We see them all in the same light, whether they are wearing a professional chef’s coat and toque (the tall hats worn by professionals) or simply a cook’s shirt under their apron. However, did you know that there is a significant difference between the two designations in the culinary world?
For one thing, their uniforms are vastly different. A Chef dressed in his professional uniform of a Chef coat and pants and a tall Toque commands the respect and honor that comes with his experience and expertise. The tallest hat is usually worn by the Head Chef, and its height decreases as they move down the line, whereas a cook may simply wear a skull cap or beanie to cover their head, and a kitchen shirt rather than the traditional double-breasted jacket. As a result, to most laypeople like us, the only difference between the two is the hat and the clothing, despite the fact that the actual differences go much deeper into their skills and experience.
A chef is typically someone who has completed culinary school and gained many years of experience, whereas a cook is someone who either enjoys cooking (possibly as a home cook or something similar), is still in culinary school and learning the ropes, or is likely still apprenticing under a professional. A cook is considered a lower rank in the kitchen hierarchy than a chef, which is why they do not get to wear the tall hat and Chef coats and are instead dressed in cook shirts and beanies.
What makes a chef unique?
They should have a culinary degree from a reputable culinary school.
Have received extensive training from a professional (apprenticeship).
In the kitchen, they have more responsibilities and are usually in a supervisory or managerial position.
They can design and implement menus.
They are capable of developing new dishes that are distinctive to them.
Chefs have a wide range of specialties, and different professionals are required in a commercial kitchen to carry out various tasks or to oversee various sections of the kitchen. These specialties, as well as the kitchen’s hierarchy, may include:
Chef de Cuisine – He or she is the absolute command of the kitchen and serves as Manager. Overall kitchen operations, as well as all kitchen staff, fall under their purview.
Sous Chef – The second in command in the kitchen and the Chef de Cuisine’s assistant. They take on more supervisory responsibilities and report to the kitchen manager.
Pastry chefs are artistic geniuses who specialize in desserts and cakes.
Garde Manger specializes in cold dishes like salads and salad dressings, terrines, cold hors d’oeuvres, cold platters, sandwiches, and canapes.
Chef de Partie – These are line cooks who will be assigned to a specific section of the kitchen such as meat preparation, sauces, and so on.
Commis Chef – These are apprentice cooks who will help with the more mundane tasks such as chopping, cutting, and dicing ingredients and preparing them for cooking.
Chefs are generally creative and come up with innovative dishes and garnishing, whereas cooks usually have no say in the creative aspects of the menu items and are always working under the supervision and management of the head of the kitchen or sectional supervisor. This kitchen hierarchy is strictly maintained in all commercial kitchens to ensure smooth operation, and the different levels of the hierarchy are usually distinguishable by their uniform style or color.
Among the responsibilities or jobs of a cook are:
Preparing food on a daily basis according to the recipe or menu plan given to them.
Ingredient preparation.
Cleaning and scrubbing
Follow all directions and instructions given to them, as well as perform any other duties assigned to them by their supervisor or the head of the kitchen.
Whatever job role they play, each person performs an important function for the smooth operation of the kitchen, and each role is critical in providing customers with a once-in-a-lifetime food experience. The learning process for a Chef is long and difficult, with many years of endless hours put into it, and they certainly deserve all the honor and glory that comes with it when they finally come up to the standard of being referred to as a professional Chef.
