World Chef's Day. When is the chef's day

"We don't live to eat, we eat to live." Intellectually, each of us understands the meaning of this phrase, and even within ourselves completely agrees with the latter, but in practice ... Tasty food sometimes deprives a sense of proportion, prudence, and makes others its captives. On the other hand, sated without pleasure, a person does not benefit from food. Specialists who can create a real masterpiece from the simplest products are called chefs. Their professional holiday falls on October 20 and is calledInternational Chef's Day .

History of International Chef's Day

The date, within which the masters of delicious food are honored all over the planet, saw the light of day 10 years ago. In 2004, the World Association of Culinary Societies initiated the creation of the International Cook's Day, and then it was approved. Surprisingly, despite the considerable age of the culinary profession, until now no one has come up with a brilliant idea to please cooking specialists with a professional holiday. Why? It is unlikely that we will ever get an intelligible answer to this question. However, in 2014 International Chef's Day celebrates its first 10th anniversary, and is celebrated in 70 countries every year. How does this happen?

Firstly, specific events are organized en masse, where chefs compete with each other in the skill of cooking. Secondly, on this day there are promotions designed to acquaint visitors of public catering, restaurants, cafes and other similar establishments with original dishes. Thirdly, it is already almost traditional in many states on October 20 to organize pickle tastings. There are also culinary exhibitions and the cult of food by creating dishes of grandiose proportions. For example, they bake the biggest cake, huge pizza, make a giant sandwich. Often this is how new records are born, claiming to be included in the Guinness Book of Records.

Photo: International Chef's Day

It must be said that the International Chef's Day attracts not only culinary specialists to participate in the events, but also representatives of authorities, travel agency employees, restaurant owners and many other catering establishments. Of course, there are more chefs, because even if we take the already mentioned World Association of Culinary Communities, this organization unites 8 million people - masters of their craft. The purpose of the holiday is quite high: to demonstrate the significance of the chef's specialty, its importance for human society, the exchange of experience, the inclusion of imagination in the culinary process.

The history of the profession of a cook

Chefs have always been on Earth. They exist exactly as long as humanity exists. Primitive people, who realized that meat fried on a fire is much tastier than raw meat, and even more seasoned with salt, without knowing it, laid the foundation for the development of the profession of "culinary". However, the first real chefs are still considered representatives not of the prehistoric era, but of the ancient civilization of Fr. Crete. In 2006 BC the Greek ruler had among his subjects a man whose mission was to prepare food for the soldiers. But, it is likely that both the Egyptians and the Sumerians were familiar with the culinary arts.

Throughout the history of the development of cooking, there has been an ambiguous attitude towards food. For example, in the same Hellas in different cities, they looked at cooking differently: the Spartans did not attach much importance to this process, the inhabitants of Athens, on the contrary, experimented in every possible way in this field. But chefs have always enjoyed respect for their own person. Ancient Roman cooks were the most active, they organized uprisings, developed new traditions. The great role of cooking was reflected in mythology. So, the Greeks revered Kulina, practically the 10th muse, the cook of Asclepius. The Roman version is the Muse Cooking.

The Middle Ages passed in this regard under the auspices of the most severe stagnation. And only towards the end of the dark era, cooking began to develop with renewed vigor, and Italy became the center of the culinary arts. During the reign of Louis XIV, the status of her main rival was acquired by France.

Russian cooking began to take shape within the family. And here, unlike Europe, women dominated. Cooking became a specialty in the 11th century in Rus'. Cooks were at noble houses. Many ancient Russian recipes contain "Painting for the royal dishes" (17th century). Shchi, kulebyaki, jelly, kvass, pies - all this and much more can be found on the pages of the sounded volume. Russian culinary specialists had the peculiarity to think not only about the types of food being prepared, but also about the manipulations taking place at the moment. Therefore, many dishes were stored for a long time, and their quality remained excellent. As an independent discipline, cooking appeared in Russia at the end of the 18th century.

Photo: International Chef's Day

Features of the profession of a cook

There are specialties, the demand for which remains at the level regardless of the passage of time. One of them is the profession of a cook. There is no secret: everyone loves to eat, so the skill of cooking is always an excellent source of income. But do not think that this process can be carried out by everyone and everyone. Suffice it to recall common cases in life when a married woman does not have a voiced skill at all. But for men, the culinary arts most often turn out to be on the shoulder. Perhaps for this reason, the chef of the restaurant, as a rule, is a gentleman. Women chefs are concentrated mainly in preschool and school institutions, which is probably why their culinary masterpieces come out fully homely and cozy.

