szakács

Szakács is the Hungarian word for a professional cook or chef. In everyday usage it refers to someone who prepares meals as a occupation, ranging from line cooks in kitchens to restaurant chefs. The feminine form of the noun is szakácsnő.

In modern Hungarian, szakács denotes a skilled culinary worker who plans, seasons, and cooks food, often in a professional kitchen. The term can cover a variety of roles, from entry-level cooks to senior chefs, while the title konyhafőnök is commonly used for the head of a kitchen.

Etymology and usage reflect the country’s culinary traditions. The word has long been part of Hungarian speech and is associated with formal training and craft in the kitchen. In larger kitchens, professional structure may also include sous-chefs, station chefs, and other specialized positions, all working under the leadership of a konyhafőnök or chef.

Education and training for a szakács typically involve culinary schools, apprenticeships, or on-the-job training in restaurants. Trainees learn cooking techniques, food safety, recipe development, and kitchen management. The career path can lead to senior culinary roles, entrepreneurship, or culinary championships.

Szakács is also a common Hungarian surname. The term’s cultural presence reflects Hungary’s rich gastronomy and the social importance of skilled cooks in households, institutions, and the hospitality industry.