A word meaning chef.

[Chef David Simpson]

Anyone who is interested in going in this must realize that just because you are in a culinary school doesn't mean that you automatically get the title of "chef". Once you get out of school, you are a cook, no less, no more. You must work very,very hard for this title, it's not given to you, you must earn it.

[Greg]

Hear, hear, CDS!!! I've seen culinary schools referred to as "chef schools", and nothing could be further from the truth. Schools give you training in the fundamentals of cooking; these are tools that, with time, experience and talent, will help in becoming a chef.

[layjo]

Very, very, very true! Like you all said "time, experience"; practicing the fundimentals and never forgeting them; determination in some aspects; desire; dedication to yourself, others, and the particular place of employment....in which you gain respect from your piers and from yourself from accomplishing what you have!....Just want to join in the conversation a little.

[Nick.Shu]

of course, most things take time, the schools provide the much needed training that chefs dont always have the time to provide - you dont buy a toque, you earn it.

[Chef David Simpson]

Thank you!!!!! Formost,this is always a problem in most of the kitchens today. "I just graduated from a culinary school and I would like to get a chefs' position in your restuarant" Hellllo. Can you spill E*X*P*E*R*I*E*N*C*E

I want to ask a silly question. At what point do you go from a cook to being a chef? I was never quite clear on tha point.

I want to ask a silly question. At what point do you go from a cook to being a chef? I was never quite clear on that point.

The point in which one becomes a chef is not when they are given the opportunity to be a chef,but only when they are successful at being a chef.Many have gone to the mountain, but few have climbed it.

Herb-chopper, when you can walk across the rice paper and not leave a trail,... it is time.

[Chef David Simpson]

onestly who determines whethere you are a chef or not. And when does that happen.
I truly believe(d) that I would be a chef after school.
Danielle

The title Chef is reserved for for the person who is in charge of a kitchen. Like a CEO of a company it is a title that is only used when you are actively in that position. (And to me it is more revered. I guess thats the old french in me.)
Also like the above I takes more than just a degree from a school, but as chef David and the others said experience, experience, experience.
And, I would like to point out, the skills at least for one who deserves the title require a lot more than being able to cook. Although that ia the main one. You also need people skills, accounting skills, management skills etc. that take time to learn.

I do not want to scare you off. It has been to most rewarding thing in my life. I have an undying passion for it and if this is what you want to do will your whole soul then you can do it. And you will find comrades and friends like here who will help and wholeheartedly encourage you.

palmier, as a former Kung-Fu student and fan of the Kung-Fu show, that was pretty funny.

I agree that the position should be revered but I am seeing so many people who are called chefs wander around in a daze, like they have no clue. I know of a restaurant that has been open less than 6 months and it's about to go down already because the "executive chef" doesn't handle his people. He's never there and when he is, he's in the FOH and he's always lying to his employees to avoid confrontation. There is so much internal strife that the place is eating itself alive. I just wondered how he earned the title chef.

I know it takes years and years of experience before one becomes a chef. But for me, I am just grateful for getting the chance to work in a kitchen and being able to get the opportunity to create new things to eat. I would be happy just being the assistant or cook no matter how many years I had worked in a kitchen. The chef at the restaurant that I work at is also the owner so she is always at her restaurant every day and night. She doesn't criticize any of her staff and is such a pleasure to work with. It makes working in her restaurant stress free and easy to communicate.

[cape chef]

Chef.....It means Chief. I don't want anyone to become disillusioned with what it means to be a chef...We are all cooks...fredy giredet calls himself a cuisiner. it has only been about 20 years or so that the title of chef has held such a lofty place and gained respect.I thank Louis Szathmary for lobbing in Washington dc to legally elevate the statues of a chef to Professional.
I have my name embroidered on my jacket and I manage 25 people, and I have earned what is called Chef. But only because of the experience I have had,and most importantly my staff. You are only as good as the people who support you. When you Graduate culinary school... you are just beginning. You are a chef when you can lead,cook better then anyone in your kitchen,comfort and console..be a military drill Sergeant,keep the food cost low and the revenue high,hold a tangerine in one hand and a clemintine in the other and really understand the difference and how to teach your staff about that ...And support the farmers because it makes a difference.Remember the look you gave your chef when he or she spent time with you...to lend you support, to teach you, and to challenge you to do better? When you have felt all these things and can fall asleep at night..maybe.just maybe you are a Chef. Thank you Chef Louis
cc

Cape chef I would love to have you as my first boss. You truly sound like you would be a great professional to learn from.
Thank you for your wise words.
btw what is FOH I have seen many people use that expression before.
Thanks
Danielle

[This message has been edited by chefteldanielle (edited 12-14-2000).]