Kitchen Catch Phrases: Learn Culinary Lingo at Chef2Chef. net
Studies show that competition for top jobs in the culinary industry is growing steadily. Chef2Chef. net Culinary Portal -- a chef's practical guide to practically everything -- offers a new article, "Chef Lingo: Bobble-Head-Free Kitchen Slang," to help budding culinary artists, enthusiasts, and chefs learn kitchen terminology and acquire a competitive edge for success in the business.
Salt Lake City, UT (PRWEB) March 17, 2008
Chef2Chef. net Culinary Portal -- a chef's practical guide to practically everything -- just published a new article, "Chef Lingo: Bobble-Head-Free Kitchen Slang," to help budding culinary artists, professionals, and enthusiasts touch up on their kitchen terminology. Chef2Chef. net put together a list of lingo exclusive to the professional kitchen with the help of members from the Chef2Chef. net professionals' forum.
"Would Rachel Ray have made it into the daytime talk show circuit without her moderately cute (and majorly annoying) word jumbles and acronyms (i. e. 'stoup' and 'EVOO'?" the article ponders. "Would Emeril (BAM!) have his own line of kitchenware if he didn't 'kick it up a notch,' with his quirky catch phrases?"
Landing most upper-level culinary positions requires a solid foundation of education and on-the-job training. According to the National Restaurant Association, approximately 13.1 million Americans are employed by the restaurant industry; the number of upper level jobs is expected to rise 11 percent over the next ten years. Chef2Chef. net's new article gives us an inside look into the nice and not-so-nice kitchen catch phrases from professional chefs from across the U. S, Canada and beyond.
Here are a few examples:
86: Out of an item, as in "86 the chicken breast." Usually followed by, "Didn't you hear me, dummy? We're out of the stupid chicken breast!" "Water": Clever name for the gin and tonic your favorite server owes you after ordering 3 more of the 86ed chicken breasts. In the Weeds; Weeded: Orders are coming in faster than you can put them out, likely increasing your "water" consumption. Want to know just how weeded you are? Check out the 9 Stages of Weededness. Veal: Fresh meat, namely that new culinary intern ripe for initiation
"Chef Lingo: Bobble-Head-Free Kitchen Slang," is one of many culinary articles offered at Chef2Chef. net. Credit for the recently launched article has to be given the dedicated forum members participating in the "ChefSpeak" thread at Chef2Chef. net.
Chef2Chef. com, a chef's practical guide to practically everything, offers user forums, a searchable database of recipes and a comprehensive US directory of top culinary schools and chefs, and a culinarians can also find the latest food industry news, a job search section, and a marketplace for culinary supplies and equipment.
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