What does "Brigade de Cuisine" translate as . . .

Who is the BOH Manager known as the Executive Chef in the USA.

What is the name given to students who are gaining theoretical and practical training in school and work experience in the kitchen

What does the Garçon de cuisine (literally "kitchen boy") do?

The Garde Manger prepares . . .

Who moves throughout the kitchen, assisting other positions in kitchen?

Who created the "Brigade de Cuisine"?

Receives orders directly from the chef de cuisine for the management of the kitchen, and often serves as the representative when the chef de cuisine is not present.

I may or may not be a vegetarian or vegan but when I cook I am responsible for all of the vegetable dishes.

I am responsible for managing a given station in the kitchen, and specializing in preparing particular dishes there. Those who work in a lesser station are commonly referred to as a demi-chef. But I am the only . . .

"Under the Sea, Under the Sea" . . . Well I may live near the sea or in the middle of the dessert but I still cook and create with one type of protein . . . SEAFOOD. Who am I?

French Fries are my favorite but I have also mastered Fried Fish, Chicken Fried Steak and Fried Chicken Strips. Who am I?

"Rub a dub, dub . . . three plates in the sink!" I clean dishes and utensils, and may be entrusted with basic preparatory jobs. I am the . . .

I am the chief of the Soup Kitchen in our little corner of Paris. I can prepare hot soups, cold soups, soups for 1000 . . . I am the . . .

I manage a team of cooks that roasts, broils, and deep fries dishes for our customers . I am the . . .

In larger restaurants, I prepare frozen and cold desserts instead of the pâtissier. Who am I . . .

In larger restaurants, I prepare candies and petit fours instead of the pâtissier. Who am I . . .

I work in a specific station, but reports directly to the chef de partie . I take care of the tools for the station.

I fabricate meats, poultry, and sometimes fish in proper pieces for preparation. I may also be in charge of breading meat and fish items. I am the . . .

I am trained and knowledgeable about all things . . . wine! People in my profession normally works in fine dining restaurants, and specialize in all aspects of wine service as well as wine and food pairing.