Chefs Jobs in London, The History of Chefs

A person who prepares food as an occupation in a restaurant, private house or hotel. Today’s top chefs are often media personalities, authors and demonstrators; those who are not famous chefs are not necessarily less talented and their roles are equally diverse as chefs, including those of business executives and recruitment specialists.
Chefs have occupied an important role in society from the 5th century BC onwards and in the |Middle Ages, with the creation of chef guilds, they constituted a hierarchical community. In France, in the reign of Henry IV, chef guilds split up into several branches; rotisseurs were responsible for la grosse riande (the main cuts of meat), patissiers dealt with poultry, pies and tarts, and vinaigriers made the sauces. The traiteurs (caterers) included the master chefs, the cooks and the porte-chapes (the chape was a convex cover to keep the food hot), and they had the privilege of organizing weddings and feasts. These chefs’ cuisiners (head cooks), as they were now called, served a period of apprenticeship, at the end of which they created a masterpiece of meat or fish.

High-ranking chefs were revered, and some of them, like Taillevent, were raised to the nobility. The most famous of all was undoubtedly Careme.

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