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DeWayfarer · 61-69, M
Most likely a very unknown, obscure prep cook, that some chief happened to watch making his own lunch! 😆
Believe me, I've seen the chiefs watching me doing just that! 🙃
A chefs salad is most of the time made by a prep cook. It's nothing but chopping/grinding up already made vegetables, meats, eggs and cheeses and other stuff.
No cooking involved, at all. Which the one thing a prep cook doesn't do.
BTW Chef = cook, not Chief. And there's no cooking in a "chef salad".
Believe me, I've seen the chiefs watching me doing just that! 🙃
A chefs salad is most of the time made by a prep cook. It's nothing but chopping/grinding up already made vegetables, meats, eggs and cheeses and other stuff.
No cooking involved, at all. Which the one thing a prep cook doesn't do.
BTW Chef = cook, not Chief. And there's no cooking in a "chef salad".
bijouxbroussard · F
There’s an interesting history…
[quote] Food historians do not agree on the history and composition of chef's salad. Some trace it to salmagundi, a popular meat and salad dish originating in 17th-century England and popular in colonial America. Others contend chef's salad is a product of the early twentieth century, originating in either New York or California. The person most often connected with the history of this salad is Louis Diat, chef of the Ritz-Carlton in New York City during the 1940s. While food historians acknowledge his recipe, they do not appear to be convinced he originated the dish, which is more popularly attributed to either chef Victor Seydoux at the Hotel Buffalo, a Statler Hotel in Buffalo, New York or to chef Jacques Roser[1] at the Hotel Pennsylvania in New York City. Roser worked in various culinary positions in Paris before being invited to become head chef at the prestigious 1920s Hotel Pennsylvania, where he worked for over fifteen years.[citation needed] Seydoux first learned his craft in Montreux, Switzerland, and continued his studies in France and England before coming to work in the United States.[/quote]
[quote] Food historians do not agree on the history and composition of chef's salad. Some trace it to salmagundi, a popular meat and salad dish originating in 17th-century England and popular in colonial America. Others contend chef's salad is a product of the early twentieth century, originating in either New York or California. The person most often connected with the history of this salad is Louis Diat, chef of the Ritz-Carlton in New York City during the 1940s. While food historians acknowledge his recipe, they do not appear to be convinced he originated the dish, which is more popularly attributed to either chef Victor Seydoux at the Hotel Buffalo, a Statler Hotel in Buffalo, New York or to chef Jacques Roser[1] at the Hotel Pennsylvania in New York City. Roser worked in various culinary positions in Paris before being invited to become head chef at the prestigious 1920s Hotel Pennsylvania, where he worked for over fifteen years.[citation needed] Seydoux first learned his craft in Montreux, Switzerland, and continued his studies in France and England before coming to work in the United States.[/quote]
hunkalove · 61-69, M
My uncle, Waldo P. Salad, in 1933 when he was 11. He also invented the cardboard box and Spam.
yellowsnow · 51-55, M
I heard he does a mean tossed salad as well.
Convivial · 26-30, F
The guy with the most leftovers
meJess · F
Or the one who wound up in it?
BizSuitStacy · M
They call him chef
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lumberjackslam · 41-45, M
Human1000 · M
A French homo.
LordShadowfire · M
I don't know, but he sure was fond of pork products...
SW-User
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