Apprenti du chef de cuisine.
baiser le chef
Sous chef
The blue apron in french cuisine is he mark of an apprentice. all apprentices, or "commis" wear blue aprons while chefs wear white.In some American kitchens such as the french laundry, the inn at little Washington, or hyeholde restaraunt, all chefs wear blue aprons as a reminder to continue learning eveery day.
There are exactly 100 pleats in a French chefs hat. There are 100 because a French chef knows 100 ways to cook eggs.
minarai
Great chefs in those days did not work in restaurants, which were in their infancy. They worked in the kitchens of great houses and were the servants of great Lords. When the Lords lft, the chefs went with them.
most chefs travel for example if they were a chef they could train to cook Italian or french cuisine then they would be able to travel to those countries
No such word, maybe "commis" (apprentice) or "comme" (as, like)?
salt and pepper
Chefs Andrea Accordi, Andrea Apuzzo, Ettore Boiardi, Caeser Cardini & Antonio Carlucio are Italian. To see other Italian chefs, Go to this link. http://en.wikipedia.org/wiki/Category:Italian_chefs
chefs always say there is no need for a PC in cooking
He was a printers apprentice. Say that fast!
French and Italian Renaissance chefs eventually perfected the Puff and Choux pastries
It is a shortened form of the French 'Chef de Cuisine' which in turn comes from Latin 'Caput' which can translate as Chief