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PART 2 MENUS
how to write garnishings for your dishes

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THE RESTAURANT BRIGADE POSITIONS IN A RESTAURANT CHEFS DE PARTIE THE KITCHEN THE DINING-ROOM THE BAR IGOR RESTAURANT MANAGER NESTOR HEADCOOK or HEADCHEF IDOIA SOUS CHEF SERGIO MEAT COOK OSCAR FISH COOK ASIER COLD MEAT and SALAD COOK IDOIA PASTRY COOK JON COMMIS CHEF JEAN COMMIS CHEF PLOUNGEURS or KITCHEN PORTERS AMADOR MAÎTRE or HEADWAITER UNAI SOMMELIER or WINE SPECIALIST SERGIO DINNING-ROOM SERVER RICHARD HEAD BARTENDER USTARITZ BARTENDER

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cooking verbs