The italics on my double-breasted shirt suggest who I am. Not all cooks are aware of the role a Culinary Nutritionist has. They often see me work on the first Italian courses, salads and healthy recipes. They see me consult the Executive Chef on board to define Wellness recommendations on the daily menu.
 
During gala evenings my uniform turns into a fashionable Italian dress. Surrounded by elegant guests, I elegantly promote the work of the whole brigade as I am aware of the frenzy of preparations that happens behind the scenes.
 
All this has contributed to a new title I have been given by the chefs on board. For all of them I have become a "Madame Chef".

"Madame" identifies a behavior that characterizes me as a woman. "Chef" represents the hard work and my elaboration on some successful recipes.
 

It's not on the uniform. It doesn't reward degrees. It's only respect for the brigade.

The hours in the kitchen are long and intense. The hierarchy, although well defined, does not save any of the chefs from fatigue. The Commis de Cuisine slices vegetable. The Boucher makes sure he does not waste precious grams of protein slicing up meat fillets. The Patissier smells sweet from dawn to dusk. The Chef de Cuisine coordinates all the staff and Chef Rainer has taught me not to contradict him in front of the team.

It is said that a chain is as strong as its weakest link. The success of the kitchen brigade lies in every single team member. Every cook contributes to the success of the menu and reputation of the restaurant. Hard work always comes rewarded and, who knows, maybe one day the ambitious Commis de Cuisine might become the Executive of Culinary Art.
 
Written by "Madame Chef"