This reminds me a lot of a topic that sprung up back in February.
At what point is one called a "Chef"?
Funny how quickly this one did explode tho. LOL
Like most, when I was younger in the career, Title meant the world. Stars were in the eye's and......Then I was slapped very abruptly upside the head. Good thing too! For some reason I always felt some discomfoirt in being called Chef. Not because I never earned the title but because I remember the people that wore the title before me. Somehow, in my own eye's, I always paled in comparison. But as I matured in the profession I finally began to understand exactly what being called a Chef meant. So I gradually accepted it but never really overcame the prior feelings.
There have only been a couple times in my life where I actually stressed the title but if you can imagine there were some pretty extenuating circumstances surrounding that statement.
I know I've stated this before but I believe it is worth repeating. None the less here are my beliefs on what it means or when it is proper to being called a Chef.
Quote:
There are so many layers of education and experience to not only becoming and then progressing as a "Chef" it's hard to pinpoint.
Personally I'd like to believe that you earn the title not when you finish school but.... When you are hired to and have been able to succesfully apply the knowledge you have accumulated over a period of years in cooking techniques, food chemistry/science, recipe writing, menu design and costing, food/equipment/wares purchasing and control, managment fundamentals, kitchen design, sales and service, staff education and training, etc, etc, etc.
Then again, life and experiences have taught me that becoming a Chef is something you earn. The title doesn't make the person the peson makes the title. It should never be self proclaimed and gloated over and it should never be used to make another feel insuperior or insecure. A Chef should always be willing to share knowledge and lend a hand in the advancement of others involving the craft. Being a Chef is realizing it as the last know "Nobel" profession and then acting responsibly within that manner. Unfortunately many out there are intent on reducing it to nothing more than the "Court Jester".
So the question of "At what point is one called a Chef?" Could be when, as a sign of respect, a peer addresses you as Chef instead of your actual name.
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Rant over, soap box tucked neatly under cabinet.