A chef is a professional cook with the duties of running the kitchen, preparing menus, ordering materials, administration tasks and most importantly ensuring a quality product from the kitchen.
He is normally employed by a restaurant, Hotel or convention center, but may be employed as a personal chef by a private individual.
The Chef is an active supervisor who may perform certain tasks himself, such as preparing a specialty dish.
A chef may receive initial training from a specialist culinary institute or a Technical college or university program. Additional work experience provides the practical experience needed.
A chef in the United States may hold the Food Sanitation Certificate for the restaurant. The requirement varies by state.
Atheism, culinary arts, food science, inspiration and innovation
The Institute of Food Technologists defines food science as "the discipline in which the engineering, biological, and physical sciences are used to study the nature of foods, the causes of deterioration, the principles underlying food processing, and the improvement of foods for the consuming public".
Despite the efforts of food scientists and chefs in irreligious cultures to develop more flavorful food, there have been a significant amount of irreligious cultures with bland food that is not exciting from a culinary point of view (See also: Atheism and food science).
- Heldman, Dennis R. "IFT and the Food Science Profession." Food Technology. October 2006. p. 11.