However, gender is not a determining factor when an employer searches for a suitable candidate for an open vacancy. The applicant must have a set of personal and professional qualities. The former include responsibility, accuracy, consistency in actions, cleanliness, attentiveness, good memory, and the presence of a rich imagination. An excellent eye, correct taste and color perception, a developed sense of timing, and normal coordination of movements mean a lot. A person will never become a first-class cook without the efficiency of thinking and action, a penchant for improvisation and high efficiency.

Group 37, profession Cook, confectioner.

Professional qualities are specific theoretical knowledge and practical skills. Awareness of the measures, sanitary standards, safety precautions, the technology of preparing certain dishes, the ability to accurately determine the quality of products, handle kitchen equipment - only a small fraction of what should be in the treasury of the skills of a true, born chef. The main quality is the desire for excellence in the profession.

GAOU JSC SPO "Astrakhan Agrotechnical College", a branch in the village. Krasny Yar, profession Cook, confectioner cook, confectioner video

Chef's Day is a holiday for all culinary specialists, which has been celebrated every year on October 20 for the past 11 years. This day was established by the World Organization of the Culinary Communities and has become widespread in more than 70 countries around the world.

1. The first ever master of the art of cooking

The word "cooking" comes from a Greek female name. The ancient Greeks revered the healer god Asclepius and his daughter Hygiea in a special way. At their court, the cook Kulina served, who became the founder of the art of cooking. As myths say, her dishes were unusually tasty.

When the Greek people learned about her excellent cooking, they proclaimed Kulina the tenth muse.

2. The origin of cooking as an art

Even in primitive society, people learned to cook. Our ancestors did not eat raw meat and fish for long. They realized that the food fried on a fire not only tastes better, but also lasts longer.

Heat treatment became the most important invention of primitive man and ensured the survival of civilization. And all because high temperature kills most of the microorganisms that cause severe poisoning.

3. Cook as a profession: the beginning

The first cooks appeared in the III century BC in Greece. Initially, they prepared food for especially revered people - the soldiers of the king. The chefs prepared only from selected products and bore great responsibility for the quality of the dishes.

Later, professional cooks appeared in the homes of rulers and nobility.

4. Cooking traditions in different cultures

At different times, the rituals of cooking were erected into a cult, then forgotten. For example, in ancient Sparta, the culinary process was not given importance. Simple food was prepared for the soldiers: stews and cereals.

In Athens, on the contrary, they excelled in cooking: a stuffed bull was served to an honored guest.

5. The heyday of culinary art in history

The flourishing of the art of cooking falls on the Middle Ages. Particular success in the culinary field has been achieved by the cuisines of Italy and France, which still cannot share the title of the best in the world.

Cooks served at noble houses and were especially respected people. Cooks competed among themselves in the skill and originality of their recipes.

Creative people were often involved in the inventions of new dishes. It is known that the dishes of the composer Rossini were served at the French courts.

6. History of culinary art in Rus'

In Rus', the profession of a cook appeared only in the 11th century. Prior to this, women were engaged in cooking in families: mothers and grandmothers.

Cooking art, oddly enough, actively developed in the monasteries. At the Kiev-Pechersk Monastery there was a whole team of specially trained cooks-monks. They cooked dishes according to special recipes. Descriptions of long-term non-stale bread from the monastery kitchen have survived to this day.

By the way, the “cook” in Old Slavonic is “soka”.

7. The first cookbook is older than the Bible!

Scholars agree that the first cookbook was written before the Bible.

In the 1st century, a ten-volume book on the preparation of meat dishes was published in Rome. Its creator received a noble title and a personal coat of arms: three pots against a background of roses.

In Rus', the first book of recipes was written in the middle of the 16th century. Its author is a priest of the Annunciation Cathedral in Moscow.

8. The appearance of the first culinary points in Russia

Korchma is the first culinary establishment in Russia, the prototype of the tavern. This is a place where a traveler could stay overnight, eat and drink strong alcohol. The second name of the tavern is “drinking house”, where kvass, beer and mead were sold.

In the 19th century, there were taverns in every city, at crossings and trade routes.

9. Famous French chef Francois Vatel

History knows cooks who are endlessly dedicated to their work. Such was the French culinary specialist Francois Vatel, who lived in the 17th century. His dedication and the highest degree of responsibility are admired by his contemporaries.

He served with the Prince of Conde, was known as an excellent cook and more than once prepared dinners for distinguished guests. When Vatel organized a reception for two thousand people, there was an overlay: the merchant could not deliver fresh fish to the yard on time.

Unable to forgive himself for the mistake, Vatel locked himself in his room and committed suicide.

The chef's hat is an indispensable element of the chef's uniform.

The following is known about its origin. One day, the king of England, who lived in the 17th century, found a fly in his bowl of soup. The monarch was furious! The king appointed a special person to the cooks, who from now on kept order and sanitation in the kitchen. It was he who introduced the norm for wearing caps.

