Who do you call a professional cook?

There are many ways to refer to a professional cook, depending on their specific role and expertise:

General terms:

* Chef: This is the most common and general term for a professional cook.

* Cook: A more general term for someone who prepares food.

* Culinary professional: A more formal way to refer to someone who works in the culinary field.

More specific terms:

* Executive Chef: The head chef of a restaurant or hotel, responsible for all aspects of the kitchen.

* Sous Chef: The second-in-command in the kitchen, often responsible for training and supervising other cooks.

* Line Cook: A cook who specializes in a particular station in the kitchen, such as sauté, grill, or pastry.

* Pastry Chef: A chef who specializes in baking and desserts.

* Chef de Partie: A chef who is responsible for a specific area of the kitchen, such as fish or vegetables.

* Commis Chef: A junior chef who assists other chefs in the kitchen.

Other terms:

* Caterer: A professional who prepares and serves food for events.

* Personal Chef: A chef who cooks for individuals or families in their homes.

* Food Stylist: A professional who arranges and prepares food for photography and video.

The best term to use will depend on the specific context and the level of formality desired.