Chef Professionally

A chef is a person who cooks professionally.

"Chef" (from Latin caput) is the abbreviated form of the French phrase chef de cuisine, the "chief" or "head" of a kitchen. The title chef in the culinary profession originates from the roots of haute cuisine in the 19th century.

Below are various titles given to those working in a professional kitchen and each can be considered a title for a type of chef.

-Chef de Cuisine: Chef de Cuisine ("Head of the Kitchen") is a synonym for the title executive chef. This is the traditional French term from which the English word chef comes, and is more common in European kitchens or those American kitchens which use the classical French brigade system.

-Sous Chef: The sous-chef de cuisine (under-chef of the kitchen) is the direct assistant of the executive chef and is second in command. They may be responsible for scheduling, and filling in when the executive chef is off-duty. The Sous Chef will also fill in for, or assist the chef de partie (line cook) when needed.

-Expediter:The expediter takes the orders from the dining room and relays them to the stations in the kitchen. This person also often puts the finishing touches on the dish before it goes to the dining room. In some operations this task may be done by either the executive chef or the sous chef .

The Macaxeira "was born " in the Brazil better in the amazonia .
It's a typical food of the indians because in the florest doesn't have variety.
The macaxeira, called cassava in the south-southeast, is a root of the same family of cassava . One of the most important factors of the regional food. It is widely used in the manufacture of various types of dry flour, white in color . Food is cooked, fried or in the form of various types of cakes and sweets.

Macaxeira

The Macaxeira "was born " in the Brazil better in the amazonia .
It's a typical food of the indians because in the florest doesn't have variety.
The macaxeira, called cassava in the south-southeast, is a root of the same family of cassava . One of the most important factors of the regional food. It is widely used in the manufacture of various types of dry flour, white in color . Food is cooked, fried or in the form of various types of cakes and sweets.

Lasagna

Lasagna is my favorite food, although not done often in my house. Have some types of Lasagna for examples: the lasagna Bolognese; green lasagna and others. I prefer the Lasagna Bolognese, it's a delicious. The lasagna is a italian food, and is consumed in some countries.

A croissant,is a buttery flaky pastry, named for its distinctive crescent shape. It is also sometimes called a crescent or crescent roll.Croissants are made of a leavened variant of puff pastry by layering yeast dough with butter and rolling and folding a few times in succession, then rolling.
Crescent-shaped breads have been made since the Middle Ages, and crescent-shaped cakes (imitating the often-worshiped Moon) possibly since classical times.Making croissants by hand requires skill and patience; a batch of croissants can take several days to complete. However, the development of factory-made, frozen, pre-formed but unbaked dough has made them into a fast food which can be freshly baked by unskilled labor. Indeed, the croissanterie was explicitly a French response to American-style fast food. This innovation, along with the croissant's versatility and distinctive shape, has made it the best-known type of French pastry in much of the world. In many parts of the United States, for example, the croissant (introduced at the fast food chains Arby's in the United States and Tim Hortons in Canada in 1983) has come to rival the long-time favorite doughnuts.

I chose the Croissant because I love this "bread" and the taste is delicious.

You need experience!

Pizza!

Pizza is the best food you have, I think everybody likes pizza and this is the food that I wanted to post here.

sushi!!

the sushi is one food veri testy, is japanise, eat this food with a toothpick, is very interesting.

I love this food!!!!!