Learn five practical restaurant sustainability practices that reduce food waste, improve kitchen efficiency, and help professional kitchens operate more responsibly while supporting long-term business success.

Learn essential food safety practices every professional chef should follow, including preventing cross-contamination, proper food storage, sanitation, temperature control, and safe kitchen organization.

Explore why some chefs find vegan and specialty diet requests challenging, how professional kitchens are evolving, and what both chefs and diners should understand about modern restaurant service.

Learn what the Entremetier Station does, the essential skills vegetable chefs need, the tools they use, and how this important brigade station supports efficient professional kitchen service.

Learn what a Rotisseur does, which skills and knives the station requires, and how the roast chef works with other stations during professional kitchen service.

Learn what a Poissonnier does, which fish and seafood skills matter, the knives and tools they use, and how the station fits into a professional kitchen brigade.

At a restaurant, it’s common to hear customers say, “Compliments to the chef.” But which chef exactly? Read along to find out. The 15 Types of Chefs at a Restaurant 1. Executive Chef Also known...