cold.

• Patissier or Pastry Chef is not at all a confectioner in our understanding, but a person who is responsible for baked dishes, pastries, and also often desserts.