kökschefer
Kökschefer refers to a traditional profession in the North German and Baltic regions that emerged in the 17th and 18th centuries. Kökschefer were primarily responsible for managing and supervising the kitchen and staff in noble households and estates. The position was often hereditary, with the role passed down from father to son.
A kökschefer's duties typically included overseeing food preparation, managing the household's food supply, and coordinating events
The position required a solid understanding of cookery, nutrition, and household management, as well as strong
While the title and specific duties of the kökschefer varied across regions and estates, their overall role