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Kitchen Terminology & Slang - Page 2

post #31 of 34
Quote:
Originally Posted by cheflayne View Post

Just curious about different people's views on kitchen heirachy, how would you rank the following: saucier, tournant, partie

We all know the chef is in charge, then the sous, who is on third... besides abbott & costello?

All of the above?? wink.gif They all report to the Chef/Sous, therefore, they are third in line.

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post #32 of 34
Quote:
Originally Posted by cheflayne View Post

Just curious about different people's views on kitchen heirachy, how would you rank the following: saucier, tournant, partie

We all know the chef is in charge, then the sous, who is on third... besides abbott & costello?

Junior sous, if applicable..

 

If not, i'd want my saucier next in line, followed very closely by the roundsman.

post #33 of 34

Another question would be how goes the hierarchy for cook I, II, and III.

 

In California, III would be above II, and II would be above I. I have noticed that the reverse is true in Hawaii.

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post #34 of 34

I'm by no means positive, however, I seem to remember that there is an entirely different classification in the UK and Australia.

Quote:
Originally Posted by cheflayne View Post

Another question would be how goes the hierarchy for cook I, II, and III.

 

In California, III would be above II, and II would be above I. I have noticed that the reverse is true in Hawaii.

Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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