Gourmet Travel at Photo Travel Write Launches Today
Gourmet Travel, a key topic at PTW, launches today. It features interviews with renowned chefs who share their culinary secrets and insights into the art of cooking.
In the Gourmet Travel section, we also explore the culinary delights of different regions, cities, and countries, highlighting their unique food cultures and traditions.
Celebrate the Art of Gourmet Travel Great Discoveries
Let’s celebrate the art of cooking and dining, where food lovers find inspiration, learn new skills, and embark on their own gourmet journeys.
You are in the right place if these words tickle your tastebuds:
- Scrumptious
- Delicious
- Delectable
- Mouthwatering
- Flavorful
- Savory
- Luscious
- Exquisite
- Elegant
- Refined
- Delicate
- Beautiful
- Sophisticated
- Dainty
- Tasty
- Appetizing
- Flavorful
- Palatable
- Savory
- Yummy
- Beautiful
- Gorgeous
- Stunning
- Attractive
- Lovely
- Radiant
- Breathtaking
Travel and Fine Dining Go Together
When I travel, I enjoy fine dining and signature dishes, don’t you? I seek local and regional specialties. I enjoy being greeted by the enticing aromas of exquisite dishes crafted to perfection.
The executive chef, a culinary maestro whose life’s work is to enchant your palate and elevate your dining experience to an art form, is at the helm of this sensory symphony.
Always curious about the person behind the food, I like to meet the maestro who makes art on the plates delivered to my table. Hence, the interviews you will read at Photo Travel Write.
A Foodie Makes Great Discoveries
I consider myself a foodie because a foodie has a refined interest in food, and food is a hobby.
When I cook in my own kitchen, I follow recipes. I don’t have the skill to create new dishes and combine flavors and spices. I just have a deep appreciation of the masters behind aprons in the many restaurants where I eat.
In recent years, as a travel writer, I’ve had the opportunity to speak to the chefs at my destinations. I’ve asked questions that satisfy my curiosity, and I hope they answer your questions, too. I’ve been told they are unusual questions, not a typical interview for a top-rated food publication.
However, I’m seeking down-to-earth answers and getting to know the person who made it to the Executive Chef level in their career. I want to know them as people, what their aspirations are, and what they want to leave as a legacy. That is what I share with you.
Whether you’re a food enthusiast eager to hear tales from the kitchen frontlines, an aspiring chef looking for guidance, or simply someone who appreciates a well-told story, these interviews will offer a taste of the passion and creativity that fuels the finest kitchens.
Join me in uncovering the personal narratives of these culinary artists and learning how they excel in the competitive, vibrant world of gastronomy.
What is an Executive Chef?
An executive chef is the principal manager of a professional kitchen. They are also called the head chef or chef manager. This person is in charge of ensuring the kitchen runs smoothly.
An executive chef manages the cooking and preparation of meals. They also oversee and direct the other chefs working in the kitchen and command the entire kitchen operation.
The expertise of an executive chef shows a mastery over the work required to excel in any restaurant or bar.
Executive Chef’s Job Description
Here’s what an Executive Chef does:
- Create menus
- Daily restaurant operations
- Special events
- Interview candidates for kitchen employment
- Create a weekly staff schedule
- Approve staff vacation requests
- Hold meetings with back-of-the-house staff
- Review new policies and procedures
- Ensure proper safety and sanitation practices
- Recipe costing
- Monitor all food costs
- Maintain inventory
- Interact with customers (like me, who want to know how they do their job)
- Participate in meetings with other management staff
- Ensure the kitchen work is running smoothly
- Contribute to ensure the kitchen is doing its part to make the business successful
Here are some of the Executive Chef’s responsibilities:
- Define the menu and update the dishes
- Choose the key ingredients for each dish
- Staff hiring, management, and problem-solving
- Administrative duties like vendor meetings and supply ordering
- Oversee kitchen equipment purchases, repairs, and ordering cleaning supplies
The responsibilities listed are merely a subset of an executive chef’s multifaceted role. They undertake diverse tasks to facilitate optimal kitchen performance and contribute to the restaurant’s overall success.
Kitchen Hierarchy for Gourmet Travel: Great Discoveries
In a three-star Michelin restaurant or five-star hotel, the Brigade de Cuisine (French) is the hierarchy system adopted to ensure the kitchen operates smoothly.
- Executive Chef
- Chef de Cuisine (Head Chef)
- Sous Chef (Deputy Head Chef/Under Chef)
- Chef De Partie (Station Chef/Line Cook)
- Saucier (Sauté or Sauce Chef)
- Boucher Chef (Butcher Chef)
- Poissonier (Fish Chef)
- Friturier (Fry Chef)
- Grillardin (Grill Chef)
- Garde Manager (Pantry Chef)
- Patissier (Pastry Chef)
- Chef Foulanger (Head breadmaker)
- Entremetier (Vegetable Chef)
- Commis Chef (Junior Chef)
- Kitchen Porter
- Escuelerie (Dishwasher)
Source: Swiss German University
Final Thoughts for Gourmet Travel: Great Discoveries
Please share your experiences and insights into gourmet travel with us. We welcome learning about new destinations, experiences, and your favorite corner of the world.
Looking for some great places to eat in Door County, Wisconsin? Check this out!