A chef is a highly trained, skilled professional cook who is proficient in all aspects of food preparation of a particular cuisine. The word “chef” is derived from the French term “chef de cuisine,” meaning director or head of a kitchen, and the English use of the title “chef” in the culinary profession originated in the haute cuisine of the 19th century.
Chefs Society’s talents each bring something to the table in collaborative processes that lead to the execution of original projects—whether they are events, innovative recipes, or new ways of interpreting and exploring various cuisines. With diverse approaches, backgrounds, and experiences, our chefs are the foundation of Chefs Society’s cross-cultural
culinary movement.
