Well, since it's fashionable to tack on the title of "Chef" to just about any labor effort associated with preparing food (and just to make things interesting around my house), I'm may start referring to myself as the "Chef de Grain".
That's the guy in charge of pouring out dry cereal into bowls, and artistically (with a technical expertise developed over years of practice) slopping milk over the cereal...
I do empathise with those of you who have worked at developing your skills in the trade/craft to a level of competence where you can run all the elements of the kitchen under your domain, yet are beset by less experienced "technicians" who feel that they are entitled to command a job title that implies a certain level of respect...
Maybe I'll try out for the position of "Soup Chef"!!
(Nah, no Cheffin' way...)
and my engineering title is *NOT* subject to discussion...
