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Another neat-and-new-to-me word: legumier. In times past I liked to call myself a sous-chef, thinking that it meant something like "junior-assistant-bottle-washer". Alas, according to Wikipedia's current article on the Chef:

The Sous-Chef de Cuisine (under-chef of the kitchen) is the second-in-command and direct assistant of the Chef de Cuisine. This person may be responsible for scheduling the kitchen staff, or substituting when the head chef is off-duty. Also, he or she will fill in for or assist the Chef de Partie (line cook) when needed. This person is accountable for the kitchen's inventory, cleanliness, organization, and the ongoing training of its entire staff. A sous-chef's duties can also include carrying out the head chef's directives, conducting line checks, and overseeing the timely rotation of all food product. ...

That's far too much responsibility for me! And given my vegetarianism, from now on my culinary career goal is to be a mere legumier, who prepares the vegetables. Ethically nicer, mentally less stressful, and with far more headroom!

^z - 2014-02-11