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Culinary
Arts
A career in the
culinary arts is more than simply cooking up a plateful of
scramble eggs. There are numerous types of chefs,
specializing in everything from sauces to chocolates. In
larger establishments, there are chefs who almost
exclusively manage other chefs… and even chefs to
manage those chefs!
At the top of the "food" chain, the Executive Chief
manages the food preparation and cooking of a restaurant. He
can also be responsible for a chain of restaurants or food
service establishments.
The Sous-chef supervises the work of chefs, cooks and other
kitchen workers. He can also demonstrate new cooking
techniques and may plan menus and prepare and cook meals and
specialty foods.
The Chef Garde Manger is responsible for all cod foods. He
is often adept at using leftovers creatively in new
dishes.
The Pastry Chef, of course, has the most enviable job
of all. He creates a multitude of baked goods and
confections, everything from cookies to petitfours and
beyond!
The Sommelier or wine expert brings an extensive amount of
knowledge and experience to the restaurant. Sommeliers may
take classes at culinary schools to learn how to taste wine,
how to judge its color, aroma, flavor and body. Good senses
of taste and smell is essential.
A world of tastes, sights and smells await you in the
Culinary world!
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