A chef is a highly trained and skilled professional cook who is proficient in all aspects of food preparation of a particular cuisine. The word chef is derived from the chef de cuisine. Chefs can receive both formal training from an institution, as well as through apprenticeship with an experienced chef, the Brigade system is a system of hierarchy found in restaurants and hotels employing extensive staff, many of which use the word chef in their titles. Underneath the chefs are the kitchen assistants, a chefs standard uniform includes a hat called a toque, double-breasted jacket and shoes with steel or plastic toe-caps. The word chef is derived from the chef de cuisine. In English, the chef in the culinary profession originated in the haute cuisine of the 19th century. The culinary arts, among other aspects of the French language introduced French loan-words into the English language, various titles, detailed below, are given to those working in a professional kitchen and each can be considered a title for a type of chef.
Many of the titles are based on the brigade de cuisine documented by Auguste Escoffier, other names include executive chef, chef manager, head chef, and master chef. Chef de cuisine is the traditional French term from which the English word chef is derived and this is often the case for executive chefs with multiple restaurants. Involved in checking the sensory evaluation of dishes after preparation and they are aware of each sensory property of those specific dishes. The Sous-Chef de Cuisine is the second-in-command and direct assistant of the Chef de Cuisine and this person may be responsible for scheduling the kitchen staff, or substituting when the head chef is off-duty. Also, he or she will fill in for or assist the Chef de Partie when needed and this person is accountable for the kitchens inventory, cleanliness and the continuing training of its entire staff. A sous-chefs duties can include carrying out the head chefs directives, conducting line checks, smaller operations may not have a sous-chef, while larger operations may have more than one.
The sous chef is responsible when the Executive Chef is absent, a chef de partie, known as a station chef or line cook, is in charge of a particular area of production. In large kitchens, each chef de partie might have several cooks or assistants, in most kitchens, the chef de partie is the only worker in that department. Line cooks are often divided into a hierarchy of their own, starting with first cook, second cook, kitchen-hands assist with basic food preparation tasks under the chefs direction. They carry out relatively unskilled tasks such as peeling potatoes and washing salad, stewards/ kitchen porters are involved in the scullery, washing up and general cleaning duties. In a smaller kitchen, these duties may be incorporated, a communard is in charge of preparing the meal for the staff during a shift
De Stenen Tafel
De Stenen Tafel is a restaurant located in Borculo, in the Netherlands. It is a dining restaurant that was awarded one Michelin star from 1999 to 2011. French restaurant guide Gault Millau did not mention the restaurant or its sister bistro De Olliemölle, the head chef of De Stenen Tafel is Raymond Prinsen, who took over in 1994. Prinsen closed the restaurant in April 2011, due to lack of motivation and he went on with his Bib Gourmand bistro De Olliemölle and started developing other plans, like a cookery school. Prinsen did not enjoy his restaurant-free period and announced the return of the restaurant in April 2012, although with a different concept, just open two days a week and 20 couverts, he has promised to try to get his star back. The restaurant, nicknamed De Stenen Tafel 2.0, reopened on 14 September 2012, Raymond Prinsen and his wife Gea Meppelink bought the watermill in 2007. The local municipality Berkelland was in difficulties and the sale solved a bit of their problems. For Prinsen and Meppelink, this means that not only own the restaurant.
In 2009, Gault Millau awarded the restaurant the Wine Award for the quality of its wine list, list of Michelin starred restaurants in the Netherlands
Michelin Guides are a series of guide books published by the French company Michelin for more than a century. The acquisition or loss of a star can have effects on the success of a restaurant. Michelin publishes a series of guides to countries. In 1900, fewer than 3,000 cars graced the roads of France, four years later, in 1904, the brothers published a guide to Belgium similar to the Michelin Guide. The brothers subsequently introduced guides for Algeria and Tunisia, the Alps and the Rhine, Germany and Portugal, the British Isles, in 1909, the Michelin Guide for France saw its first English-language version published. During the First World War, publication of the guide was suspended, after the war, revised editions of the guide continued to be given away until 1920. The companys website recounts the story that André Michelin, visiting a tire merchant, based on the principle that man only truly respects what he pays for, the brothers decided to charge a price for the guide, which was about 750 francs or $2.15 in 1954.
