Samin Nosrat
The culinary chef’s workplace can be very diverse, ranging from high end restaurant and hotel kitchens to private kitchens, hospital kitchens, retirement centres, cruise ships or even providing food for movie sets. Long hours are almost a given for the average chef, and working late hours is very common as well. Many restaurants may close at 10:00pm, but their kitchens are not cleaned and prepped for the next day until 2:00am. The saucier is oftentimes a semi-managerial position, with seniority over other line chefs. The sous chef, (under-chef) has seniority over the saucier and other line chefs, and the head chef (chef de cuisine) has seniority and authority over all of the kitchen workers.
