Culinary Arts

Culinary art, in which culinary means "related to cooking", is the art of the preparation, cooking and presentation of food, usually in the form of meals. People working in this field – especially in establishments such as restaurants – are commonly called "chefs" or "cooks", although, at its most general, the terms "culinary artist" and "culinarian" are also used. Table manners ("the table arts") are sometimes referred to as a culinary art.


Culinary are required to have knowledge of food science, nutrition and diet are responsible for preparing meals that are as pleasing to the eye as well as to the palate. After restaurants, their primary places of work include delicatessens and relatively large institutions such as hotels and hospitals.

A five star hotel is usually organized around the Brigade system started by the renowned Chef Scoffer who reorganized the kitchen into departments or Stations, based on the kind of foods produced. The Station chef depending on the size of the operation may either work alone or have several assistants.
The major positions are:

• The chef or Executive chef who is a manager and oversees and is responsible for all aspects of food production, including menu planning, purchasing, costing, planning work schedules, hiring and training.
• The chef de cuisine who reports to the Executive chef runs the particular Kitchen for formal dinning, banquet, casual dinning, catering, etc.
• The sous chef is directly responsible for production and is an assistant to the chef de cuisine.
• Station chefs or chefs de partie, who are responsible for particular areas and the most important are:
• Saucier (Sauce Chef)
• poissonier (Fish cook)
• entremetier (vegetable cook)
• rotisseur (roast cook)
• grillardin (broiler cook)
• garde manger (pantry chef) is responsible for cold foods including salads and dressings, pates, cold hors d'oeuvres and buffet items.
• patissier (pastry chef)
• tournant (relief chef) can fill in anywhere and does often.

the expediter or aboyeur accepts orders from waiters and passes them on to the line.
and finally the commis, the line cook.