They made changes, listing restaurants by specific categories, the debut of hotel listings. In 1926, the guide began to award stars for fine dining establishments, there was only a single star awarded. Then, in 1931, the hierarchy of zero, finally, In 1936, the criteria for the starred rankings were published, A very good restaurant in its category, Excellent cooking, worth a detour, Exceptional cuisine, worth a special journey. In 1931 the cover of the guide was changed from blue to red, publication of the annual guide resumed on 16 May 1945, a week after VE Day. The first Michelin Guide to Italy was published in 1956 and it awarded no stars in the first edition. In 1974, the first guide to Britain since 1931 was published, in November 2005 Michelin produced its first American guide, concentrating on New York, covering 500 restaurants in the citys five boroughs and 50 hotels. In 2007 a Tokyo Michelin Guide was launched, in the same year the guide introduced a magazine, Étoile. In 2008 a Hong Kong and Macau volume was added to the list of Michelin Guides, the Michelin website in 2013 notes that the guide is published in 14 editions covering 23 countries and sold in nearly 90 countries.
In 2008 the German restaurateur Juliane Caspar was appointed editor-in-chief of the French edition of the guide and she had previously been responsible for the Michelin guides to Germany and Austria. She became the first woman and first non-French national to occupy the French position, Red Guides have historically listed many more restaurants than rival guides have done, relying on an extensive system of symbols to describe each establishment in as little as two lines. Reviews of starred restaurants include two to three culinary specialities, short summaries have been added to enhance descriptions of many establishments
Gelderland is a province of the Netherlands, located in the central eastern part of the country. With a land area of nearly 5,000 km2, it is the largest province of the Netherlands and shares borders with six other provinces, both Nijmegen and Apeldoorn are larger cities, Nijmegen being the largest with nearly 170,000 inhabitants. Other major regional centres in Gelderland are Ede, Zutphen, Wageningen, Gelderland had a population of just over two million in 2015. According to the Wichard saga, the city was named by the Lords of Pont who fought and they named the town they founded after the death rattle of the dragon, Gelre. Historically, the dates from states of the Holy Roman Empire. The County of Guelders arose out of the Frankish pagus Hamaland in the 11th century around castles near Roermond, the counts of Gelre acquired the Betuwe and Veluwe regions and, through marriage, the County of Zutphen. Thus the counts of Guelders laid the foundation for a power that, through control of the Rhine, Meuse.
Further enlarged by the acquisition of the city of Nijmegen in the 13th century. After 1379, the duchy was ruled from Jülich and by the counts of Egmond, the duchy resisted Burgundian domination, but William, Duke of Jülich-Cleves-Berg was forced to cede it to Charles V in 1543, after which it formed part of the Burgundian-Habsburg hereditary lands. The duchy revolted with the rest of the Netherlands against Philip II of Spain, after the deposition of Philip II, its sovereignty was vested in the States of Gelderland, and the princes of Orange were stadtholders. In 1672, the province was occupied by Louis XIV and, in 1713. Part of the Batavian Republic, of Louis Bonaparte’s Kingdom of Holland, during the Second World War, it saw heavy fighting between Allied Paratroopers, British XXX Corps and the German II SS Panzer Corps, at the Battle of Arnhem
Beaulieu, Doorwerth Castle
Restaurant Beaulieu in Doorwerth Castle is a former restaurant located in Doorwerth, in the Netherlands. It was a dining restaurant that was awarded one Michelin star in the period 19661979. He was the father of the Dutch film director Stephan Brenninkmeijer, in 1969–1970, Erik Hazelhoff Roelfzema wrote his famous book Soldaat van Oranje in the restaurant. List of Michelin starred restaurants in the Netherlands
Zutphen is a town in the province of Gelderland in the Netherlands. It lies some 30 km north-east of Arnhem, on the Eastern bank of the river IJssel at the point where it is joined by the Berkel, the name Zutphen appears to mean zuid-veen, or in English, south-fen. In 2005, the municipality of Zutphen was merged with the municipality of Warnsveld, the municipality had a population of 47,052 in 2014. About 300 AD a Germanic settlement was the first permanent town on a complex of low river dunes, whereas many such settlements were abandoned in the early Middle Ages, Zutphen on its strategic confluence of IJssel and Berkel stayed. After the incorporation of the IJssel lands in Charlemagnes Francia, Zutphen became a centre of governance under a count. The Normans raided and ravaged it in 882, afterwards a circular fortress was built to protect the budding town against Viking attacks. In the eleventh century Zutphen was a residence for a number of years, a pfalz was built, together with a large chapter church.
