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NDudezNdReC The contemporary kitchen, from institutional to fine-dining restaurant, runs according to a strict hierarchy in which the chef plays the lead role. The steward was also tasked to supervise the dispensing procedures of the food in the storage area. In other words, it was the job of the
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chef is a trained
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chef" is derived from the term
chef de cuisine (French pronunciation: [ʃɛf.də.kɥi.zin]), the director or head of a kitchen.
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Garde Manger: The
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