Talk:Chef

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What is the connexion between the article and the image of "food service workers" (although I can see only one) preparing a salad? We might as well show a picture of a cow in a meadow and claim that chefs also supervise the preparation of beef.

Get rid of that photo. <KF> 11:19, 5 Feb 2004 (UTC)

I agree, that photo was a total nightmare. I just removed it. That page needs a lot of work in general. --Cpk 15:16, 4 Sep 2004 (UTC)

Contents 1 Sous-chef 2 chef 3 Correct 4 Payment 5 Demi Chef/Commis Chef/Apprentice Chef

[edit] Sous-chef

From the article: "In most English-speaking countries, however, it ['sous-chef'] describes a, possibly entirely untrained, kitchen-aide." I dispute this definition. I have only ever known it to mean second-in-command in the kitchen. Moreover, the American Heritage Dictionary agrees with me: "The chef who is second in authority in a restaurant or kitchen, ranking below the head chef."[1] --timc | Talk 14:38, 24 Oct 2004 (UTC)

so be bold and change it. Gentgeen 21:55, 24 Oct 2004 (UTC)

Well, I would like to know if most English-speaking countries means all English-speaking countries except Canada and the U.S.A. before doing so. --timc | Talk 23:50, 24 Oct 2004 (UTC)

I agree: Sous Chef is a professional highly experienced cook/supervisor who is second in command of a working kitchen. The only probable dispute is when adding the term "Chef De Cuisine" or "Working Chef" as a line of professional cook below Executive Chef and above Sous Chef. Many Hotels have all three positions and many independent restaurants have no Executive but only a Chef De Cuisine/Working Chef and a Sous Chef.Chris

[edit] chef

Under which social group do you believe a chef to fall under, working class or middle class?

Okay, I'll bite: assuming for a moment that this is a serious question, pidgeon holes are not useful here. Julia Child, for instance was solidly upper class. Further, how do you label a fellow from

[edit] Correct

Sous-Chef Is Directly Below The Chef (Executive Chef). Sous Which Means Below. So Sous-Chef Means Below The Chef.

[edit] Payment

How much do they get payed weekly, monthly, and yearly? —The preceding unsigned comment was added by 68.47.125.77 (talk • contribs) 14:44, 21 April 2006.

[edit] Demi Chef/Commis Chef/Apprentice Chef

Very well written page and expresses the basics in the terms of the Kitchen brigade. I do have one issue, i work in a four star hotel that has a simular kitchen brigade setup, however there are 3 other types of chefs in my hotel that fall in between Chef de partie and Cooks and assistants. These are Demi Chefs (superviser chefs), Commis Chefs (normal Qualified Chefs) and Apprentice Chefs (Yet to be qualified Chefs). Surely these aren't just terms used in my hotel brigade, Does anyone else think maybe those 3 Chef titles should be on this page? Wiki ian 10:56, 25 March 2007 (UTC)