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Originally Posted by Greg  As far as misusing terminology goes, food and language are both things that are in a constant change of evolution. |
Greg, I'm fully aware that language is a living, evolving thing. Words are, after all, my business.
But, when words are continually misused, or are, for whatever reason, misapplied, then pretty soon we're not communicating at all.
And speaking of evoluting words; putting aside questions of respect and ego, in American usage "chef" and "cook" are (or can be) synonyms. Thus:
"chef (shef)n. A cook; especially, the chief cook of a large kitchen staff."
So, no matter how much your ego rebels at the thought, the guy running the kitchen at Waffle House is just as much a chef as the top kitchen executive at a 5 star restaurant in New York or Paris.
>Mise en place literally means "to put into place". So a server setting cutlery on tables IS doing his mise en place....<
Mike, you also have to consider industry usage of terms, rather than just literal translations. The fact is, mise en place, according to industry standards, is a term belonging to the kitchen.
Again, it's a matter of communications. If we want to understand each other we have to talk a common language.
"Which means a "confused mixture of diverse things"."
Uh, huh. Like a salad? Or a compote? Or even a stew? Guess that to be correct next time I'm in a French restaurant, I better ask for a garden vegetable friccasee?