Re:The Thrill of Losing Money by Investing in a Manhattan Re...
by dsr_ on Saturday September 17, 2016 @07:45PM
(#12523134)
"they are called chefs now"
To be precise, the people in the kitchen are: the chef, zero or more sous-chefs, zero or more specialists (gard-manger, pastry...), zero or more cooks, an expediter and the dishwasher(s). In a very large restaurant, each specialist may have cooks working under them.
To be precise, the people in the kitchen are: the chef, zero or more sous-chefs, zero or more specialists (gard-manger, pastry...), zero or more cooks, an expediter and the dishwasher(s). In a very large restaurant, each specialist may have cooks working under them.
There's only one unadorned "chef".