I was watching one of the numerous short videos where Gordon Ramsey is not happy with a meal at a restaurant. In one case after talking to the waitress he exclaims in disgust, “Wait - you have an executive chef on the premises and he serves frozen shrimp?”
Friends of ours own a number of restaurants (don’t ever call them a chain!), each restaurant has a chef de cuisine (a “regular” chef, in your parlance) who runs the kitchen of a single restaurant.
The Executive Chef is the guy responsible for developing menus at all the restaurants and sourcing ingredients.
I’ve been in the restaurant/hospitality biz for 30ish years. What @Mighty_Mouse says is basically correct. A person with the title of Executive Chef rarely works the line during service. They plan menus for the most part and teach others how to execute the food.
This is why Top Chef continues to be an interesting show to me. The folks who are still able to cook are the ones who tend to win. Executive Chefs typically crash and burn early.
I always thought a good idea for a show would be a competition where the contestants have to develop a menu, but then guide a kitchen staff to execute it.
Top Chef does have the develop a restaurant challenge. The chefs decide on a concept and menu. Then execute it.
It’s usually not clear who has executive chef experience. But, usually one chef will clearly assume a leadership role in creating a restaurant.
Yeah, one of the dads in the Cub Scout pack was an executive chef (and something of a local celebrity chef) for a number of restaurants and bars in DFW, and basically what he did was design the menus and devise the dishes, and presumably taught the kitchen staff how to make them properly.
Did that Cub Scout dad teach the boys any interesting meals? I was a scout leader for (too) many years, and saw some really bad flops but also some delicious dishes, from boiled (!) hot dogs and cans of Dinty Moore stew, to a wonderful Dutch oven chicken marsala. That would be a great role for an executive chef-- create a menu-- and then oversee that scouts prepare it properly as the “regular” chefs.
Nah, Cub Scouts is for kids up through 5th grade. Generally speaking, the parents are in charge during events.
Scouts BSA (what used to be “Boy Scouts”) is run by the kids themselves. So they set the menus, cook the food, and so forth. The adults are there in an advisory capacity, not to do actual work.
That said, he was fantastic about showing the kids stuff like culinary knife skills and general cooking advice. And he manned the grill for hamburgers.
I never did catch where his son landed in Scouts BSA, as his son was a few years younger than my younger son. He would have been great for that advisory role for meals.