The title chef in the culinary profession originates from the roots of haute cuisine in the 19th century and it is in the English language translation that the term chef has become a term that describes function or skill over that of rank. Thus every cook is potentially referred to as a chef from the short-order chef as well as the chef in fine-dining. There are culinary schools who teach and certify. Another way is to go to work in a kitchen and learn the ropes from the ground up.
First answer by Gouch53. Last edit by Gouch53. Contributor trust: 503 [recommend contributor]. Question popularity: 33 [recommend question]
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