Chef (English Wikipedia)

Analysis of information sources in references of the Wikipedia article "Chef" in English language version.

refsWebsite

Global rank English rank

5^th place

5^th place

low place

low place

1nottingham.ac.uk

4,422^nd place

2,579^th place

657^th place

613^th place

1culinaryschools.org

low place

low place

166^th place

121^st place

1caterersearch.com

low place

7,828^th place

1kitchenwarrior.co.uk

low place

low place

caterer.com (Global: low place; English: low place)

"Chef de partie job description". www.caterer.com. Retrieved 2025-08-05.

caterersearch.com (Global: low place; English: 7,828^th place)

Amanda Afiya (4 August 2011). "Chef Revelations – Kevin Gratton". Caterer & Hotelkeeper. Retrieved 3 January 2013.

culinaryschools.org (Global: low place; English: low place)

Lowry, Brad. "Types of Chefs: Executive Chef, Sous Chef & Celebrity Chefs – Who's Who in the Kitchen?". www.culinaryschools.org. Retrieved 2016-01-30.

kitchenwarrior.co.uk (Global: low place; English: low place)

chef training options - kitchenwarrior.co.uk

nottingham.ac.uk (Global: 4,422^nd place; English: 2,579^th place)

Roth, Isabel. "Innervate" (PDF). The University of Nottingham School of English Studies. Retrieved January 30, 2016.

reference.com (Global: 657^th place; English: 613^th place)

dictionary.reference.com

"the definition of chef-de-cuisine". Dictionary.com. Retrieved 2016-01-30.

sfgate.com (Global: 166^th place; English: 121^st place)

Sophie Brickman (September 12, 2010). "How French Laundry's chefs reach for the stars". San Francisco Chronicle.

worldcat.org (Global: 5^th place; English: 5^th place)

search.worldcat.org

CIA (2011). p. 8. The Culinary Institute of America (2011). The Professional Chef (9th ed.). Hoboken, New Jersey: John Wiley & Sons. ISBN 978-0-470-42135-2. OCLC 707248142.
CIA (2011). p. 9. The Culinary Institute of America (2011). The Professional Chef (9th ed.). Hoboken, New Jersey: John Wiley & Sons. ISBN 978-0-470-42135-2. OCLC 707248142.
CIA (2011). pp. 8–9. The Culinary Institute of America (2011). The Professional Chef (9th ed.). Hoboken, New Jersey: John Wiley & Sons. ISBN 978-0-470-42135-2. OCLC 707248142.