The difference between a cook and a chef ?

[Nick.Shu]

well pc, this is pretty much the scene -

ATM im working in chatswood chase in a very small cafe during the day, once a week i apply the finishing touches to CIV commercial cookery at ryde (yay 2 weeks to go)and weekend nights i work in a lebanese restaurant in enmore (rocking).

Sometimes i think, well iam a chef, whereas sometimes i question that. Not because of my autocratic dayjob boss, but along the lines of modesty. E.g. ask me a food question and if i answer it with aplomb, then iam the chef himself. But fail to answer the question, then i realise the shortcomings of the assumption of such a title without due consideration.

For what is worth, i think that this is just uncertainty in regards to the competition (i.e. comparisons with ones peers) mixed with perhaps a slight amount of inexperience.

However, pathway wise, i think i have made the right choices and in the right direction.

[augiewren]

The difference between a chef and a cook is that a cook cleans up after him or herself.

[chefjohnpaul]

Nick.Shu. I grew up on Lebanese cooking! My mom is from there.

I am certified as a chef, but I cook for a living. I think I prefer using the word chef if someone is a serious cook here in the States because in general the average Joe thinks cooks work at Denny's and chefs work at 'real' restaurants (not Denny bashing here, just making a point)In Europe I think it is taken in a different light. I like to use chef de partie, or saute' chef in describing the serious and talented line cook because I feel it dignifies the position. But, I only think in those terms if the cook is a master at what he does.

As far as knowing everything and not making any mistakes, that is unrealistic. Even Master Chefs don't know everything, and no body is mistake free. This profession is a journey. Always get a little better every day.

[Nick.Shu]

heh CJP, i understand.

I think in perspective, it is more about gaining recognisance rather than attempting to be the impossible "uber chef" that eludes virtually every idealistic chef.

In reality, my preference is not to be recognised for what i maybe in 10 years or what i may not be able to do, rather, the chef that i am now.

I have travelled a long way in 6-7 years, started as a kitchenhand, worked as a cook, then an apprentice, finished that, have almost completed the advanced cooking/post trade course (1 more day) and yet to start a diploma in hospitality management. After that, a bachelor of Bus Admin.

I definitely dont know it all, even to the extent that i think that i may never will, but by the same token, i shall take your advice to heart.

[chefjohnpaul]

I'm sure you'll be successful Nick.Shu. The chef you are now won't be the chef you'll be ten years from now in that if you keep learning you'll keep growing. That is part of what I feel a chef is, someone who is constantly learning and growing, mastering new skills and digesting new ideas.

It's fun, isn't it?

[CampChef]

The more I think about it, the more I think it's the lack of respect po cooks receive in the US. With the glut of MOM & POP restaurants followed by the deluge of fast food and quick food and now chain food (TGIFriday's, Applebees, Friendly's, etc.), the once lofty ideals of being "Chef" are gone. I believe a chef is the master of the kitchen, able to step into any station and perform as well or better than any line cook. He posesses management, personnel, and business skills. And he can plan the menu and pull it off for the chicken for 500, possibly with a recipe he's never made before.

[Nick.Shu]

well yes, but i always believe in the magic of the "first time".

My belief is that the 1st time always takes the longest and after that, it just improves. So experience is the key, and technical knowledge both improves and enhances the skill.

Take molded chocolates for example, how many chefs can do that properly? (out of curiosity)

[CampChef]

Yes, I agree, there are many things that can't be done properly the first time out. Speakin of chocolate, how was the first time you tempered chocolate? Did anyone get it right?

[nancya]

Actually, the first time I tempered chocolate, I did it perfectly. I am not sure I have ever gotten it quite right again.

By the way, as I have read the posts here, I have had to reconsider my original position that most who cook somewhere professionally are some degree of chef. After all, I cooked, uh, professionally, sort of, in a nursing home, and would not in my wildest dreams think of calling myself a chef! Also have done a little catering over the years. Still, not a chef. So, looking back over everyone's posts, there is still not a clear line. Perhaps we need some additional terms for the area between cook and chef.

[ September 04, 2001: Message edited by: nancya ]

[Nick.Shu]

my first real attempt at tempering chocolate worked just fine, but i was prepared to spend time on it because i feel to spend time getting such a technique down pat is certainly worth it.

Obviously the tuition helps, and after working with this commodity previously (just as a ingredient rather than the feature), the lessons compliment the knowledge and experiences (many more to come, obviously).

[chefjohnpaul]

I think the hard core line of 'chef' is set in that it is the chief individual in the kitchen or for that particular department. The more abstract definition is a grayer area in that it has to do with the skill, passion, organizational ability and creativity of the cook. Again, all chefs are cooks but not all cooks are chefs.

I think it depens on were you from, in Germany ,France Tradepaper say Cook but you may work as a chef de party or sous-chef

[CIAJon08]

Im only 17, ive been Learning and cooking for almost two years. And I find that many things are true about what everyone has said, especially the fact that most cooks dont close the lid on the flour. I feel though that a chef weather or not they have the education, is someone who can make a mother sauce, know why egg whites fluff up, or why something happens when its cooked. I work as a line cook for Macaroni Grill, and we tend to call everyone a chef, because thats just the nature of our restaurant. But were not really chefs, were cooks, we follow line builds. Most of us really dont know why something happens when heat is applied to it. