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they "assist"the actual chef.

A Sous Chef is second in command after the Executive Chef in a professional kitchen. This means he or she answers to the chef, but also has some authority over the other kitchen staff. Many of the terms that relate to cooking and cuisine in a professional setting are French. Sous is French for under, so you can see how the sous chef would work directly under the leader of the kitchen.

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Joël Robuchon currently reigns the world with 25 Michelin Stars followed by Gordon Ramsay and Alain Ducasse.

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To cook

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an apprentice chef is the type of person who is discovering cooking and learning basics in either a cooking school or following a culinary art career..he learns all the basics such as different types of cuts,cleaning of materials,vegetable peeling and keeping the workplace tidy...whereas a commis chef has already undergone training and assists the demi chef or chef de partie in tasks such as cooking and preparing mise en place and guiding the apprentice..

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look up a cullinary arts school it may vary. around 12,000

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kok

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First of all presentation of food, food taste, hygiene, good looking, etc.
Organizing a food service requires [1] suppliers, [2] transporters, [3] stockers, [4] inventory takers, [5] order placers, [6] equipment and property quality controllers, [7] cleaners, [7] inspectors, [8] processors and preppers, [9] pricers, [10] packagers, [11] employees [such as customer service, food, management], [12] money handlers [such as accountants], and [13] promoters [such as community service, coupons, specials].

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The Culinary Institute of America, also known as CIA.

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this defends on the ability of a chef how he/she is making food. it is to be decided by the authorities. this isn't a money making task but bcoz our society is encouraging it. delicious dishes hav different range of tastes and according to it is given as the salary of a chef. so, it depends upon the taste.

in profession, chef are given 50,000/- to 2,00,000/-.

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there are many risk with becoming a chef .. cuts, burns, slips, falls, lack of sleep, stress, fires, customer complaints ...and so on

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You can download it here:

http://www.kenwoodservice.co.uk/instructions/A701instructions.htm [it seems this information is out of date and I get a 404 error when I go to that page. The current website through which you can spares is http://www.4kenwood.co.uk, but no cookbook,recipe book, etc, could be found on searching on 2/1/2010] There is also "The Complete Chef & Major Cookbook" by Sophie Buchmann, published in the UK by Simon & Schuster. Its "official" (IE. endorsed by Kenwood Ltd) and was at one time given away with (I believe) Major models. My copy bears a date of 1995, and its been invaluable to me. Two "unofficial" books that you might like to look up are "The Mixer Book" by Margaret Hudson, which was published by Thorn Domestic Appliances and Elm Tree Books and "Mixer and Blender Cookbook" by Myra Street published by Hamlyn in 1972. However, the two books should be looked on as suggestions to try with more modern Kenwood Chef models (as the later ones have more power and do not have some of the appliances covered). You should be able to track them down on eBay and Abebooks, where you can sometimes also find the original recipe books given away with the models. In February 2001, "The Independant" carried a story that Kenwood Ltd was to be taken over by deLonghi. I've not seen anything since but it wouldn't surprise me if only the Kenwood brand remains for the top range deLonghi kitchen equipment. This could also explain the lack of any "official" publications during the last ten years, but with the popularity of the Chef and Major products as high as ever (even in second-hand models) the time is surely here for a modern book to be produced.

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About $40,000 a year, but it depends on the campus and the courses you take. Contact the school directly for specifics.

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clear-meat: a mixture of egg whites; ground meat, poultry, or fish; mirepoix, herbs and spices; and an acidic product, usually tomatoes, lemon juice, or wine.

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i would do gcse catering for your specialism, then i would recommend chemistry or biology which would turn your double science lessons into triple science. if you want you can learn anything else you think may help you with being a chef.

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This is his website. It has all of his restaurants listed on it.

http://www.gordonramsay.com/

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Aprons are used to protect the chef's coat from getting contaminated by food. The apron should not be used for drying hands after they have been washed as this is a sanitation violation. The apron should also not be used to wipe dirty hands or for handling hot equipment, a side towel should be used for both of these tasks. This is because wiping dirty hands on the apron could create cross contamination with other food products which is especially dangerous with people who have allergies or while working with uncooked meat.

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itamae

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No

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Dietary chef is a chef who in making meals and food for customers keeps their dietary needs in mind, when I went to culinary school we were made to take nutrition so when given a challenge of different diets people are required to have ( I.e low sodium no protien, high protien, no grains) mostly a dietary chef will be the exct chef at a retirement residence to ensure the oldies get fed the right food

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FOX has announced that Master Chef season 2 will be returning June 6, 2011.

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Chef G.Garvin(Gerry Garvin)was born in 1978.

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Gary Friedkin

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Every product in the catalog right down to the $1.00 citrus peeler has a warranty of at least a year. some are longer and knives and cookware are lifetime. You can contact your consultant or Home office if you have a problem with one of your products. be prepared to provide receipt and date of purchase.

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It means under, so it means under chef because typically the sous chef works directly under the executive chef who runs the kitchen.

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A chef. There is no distinction between the sexes in this profession.