The counts of Zutphen acquired a lot of power, until the line of counts became extinct in the twelfth century. After the death of her father and her brother, the settlement received town rights between 1191 and 1196, making it one of the oldest towns in the country. This allowed it to govern and have a judicial court. Only Utrecht, and Deventer preceded it in receiving town rights, Zutphen, in turn, became the mother town of several other towns in Guelders, such as Arnhem, Doesburg, Harderwijk and Emmerich. It became part of the Hanseatic League, a group of towns with great wealth, during the 12th century coins were minted in Zutphen by the Counts of Guelders and Zutphen, Henry I and Otto I. Although the city had minting rights for a few centuries this was actively used during four periods, 1478-1480, 1582-1583, 1604–1605. The largest and oldest church of the city is the St. Walburgis church, the present Gothic building contains monuments of the former counts of Zutphen, a fourteenth-century candelabrum, an elaborate copper font, and a monument to the Van Heeckeren family.
The chapter-house of library contains a library which includes some valuable manuscripts. It is considered one of only 5 remaining medieval libraries in Europe and its fortifications were dismantled in 1874. In World War II the town was bombed several times by the allied forces because the bridge over the IJssel was vital to support the German troops at Arnhem after the Operation Market Garden, after two weeks of battle the town was liberated on 14 April 1945. After the war a renovation program started, the city center includes many monumental buildings dating back to the 14th and 15th centuries, and some even date back to the 13th century such as a retirement home area
International Standard Book Number
The International Standard Book Number is a unique numeric commercial book identifier. An ISBN is assigned to each edition and variation of a book, for example, an e-book, a paperback and a hardcover edition of the same book would each have a different ISBN. The ISBN is 13 digits long if assigned on or after 1 January 2007, the method of assigning an ISBN is nation-based and varies from country to country, often depending on how large the publishing industry is within a country. The initial ISBN configuration of recognition was generated in 1967 based upon the 9-digit Standard Book Numbering created in 1966, the 10-digit ISBN format was developed by the International Organization for Standardization and was published in 1970 as international standard ISO2108. Occasionally, a book may appear without a printed ISBN if it is printed privately or the author does not follow the usual ISBN procedure, this can be rectified later. Another identifier, the International Standard Serial Number, identifies periodical publications such as magazines, the ISBN configuration of recognition was generated in 1967 in the United Kingdom by David Whitaker and in 1968 in the US by Emery Koltay.
The 10-digit ISBN format was developed by the International Organization for Standardization and was published in 1970 as international standard ISO2108, the United Kingdom continued to use the 9-digit SBN code until 1974. The ISO on-line facility only refers back to 1978, an SBN may be converted to an ISBN by prefixing the digit 0. For example, the edition of Mr. J. G. Reeder Returns, published by Hodder in 1965, has SBN340013818 -340 indicating the publisher,01381 their serial number. This can be converted to ISBN 0-340-01381-8, the check digit does not need to be re-calculated, since 1 January 2007, ISBNs have contained 13 digits, a format that is compatible with Bookland European Article Number EAN-13s. An ISBN is assigned to each edition and variation of a book, for example, an ebook, a paperback, and a hardcover edition of the same book would each have a different ISBN. The ISBN is 13 digits long if assigned on or after 1 January 2007, a 13-digit ISBN can be separated into its parts, and when this is done it is customary to separate the parts with hyphens or spaces.
