Welcome to the Chef's Resource Guide. Here culinarians and those interested in a culinary education, careers,
and/ or events can utilize this guide for up-to-date information. If you would like to suggest a new resource
or request a link exchange, please email
nhood@marketwithartemis.com.
Culinary art is the art of cooking. A culinarian is a culinary artist. A culinarian working in a restaurant is referred to as a cook or a chef. Culinary artists are expected to prepare meals which please both the mouth and the eye. In recent times, they are additionally expected to possess knowledge of gastronomics (food science), as well as a comprehension of diet and nutrition.
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The field of culinary arts is comprised of professionals who work, in either a direct or indirect capacity,
in the preparation and presentation of food items. Culinary artists serve in a range of workplaces such as
hotels, restaurants, catering, and in private clubs and homes. Culinarians are appreciated and presented with
opportunities on an international level. Global travel is within the scope of many professional chefs, as their
skills are needed everywhere. As the consumers' demands for quality nutrition increase, so must the
knowledge and training of the culinarian.
Possible Careers for Culinarians
Chefs and Cooks - These professionals directly prepare food in various establishments such as restaurants,
hotels, institutions and other places.
Food and Beverage Controllers - Purchase ingredients on a large scale for hotels as well as monitor stock
of food supplies.
Food and Beverage Managers - Manage food and beverage outlets in hotels and similar venues.
Consultants and Design Specialists - Work with restaurateurs to create and design menus, dining rooms,
and institute kitchen procedures.
Salespersons - Introduce chefs and restaurant owners to new equipment and ingredients via demonstrations
and tastings.
Teachers - Train and educate potential culinary artists in a classroom environment.
Food Writers and Critics - Educate the public on trends in food, chefs and restaurants. Positions in newspapers,
magazines, book-publishing and television are options.
Food Stylists and Photographers - Work with magazines, books, catalogs and television programs to create
appealing visual representations.
Researchers and Developers - Develop innovative products for commercial manufacturers. Assist in testing
for publications, restaurants and grocers.
Entrepreneurs - Culinary arts provides an opportunity to open a new business. This can include a restaurant,
bakery, specialty food manufacturer, or bar.
A culinary education can be found all around the world. It is not uncommon for culinary schools to focus their
cuisine based on their region. Look closely into the schools program to decipher if it meets your educational
needs. Most culinary art schools offer a variety of field specialties such as restaurant management and
hospitality and/ or pastry chef and baking.
Catersource
CaterSource®, Inc. was created in 1992 by Michael Roman and Bernice Phillips. The primary business of
CaterSource is to provide support and education for professional caterers.
Following is several titles given to those working in a professional kitchen. Each
is considered a title for a different type of chef. Many are designations originated
by Georges August Escoffier in his documentation of the brigade system, a.k.a. Brigade
de cuisine. Others have a less specific meaning depending on individual kitchens.
Keeping that in mind, many kitchens will not use the titles below. Depending on
the kitchen, a unique set of guidelines for organization may exist. A hierarchy
of specialized chef titles is typically only present in fine-dining or upscale
restaurants. Casual dining restaurants' employees are usually referred to simply
as "cook".
Executive Chef - The Executive chef is the captain of
the kitchen. He takes the lead in everything, including the
creation of a menu, staffing and restaurant finances. Executive chefs have a wealth
of cooking experience, and
actively cook in the kitchen. They are also heavily involved with kitchen management
and business. Executive
chefs are sometimes referred to by the traditional French nomenclature, "Chef
de Cuisine". This is common
mostly in European kitchens, or those American kitchens with have adopted the brigade
system.
Sous Chef (pronounced: soo chef) - Sous chefs are the
deputy chefs of the kitchen. They are the next in line to the Executive chef, and act as direct assistant. This chef is in charge of scheduling
kitchen staff, and also acts as an understudy for the Executive chef. Not every establishment hires a sous chef;
however, very large venues may have several.
Expediter, a.k.a. Announcer or Aboyeur - This person takes
orders from the dining room and tells them to
kitchen staff. The expediter also assists in plating, often putting the final touch
on a dish before it is served to
diners. In some kitchens this position is filled by the sous or executive chef.
