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Chef de cuisine vs executive chef?

post #1 of 8
Thread Starter 
What is the difference between an executive chef and a chef de cuisine? I'm thinking an executive chef is the one in charge of everyone, but I may be wrong. Thanks.
post #2 of 8
Chef de cuisine is a "cooking chef". In large hotels the Exec. is (as Anthony Bourdain puts it) a "traffic controller". Mostly logistics, staffing, ordering, and new projects. The Chef de cusine is the flashy cook who wows everyone with his great stuff in the high-end dining room.
...."This whole reality thing is really not what I expected it would be"......
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...."This whole reality thing is really not what I expected it would be"......
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post #3 of 8
Chef de Cuisine usually runs the kitchen of a restaurant when the Exec is over several restaurants or is high profile and doesn't spend much time in the kitchen. Exec Sous would basically be in the same position.
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I'm a glorified babysitter...........Yippeeee!!!!!!!
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post #4 of 8

Thanks guys...

Sometimes my ego needs a reminder as to why I need to shut up.

Calledito mas bonito (I'm much better looking when I'm silent).

My Exec is high profile, and that helps the business, so I'm keeping my Chef de Cuisine title, and shutting the **** up about it.
If no one will follow you, you can't be the leader.
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If no one will follow you, you can't be the leader.
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post #5 of 8
Titles titles. :) In general, Exec. implies more than one outlet.

Actually it bugs me when people call themselves the exec. chef and they don't know how to roll baguettes.
post #6 of 8
A Chef de Cuisine is simply a chef that has attained the highest ranking in cooking. An Executive Chef is one, usually at a very large kitchen who is in charge of all personnel, food selection, cooking methods, budget, etcetera and no longer a working chef.

I should note that nowadays too many cooks are calling themselves Executive Chef where the establishment is actually just a restaurant with a minimal staff. Unfortunately there is no standard to say who can call themselves chef, executive chef, chef de cuisine, on and on.

For example, when I worked as a sous chef under Executive Chef Charles Gauthier, formerly of the Mission Inn in Riverside, CA we had at our medium sized hotel outside of Disneyland in the mid 1960's a staff of only about twelve cooks and when he came on board he was allowed to keep his former title at the renounced Mission Inn but otherwise our size of staff really called for a working chef. I would say that an Executive Chef is a person who is trained in cooking and commands a very large staff and works at an establishment that has several restaurants and other food outlets, for instance the Hilton Hawaiian Village with at least seven restaurants, banquet facilities for thousands, plus pool service, room service. Get the idea?
post #7 of 8

@MannyC  You might revive it, but this thread had not had any remarks in the past 9 years.

post #8 of 8
Quote:
Originally Posted by wlong View Post
 

@MannyC  You might revive it, but this thread had not had any remarks in the past 9 years.


Maybe so, but the information contained in it is still viable not to mention that in the last hour and a half the thread has seen an increase in remarks of 60% and who knows how many views without remarks in the last 9 years, although it has had 15,288 views since it's inception. :chef:

Wisdom comes with age, but sometimes age comes alone.
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Wisdom comes with age, but sometimes age comes alone.
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