Why is International Chefs Day celebrated and what is its history?
There are approximately 942,000 cooks, head cooks, and food and serving supervisors in the United States. Chefs direct the other chefs in the kitchen as well as oversee the restaurant's daily food service. The cooks especially care a lot about cleanliness. Chefs use their creativity and knowledge to create and develop recipes. Additionally, cooks must deal with many food-related concerns.
The following different types of cooks include:
1. Executive Chef: As managers of multiple outlets, executive chefs do very little cooking.
2. Head chef: Manages the kitchen staff and controls all aspects of the entire kitchen.
3. Sous Chef: A chef second to the head chef is called a sous chef.
4. Chef de Party: A certain part runs the kitchen.
5. Commissioned Chef: A chef de partie is a junior member of a restaurant staff.
6. Kitchen Porter: Helps in basic food preparation, such as peeling potatoes or peeling vegetables.
7. Dishwasher: Washes all dishes and cutlery etc. Working up the chef's ladder is not uncommon for a dishwasher.
Only a few cooks are skilled in preparing certain types of food. For example, a butcher chef is responsible for the preparation of meat and poultry. The grill is managed by a grill chef. A pastry chef is responsible for making desserts.
Chefs do not only know how to cook, but they consider their profession as an art and a science. Chefs make great food. A good cook cares a lot about cleanliness.
History of International Chefs Day:
Unlike other modern professions, chefs have played an important role in our society since the beginning of time. Cooking is very important in our life. Food is a very basic need for us and experiments have been going on for thousands of years regarding food. The world's first book was written by a Roman glutton named Marcus Apicius in the first century AD.
The book was named after him: "Apicius, also known as "The Art of Cooking". There are more than 400 recipes in this book and the great lengths Marx went to preserve the ingredients. The first business in Paris was opened by A. Boulanger in 1765 which was called a restaurant. 'Restoratives' or 'Restaurant' was written on the sign above its door, and referred to the soups and broths that were served on the menu.
The word 'restaurant' again took on the meaning, 'public eating place'. One of the most prominent chefs French chef Alexis Sauer became in England in 1809 because he prepared cheap and nutritious food for the poor and working class, especially in 1845-1849. In Ireland during the potato famine.
And there is one more great achievement of his, he invented a field stove for the British soldiers who were serving in the Crimean War, which is called 'Swier Stove'. The brigade system and kitchen dynamics were simplified by Auguste Escoffier, a famous French chef, in the 1870s. Each person had a special task in the kitchen according to his system.
The system worked like a military hierarchy. First the head chef was in charge of the entire kitchen, and then the sous chef, etc. His book "Le Guide Culinaire" is still in print and modern cuisine is included in the student curriculum due to its relevance. It has benefited many people.
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