Quote:
Originally Posted by foodpump  And if the "Chef" has done just that, bought himself a kitchen with no previous experience, and proceeds to run it into the ground, do you have respect for him/her? Respect for the title? |
I do, otherwise I'd find myself fired. There's no need to be insubordinate. You seem to be mistaking
a chef to mean
a good chef.
I like your 5T's foodpump.
DC Sunshine- Glad to be in good company.
As for all of the certification junkies out there, the only certificate we need is the food handling certificate. You're not going to endanger anyones life (except your own) if you put chocolate on sea scallops, but you will if you don't store it properly.
The most important trade qualification for a chef is his ability to generate income for the establishment. There are lots of ways to achieve this and they don't all start with years of experience in the kitchen.
On the brigade system, back in the old days there used to chefs de partie which were in charge of individual stations. So yes, you could have a grill chef or a soup chef, a fish chef, a veg chef, or even a "drop chef."
I like being a cook, I'm proud to be cook. It's just a pain to explain the difference, especially in social situations. It can really put a damper on the mood, so I just roll with it sometimes. (ooh, you're the
chef de boudoir? How exciting!)
Also, please stop knocking all the "ejiits" getting into the industry. If not for them, I couldn't get cheap equipment at foreclosure auctions.