Separating the parts of a 10-digit ISBN is done with either hyphens or spaces, figuring out how to correctly separate a given ISBN number is complicated, because most of the parts do not use a fixed number of digits. ISBN issuance is country-specific, in that ISBNs are issued by the ISBN registration agency that is responsible for country or territory regardless of the publication language. Some ISBN registration agencies are based in national libraries or within ministries of culture, in other cases, the ISBN registration service is provided by organisations such as bibliographic data providers that are not government funded. In Canada, ISBNs are issued at no cost with the purpose of encouraging Canadian culture. In the United Kingdom, United States, and some countries, where the service is provided by non-government-funded organisations. Australia, ISBNs are issued by the library services agency Thorpe-Bowker
The Internet Archive launched the Wayback Machine in October 2001. It was set up by Brewster Kahle and Bruce Gilliat, and is maintained with content from Alexa Internet, the service enables users to see archived versions of web pages across time, which the archive calls a three dimensional index. Since 1996, the Wayback Machine has been archiving cached pages of websites onto its large cluster of Linux nodes and it revisits sites every few weeks or months and archives a new version. Sites can be captured on the fly by visitors who enter the sites URL into a search box, the intent is to capture and archive content that otherwise would be lost whenever a site is changed or closed down. The overall vision of the machines creators is to archive the entire Internet, the name Wayback Machine was chosen as a reference to the WABAC machine, a time-traveling device used by the characters Mr. Peabody and Sherman in The Rocky and Bullwinkle Show, an animated cartoon. These crawlers respect the robots exclusion standard for websites whose owners opt for them not to appear in search results or be cached, to overcome inconsistencies in partially cached websites, Archive-It.
Information had been kept on digital tape for five years, with Kahle occasionally allowing researchers, when the archive reached its fifth anniversary, it was unveiled and opened to the public in a ceremony at the University of California, Berkeley. Snapshots usually become more than six months after they are archived or, in some cases, even later. The frequency of snapshots is variable, so not all tracked website updates are recorded, Sometimes there are intervals of several weeks or years between snapshots. After August 2008 sites had to be listed on the Open Directory in order to be included. As of 2009, the Wayback Machine contained approximately three petabytes of data and was growing at a rate of 100 terabytes each month, the growth rate reported in 2003 was 12 terabytes/month, the data is stored on PetaBox rack systems manufactured by Capricorn Technologies. In 2009, the Internet Archive migrated its customized storage architecture to Sun Open Storage, in 2011 a new, improved version of the Wayback Machine, with an updated interface and fresher index of archived content, was made available for public testing.
The index driving the classic Wayback Machine only has a bit of material past 2008. In January 2013, the company announced a ground-breaking milestone of 240 billion URLs, in October 2013, the company announced the Save a Page feature which allows any Internet user to archive the contents of a URL. This became a threat of abuse by the service for hosting malicious binaries, as of December 2014, the Wayback Machine contained almost nine petabytes of data and was growing at a rate of about 20 terabytes each week. Between October 2013 and March 2015 the websites global Alexa rank changed from 162 to 208, in a 2009 case, Netbula, LLC v. Chordiant Software Inc. defendant Chordiant filed a motion to compel Netbula to disable the robots. Netbula objected to the motion on the ground that defendants were asking to alter Netbulas website, in an October 2004 case, Telewizja Polska USA, Inc. v. Echostar Satellite, No.02 C3293,65 Fed. 673, a litigant attempted to use the Wayback Machine archives as a source of admissible evidence, Telewizja Polska is the provider of TVP Polonia and EchoStar operates the Dish Network
The Netherlands, informally known as Holland is the main constituent country of the Kingdom of the Netherlands. It is a densely populated country located in Western Europe with three territories in the Caribbean. The European part of the Netherlands borders Germany to the east, Belgium to the south, and the North Sea to the northwest, sharing borders with Belgium, the United Kingdom. The three largest cities in the Netherlands are Amsterdam and The Hague, Amsterdam is the countrys capital, while The Hague holds the Dutch seat of parliament and government. The port of Rotterdam is the worlds largest port outside East-Asia, the name Holland is used informally to refer to the whole of the country of the Netherlands. Netherlands literally means lower countries, influenced by its low land and flat geography, most of the areas below sea level are artificial. Since the late 16th century, large areas have been reclaimed from the sea and lakes, with a population density of 412 people per km2 –507 if water is excluded – the Netherlands is classified as a very densely populated country.
