Chefs and cooks work in many different establisments: hotels, schools, restaurants, company canteens, hospitals, private homes. If they cook for a small company, for instance, they are solely responsible for providing good and healthy meals every day. Bigger companies employ teams of cooks. Their work is multifaceted and creative in their efforts to provide varied meals daily. Some cooks decide to specialise in a particular field, such as pastry but most are content to work in all areas of food preparation. They prepare hors d'oeuvres, main courses, desserts and cold platters etc. It is important that they coordinate their activities. As meal time approaches, so does the pressure of work in the kitchen, so stealy nerves and resilience are useful: but the appreciation of the diners gives the cook great satisfaction in a job well done.
Description
2012
