| http://www.w3.org/ns/prov#value | - Fish cook or poissonier: The fish cook--all fish and shellfish items and their sauces Friturier: The deep fry cook Grillardin: The grill cook Pantry chef or Garde Managr: The person who prepares cold savory items Boucher Pastry chef or patissier: Is responsible for cold foods, including salads and dressings, p???t???s, cold hors d'oeuvres, and buffet items.
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