The rising popularity of cooking shows and the Food Network in particular have introduced a lot of new and interesting foods to consumers who may have previously been unaware of the exciting culinary world just outside their door, or perhaps lurking within their own kitchen. A lot of new terms have also gathered attention, and while these terms are being casually tossed around various cooking shows with little explanation, those of us watching are sometimes left with little clue as to what they actually mean.
One such term is Sous-Chef, which tends to used quite often on the hit cooking show Iron Chef America. Watching the show for some time, you should be able to figure out that sous-chef more or less refers to the assistant chef, but in the culinary world of chefs and kitchen workers, the meaning goes a little deeper than that.
In fact, there are quite a few chef titles that each denote various meanings and duties, and following you’ll find a listing of the most common chef titles and their meanings. Many of the chef titles are derived from French terms.
Executive Chef
The Executive Chef is the chef in charge of the entire kitchen staff, ensuring everything runs smoothly and efficiently, as well as participating in various operations throughout the kitchen. In French, the Executive Chef translates to “the chief”.
Sous-Chef
Working directly below the Executive Chef, the chef title of Sous-Chef assists the Executive Chef in many of the same responsibilities and in essence helps run the operations of the kitchen as well, taking over all duties when the Executive Chef is not present. In French, the term Sous-Chef translates to “the under chief”.
Chef de Partie
The Chef de Partie is more commonly referred to as a Line Cook, a term you may be more familiar with. The Chef de Partie, or line cook, is assigned to a specific area of the kitchen and usually has a clearly defined set of duties. There could be several line cooks in a kitchen, each one in charge of specific area, with additional chefs working beneath them, focusing on more aspects of cooking or prep work.
Pastry Chef
One would think that this term is used to describe a chef who is in charge of making pastries, but in fact, the pastry chef, or patissier, as it is sometimes called, is in charge of a range of cold items. These items include dishes such as salads and cold hors d’oeuvres.
The remainder of the chef titles classify kitchen workers as cooks, rather than chefs. There is a difference, as a chef is generally known to have more experience or at least is in a superior position in the kitchen. It is common in smaller kitchens to have line cooks or the cooks beneath them cover more than one area as denoted by the titles listed below.
Grillardin
This term refers to the grill cook, in charge of preparing any grilled items.
Rotisseur
The Roast Cook, in charge of preparing and cooking all roasted meats, and sometimes also assumes the duties of the Grillardin and the Friturier
The Fish Cook
Also known as the poissonier, this cook prepares all dishes having to do with fish, shellfish, and any accompanying sauces.
The Friturier
This chef title refers to the cook in charge of deep frying various dishes, and is more commonly referred to as the Deep Fry Cook.
The Potager
This particular cook prepares soup dishes
The Vegetable Cook
This cook will prepare all vegetable items and side dishes, and will also sometimes prepare soups and other related items that accompany a meal. The Vegetable Cook is also referred to as the entremetier.
Boulanger
This is the cook in charge of bread items, known as the bread cook
Confiseur
This chef title is reserved for a cook who makes candy
Tournant
Also known as the chef de tournant), this cook has no specific duties, but rather may be assigned to help one or more of the other cooks in a kitchen.
While you wont find each and every one of these cooks in most kitchens, at least now you’ll be able to keep up with the various cooking shows, and should you want to pursue a career in the culinary arts, you’ll now also be aware of the different positions and specialties available in kitchens.
