Re-Defining the term CHEF!

I read everyone's earlier post about "what is YOUR definition of a chef?" To me, just because you run a kitchen(how matter how big) and was responsible for organizing the menu for the restaurant,(OR have the hours) doesnt make you a chef. In my mind a CHEF is a creator with a very open-minded imagination. There are no rules, in his world, ANY combination of ingredients can blend together to create a masterpiece. He understands the science of those ingredients and doesnt just throw them together hoping they can make some sense! He understands not just his/her style of cooking but the culinary world(other ethnic culinaries) as a WHOLE. In other words, a chef is always finding ways to make something different, never sticking to the same old. That's a true CHEF to me...but nevertheless, I call my boss in the kitchen......
.....
...
..chef (No, not CHEF...just "chef")
But Hey, I RESPECT all those sous-chefs and chefs out there...I hope to reach that status one day.....then BEYOND!

[Pete]

No rules? Any combination? Never sticking to the same old? What about the classics? There is a reason some foods have become classics. They have stood the test of time. They are matches that work so well you can't improve upon them. Our profession is full of rules. Unforturnately, many chefs, under the disguise of fusion cooking, have diposed of these rules, often with disaterous results. What of the many great french chefs? They have very little knowledge of cuisines other than French cuisine, by your definition they are not truely "Chefs".

Well said Pete, the classics are classics because they work. They have stood the test of time and have endured. Read the Larousse, I use alot of those recipes in my kitchen every day.

I totally agree with you Pete and Andrew. Being creative is a small part of being a chef. But it also has to have some limits. And yes, it can end up a disaster. Fusion cuisine, albiet wonderful, can be taken too far. For example...chicken with blueberry pasta...YUK! There ARE limits, and NO not all foods can be blended. Just taking different foods and mixing them into an entree does not make you a chef, a shoemaker maybe, but not a chef. A chef runs a kitchen, creates menus, and runs a staff. Period. That is what "chef's" do. You are both right...some of the best chef's in the world..do one thing, and they do it perfectly. That is what makes them great. If you maintain your attitude foodtaster, you may be great in your own mind one day...but you certainly wont earn the respect of your peers.

Oh, man, do I hear you, Chef Scott! A kid in my Saucier class made a dish consisting of the following ingredients: Sauteed chix breast, blueberry-serrano coulis, and a strawberry-cantaloupe salsa!!! It looked very pretty but tasted lousy! Yes, Foodtaster, there are limits...having a sense of good judgement along with the necessary skills is what it takes to create "masterpieces." Also, try thinking in these terms: instead of always "trying to do something DIFFERENT", why not try to do everything BETTER than the last time? I think it was Andre Soltner that said, "You must make a dish one thousand time before you can really master it." (something like that.)

[This message has been edited by missyk1999 (edited December 17, 1999).]

So what was the chef/instructors reaction to that monstrosity?

Funny you should ask because it's my #1 frustration with school so far...my chef/instructor is a REALLY, REALLY NICE GUY. He's all about building people's confidence(more so than skills sometimes). He gave him the "very interesting" review. I think the student in question got the picture because that's pretty much what everyone else said after a taste(I just said nothing) Should I have? Physically, he's got potential...he's quick, his knife cuts are right on, degree of doneness is always perfect. He just tries to be TOO CREATIVE. Or maybe it's because his palette is only 18 years old.

Well Missyk1999...you are absoloutly right. Creativity comes with KNOWING what foods taste like and know what combinations would be appropriate. There is no way to teach that...it stritctly comes with experience. And to answer your question...yes you should have said something. You will never make it in this business if you cannot grow some thick skin and take some criticism. Not every one is going to like every dish you prepare. Being straight with someone is important...especially in their beginning stages. Like I said in another posting...being creative does not make you a chef. Experience does. Keep on treking..and remember that there will always be morons out there...the trick is to pick them out ahead of time!

I agree with Chef Scott, I would of said something. I probably would of said "Thats horrible". Having a thick skin is absolutely essential in this business. If you crumble everytime you recieve criticism, than you are doomed to fail. The trick is to take that criticism as a learning experience and improve upon it. Which you always will be doing. Improving.

You guys are right; I've learned from my disasters and I hope Blueberry Boy did too.

Blueberry boy...LOL!!!