Victorian Era Chefs

A Victorian-era chef was like a juggler. A juggler is someone who entertains wealthier people by throwing and controlling multiple balls in the air. They require intense focus and skill as to not let any of the balls drop, ruining their act. As for Victorian chefs, they often had many undertakings in a wealthy person’s household. If they failed at any one of these, they would most likely ruin their career. Just as a juggler juggles their balls, a chef had to struggle with multiple tasks: their daily tasks, regulating the eating habits of their employers, and managing any other special circumstances.
A Victorian-era chef’s biggest role was to complete their daily tasks. As a head chef, this person would have complete control of the house’s kitchen

The chefs of the richer people had a few slightly different duties and privileges. For example, these chefs were able to bake their own bread in ovens located on the sides of fireplaces (Faulkner, 5). The lower side of the high class would most often go to a communal oven or just visit a baker (Faulkner, 5). All professional chefs would have had official training (Faulkner, 9). The more formal the instruction they received, the more likely wealthier Victorians would have hired them. The sign of a good or very learned cook would be if their soups were very clear (Faulkner, 22). Another sign was if there's sauces were smooth and delicately flavored (Faulkner, 22). In most cases of the extremely affluent, they might hire a male chef (Faulkner 11). This was a sign of extreme wealth and influence. These male chefs, however, were often given a lot of leeway and flexibility due to their scarcity. This is apparent in the case of Felix, a French chef. Felix worked for the Duke of Wellington. He threatened often to leave the service of the Duke because he wasn’t praised often enough (Faulkner 11). Instead of firing Felix for his insolence, the Duke began appealing to Felix’s wishes. Often these chefs were able to go out on Sundays for a day off. In these instances, they had to make sure that everything was prepared for that day’s meals before they left

The first was the nuts that they ate. Victorians ate many different types of nuts including, chestnuts and hazelnuts (How to Eat Like a Victorian). These nuts were filled with fiber helping the body absorb nutrients and push food through the digestive system (How to Eat Like a Victorian). Another thing that they ate large quantities of were omega-3’s (How to Eat Like a Victorian). Omega-3’s are a fatty acid that comes from various oily fish, including herring, sprats, cod, haddock, and oysters. They help decrease the risk of chronic illnesses, such as cancer, heart disease, and arthritis (How to Eat Like a Victorian). This is in great contrast to common day, United States of America. Nowadays many Americans eat so much saturated fat, processed foods, and have much less exercise (Victorian Era Rich People’s Food, Their Diet, and Typical Meals). This lifestyle leads to many more chronic and degenerative diseases. However, although food nowadays is less healthy, it is much more accessible and less expensive, making it a more utilitarian way of life. The Victorian eating habits, regulated by the chefs, were incredibly influential in how people lived their