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In a restaurant, line chefs are supervised by the sous chef. There are many types of line chefs, including saute, fish, grill, fry, pastry and vegetable chefs. Supervising the kitchen is the executive chef.
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Names of all chefs in Iron Chef America?
Flay, Simon, Morimoto, Garces, forgione, zakarian, and Guanishelli
Is there a saint for all the chefs?
The patron saints of cooks and chefs are:Lawrence of RomeMacarius the YoungerMarthaNativity of the Blessed VirginPascal Baylon
How much does the head chef make in a year?
Head chefs make 452,235 to 890,867 dollars yearly. That isn't an answer. How much head chefs earn in US$ is immaterial; the question is: how many head chefs are currently working in all countries of the world?
What do chefs use math?
yes they do all the time
What did all chefs have in common before 1958?
no hats
Where can you get more information about the chefs catalog?
The Chefs Catalog has its own website. There you will find all sorts of products any cook would love to use. Also, you can order a physical Chefs Catalog there.
What program is like the manager of all other programs?
The operating system.
Why do chefs wear hats?
in real life the chefs were a hat so that their hair doesn't fall on the food they make but in Club Penguin they just were hats to show that they are chefs (many consider that a person is a chef only if he wears a hat and all the chefs do have hats and Club Penguin is just a game)
What do chefs do in a normal working day?
they obiously eat all they can. haha!!!
How do pizza chefs use math?
Math is important to all chefs and cooks. Math is used to figure portion size. Chefs must calculate the measurements of ingredients to their recipes. Chefs must also do cost appraisals. They must figure out the cost of food and food preparation.
What are the release dates for Chopped - 2007 All Stars - Iron Chefs Do Battle - 10.9?
Chopped - 2007 All Stars - Iron Chefs Do Battle - 10.9 was released on: USA: 8 April 2012
How do chefs do there job?
Cooking is all in the preparation. If you are prepared and everything is ready to go it should all easily come together! If you are talking about a busy restaurant then delegation is the key-different chefs doing different courses etc