Chef de Partie - This name refers to a line cook or station
chef. A chef de partie is a specialist, in charge of a
particular area of the kitchen. In large operations each station has one Chef de
Partie, assisted by several other
cooks. However, the typical arrangement is one chef per station. Within the station
chef hierarchy there are
"First Cooks", "Second Cooks", and so on. The brigade system
divides the different station chefs as follows:
Sauté Chef, Fish Chef, Roast Chef, Grill Fhec, Fry Chef, Vegetable Chef, Roundsman
(or "swing cook"),
Pantry Chef, Butcher and Pastry Chef.
Rosengarten The Rosengarten Report, published
every six weeks, brings you a fact-crammed view of the very best in food, wine and
travel today.
Chefspinzone The Chef's Selections were the first in a series of resource
books specifically designed to assist in the creativity of individual food service
professionals.
Professional
Chefs Association A national organization of chefs and those associated
with the foodservice industry. The P.C.A. offers the required education courses to
reach your certification goals.
Cooking Schools Search for cooking schools, professional cooking classes,
chef training, pastry schools, restaurant and hospitality management schools, and
culinary arts programs.
Culinary
Cult Int. Your portal to the global hospitality. Jobs are all over the globe,
columns, recipes, hotels and much more.
Escoffier On Line The Web Portal for Chefs and Food Professionals. Web Resource
Directory for Chefs, Hospitality Education and Scholarship Information, Classifieds
Area with Guaranteed Help Wanted Ads and Free Job Seekers Area, Articles, Photo
Gallery and more.
The occupational outlook for culinary professionals (including chefs & cooks,
restauranteur, restaurant managers, dietary consultants, gastronomists and nutritionists)
is generally good, with "as fast as the average" growth. In recent times
a college education with formal certification and qualification is necessary for
success in this profession. There are several conventions around the U.S. This may
be a fantastic way to gather information.
Retailer's Bakery Association We create industry-specific
training programs, develop profit tools and connect retailers with suppliers and
experts to help build profitable bakeries.
Catering Magazine Catering Magazine is the only national
business-to-business trade magazine dedicated to the professional catering industry.
The bimonthly magazine reaches more than 16,000 readers.
culinary.net Hundreds
of test-kitchen recipes, cooking tips, nutrition and food articles. Ideas to help
you entertain with elegant culinary cuisine or plan a nutritious & delicious meal.
Chef Depot We have everything for your kitchen, all at the lowest prices!
Maple Kitchen Tables, prep carts, cutting boards and more! Every item we sell is
Chef tested for quality and value.
Cynthia's Kitchen Store Kitchen Accessories, Serving
Trays, Canisters & Platters. Offering high quality kitchen accessories, canisters,
containers, and handcrafted serving trays & platters.
Culinary Arts & Cooking Schools Complete guide to culinary
institutes throughout the US. Features state by state cooking school listings.
Isola Imports, Inc.
Shop online for imported, gourmet Italian foods. Over 400 products and gifts.
Refrigerators Freezers
& More Sells wholesale restaurant and food service equipment, including
commercial refrigeration, refrigerators, freezers, walk in coolers, merchandisers,
stainless steel sinks, shelves, work tables & meat slicers.
Cooking.com Kitchen Appliances Find kitchen appliances
like coffee makers, juicers, grills & cookware, bakeware, dinnerware, wine racks
and cooking recipes at Cooking.com!
Twin Cities Dining Guide The twin cities dining guide has over 3,000
Minneapolis / St. Paul restaurants listed alphabetically and by location, cuisine,
brunch, kid-friendly, with maps and door-to-door directions.
International Association for Food Protection This non-profit organization helps to keep members up-to-date with developments
in food safety and sanitation.
Food Safety Government food safety information.
Food Safety and Inspection Service This organization
is responsible for providing safe and properly packaged commercial meat, poultry,
and eggs.
Center for Food Safety and Applied Nutrition
This is one of 6 product-oriented departments of the U.S. Food and Drug Administration
(F.D.A.).
US Food and Drug Administration Protects and Promotes
Health in the U.S.
How to Prepare
for a Health Inspection What to do before, during, and after a visit from
the Health Inspector.
City
Waiter Provides ordering and marketing for restaurants. Offers online
menus, restaurant web sites and more.
Cooks Palate Recipe Software Award winning recipe management software with
options to publish a cookbook for personal use, business, or fundraising activities.
Perfect for creating family cookbooks to pass down from generation to generation.
Dansko It's in every Dansko
shoe, whether it's a summer sandal or a winter boot. You know it the minute you
slip your foot into your shoe, the feeling of, "Ahhhhh, my Danskos!"