ChefTalk Cooking Forums » Professional Food Service Forums » Professional Chefs Forum » Kitchen Terminology Glossary & Pronunciation Guide

Professional Chefs Forum Discuss with other professional chefs the latest trends, kitchen and employee issues and more.


Reply
 
Thread Tools
  #31  
Old 11-14-2008, 04:44 AM
mjpcobb Offline
Registered User
Culinary Experience: Line Cook
 
Join Date: Nov 2008
Posts: 3
Default

that is really funny to me that dictionary is spelled wrong...I'm lame...
Reply With Quote


  #32  
Old 11-14-2008, 05:29 AM
iconoclast's Avatar
iconoclast Offline
Registered User
Culinary Experience: Other
 
Join Date: Aug 2007
Location: NYC
Posts: 466
Default

why doesnt page two load?
Reply With Quote
  #33  
Old 09-27-2009, 05:25 AM
pembroke's Avatar
pembroke Offline
Registered User
Culinary Experience: Professional Chef
 
Join Date: Sep 2009
Location: Cambridge England
Posts: 99
Default

You should also include
Commis Chef- the least paid chef who does all the really, really ****** jobs that all the other chefs avoid.

wikipedia.org/wiki/Commis_Chef The lowest ranked chef in a kitchen. Responsible for basic food preparation
__________________
UNDER PRESSURE AT PEMBROKE
Cooking sous vide at Cambridge's third oldest College
Reply With Quote
Reply

Bookmarks


Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are Off


Similar Threads
Thread Thread Starter Forum Replies Last Post
French and Italian Pronunciation xtiansimon Professional Chefs Forum 8 09-20-2007 10:43 AM
Using correct terminology Brittany Professional Chefs Forum 46 03-19-2007 11:57 PM
While we're talking terminology... Free Rider Food & Cooking Questions and Discussion 7 02-16-2007 09:50 AM
Terminology Question jimpoz Food & Cooking Questions and Discussion 43 06-29-2006 06:57 PM
Five Language Culinary Terms Glossary mudbug Food & Cooking Questions and Discussion 2 02-18-2002 11:49 AM