Professional chefs are skilled culinary professionals who prepare food in restaurants, hotels, catering companies, or other food-service establishments. They have undergone formal training in the culinary arts and typically possess extensive knowledge of cooking techniques, food preparation, and presentation. Professional chefs often specialize in specific types of cuisine or cooking styles and may hold various positions in a kitchen hierarchy, such as executive chef, sous chef, or pastry chef. Their role involves not only cooking but also menu planning, managing kitchen staff, ensuring food quality and safety, and often interacting with customers. Professional chefs are recognized for their creativity, precision, and ability to work under pressure in a fast-paced environment.
Paul Marcon, 28 ans, a remporté le Bocuse d'Or 2025, marquant une victoire significative pour la gastronomie française. La compétition a réuni 24 nations, mettant en avant la créativité et…