RoyalElite wrote...
SneeakyAsian wrote...
RoyalElite wrote...
SneeakyAsian wrote...
RoyalElite wrote...
SneeakyAsian wrote...
[color=#993300]Im back....
Welcome back
[color=#993300]We need to figure out what line chef you'll be
I thought I was assistant/back up chef
[color=#993300]Yes, but they also fill in specific lines when needed. After all, you need to specialize in something no?
I still don't understand... but feel free to give me the role you feel is the best. I'm good at making special soups and pastry's.
[color=#993300]In the culinary world, top-tier restaurants are broken down as follows in a
Brigade de cuisine system:
A
chef de cuisine/executive chef at the top, followed by a
sous chef de cuisine.
Below that are the
saucier(saucemaker/saute cook) and
Chefs de partie, line chefs that specialize in specific fields.
Sous chefs are to act as an assistant to the head chef and take over certain line chefs when needed, which is why I was wondering your specialty. Since we already have a
Pâtissier, you can be
potager when needed. But stick as sous for now