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 (Fiddler's Restaurant in Brookfield, CT) delivered progressive American food enlivened by international and domestic regional influences to customers throughout the Brookfield, Connecticut, area.