The culinary arts are steadily gaining interest in mainstream culture. Shows like Iron Chef and Hell’s Kitchen are entertainment phenomena, but according to the former owner of Chris’s American Restaurant, many individuals are unaware of what defines a chef. Below is an overview of several specific chef types provided by the former owner of Chris’s American Restaurant and Fiddler’s Restaurant, Chris Bruno:
Executive - Number one in the establishment, the executive chef oversees all kitchen activity including menu planning, food quality and preparation, and cost control.
Sous - Assistant to the executive chef, the sous is responsible for training other chefs. If the executive chef is unavailable, the sous chef fills in as needed.
Pastry - Responsible for preparing breads and pastries, this chef plans desserts, coupling them with beverages such as wine or coffee.
Chef de partie - Found in larger restaurants, the chef de partie is a chef that performs a specific task. For example, a saucier that creates sautéed food or a grillardin that prepares grilled items.
Garde manager - A chef responsible for the presentation of all cold foods. The garde manager is also responsible for buffet table appearance, as well as cold sauces and other dressings.
Chris's American Restaurant served progressive, regional food in Brookfield, Connecticut. Owner Chris Bruno sold the restaurant, formerly know as Fiddler's Restaurant, to Eli Hawli. Having served as head chef at Chris's American Restaurant, Chris Bruno offers a few tips for preparing the perfect steak.
The perfect steak starts with the right cut of meat, says Chris Bruno. Prime steak cuts offer the most marbling, which translates to rich flavor. Grass-fed, organic meats are generally of higher quality as well.
Pat the meat dry before cooking, and season with your choice of rubs. Even applying a salted crust and nothing more will render a flavorful steak.
Chefs diverge on whether or not it's wise to add fat to the meat. Some choose to brush the meat with butter or oil; others prefer not to add any fat at all. Perhaps it depends on the level of indulgence you're going for.
Cooking temperature and time will depend on the size and thickness of the meat's cut, though it's recommended to use a fairly hot pan for quick searing. That way, you'll only need to cook each side for a few minutes, preserving the juiciness inside.
The perfect steak takes trial and error; good luck, and enjoy!
Chris's American Restaurant (Fiddler's Restaurant in Brookfield, CT) delivered progressive American food enlivened by international and domestic regional influences to customers throughout the Brookfield, Connecticut, area.