Only Bangladesh, South Korea, and Taiwan have both a population and higher population density. Nevertheless, the Netherlands is the worlds second-largest exporter of food and agricultural products and this is partly due to the fertility of the soil and the mild climate. In 2001, it became the worlds first country to legalise same-sex marriage, the Netherlands is a founding member of the EU, Eurozone, G-10, NATO, OECD and WTO, as well as being a part of the Schengen Area and the trilateral Benelux Union. The first four are situated in The Hague, as is the EUs criminal intelligence agency Europol and this has led to the city being dubbed the worlds legal capital. The country ranks second highest in the worlds 2016 Press Freedom Index, the Netherlands has a market-based mixed economy, ranking 17th of 177 countries according to the Index of Economic Freedom. It had the thirteenth-highest per capita income in the world in 2013 according to the International Monetary Fund, in 2013, the United Nations World Happiness Report ranked the Netherlands as the seventh-happiest country in the world, reflecting its high quality of life.
The Netherlands ranks joint second highest in the Inequality-adjusted Human Development Index, the region called Low Countries and the country of the Netherlands have the same toponymy. Place names with Neder, Nieder and Nedre and Bas or Inferior are in use in all over Europe. They are sometimes used in a relation to a higher ground that consecutively is indicated as Upper, Oben. In the case of the Low Countries / the Netherlands the geographical location of the region has been more or less downstream. The geographical location of the region, changed over time tremendously
O Mundo is a restaurant housed in Hotel de Wereld in Wageningen, The Netherlands. It is a dining restaurant that was awarded one Michelin star for the period 2010-2013. Gault & Millau awarded the restaurant 15 out of 20 points, O Mundos head chef is Dennis Richter Uitdenbogaardt, with the help of hotel owner-chef Addie Roelofsen. Baltasar Tieskens, who joined in 2008 from Cordial, was the first chef to earn a star, Richter Uitdenbogaardt took over in 2011, when Tieskens left, and retained the star. The hotel where the restaurant is housed was the place where German general Johannes Blaskowitz surrendered to Canadian general Charles Foulkes, the building is owned by the Wageningen University and Research Centre. The hotel was revived in 2002, when Addie Roelofsen took over the hotel, in September 2013, Jaap Venendaal took over the hotel. O Mundo means The World in Portuguese - the same as the name in Dutch. List of Michelin starred restaurants in the Netherlands
A restaurant, or an eatery, is a business which prepares and serves food and drinks to customers in exchange for money. Meals are generally served and eaten on the premises, but many offer take-out and food delivery services. In Western countries, most mid- to high-range restaurants serve alcoholic beverages such as beer, some restaurants serve all the major meals, such as breakfast and dinner. Other restaurants may serve a single meal or they may serve two meals or even a kids meal. Restaurants may be classified or distinguished in different ways. The primary factors are usually the food itself, the cuisine and/or the style of offering, beyond this, restaurants may differentiate themselves on factors including speed, location, service, or novelty themes. In the former case, customers usually wear casual clothing, in the latter case, depending on culture and local traditions, customers might wear semi-casual, semi-formal or formal wear. Typically, at mid- to high-priced restaurants, customers sit at tables, their orders are taken by a waiter, after eating, the customers pay the bill.
Another restaurant approach which uses few waiters is the buffet restaurant, customers serve food onto their own plates and pay at the end of the meal. Buffet restaurants typically still have waiters to serve drinks and alcoholic beverages, fast food restaurants are considered a restaurant. The travelling public has long been catered for with ships messes and railway restaurant cars which are, in effect, many railways, the world over, cater for the needs of travellers by providing railway refreshment rooms, a form of restaurant, at railway stations. In the 2000s, a number of travelling restaurants, specifically designed for tourists, have been created and these can be found on trams, buses, etc. A restaurants proprietor is called a restaurateur /ˌrɛstərəˈtɜːr/, like restaurant, professional cooks are called chefs, with there being various finer distinctions. Most restaurant will have various waiting staff to serve food and alcoholic drinks, including busboys who remove used dishes and cutlery.
In finer restaurants, this may include a host or hostess, a maître dhôtel to welcome customers and to them. A new route to becoming a restauranter, rather than working ones way up through the stages, is to operate a food truck, once a sufficient following has been obtained, a permanent restaurant site can be opened. This trend has become common in the UK and the US, a chefs table is a table located in the kitchen of a restaurant, reserved for VIPs and special guests. Patrons may be served a themed tasting menu prepared and served by the head chef, Restaurants can require a minimum party and charge a higher flat fee