Chapter 5 The Professional Chef 63
working with new food products or creating
known dishes under new conditions, this
knowledge allows chefs to achieve the flavor
and appearance they want.
Nutrition
The role food plays in maintaining
good health gains more attention every day.
Chefs in all segments of the foodservice
industry are called upon to accommodate
diners’ dietary requests. Since nutrition is a
rapidly evolving science, new information
on diet and health is regularly being made
known. Chefs need to stay current with the
latest information on nutrition to meet the
demands of their guests.
Knowledge of nutrition is also important
because chefs must be able to communicate
with dietitians and nutritionists. Chefs often
work with nutrition experts to create menu
items that fit various dietary restrictions.
Purchasing and
Storekeeping
A large part of the chef’s job involves
selecting, receiving, and storing the food
used in the kitchen. The position of chef
requires someone with experience and
knowledge of food products. Chefs also
deal with vendors to negotiate the price and
payment for supplies. Once those products
are purchased, the proper receiving and
storage of the products requires another skill
set. Much of this knowledge comes from
experience, but much more can be gained
through study and training.
Food and Beverage
Service
Since a diner’s experience is impacted
greatly by the quality of service, knowing
the rules and procedures of table service is
critical for chefs. In many operations, chefs
are often the most knowledgeable about table
service. Chefs often give guidance to the
service staff about which plates and utensils
should be used with particular dishes or the
procedures of service for particular dishes.
Knowledge of beverages is also an impor-
tant element of the chef’s job. Chefs are often
required to suggest appropriate beverages to
accompany the dishes they create.
Equipment Maintenance
Equipment maintenance is an ongoing
concern for chefs. Imagine a kitchen staff
ready to prepare a meal with no working
ranges on which to cook. Keeping the kitchen
equipment up and running is an important
task and the cost of repairs can be high.
Chefs need to manage preventive mainte-
nance on stoves, ovens, refrigerators, and
appliances. They also need to know when to
call in maintenance professionals.
Public Relations
Chefs often take on the role of spokes-
person for their restaurants. Part of a chef’s
job involves visiting the dining room to
interact with diners. A restaurant’s marketing
and promotions often center on the chef. This
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5-5 Crème brûlée illustrates the use of food science
to create a flavorful dish.