The Chefs Line' will explore the heritage, history and diversity that drives Australia's food culture, with home cooks challenging an entire chefs' line from some of the best restaurants across the country.
The series will be presented by SBS's resident food expert Maeve O'Meara. The dishes will be judged by three of Australia's hottest culinary stars; Executive Chef Dan Hong, renowned chef Mark Olive and leading food writer Melissa Leong.
Each week, The Chefs' Line will celebrate a different cuisine and a new chefs' line will represent their restaurant. The home cooks must earn their stripes and cook their way up the ranks of the chefs' line. We'll see passion and personality go into every plate they produce and witness not just competition, but camaraderie as the home cooks learn and laugh with the professional chefs.
In the ultimate food fight, four home cooks go up against the apprentice chef every Monday night. The home cooks with the best three plates on the pass progress through to the next night. On Tuesday, home cooks have moved a step up the chefs' line and cook against the station chef. Wednesdays is always the penultimate battle; home cooks take on the sous chef. Thursday night is the final night of the competition; the best home cook faces-off against the restaurant's head chef in the ultimate David vs Goliath battle.
In a special episode each Friday, Maeve O'Meara gives a guided tour of the featured restaurant, the chefs share stories from the week and tantalise with delicious recipes.
Can the passion of a home cook beat the skills of a professional? Who has what it takes to beat The Chefs' Line?
Runtime: 30 minutes
The Chefs' Line - Sous chef - Netflix
A sous-chef de cuisine (French for “under-chef of the kitchen”) is a chef who is “the second in command in a kitchen; the person ranking next after the executive chef.” Consequently, the sous-chef holds much responsibility in the kitchen, which can eventually lead to promotion to becoming the executive chef. A sous-chef is employed by an institution that uses a commercial-grade kitchen, such as a restaurant, hotel, or cruise ship. The sous-chef has many responsibilities, because the executive chef has a more overarching role. Sous-chefs must plan and direct how the food is presented on the plate, keep their kitchen staff in order, train new chefs, create the work schedule, and make sure all the food that goes to customers is of the best quality to maintain high standards. Sous-chefs are in charge of making sure all kitchen equipment is in working order. They must thoroughly understand how to use and troubleshoot all appliances and cooking instruments in the event of a malfunctioning cooking device. Sous-chefs are in charge of disciplining any kitchen staff who may have acted against restaurant policy. Incentive programs are commonly used among sous-chefs to encourage their staff to abide by rules and regulations, and motivate them to work efficiently at all times. Under the oversight of the sous-chef, downtime should be used for prepping, cleaning and other kitchen duties. They are responsible for inventory, product and supply rotation, and menu tasting. Sous-chefs need to be responsive and have the ability to improvise when a problem arises while the restaurant is busy. They must also ensure safety precautions and sanitary provisions are taken to ensure a safe and clean working environment.
The Chefs' Line - See also - Netflix
List of restaurant terminology
The Chefs' Line - References - Netflix