The head cook of large establishment, as a club, a family, etc.

Same as Chief.

(French) A culinary expert. The chief of the kitchen.

The culinary expert. The chief of the kitchen. Also called the Executive Chef.

A creative, innovative, educated professional who specialises in the field of cooking and presenting food.

The person who prepares the meals and snacks for the guests.

A Chef is a domestic professional who is hired to prepare and serve fine culinary cuisine. The Chef prepares menus and assist with catering social events or engagements in the home or estate. Chefs placed by Nanny's USA have degrees in the culinary arts from the most prestigious institutions worldwide.

a professional cook

a cook who swears in French

a creative individual with an impeccable sense of

a highly skilled and inventive cook who can

a manager, not just a cook

an artist, you need to cook with flair, be creative, innovative and put your heart and soul into it

an award-winning, must-read book for anyone contemplating a career in the kitchen

an example in which we had one book and from that came CULINARY ARTISTRY and DINING OUT , and now new books are being written by both these authors

a person that has studied for many years in the culinary arts to learn how to run a successful

a professional fine cuisine catering service that will come to your home to prepare and serve the menu of your choice

Typically, the chief cook of a restaurant staff. Don't ever call a chef a cook; he or she will not like that and may put some extra MSG in your food.

"The chief" of the kitchen, or the head cook. In a large kitchen, the chef takes on an executive role and the actual cooking is performed by line cooks. But the chef is ultimately the architect of his food and its flavours, even if he involves his lieutenants in the preparation. A sous chef is the second-in-command in a kitchen.

a chief cook.

Most chefs are extremely well qualified having graduated from some of the best culinary schools of the world. These include the Culinary Institute of America in New York or the Cordon Bleu in Paris. Some of them have owned their own restaurants before embarking on a career at sea. Some have published cook books and most are able to cater to your preferences and any dietary wishes you may have such as fat free, low sugar, low cholesterol, gluten free, Kosher, etc.

A person who creates the dishes served in a restaurant

Chef is a term commonly used to refer to an individual who cooks professionally. Within a restaurant however, chef (French for chief or head) is often only used to refer to one person: the one in charge of everyone else in the kitchen. This is usually the executive chef.