I have one!
It is typically the responsibility of food service workers, such as chefs and kitchen staff, to monitor and control the time and temperature of food to ensure safety and quality. Employers in the food industry are also responsible for providing proper training and equipment to help employees adhere to food safety guidelines.
I do not think the taste from either the electric or gas matters but I personally think you can control the temperature better with a gas stove. You can keep a constant flame as opposed to a lot of electric stoves where the heat comes and goes. It just helps to control your cooking better with a gas stove, I think.
it is a conclave
Executive chefs usually make the highest salary. Head chefs generally make somewhat less than executive chefs. Sous chefs usually make the least.
chefs uniforms are made for cotten
7 to 3 There are (7) Men Chefs for every (3) Women Chefs.
Yes, many Iron Chefs have Michelin stars. Iron chefs are one of the top chefs in the world and it is no surprise that they are head chefs in Michelin starred restaurants. Some of those iron chefs are: a. Mario Batali b. Marc Forgione c. Masaharu Morimoto d. Etc
There is no standard collective noun for a group of chefs. Since collective nouns are an informal part of language, any noun that suits the situation in a descriptive way can be used; for example a shift of chefs, a crew of chefs, a pride of chefs, etc.
There are certainly chefs who work outdoors, but by and large, most chefs work indoors...in the kitchen.
chefs get their stars by being examined by master chefs with 5 stars and by their preformance if they do well enough hey get a star
Pastry chefs don't necessarily 'love' baking. Some pastry chefs hate their jobs...
The duration of Charcoal Chefs is 1800.0 seconds.