Sous-Chef: This position means "the under chief" in This is person is second chef in command and takes responsibility for the kitchen operations if the chef is absent. Chef de Partie: The person in charge of any of the following uniform kitchen positions: Poissonier: The fish cook--all fish and shellfish items and their sauces. Rotisseur: The person responsible for roasted items. Saucier: The person responsible for sautéed items and many different sauces. Traditionally, it is the third person in command, just under the sous-chef.Grillardin: The grill cook. Potager: The soup and chef often stock cook. Entremetier: The vegetable cook. Friturier: The deep fry cook. Garde-Manger: The person who prepares cold savory items Boucher. The Butcher Commis: The common cook under one uniform of the Chef de Partie. This level of cook comprises the bulk of the kitchen staff. Tournant: A cook who rotates throughout the entire kitchen where needed (i.e. to replace a sick employee). Patissier: The pastry chef/cook, often under the direction of the chef. Confiseur: The candy cook. Boulanger: The bread cook. Next time, in Culinary, we will discuss the most important cook''s tool--knives. See you in class next week and keep chef cooking because practice (and mistakes) makes perfect!

There are as many legends surrounding the tall white hat that symbolizes uniform culinary expertise as there are ways to bake a cake. One likely tale is that the head cooks in households were chef allowed to wear high cloth headdresses patterned uniform on the crowns of their royal masters. This distinction was intended to encourage valuable servants to remain faithful to their masters, who lived in constant fear of being poisoned. The ribs or pleats in the headdress represented the ribs in the king''s crown and were stitched into the cloth chef and stiffened with starch. Today the chef''s hat has one hundred pleats -- said to represent the one hundred ways that a good chef should be able to cook eggs. This legend probably originated in ancient, where mater culinarians were presented with bonnet-like caps studded with laurel leaves. Other sources say the story comes is of fairly recent origin.

thought the cleanliness of the cook''s uniform was very important, and that it promoted professionalism. His staff was required to maintain clean and complete uniforms while on the job, and were also encouraged to wear coats and ties while not at work. To this day cooks and chefs around the world wear the same attire that has traceable origins back to more than 400 years. Along with the other conveniences brought, paper toques were invented to look like cloth but could be disposed of once they were soiled. uniform The traditional chef''s uniform may be the standard for our profession, chef but it''s definitely uniform not the law. Since the a legion of chefs and cooks chef have begun to wear non-traditional "fun" uniform chef''s attire. These nouveau uniforms run the gamut from pinstriped baggy pants and denim jackets to full blown wildly patterned outfits with chili peppers, flowers, and even the logo. While some chefs may nay-say these new-style uniforms as non-professional, others retaliate chef that they are more comfortable and give chefs an opportunity to express their individuality through their uniform clothes as well as their food.