With a glenohumeral dislocation, a dimple in the skin occurs below the shoulder joint and the head of the humerus that can be felt with the hands (palpated). This dimple can be accentuated by pulling down on the affected arm (sulcus sign).
A pastry chef is also known as a patissier or patissiere (female version of the term.) These individuals are considered professionals in a restaurant kitchen and are part of a business hierarchy, which can change between establishments.
Pastry chef . A pastry chef focuses on making desserts, pastries, breads and other baked foods. In order to become a pastry chef, an individual must focus their training and experience on baking, desserts and breads. Chocolatier. A chocolatier works with chocolate to make a variety of sweets or candies. A chocolatier often focuses first on becoming a pastry chef, then studies techniques and procedures for working with chocolate, which can take many years. Management Management professionals in the culinary field spend most of their focus on the business and personnel side of a restaurant.