MCCN’s Foodie 101: The 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. This person may be responsible for scheduling and substituting 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. Smaller operations may not have a sous-chef, while larger operations may have multiple.(Wikepedia)

Brush up on your Food History visit the MCCN Food History Section

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