Food scientists are not typically considered culinary professionals, as their focus is on the scientific aspects of food, such as its composition, safety, and preservation.

The chef de cuisine, also known as the head chef, is responsible for managing the kitchen staff, ensuring the smooth operation of the kitchen, and maintaining the quality of the food.

Food critics are responsible for evaluating and reviewing restaurants and food, providing their opinions and recommendations to the public.

A restaurateur is an individual who owns and manages a restaurant, overseeing its operations, menu, and overall customer experience.

Culinary educators are responsible for teaching and educating individuals about cooking techniques, food preparation, and culinary arts, often in culinary schools or cooking classes.

Pastry chefs specialize in creating desserts, pastries, and other sweet treats, using their skills and creativity to delight customers with visually appealing and delicious confections.

Front-of-house managers oversee the dining room operations of a restaurant, including seating customers, taking orders, and ensuring a positive dining experience.

Sommeliers are responsible for recommending wines to customers based on their preferences and the dishes they order, enhancing the overall dining experience.

Product developers work in the food industry to create and test new food products, ensuring their quality, taste, and appeal to consumers.

Food stylists are responsible for making food look visually appealing for photography, often working on cookbooks, magazines, and advertising campaigns.

Food writers create and publish recipes, articles, and other content related to food, often in cookbooks, magazines, newspapers, and online platforms.

Caterers are responsible for preparing and serving food for events such as weddings, parties, and corporate functions, ensuring that the food is of high quality and meets the specific needs of the clients.

Food truck owners are responsible for managing and operating their food trucks, including menu development, food preparation, and customer service.

Culinary historians study the history of food, including its cultural, social, and economic significance, often through research, writing, and teaching.

Food safety managers are responsible for developing and implementing food safety and quality standards in food establishments, ensuring that food is safe for consumption.