| SOUS | Lead-in to "chef" or "vide" |
| TEACHFRENCH | Instruct language to chef in a trench coat (5,6) |
| COOK | Chef, or cape in British Columbia |
| COOKER | Kitchen appliance given to chef with hesitation (6) |
| DASH | Tiny taste to chef |
| STEINS | Vessels belonging to chef? |
| LISAFAULKNER | Actress who is married to chef John Torode (4,8) |
| ALA | In the style of, to chefs |
| SIGNATURE | ____ dish, one that is a speciality in the repertoire of a specific chef or restaurant (9) |
| PASTRYCOOK | Chef or patissier who specialises in cakes, choux, dough, filo, piecrust, shortcrust, tarts and the like (10) |
| PATISSIER | French word for a chef or cook specialising in pate brisee, a choux, feuilletee, sablee, sucree and all other doughs forming the basis of delicacies including chouquettes, galettes, mille-feuille, pro |
| WHATSCOOKING | Question for the chef or planner (5,7) |
| APRON | Protective garment worn by a cook, chef or potter (5) |
| MITT | Accessory for a chef or catcher |
| NAKED | Bare as Jamie the chef or the truth |
| COMMIS | An apprentice chef or waiter (6) |
| FORTE | Chef or teacher hiding strong point (5) |
| OIL | Chef or masseuse's liquid |
| SALAD | Chef's or Caesar |
| FINETOOTHEDCOMB | Nit-picker crudely motioned to chef on source of beef (4,7,4) |
