The Anatomy of a Top Chef

THE ANATOMY OF A TOP CHEF ********** ** yet flexible enough to separate flesh from bone. Uniform Chef's Hat Chef's Coat Chef's Scarf Chef's Trousers CHEF'S HATS Beret Skull cap Toque Flared Toque Chef wrap A short A tall round A tall fitted brim A simple cylindrical hat A bandana with flared cylindrical base with a pleated white hat puffy top loose top History/Origins Purpose The height & number of pleats in a toque is an indicator of status. The toque was popularized by Marie-Antoine Carême in 1800 The more pleats and the mid-1800s. the higher the toque means that the chef It is popular belief that the has more experience 100 folds in a toque and is a master at his represent 100 different methods to cook an eg. craft. The brim of the hat is supposed to help keep sweat at bay. Status The height & number of pleats in a toque is an indicator of status. The more a chef has, the more experience and mastery of the craft they possess. CHEF'S COAT Double-breasted, long sleeved, A colored jacket cuffed white Often will be jacket short sleeved Made of two layers of thick cotton to protect Able to swap the chef out the front and look Can have clean and customized professional emblems and designs The Traditional Chef's Coat The Modern Chef's Coat 7 out of 9 American Iron Chefs wear long sleeves 9 out of 9 Wear a different color jacket or trim Purpose The traditional white allows for the utilization of non-Chlorine The double-breasted bleach to treat stains. chef's coat is designed to act as a barrier for the Cotton buttons hold up to the chef; keeping the physical stress of a chef's work kitchen heat out while and can be unbuttoned rapidly if allowing the coat to the coat must be removed quickly. breathe. CHEF'S SCARF A cotton neck scarf, also known as a neckerchief, is traditionally worn to help fight against the heat and manage sweat. Equipment & Tools A chef's equipment often depends on the menu, number of people served and kitchen space KNIVES Carbon Steel Knives are sharper and more precise but require more upkeep than Stainless Steel Knives. Must Haves Chef's Knife (or Cook's Knife) 6-10 inches long. $30-$600 • Used primarily for chopping. Santoku knife Japanese style knife often used 000000000 0000 0 in place of a Chef's knife. Serrated Knife Paring Knife Useful on foods that have one texture on the outside and 2-4 inches long. another inside, like a Used for delicate tasks such as hard-crusted bread or a tomato. peeling, coring, or trimming. • $45-$225 • $35-$390 Extras Slicing Knife Boning Knife Used to cut cooked meat. Used for separating raw Typically 8-10 in long to span a meat, such as poultry and large roast yet flexible enough to fish, from the bone. separate flesh from bone. Approximately 6 in long with a thin and flexible blade. • $40-$375 • $25-$200 Cleaver Heavy, rectangular blade designed to hack $50-$340 ● through bones and dense material, SPECIALTY CHEF TOOLS Food Processor Operates similar to a blender but with interchangeable blades and does not require Microplane liquid to process the food. Handheld grating devices that are flexible and allow a very fine grate amount. Immersion Blender Similar to a blender as well but allows the blending to be done immersed in the Mandoline Slicer container in which the food A slicing device that is being prepared. allows for thin & precise slices that would normally be impossible just using a chef's knife. Pasta Machine Cuts flat lengths of fresh dough into identical pasta noodles. COMMON APPLIANCES & EQUIPMENT Commercial Commercial range Commercial steamer Commercial refrigerators fryer o:0 Griddle Convection oven warming and holding equipment Commercial Ice Makers Chef's Aids - EXECUTIVE CHEF'S AIDS Sous Chef Senior Chef Demi Chef The assistant chef second in Or Chef de Partie, assigned Similar to the Senior Chef, command to the Executive Chef. one particular specialty menu they specialize in one type Manages the staff and works item in which they excel at of dish. They also direct prep on dishes for the menu. preparing. Directs the prep work of the staff assigned to work of kitchen staff and the specialty dish. Think assistant cooks. Sushi Chef. Pastry Chef Cooks & Other Kitchen Staff In charge of creating dishes A cook and other kitchen staff are for the dessert menu. Works trained in food preparation but take with bakers, chocolatiers, and direction from a particular chef. other pastry specialists. COOKING STATIONS Sauté Station Fry Station Where the most complicated Grill Station dish and most experienced Consists of a fry basket. This The cook at this station must cooks work. The station is station is the most straight forward and considered a grill multiple dishes at once and responsible for creating sauces, know how to cook different gravies, sautéing vegetables, good entry level station. meats to different temperatures. soups, stews, and more. Mee Salad Station Kitchen Line Workspace and access to Headed by the expeditor in ingredients to make salads. Dessert Station charge of organizing and calling Often combined with another out orders and finishing Features workspace and access station or part of finishing touches before the food leaves to ingredients for dessert the kitchen. The line is also dishes on the line. assembly or pre-made desserts. where servers pick up the food. Often combined with another station or part of the line. SOURCES Chef Works http://www.cutleryandmore.com http://www.culinaryschools.org/chef-types/ http://enwikipedia.org/wiki/Iron_Chef_America#Jackets http://restaurants.about.com/od/stockingarestaurant/a/Kitchen_Station.htm http://www.cheftalk.com/a/jackets-and-toques-the-history-of-the-chef-uniform htip:/hunwauinlman http://www.instawares.com/shopping-guides/opening-a-restaurant-equipment-guide.asp http://www.foodnetwork.com/recipes-and-cooking/the-three-must-have-knives/index.html http://chefsblade.monster.com/benefits/articles/157-restaurant-success-the-main-ingredients http://www.bonappetit.com/blogsandforums/blogs/badaily/2012/04/100-ways-to-cook-an-egg.html http://www.jesrestaurantequipment.com/jesrestaurantequipmentblog/7-essential-pieces-of-restaurant-equipment/ http://www.foodservicewarehouse.com/restaurant-equipment-supply-marketing-articles/understanding-restaurant-equipment-and-supplies/c27077.aspx