Master Chefs

Would a Master Chefs be better to train under more so than someone like Daniel Boulud or Charlie Trotter and what would be the difference between the two?

[This message has been edited by Blackchef (edited September 22, 2000).]

[Pete]

There are many great chefs out there who are not Certified Master Chefs, many of which are just as good if not better than many CMCs. Certification is not mandatory in this country and the only real certification is done by the ACF (American Culinary Federation). Many chefs choose not to join this organization for many reasons and choose not to go through their certification process. My best advice to you is to find a great chef to study under regardless of whether he/she is a Master Chef. The other thing to be careful of is how famous the chef is. Working for a famous chef is not always what it seems to be. First of all they have lists a mile long of people waiting to stage underneath them. Then when you get in, he/she may not even be around becuase he/she may be off on a book signing tour, doing TV, etc. Think about staying away from the "superstar" chefs. Find one who is doing great food, but hasn't been "discovered" yet. Not only will it be easier to get into their kitchen, but he/she will actually be around to instruct you. Best of luck.

[UniChef]

Pete-
On a side note- effective in 1998, you do not have to be a member of the ACF to get certified any more.

-Mike

[chefjohnpaul]

In fact Charlie Trotter is not a certified master chef, he chooses not to be one.I agree with Unichef, the chances of actually doing any work with a famous chef if you stage for them are slim. You may be peeling spuds for two months for nothing and not get into the thick of things because of various reasons. I know someone who worked at Post Trio in SF. She said she was getting next to nil in pay and was being over worked. Why? Because to have Post Trio on your resume' looked good, but could the time have been better spent? Probably. Get under a solid chef in a reputable establishment, not one who is famous but one who knows what he/she is doing. By the way, I got certified without belonging to the ACF. The process is an education in itself whether the credentials come in handy or not.

[chefjohnpaul]

Originally posted by chefjohnpaul:
In fact Charlie Trotter is not a certified master chef(CMC), he chooses not to get involved in the process and the testing is so rigorous he may or may not make it, it has made jelly out of many a fine chef, in fact it is a whole different ball game compared to the other certification ranks.I agree with Unichef, the chances of actually doing any work with a famous chef if you stage for them are slim. You may be peeling spuds for two months for nothing and not get into the thick of things because of various reasons. I know someone who worked at Post Trio in SF. She said she was getting next to nil in pay and was being over worked. Why? Because to have Post Trio on your resume' looked good, but could the time have been better spent? Probably. Get under a solid chef in a reputable establishment, not one who is famous but one who knows what he/she is doing. By the way, I got certified without belonging to the ACF. The process is an education in itself whether the credentials come in handy or not.

I've worked for Daniel Boulud and its not all its cranked up to be. The pressure is tremendous. In fact its not unusual for the guys on the line to break down and cry. And the stories from guys who've worked for Robuchon read like nightmares.

I've never learn't more than when I've paid close attention to my own work.

There's a book by Patricia Welles and Joel Robuchon, Simply French, that if read over and over would be more valuable than any experience in his kitchen.



[This message has been edited by AmericanChef (edited September 29, 2000).]

[chefjohnpaul]

I knew a chef from France who worked for a master chef that physically treated him in a way that if he were in the USA he probably could have filed charges with the labor board, he said it was worth the experience but I feel that you could learn a lot of negative stuff in that enviornment also, like it's OK to blow your top and hurl things when a souffle falls. A Spanish Chef I had at the CIA told me he loved Marco Pierre White's food, it is creative and fabulous, I said he also is arrogant and treats his people like dirt a lot of the times, and I wouldn't work for the man as "illustrious" as his food is. I think people are more important than food, and if you are in an enviornment that is uncivil or constantly abusive, leave and go someplace that is conducive to learning.