Victorian Chefs Research Paper

Victorian chefs prepared thousand upon thousands of dishes in their careers. Chefs in that era would graduate from a culinary institute and begin to work for a family as their career. They had many responsibilities and kitchen requirements. A chef would have a daily routine, a very specific kitchen, or a celebrity chef would write books and cook for prestigious events.

Victorian chefs were the cooks in wealthy households. Chefs were in charge of everything having to do with food in the victorian home. A chef in the Victorian era was put in charge of creating a menu, creating the recipes, and cooking the meals.(AngelS) Chefs had a daily routine of tasks that ensured that everything was done according to plan. The first task of the day would …show more content…
Much of Victorian cooking would be following recipes of other, famous chefs like Alexis Soyer. Chef followed strict recipes with precise measurements to ensure the dish was recreated correctly.(AngelS) All of a chef’s skills would be tested at large dinner banquets. At these banquets, chefs would have to prepare anywhere from sixteen to twentyfive course for dozens of people.(Life in the Victorian Age) Chefs, after meals were served, would preside over staff quick, simple staff meals that the kitchen workers would eat like a family.(Victorian …show more content…
It is a cooks hoom for most of their waking day. In the kitchen a Victorian chef needed some support to cook all of the meals. The chef would have two assistants: a “second cook” and a kitchen maid.(AngelS) The second cook would cooking many elements of dishes, much like the chef and the kitchen maid took care of menial tasks like boiling potatoes and cleaning pots and pans.(AngelS) A kitchen in the victorian era needed some very specific amenities to function properly. The kitchen needed to be spacious in order for the kitchen staff to be able to move about each other easily.(AngelS) The kitchen also, obviously, needed ample water and heat for all manner of cooking.(AngelS) Kitchens needed good lighting so food could be inspected by its color and it needed good ventilation so that the kitchen wouldn’t be filled with steam and smoke from the food.(AngelS) Chefs needed an assortment of tools and instruments to prepare food in the way they did. Chefs had the standard knives, chopping board, spoons, tongs, pots, pans, and baking trays.(AngelS) They also had an collection of more specific tools like tart pans, pie molds, and pudding