11. Robot chefs?

Until recently, cooks were people, but now they can be replaced by ... robots!

In Japan, a robot chef works in a restaurant in Nagoya. His duties include not only simple activities such as peeling vegetables and washing dishes, but also cooking some dishes.

Do I need to say that the robot copes with its task perfectly?

12. Are the best chefs women or men?

Discrimination against women in the kitchen: fact or fiction? It just so happens that the best chefs in the world of haute cuisine are considered to be men. Successful women cooks can be counted on the fingers.

There is no clear explanation for this, but there is an assumption that the degree of dedication and endurance in men is higher than in women, which allows them to achieve more significant results - not only in cooking, but also in any other occupation.

Is it really? The question is moot. Doctors have found that taste sensitivity in men is higher. Perhaps this is the secret of their success.

13. Chef's Day Holiday Traditions Today

Every year on International Chef's Day, culinary experts from all over the world organize master classes and tastings of original dishes.

The tradition of this day is the fulfillment of records for the Guinness Book. The biggest omelette, hot dog, pizza, ice cream cone... what chefs can think of to write their name in the history of cooking!

The professional holiday of culinary professionals - Chef's Day - is celebrated annually around the world on October 20. The date was established in 2004 by the initiative of the World Association of Culinary Societies.

The celebration of Chef's Day is celebrated in more than 70 countries. It is no coincidence that the event acquired such a large-scale character, because the association that founded it consists of 8 million members - chefs from different countries.

History of International Chef's Day

In Rus', the specialty of a cook originated in the 11th century. As a science, culinary began to develop only in the 17th century, when the process of spreading food establishments - taverns began. Then they were replaced by taverns, and later by restaurants.

In Russia, the first book of culinary recipes ("Short Cookbook Notes") was written in 1779 by S. Drukovtsev.

In France, there is a tradition that a chef's hat should have 100 folds. 1 fold equals 1 egg recipe.

© Sputnik / Boris Prikhodko

Cook of the tourist complex "Izmailovo"

The profession of a cook is one of the most sought after in the world and one of the oldest. History, of course, is silent about who was the first to come up with the idea of ​​​​cooking the meat of the hunted game or the plants collected in the forest. But there is a legend about a woman whose name gave the name to the entire industry - cooking.

The assistant of the ancient Greek god of healing Asclepius, the cook Kulina, later became the patroness of the art of cooking. It was from her name that the word "cooking" came from.

© Sputnik / Sergey Malgavko

How is Chef's Day celebrated?

In addition to chefs, representatives of authorities, employees of travel companies and, of course, owners of public catering establishments, from small cafes to famous restaurants, take part in organizing festive events. They organize skill competitions among chefs, hold tastings and experiment with cooking original dishes.

Chef's Day, as in other professions, is celebrated noisily among colleagues, friends and relatives. The Chef's Day holiday brings together a large number of people who have the most modest ingredients to create culinary masterpieces.

On this day, almost every catering establishment nominates its candidate for the title of "best chef of the year", after which grandiose competitions are held between the nominees, which not only determine the level of professionalism of the kitchen staff, but also bring great gastronomic pleasure to everyone who wants to try delicious dishes. Tasting, of course, on this day is completely free.

The doors of restaurants, cafes, pizzerias, fast food establishments are wide open on this day for all visitors, inviting them to try new menus, standard dishes and pickles, and, of course, evaluate the work of chefs.

© Sputnik / Vladimir Astapkovich

On the central squares of cities, whole "tasty" exhibitions are held, the results of which can often be seen in the heading of interesting news. Dishes of huge sizes, which are already becoming a good tradition of the unity of culinary specialists and show their ability to work in a team, even receive titles and are entered in the Guinness Book of Records, glorifying the country.

About the profession of a cook

The work of a cook requires from a person not only good patience. In addition, good health, good education and skills are needed. It is almost impossible to master this art on your own - you always need an example and advice from a person who knows how to cook. We can say that this skill is passed down from generation to generation. Centuries, thousands of years of experience and practice in cooking have made this art unusually virtuoso.

Cooking is a special process that requires good attention, a sense of proportion and some knowledge. Many dishes are prepared strictly according to the recipe, which can be very difficult to master the first time. But there are people who do this most of their lives - these are cooks. And it doesn't matter if a person works in a school cafeteria or in an expensive restaurant, a good cook will always try to make food tasty. As in many other countries, the professional holiday Chef's Day in the Russian Federation also has a significant place. How it is celebrated and on what number it falls in Russia further and will be discussed.

