The chefs

Le Chef is the man of food profession par excellence, and more particularly that of the F&B. The customer's pleasure is his main concern. Leader of men, he coordinates the work of the entire brigade, supervises the pace and quality of the work carried out, and guarantees the development of flats in compliance with the standards ofhygiene, quality and profitability set out in the charter ofestablishment. He masters culinary techniques and may be called upon to exercise the talent of a true creator. He is responsible for Food of the entire process of confection of spot, dish to meal by Food.
However, rare are the great multi-starred chefs who have long favored sustainable development and the use of products biological, either from their own cultures or from direct control of the production and distribution chain. The two exceptions that prove the rule are most certainly the talented Patrick o'connell in his restaurant The Inn at Little Washington en Virginia our United States of America and the ineffable Raymond White, franc-comtois became a respected chef at UK in its Manoir aux Quat 'Saisons à Oxford.

On the date this site is published (February 14, 2016), some chefs or pastry chefs will have changed theirestablishmentt and maybe even from countries. This reminder mainly concerns young chefs who do not (yet) own their own establishment. This also applies to the most confirmed (starred) who officiate in the palaces or great restaurants where changes are going well, according to seasons, the professional objectives and strategy of each and every party (…).
Some will also have retired or will have ceased their activity. Others will have left "quite short", to go and meet you with other stars, leaving their works and their culinary creations to posterity. These latter will have had the luck and the glory of having "fed" their contemporaries (or their commensals) with joy, delicacy, refinement and, sometimes, with ardor and even provocation (See in this regard the entry on the chief Pierre Marco White who officiates at London or that of Moreno Cedroni à Ancona en Italy).
Also, it is necessary to pay homage to them so that their memory and the works of their art endure with works like this one, so much for the "old disappeared" of the. catering trades : ofAntonin Lent et Casimir Moisson à Auguste Escoffier, ofAntoine Beauvilliers à Alexandre dumaine or to Fernand point, and those closest to us: the Alain Chapel, Bernard Loiseau, Paul Haeberlin, Benoit Violier,…

However, for the vast majority of all these chefs, of all these masters, their revealed talent was exercised with total conviction and great passion, regardless of their geographical point of activity (under reserve, perhaps, of the condition of products producers that they had to deal with).

Related Articles:
Catering trades
List of Chefs from Antiquity to the present day
The Big Card