What kind of foods will the line cook be cooking in contrast with the executive chef?
Written by Guest on November 29th, 2010
Question by caltam84: What kind of foods will the line cook be cooking in contrast with the executive chef?
I know that it takes years of practice and commitment to be a very good head chef. But for those who want to take cooking lessons, it doesn’t take long to become a cook.
What food being cooked by an ordinary cook is different than the food cooked by an executive chef? Difference? Just wondering
Best answer:
Answer by Miz Lamb
the line cooks do all the skut work and the head chef gets all the credit.
I didn’[t think the executive chef did anything other than to stand around looking important.
Know better? Leave your own answer in the comments!
Tags: Chef, contrast, Cook, Cooking, executive, Foods, kind, line
November 29th, 2010 at 1:29 pm
exec chefs develop dishes for their corporations, usually by stealing the line cooks’ ideas for specials at their particular restaurants. they are rarely ever seen inside the ‘public’ kitchen but have fully equipped kitchens in their office or Access to a research/development kitchen.
Dresden is the parent company for red lobster, bennigin’s, olive garden, as well as a number of other restaurant and employs a number of exec chefs in orlando, florida (the world headquarters). as i said, they get ideas from management who observe the work of line cooks and their creativity. the management usually get bonuses for good ideas and the cook– the grunt who actually creates the dish–is none the wiser. the exec then takes that recipe and spins it at a different location or even a differently named restaurant. i never offer up dishes any more without getting paid for the task.