TALKING ABOUT PROFESSIONAL CHEF, AND SCOPE BECOME A CHEF (SAINIK'S STORY)

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• Some people are said CHEF is a abbreviation form,The Full meaning of Chef,
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• CHEF :-  Clean Hygienic Ethnic Food

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• The word "CHEF" is derived (and shortened) from the term chef de cuisine (French pronunciation, the director or head of a kitchen. (The French word comes from Latin caput (head) and is a doublet with English "chief"). In English, the title "chef" in the culinary profession originated in the haute cuisine of the 19th century. The culinary arts, among other aspects of the French language introduced French loan-words into the English language.
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• PPE kit of A Chef are Uniform and the Protective clothings.
• The uniforms for a Chefs were invented centuries years ago;however,these have been developed and modernized as per the requirement and availability of new fabric.

• Chef's Jacket :-      The Typical Chef's jacket or chef's coat is called "Veste Blanc" in French.It's made of heavy white cotton.This Fabric is important as it acts as insulation against the intense heat from stoves and oven and also fire resistant.                                

  

  The white color of the jacket repels heat and thus keeps the worker comfortable.In addition,a white uniform will get soiled quickly and a cook would have to change it,since personal hygiene is very important in the kitchen.The Jacket is always double-breasted as the thickness in the cloth will prevent the chef from being scalded by hot liquids.Since there are two rows of buttons,the chef can rebutton the double-breasted jacket to change sides whenever a side gets soilded during the course of work during a shift.
• Chef's Trousers :-   Chefs were either black pants or black and white checked pants.The kitchen pants should be straight and without cuffs,which can trap debris and any hot liquid spills.It is advisable to have a snapped fly and elastic waist band and the kitchen trousers should be worn without a belt,so that it can be removed easily in case of hot liquids spills or even fire.                          
• Chef's Hat  :-      The Most interesting part of the uniform is the tall white hat,called "Toque blanc".The main purpose of the hat is to prevent hair from falling into the food.                                                        
• Chef's Scarf \ Necker Cheif  :- Chefs were neckerchiefs that are knotted in the front.These were originally designed to absorb perspiration.Nowadays,chef were the scarf to keep the tradition and finish the look of their uniforms.
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• Chef's Apron :-It's usually made of thick cotton fabric and is worn around the waist with the help of long string.The apron should reach below the knees to protect the chefs from spilling hot liquids.The string of the apron help hold the chef's kitchen towel in place.The loose ends of the same should be trucked under or else they can be trapped in machinery and can cause accidents. 

  
• Chef's Towel :-They are used to pick up hot pots and pans and also wipe hands in order to keep them dry.Usually two duster should be kept with the chef: one to wipe the wet hands,and the other(dry one duster) to pick up hot pans,as a wet duster can scorch the hands.Considering the modern hygiene trends,it is advisable to use disposable paper towel for wiping and cleaning.The kitchen duster should be used only for handling hot Equipment.

  
• Chef"s Shoe :-The shoes should be black and well polished.To prevent slipping,the sole should be made of rubber.Black cotton socks,preferably the sweat absorbing cotton variety should be 

  

worn.The shoes should be close,to prevent the feet from scorching in case of spills.The shoes have to be comfortable,as we know that cook will have to stand for long hours.

• PERSONAL HYGIENE AND ITS IMPORTANCE IN THE KITCHEN

As a Food handler,must ensure that the food provided to the customer is free of any contaminants.Food handler should remember that customers place great trust in them,and that carelessness on their part make customer ill,or at times even lead to death.  

Our normal body temperature,which is around 37 degree Celsius,is favorable for bacteria to dwell and grow.This is probably the source of most case of food poisoning.Personal hygiene should be important to everyone but to a food handler,it is paramount importance. 

The bacteria on the human body are usually found on hands,ears,nose,mouth,throat,hair and groin.One must was hand to avoid the risk of contamination in the following situations.

• When fast entering the kitchen
• When coming back from a break
• After going to the toilet
• After handling raw meat
• Before handling cooked meat
• After handling raw vegetables and other dirty food
• After handling garbage
• After handling cleaning equipment,mop,buckets,clothes
• After touching or blowing one's nose
• After touching one's hair
• After licking one's fingers
• At regular intervals throughout the day

This list can be endless.Hands should be washed in a basin meant for hand wash only and never in a sink.Always use hot water to wash hands and clean with a germicidal soap.

One must keep the finger nails short as bacteria might grow in the dirt under the nails.Nail varnish should not be used as it may chip and contaminate food.

No jewelry (bracelets,watches,earning,etc) should be allowed in food areas,as they also harbor dirt and bacteria.

In case of Food Poisoning,it is always advisable to :-

• Report one's illness to one's employer and supervisor;
• Not handle food until given  clearance to do so;
• Tell the Doctor that one is a food handler 
• And get medical clearance to start work.

Food safety is governed by strict food safety laws.Health inspector can take food samples at random and in case,if a sample fails,prosecution can follow.Every food establishment is Hazard Analysis and Critical Control Points (HACCP) certified.

• SCOPE OF BECOMING A CHEF

With regard to India,few decades ago,a chef profession was not appreciated a lot and many times was looked down upon.A person working in the hotel was either regarded as a cook or as a waiter.Thanks to media and food shows,the  chef's profession has been popularizred in India.The awareness of such nature has placed the chef's job on top of the career of aspiring youngster who want to wear whites and work in Fancy Kitchen.

Though the scope  for students aspiring to be chef is immense care should be taken to not get carried away by the Celebrity Chef Status and media shows.

The real thing is being a chef is a lot of study and hard-work.

You have to master all kind of Culinary skill and sometimes it can take years of practice to perfect a skill with high quality.There are various options available for a student who is about to graduate from a high school and who wishes to choose a career in kitchens.Many college around the world are offering degree and diploma courses in hotel management and culinary arts.In hotel management,a student has to study all aspect of hotels and over this course of three or four year depending upon the curriculum,he/she could choose his/her area of specialization and start to work in a hotel or restaurant.The career option after doing a hotel management course are unlimited and the student could join airlines,railways and catering,BPO and customer care ,and even armed forces in the  catering division.Few students choose to specialize in sales and marketing and hence go for higher studies to do Masters in the Business Administration (MBA). few college offer a three year diploma or four year degree programme in culinary arts only.These student learn various aspects of food from cooking to marketing the same.

Some chefs divert into food styling,which is a field that focuses on arrangement of food for advertisement and promotional features,whereas some choose to work in hotels and other food establishments and grow with the company over the years.Few student Choose to do higher studies in culinary arts from universities and college abroad.Whatever may be the case ,it is the experience in the kitchen that matters at the end of the day.While recruiting companies.Chefs do get a breakthrough in hosting TV shows and media,but that will come at a certain age,when you have gained some experience in the kitchen and make a mark for yourself  in the field of Culinary Arts.