It's called omakase sushi. Omakase is a traditional Japanese dining style in which the chef provides a meal tailored to your preferences based on availability, budget, taste, and seasonality.
Generally with omakase sushi, you're sat at a bar, so that the sushi chef is directly in front of you. You'll have the pleasure of being able to witness the chef create sushi and see the skill of the chef, and it's usually a more personalized experience.
A teppanyaki chef is more than a cook who's mastered the teppanyaki style of cuisine. Being a successful teppanyaki chef requires equal parts performance and culinary mastership.
Teppanyaki grills are found in many Japanese restaurants as long, flat grills around which guests are seated. The chefs grill the food that is ordered in front of the guests, wowing them with their culinary talents and excellent knife skills.
The terms “Itamae” and “Shokunin” are used as a title for the chef. “Itamae” refers to a skilled sushi chef, while "Shokunin" means someone skilled at a profession.
Another common title is “Itamae (板前)” or other versions of it like “Itasan (板さん),” but these all mean “cook” for Japanese cuisine. Sushi is a type of Japanese cuisine, so calling a sushi chef “Itasan” is not a mistake.
A chef is a professional cook and tradesman who is proficient in all aspects of food preparation, often focusing on a particular cuisine. The word "chef" is derived from the term chef de cuisine (French pronunciation: [ʃɛf də kɥizin]), the director or head of a kitchen.
In the United States, teppanyaki (more commonly known simply as hibachi) was made famous by the Benihana restaurant chain, which opened its first restaurant in New York in 1964. Though Benihana cooks their food teppanyaki-style, they also serve dishes such as hibachi steak and chicken.
Also known as a floating or relief chef, a chef tournant is a member of the culinary hierarchy whose job involves stepping in when needed to complete a variety of culinary duties.
The Japanese Chef as 4 ranks: Apprentice, Junior Chef, Senior Chef and Master Chef. As Chefs progress through the ranks the appearance of their chef station will change.
A chef is a cook in a restaurant or hotel. Our chef is famous for her delicious cooking. The talented chefs in the restaurant can prepare a variety of dishes. The chefs have experience of cooking in a busy hotel kitchen.
Poissonnier. The Poissonnier, or the Fish Cook, is responsible for preparing all seafood in the kitchen, including stocks and soups. In the absence of a Saucier, they may be expected to prepare any sauces that should accompany the fish.
The truth of omakase lies in the word itself—directly translated, it means "I leave it up to you." In his book The Story of Sushi, academic and writer Trevor Corson says, "[Omakase is] what the sophisticated customer says to the chef when settling down at the sushi bar.
What Is Omakase? Omakase derives from the phrase Omakase shimasu, which translates to "I trust you, chef." In omakase dining, the chef serves the first course based on what fresh ingredients are available that day, then creates the following course based on the diner's reaction to the initial course, and so on.
Experience our wonderful delicious, fresh and our experience Osaka Style Chefs will prepare your dish right in front of you!
The friturier, more commonly known as the fry cook, handles any foods that must be cooked in oils or other animal fats. Like the grillardin, the friturier can handle anything from meats to potatoes to vegetables. The entremetier station is where one would find the vegetable chef.
Junior Chef (Commis Chef)
This person has recently completed some schooling or training and is beginning to work in the culinary field. The junior chef's job is to assist the more experienced chefs and to absorb their knowledge and techniques.
Also known as a head chef or a master chef, an executive chef is the overall kitchen boss. This position is the pinnacle of any chef career. An executive chef doesn't spend all their time cooking but manages every operation in the kitchen. There is usually only one executive chef at any restaurant.
Hibachi style restaurant. These restaurants will literally cook in front of you with an equipped electric grill surrounded by 3 tables that can be shared by other guests to watch the trained spatula chefs balance an egg and do table tricks to entertain the guests all while waiting for their food to cook.
Yakiniku is a Japanese-style of barbecue dining. It's characterized by a tableside charcoal brazier or a gas grill where customers can cook their own cuts of meat and vegetables.
Seiza involves sitting down on the floor and not on a chair. In traditional Japanese architecture, floors in various rooms designed for comfort have tatami floors.
According to the Cambridge dictionary, a cook is 'someone who prepares and cooks food', while a chef is 'a skilled and trained cook who works in a hotel or restaurant'. These definitions imply that a chef is a type of cook, but they differ in that a chef has developed learned skills, and has undergone training.
On this page you'll find 115 synonyms, antonyms, and words related to cook, such as: baker, chef, servant, culinarian, hash slinger, and mess sergeant.