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Roles in the bakery
Chapter 1 Professional Baking (Gisslen) (Ed.6)
| Term | Definition |
|---|---|
| chef de cuisine | head of the kitchen, executive chef in charge of food production; mostly managerial, may do little or no cooking |
| cuisiner | (stove) run by the cook; chef de cuisine |
| rotisseur | (rotisserie) run by the meat chef (roast chef) |
| patissier | (oven) run by the pastry chef; prepares desserts and pastries |
| boulanger | bread baker prepares yeast goods; includes breakfast items like danish pastries, croissants, and brioche. |
| poissonier | the fish chef |
| confiseur | the confectioner or candy maker |
| saucier | the sauce chef; responsible for sauces and sauteed items |
| chef garde manger | pantry chef |
| decorateur | decorator prepares showpieces, sugar work, and decorated cakes |
| glacier | the ice cream maker makes frozen desserts |
| sous chef | assists the executive chef; directly in charge of cooking during production. |
| head baker | professional in charge of the production in a retail bakery; in charge of the staff |
| A. Boulanger | 1765: began advertising on his shop sign that he served soups, which he called "restaurants" or "restoratives". Challenged the stew guild and won; In challenging the rules of the guilds, Boulanger changed the course of food service history. |
| Marie-Antoine Careme | The most famous chef of the early 19th century. Lived from 1784-1833. Worked for nobility and royalty as a pastry chef. Primarily a chef de cuisine. His many books contains the first systematic account of cooking principles, recipes and menu making. |
| George-August Escoffier | 1847-1935: greatest chef of his time; father of 20th centurty cookery. simplification of the classical menu systematizing of cooking methods reorganization of the kitchen. books and recipes remain important reference for professional chefs. |
| restaurer | to restore (the word restaurant comes from this french word) |
| meunier | the miller |
| vermicellier | the pasta maker |
| nouvelle cuisine | use of simpler more natural flavors and preparations; lighter sauces/seasonings; shorter cooking times. emphasis on artful plating done by the chef in the kitchen (rather than being plated at the table by waiters)beginning of modern plated desserts |
| fusion cuisine | the use of ingredients and techniques from more than one regional cuisine in a single dish. can produce poor results because it is not true to any one culture; becomes too mixed up. |
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