Amsterdam's new mushrooms: made from prawn shells
By Liao Xiangjun
Sous chef, or under chef, is the second-in-command and direct assistant of the Chef de Cuisine. This person may be responsible for scheduling the kitchen staff, and substituting when the head chef is off-duty. It has been reported lately in Toronto that with the rapid expansion of the food and beverage industry, restaurant owners are facing urgent issues of filling up positions of sous chef to help run the kitchen. It is difficult to find sous chefs nowadays or at least those with a certain quality in them to bring the restaurant to higher heights. Especially with chefs looking to hopping around better restaurants in furtherance of their career. Will the position cease to exist in the industry?
By Liao Xiangjun
By Cristabel Chia
