Continued from page 1
Food stylist: Food stylists arrange food for photo shoots for magazines, newspapers and books.
Garde manger: Garde mangers create salads, hot and cold appetizers, sandwiches, and table decorations.
Institution and cafeteria cook: Institution and cafeteria cooks work in kitchens of schools, cafeterias, businesses, hospitals, and other institutions. For each meal, they prepare a large quantity of a limited number of entrees, vegetables, and desserts.
Line cook: Line cooks are assistant cooks each with a specialty. Grill cooks, fry cooks, sauce cooks, and sauté cooks are also known as line cooks.
Patisserier: Pastry chefs coordinate events, create dishes, and prepare a specialty of desserts, pastries, and baked foods. Requires formal training and accreditation from an accredited culinary institute in addition to two to four years of experience. Generally, pastry chefs supervise kitchen and cook assistants.
Prep cook: Prep cooks generally assemble, decorate and garnish all prepared foods. They are responsible for quality and quantity of production of cold foods.
Private household cook: Private household cooks plan and prepare meals, clean kitchen, order groceries and supplies, and also may serve meals.
Restaurant cook: Restaurant cooks usually prepare a wider selection of dishes, cooking most orders individually.
Room service manager: Manages daily operations of room service operations.
Short-order cook: Short-order cooks prepare foods in restaurants and coffee shops that emphasize fast service. They grill and garnish hamburgers, prepare sandwiches, fry eggs, and cook french fries, often working on several orders at same time.
Sous-chef: A sous-chef is head chef's assistant; she plans and supervises daily operations of a kitchen.
Culinary Artist - Specializes in French & Thai Cuisine Date Posted : 14 - Feb - 2005 Website : http://www.best-cooking-school-culinary-arts-schools-classes.com