Do Head Chefs Actually Cook?

The role of a head chef is often misunderstood. While it is true that they do cook, their duties extend far beyond the kitchen as they oversee the entire kitchen operation. In this article, we will explore the multifaceted role of the head chef and the extent to which they participate in the actual cooking process.

Understanding the Role of the Head Chef

In a kitchen setting, the head chef or lluive Chef (also known as Chef de Cuisine) is a key figure. Their responsibilities include:

Menu Creation: Designing and planning the menu, incorporating seasonal changes and special dishes. Kitchen Management: Supervising kitchen staff, including sous chefs and line cooks, to ensure efficient workflow. Quality Control: Ensuring that all dishes meet the restaurant's standards for taste and presentation. Inventory and Ordering: Managing inventory, ordering supplies, and maintaining food safety standards. Training Staff: Teaching and mentoring kitchen staff to improve their skills and knowledge.

While these responsibilities are crucial, they don't always involve hands-on cooking. However, there are exceptions, especially in smaller establishments where the head chef often gets involved in the cooking process.

The Role of Head Chefs in Smaller Restaurants

In smaller restaurants, with seating capacity under 30, the head chef is often the only cook. They handle every aspect of the cooking process. As the restaurant expands, the head chef's involvement in the actual cooking may diminish.

For establishments with 30 to 60 seats, the head chef is likely to cook part of the week, but this might only be three to four services. It is not an absolute, however. In restaurants with over 60 seats, the head chef is usually involved in the cooking process only once or twice a week at most, and this usually revolves around experimenting with new recipes.

To put this in perspective, think of a military ranking system. A general does not carry out frontline duties; they are there to lead, devise plans, and maintain order. Similarly, a head chef is primarily responsible for management and ensuring the highest standards are met, with occasional hands-on cooking.

Examples and Exceptions

The role of the head chef in cooking can vary greatly. For instance, James Beard award winner, Chef Marcus Samuelsson, of the Red Rooster in Harlem, New York, is a world-class chef who is frequently seen on food documentaries and cooking shows. However, it is highly unlikely that you would have him cook for you in his restaurant. The real cooking is handled by the sous chef or executive chef, allowing Samuelsson to focus on other aspects that attract more attention.

A personal example is the Savoy Grill, where my son worked for 8-9 months. He met the chef, Gordon Ramsey, only once and only because of a charity event. The real cooking and supervision were handled by the Chef de Cuisine.

There are exceptions where the head chef is heavily involved in cooking. One example is the Furama, a 300-seat restaurant, where the head chef worked almost every day. However, even in such cases, the head chef's hands-on cooking is limited due to other responsibilities.

There are also unique establishments where the head chef cooks exclusively, such as Eight, a fine-dining restaurant in Calgary, where Chef Darren MacLean serves and cooks for his patrons. This is due to the restaurant's extremely small seating capacity of only eight people.

Conclusion

The extent to which a head chef cooks varies based on the size of the restaurant, staff availability, and specific responsibilities. While a head chef is tasked with managing the kitchen and ensuring quality control, they can also be deeply involved in the cooking process, particularly in smaller or more experimental settings.

If you have any further questions or need more information on the role of head chefs in cooking, feel free to reach out.