Kitchen Terms and Learning

You won't believe me... it makes me think of Chef. He told me that these things are called Amusez la bouche - it translates into "amuse the mouth" and I see the apprentices do it all the time. This is not the best image, but it looks just like any of the little one or two-bite teasers that our kitchen produces for fine dining events. They are really amazing, and I do take images when I can. I'll have to fish around for a better one. This one was on the meme here.

I know I drive the Chef a little nuts... but I love learning, and this is how to do it - by asking. I have to say that when I get him at the right time (as in not during the dinner rush - he seems to enjoy teaching as much as I enjoy learning. I'll never be a cook, but maybe that makes it all the more enjoyable for him - I'm learning just for the sheer joy of it and not for some culinary gain. That has to be appealing.

Shockingly, I can pronounce a lot of the below listed terms:

Kitchen brigade

Chef de cuisine (Kitchen chef) - Responsible for overall management of kitchen. They supervise staff, create menus and new recipes with the assistance of the restaurant manager, make purchases of raw food items, trains apprentices and maintains a sanitary and hygiene environment for the preparation of food.

Sous-chef de cuisine (Deputy kitchen chef) - Receives orders directly from the chef de cuisine for the management of the kitchen and often represents the chef de cuisine when he or she is not present.

Chef de partie (Senior chef) - Responsible for managing a given station in the kitchen where they specialize in preparing particular dishes. Those that work in a lesser station are commonly referred to as a demi-chef.

Cuisinier (Cook) - This position is an independent one where they usually prepare specific dishes in a station. They may also be referred to as a cuisinier de partie.

Commis (Junior cook) - Also works in a specific station, but reports directly to the chef de partie and takes care of the tools for the station.

Apprenti(e) (Apprentice) - Many times they are students gaining theoretical and practical training in school and work experience in the kitchen. They perform preparatory work and/or cleaning work.

Plongeur (Dishwasher) - Cleans dishes and utensils and may be entrusted with basic preparatory job.

Marmiton (Pot and pan washer) - In larger restaurants takes care of all the pots and pans instead of the plongeur.

Saucier (Saucemaker/Sauté cook) - Prepares sauces, warm hors d'oeuvres, completes meat dishes and in smaller restaurants may work on fish dishes and prepares sautéed items. This is one of the most respected positions in the kitchen brigade.

Rôtisseur (Roast cook) - Manages a team of cooks that roasts, broils and deep fries dishes.

Grillardin (Grill cook) - In a larger kitchen this person prepares the grilled foods instead of the rôtisseur.

Friturier (Fry cook) - In larger kitchens this person prepares fried foods instead of the rôtisseur.

Poissonnier (Fish cook) - Prepares fish and seafood dishes.

Entremetier (Entrée preparer) - Prepares soups and other dishes not involving meat or fish, including vegetable dishes and egg dishes.

Potager (soup cook) - In larger kitchens this person reports to the entremetier and prepares the soups.

Legumier (Vegetable cook) - In larger kitchen this person also reports to the entremetier and prepares the vegetable dishes.

Garde manger (Pantry supervisor) - responsible for preparation of cold hors d'oeuvres, prepares salads, organizes large buffet displays and prepares charcuterie items.

Tournant (Spare hand/ roundsman) - Moves throughout kitchen assisting other positions in kitchen

Pâtissier (Pastry cook) - Prepares desserts and other meal end sweets and for location without a boulanger also prepares breads and other baked items. They may also prepare pasta for the restaurant.

Confiseur - Prepares candies and petit fours in larger restaurants instead of the pâtissier.

Glacier - Prepares frozen and cold desserts in larger restaurants instead of the pâtissier.

Décorateur - Prepares show pieces and specialty cakes in larger restaurants instead of the pâtissier.

Boulanger (Baker) - Prepares bread, cakes and breakfast pastries in larger restaurants instead of the pâtissier.

Boucher (Butcher) - butchers meats, poultry and sometimes fish. May also be in charge of breading meat and fish items.

Aboyeur (Announcer/ expediter) - Takes orders from dining room and distributes them to the various stations. This position may also be performed by the sous-chef de partie.

Communard - Prepares the meal served to the restaurant staff.

Garçon de cuisine - Performs preparatory and auxiliary work for support in larger restaurants.

The only reasons I can pronounce 95% of these terms is thanks to Chef and to watching Ratatoiulle 5,000 times. There is a scene where Remy lists all the people in the small but beautiful copper-filled kitchen in the back of the restaurant. Chef de cuisine, sous-chef de cuisine, saucier, chef de partie, plonguer, fruiturier: those are from watching that scene. I learned garde manger, pâtissier, those I learned from Chef. But he knows all those terms like Amusez le bouche, and I love that. It's really neat. And it helps me to understand things there better.

I've enjoyed every moment talking to him. He's not one to open up and be chatty and I have learned to be better about reading him to know when he might want to talk and when to state my business as fast and succinctly as possible and then leave. I think I have gotten better at it, but there are times when I probably need reminding.

Fortunately, I think that the education streak will also be in our new Executive Sous Chef, who is really a neat person.