Today's Top Events
Around the Region
Individuals who create recipes and prepare, season and cook a wide range of foods from soups, snacks and salads to entrees, side dishes and desserts for a variety of restaurants and other establishments that serve food. Executive chefs and head cooks coordinate the work of the kitchen staff and direct the preparation of meals. They determine serving sizes, plan menus, order food supplies and oversee kitchen operations to ensure uniform quality and presentation of meals. Specific responsibilities depend on the type of establishment in which they work. Institution and cafeteria cooks work in the kitchens of schools, cafeterias, businesses, hospitals and other institutions. For each meal, they prepare a large quantity of a limited number of entrees, vegetables and desserts. Restaurant cooks usually prepare a wider selection of dishes and cook most orders individually. Short order cooks prepare foods in restaurants and coffee shops that emphasize fast service and quick food preparation. They grill and garnish hamburgers, prepare sandwiches, fry eggs and cook French fries, often working on several orders at the same time. Fast-food cooks prepare a limited selection of menu items in fast-food restaurants. They cook and package batches of food such as hamburgers and fried chicken which are kept warm until served.
The goal of the Northwest Indiana ACF Chapter is to make people aware of the organization and the culinary professions in general. The chapter reaches out to fellow culinarians, letting them know about ACF membership benefits: networking, monthly meetings ...