There Are Many Different Types Of Chefs
As you embark upon a challenging and rewarding career as a chef, you need to sit down and decide which type of chef you want to become. The training and experience required for each type of chef will vary greatly, and there are many options for you in this field. Just because you are not talented in one area of cooking does not mean that the field is completely out of the question for you. Being a good chef is as much about being an artist as it is about being a good cook. We are going to take a look at some of the various types here.
Commis: This is an entry level position. Another term for this position is an assistant or apprentice, and people at this level will work under the line cooks in order to learn a station by doing food preparation and plating. The experience you gain in this position will be very valuable to your career. This will also help you to get used to the pace, pressure, and demands of working ion a kitchen.
Pastry Chef: A chef at this level will have all of the knowledge needed in order to create baked goods and confections, and they will also take on special assignments. To be successful, you need to be creative, have a good eye for artistry, and understand how taste and flavor interact in desserts. A good pastry chef will be able to manage people, be able to coordinate staffing requirements, and be able to order effectively.
Saucier: Among the various section chefs, the saucier has a prestigious position. The chef who holds this position will make all the sauces, and sometimes they will make meat dishes that are cooked in a particular sauce. Because sauces are so important to French cuisine, the saucier is considered to be the “keeper of the flame” in French restaurants. The classically trained saucier will understand that the bases of all sauces are the five “Mother sauces.” These include Espagnole (brown sauce), Volute (white sauce), Bechamel (basic white sauce), Vinaigrette, and Hollandaise.
Executive Chef: An executive chef will plan and direct food preparation and cooking activities in restaurants, hospitals, and other facilities. They will plan the menu, as well as ensure that the food meets quality standards. They also will need to estimate food requirements and be able to estimate food and labor costs. They will also be charged with supervising all of the other chefs, and will work to recruit and hire staff. For special guests or functions, they may also cook the meal. The work of an executive chef will range from those who are very hands on and are in the kitchen constantly, to those that are very hands off, to somewhere in between.
Garde Manger: This is a highly specialized line cook that is responsible for all cold food preparation, including salads, pates, canapés, hors d’ouevres, and anything else cold that you may see on a buffet. This type of chef will also create all cold sauces, including vinaigrettes and dressings, as well as aspics, pickles, chutneys, and relishes. This type of chef is also responsible for any ice sculptures or still life’s used to decorate the area.
Personal Chef: This is a relatively easy going position that is far less stressful that working in a high pressure restaurant. You will be working a family in order to serve them quality healthy food.
As you can see, if you enjoy cooking, you have many options within this field, and you can really specialize into your favorite areas.
