Professionalism (1)

Cooking

The transfer of energy from a heat source to a food, altering its molecular structure and changing its texture, flavor, aroma, and appearance.

Cookery

The art, practice, or work of cooking.

Professional cooking

A system of cooking based on knowledge and appreciation for ingredients and procedures.

Grand cuisine

The rich, intricate, and elaborate cuisine of the 18th- and 19th-century French aristocracy and upper classes, emphasizing culinary principles and distinguishing itself from regional cuisines.

Restaurateur

A person who owns or operates an establishment serving food, such as a restaurant.

Marie-Antoine Careme

The cook of kings and king of cooks.

New American cuisine

A late-20th-century movement emphasizing the use of fresh, locally grown, seasonal produce and high-quality ingredients simply prepared to preserve and emphasize natural flavors.

Classic cuisine

A refinement and simplification of French grande cuisine, emphasizing culinary principles, techniques, and the refined preparation and presentation of superb ingredients.

Ethnic cuisine

The cuisine of a group of people with a common cultural heritage.

Fusion cuisine

The blending or use of ingredients and/or preparation methods from various ethnic, regional, or national cuisines in the same dish.

Farm to table/locavore movement

An awareness of the source of ingredients, emphasizing serving locally grown and minimally processed foods in season.

Global cuisine

Foods or preparation methods that have become ubiquitous throughout the world.

National cuisine

The characteristic cuisine of a nation.

Regional cuisine

A set of recipes based on local ingredients, traditions, and practices within a larger geographical, political, cultural, or social unit.

Molecular gastronomy

A contemporary scientific movement investigating the chemistry and physics behind food preparation.

Modernist cuisine

An avant-garde approach to food preparation, sanitation, and health concerns based on science-inspired techniques.

Brigade

A system of staffing a kitchen where each worker is assigned specific tasks related to cooking method, equipment, or types of foods being produced.

Entremets

Courses served after the roast, usually comprising vegetables, fruits, fritters, or sweet items.

Gastronomy

The art and science of eating well.

Gourmet

A connoisseur of fine food and drink.

Gourmand

A connoisseur of fine food and drink, often to excess.

Gourmet foods

Foods of the highest quality, perfectly prepared, and beautifully presented.