The difference between a cook and a chef ?

[BillyG60]

So heres my story.
I have worked in the same restaurant for 15 years now.Started as a busboy/dishwasher.That lasted for 2 years then they saw my potential and moved over to the line.Expeditited (sp) for about 6 months and then moved to broiling/sauteing.Did that for like 3-4 years and have been on the grill ever since.

Basicly I am the Sous Chef,train new cooks,order food make specials etc---I just am not certified.
This fall I am going to the Community College to take the three Mandatory nutriton ,sanitation and management courses.

Then all that is left is to take the ACF Test.
Anyone got any pointers for me about what kinda questions are on the test?

This is something I have wanted to do for a long time(get certified) but I was not willing to take a cut in pay to do an apprentice program(more on that at a later time)

Thanks in advance
Billy

[chefjohnpaul]

Billy G,

I aquired my CCC certification 2 years ago. Lots of sanitation & culinary questions. A few management and nutrition, plus costing questions. The CSC & CCC tests are the same. Do well with the Sanitation, Nutrition, and Management classes, study the ACF book "Art & Science of Culinary Preparation" and you should have no problem with the test.

Make sure everything is documented as outlined in your ACF Certification application package.

I wish you success!

I'm not sure why but I hate being called " Chef ". My official stance is that I cook " Stuff." No really-I Don't know what to say...

[coolJ]

Spot, I know what you mean, I get alot of people that I know, who think that just because I have my red seal, that I am a chef, and they get really confused when I tell them that I haven't earned the right to call myself a chef yet. I tell people that I am a professional cook.

[UniChef]

>>Then all that is left is to take the ACF Test.
Anyone got any pointers for me about what kinda questions are on the test?<<

I am a CEC but the test is much different from when I took it. From what I've been told most all the questions are based out of the Art and Science of Culinary Preparation book.

[BillyG60]

UniChef.
Thanks for the info.I got a couple of bookson order including that one and a few more.

So you are in Orlando.I am seriously thinking about moving to the Central Fla area(Melbourne,Vero, Sebastian area)in the near future.I use to surf there quite a bit(before work got me doing like 10-12 hour days)What are the job opps like down there?
E- mail me privately if you need to.

Thanks again,Billy

[CampChef]

I am ready to take my CCC test any day, so this thread helps. I've had "the Art and Science" for a few years and know it fairly well, so now I feel pretty confident. BTW, I've always introduced myself as "The Food Guy".

[GastroNaut]

We are all cooks.... You are not a chef until you run a kitchen! The term gets so out of hand.
Chef is French for Chief

[pastry--chef]

Just my 5 cents worth but i believe anyone who has finished trade certificate or whatever the equivalent is, are a chef be it commis,demi,chef de partie,sous or chef de cusine. I take a great deal of pride in calling myself a chef, even though my proper title on paper is chef de partie (pastry). We were always taught at school dress like a chef work like a chef be a chef.It might be a difference of region or something but I have always been referred to as a chef. I can't see why some people think that only the head chef be called chef.thats why we have all the commis and demis etc... we are all chefs but at different levels.

[Kimmie]

It's getting expensive. It all started with «two cents worth», then «four cents worth» and now, «five cents worth»!!!

By Chefjeanpaul: ever dream of a dish then the next day go into the kitchen and replicate it or do it better?

It definitely happens to me with bread making. A real obsession!! Doesn't make me a chef though.

My dime's worth...

[Kimmie]

You should all go on the Cook's Corner Archives, the topic is «The Term Chef».

Click here for easy access.

I thought it was a very good thread.

[nancya]

Here is about a penny's worth from a definite non-chef.

I am a cook. I'm a good cook. I can make a perfect roasted chicken or bake beautiful bread with my eyes closed. I have weaknesses, as does everyone. I can't make a decent pie crust to save my life.

I also can't even conceive of making 300 perfect roasted chickens or 60 loaves of identical bread. I remember an interview I saw with a chef who said that making one perfect duck was one thing, but making 300 was something else entirely. That is the way I think of chefs. I suppose I think of most of you professionals as some grade of "chef" - even if you still define yourselves as cooks.

[Kimmie]

I LOVE your point Nancya, even if you think it's only worth a penny!

I don't think I can make 60 identical loaves either!!!

Still, I'm a good cook too (so hubby tells me), but I will never become a chef!

[Nick.Shu]

i like to think of it as such:

if im asked a question: "are you a cook?" i like to reply as so: "no, cooking is what i do!".

The reasoning is simple. Perhaps i am wrong, but i do tend to see it this way: a cook does but a chef can.

This would return us to the concept that a chef is master of his domain. By returning to the above statement, one can see that by mastering their elements, one is also released by that ability.

It would be prudent to remember that the student is only as good as their teacher.

[pastry--chef]

intersting idea nick I see u to are also working in the Sydney area, where you work are you reffered to as a chef or as a cook, its just that in our little area of the world i dont know of many cerified chefs who would call themselves cooks (no disrespect to those who do, of course im just asking out of a sense of curiosity.) I feel myself it might be a crossover of systems catching up with us, In the U.K/France/Australia and New Zealand if you were qualified you were a chef of a certain level.e.g commis,demi etc.. but it seems in the nrth american area they like to adopt the role that everyone is a cook and the head of the kitchen is a chef, I also think in the end it doesnt really matter what you might call yourself your actions will always speak louder than your words.Impress people with your food not your title