The chef is one of the basic professional figure of the hospitality, hotel and restaurant sector, there is also an European community of chefs and cooks. It's important for pampered chef to know perfectly products, equipments, cookery, but also the rules of management and organization, which are prerequisites especially in a qualify tourists structure. The choice, treatment and preservation of foods are starting points of this work. The chef plans and prepares meals on his own in every kind of restaurant and above all takes care of the menu planning. A good cook or chef, who wants to work in hotels and restaurants, must be able to apply the basic cooking techniques to realize dishes and decorations following the common nutrition rules, that is of prime importance in catering trade, he must know local, main regional, and international recipes. For cooks and chefs is essential, besides technical knowledge, having a lot of passion, creativity, fantasy and method because today tourists and hospitality operators who look for qualified staff, search also originality and enthusiasm. Certainly the quality of food is important and must be always excellent but what makes a restaurant stand out from the others is the arrangement of dishes and the choice and combination of foods. The same dish can be cooked in different ways but will be much appetizing if waited on with decoration or maybe with a pinch of eccentricity. The customer is demanding, sometimes fussy and hard to please, for this reason is necessary to be always in search of quality and newness. An excellent cook must be in possession of a certificate but above all must love and believe in his job.