The term Chef

[cape chef]

what incredible insight by everyone.I have a title "excecutive chef" sewn on my jacket. am I proud of that ? you bet.If you can manage people , baby sit ,wash dishes, control labor and food cost,bartend,work the line,deal with guest,work 12 hours a day,develope menus,sweep and mop the kitchen,do pay roll,hire and dicsapline your staff. Then maybe you have "earned"the title.
But with that said, in my heart I am a cook. I think we all are cooks,I remember fredy giradet from swiss always calling himself a cook, andre soltner as well. the learning never ends we are all students.As for the culinary school grads that think they are chefs, so be it. Take solice in knowing what will happen to them when there produce is late and the dishwasher brakes down in the middle of service and your line cook just sliced his/her finger wide open ect,ect,ect
always remember to be kind to cooks

All chefs are cooks, but not all cooks are chefs.

A chef is the one with his/her butt on the line (ie. responsible for the food cost, education, encouragement, discipline etc.).

A chef is a position title, not an excuse to be hot headed or arrogent.

Good Day All!
I am new to this site and must say I am enjoying it. I was actually turned on to it by a colleague who just so happens to be one of my "sous chefs" who recently left the nest to pursue his own lofty goals as "executive chef", he thought I would enjoy it. In all the aspects of being a chef, I enjoy the "Teacher/Coach" role the most( of course it's also the most frustrating ), and when you can be instrumental in a young chef's career, that makes it all worth while. Remember,we are all human, but the thing that seperates us is the effort we put forth. The best advice I can give to the new culinarians out there is: Lead By Example it starts by finding out what is important to you, then live by it, no fear. Also, the best thing about advice is- you can take it or leave it
The soapbox is open.
cseuss ya out there?

[cape chef]

For CoolJ

[mirepoix man]

Remember.....not all chefs are cooks and not all cooks are chefs!

[CWK]

In the course of my llife in the kitchen I held the title "Chef" about theree or four times depending upon where I was working and what my responsibilities were.That title was not a name I gave myself . I earned it.I currently work as a line cook and honestly I don't care;I just don't worry about those things.I feel that no matter how much "Glam" you can spin, your food speaks for it self when combined with great service.I currently work in a place that cuts our own meat,makes our own sauces,stocks,basses,bread(from time to
time) ect...We do it all and guess what?
We are a little roadside dinner. I happen to love it.The "Chef " dosen't exist! but the owner and I will tell anyone whom may ask that he's busy.I work in jeans and a tee-shirt I wear rebocks and on a hot day a bandana. I have worked with so called "Chefs" that went to the grand schools and can't tell the diffrence between consume and soup. A title is just that.A title. Billl
Cook and have fun! Then Cook some more!

[marmalady]

There was a recent post on 'American cuisine', that made me wonder if the term 'chef' hasn't evolved in America in much the same way 'American cuisine' has evolved. A European dish (term) brought to America and absorbed into the culture and morphed into its own style/dish/term. Just my thought for the day!

[chefsoundar]

Chef : One who caters to the most difficult machine ever God has created

[chefmanny]

Also.........you are only a Chef in your own kitchen!!!
That's what my Mom said as she kicked my butt out of her kitchen!!!

[zapatero68]

For me it is a question of professional recognition. When asked what I do, I say that I am a chef. There were some years before and after culinary school where I would say, "I cook." I have no shame saying that I am a cook, but at this point in my career and training, I am a chef. Some are doctors, some are lawyers, therapists, plumbers, gardeners. Me, I am a chef. In some ways, I think Andre Soltner was being disingenuous or incredibly humble. I had an interview with him. That dude was a chef. Perhaps a humble one, a lesson for all of us, but a chef none the less. But, I got to tell you, I prefer being called David any day of the week.