Chef's Day 2016: what date

In 2016, the date of celebration of the Chef's Day falls on The 20th of October. Since 2004, this holiday has become international due to the initiatives of the World Association of Culinary Communities and since then it has taken place in more than 70 countries. It was approved with the aim of attracting more and more people to the culinary business. The very profession of a cook as a master of cooking was still in Rus'. Even then, there were various taverns where wandering people could stay overnight and taste delicious food. After some time, taverns began to appear - these are ancient Russian hotels that had their own kitchen, and a dining room was placed in the center of the room, which could serve a very large number of visitors. In those days, many people visited such establishments, which obliged the owners to hire cooks, who would be able to produce many varieties of dishes so that there would be many customers.

In Russia, this holiday is celebrated on a large scale. By tradition, on October 20, everyone congratulates their family and friends on this holiday, in honor of the people of this profession, concerts and events are organized, and the culinary specialists themselves conduct free culinary lessons for everyone. By the way, in many cities of the country you can see charity events organized by professional chefs on this day. It is also worth mentioning that this day is an occasion for chefs to share their skills and exchange experiences with each other at different meetings. Knowing when the Chef's holiday will be celebrated, you can prepare a good congratulation for a familiar person who is professionally engaged in cooking and give him a small gift on this day and wish that they always strive for excellence in their profession.

On October 20, chefs around the world celebrate International Chef's Day. It is celebrated at the initiative of the World Association of Chefs Societies (WACS).

On this day, according to tradition, competitions of culinary skills are held in many countries.

Culinaries around the world have been celebrating their professional holiday since 2004, which was established by the congress of the World Association of Chefs Societies (WACS).
On this day, chefs exchange experiences, secrets, and ideas.
Today this day is becoming more popular in Russia. For several years in a row, Russian chefs in different cities of the country have been celebrating their professional holiday on a large scale. Various gastronomic events are held with master classes, competitions, as well as congresses, meetings, charity events.
In Ukraine, unfortunately, the professional holiday of cooks has not yet acquired such a significant scope. But the catering industry in our time is one of the fastest growing industries.

The celebration of the "International Chefs Day" in more than 70 countries has acquired a large-scale character. In addition to the culinary specialists themselves, representatives of authorities, employees of travel companies and, of course, owners of public catering establishments, from small cafes to large restaurants, take part in organizing festive events. They arrange competitions among chefs, hold tastings and experiment with cooking original dishes. The profession of a cook is one of the most sought after in the world and one of the oldest. History, of course, is silent about who first came up with the idea of ​​​​cooking game meat or plants collected in the forest. But there is a legend about a woman whose name gave the name to the entire industry - cooking. The ancient Greeks worshiped Asclepius, the god of healing. His daughter Gigeia was considered the guardian of health (the word "hygiene" came from her name). Their faithful assistant in all matters was the cook Kulina, who began to patronize the art of cooking, which was called "cooking". The first recipes written on paper appeared in Babylon, Ancient Egypt and Ancient China, as well as in the countries of the Middle East. Some of them have come down to us in the written monuments of that era, and if desired, anyone can try to cook the dishes that the Egyptian pharaoh or the emperor of China ate. In Russia, cooking as a science began to develop in the 18th century. This was due to the proliferation of eating places. At first it was taverns, then taverns and restaurants. The first culinary cuisine in Russia opened in 1888 in St. Petersburg.

History of the profession

As soon as the cavemen opened fire and began to fry the meat on the fire, they quickly realized which of the tribesmen makes the mammoth tastier and juicier, and began to trust this important mission only to him. This is how the first chef was born.

Later in the course of history, the profession of a cook was embodied in the provision of personal cooking services for rich and noble people, and only with the development of the restaurant business did this profession become widespread.

Cooking as a science arose in Russia at the end of the 18th century. The development of professional cooking is associated with the emergence of out-of-home catering enterprises. They appeared in ancient Rus'. Initially, these were taverns (from the word "feed"), in which travelers could find shelter and food. Then there were roadside taverns (from the Latin "trakt" - the path) - hotels with a dining room and a kitchen. At the same time, along with taverns, restaurants began to appear in large cities of Russia (from the French “restauration” - restoration). In Russia, the first culinary book "Cookery Notes" was compiled by S. Drukovtsov in 1779.

The first culinary school was opened in St. Petersburg on March 25, 1888 on the initiative of Professor I. E. Andrievsky and culinary specialist D. V. Kanshin.

Everyone can be a cook, only a few can be a good cook. A person who has devoted his life to this profession gives people the joy of the process of cooking, and offers to enjoy the taste of certain products. Properly cooked food is the key to good health and good mood, since food goes to build the tissues of the human body, supplies it with energy and essential nutrients.

Dear chefs, thank you for being you! Happy holiday to you!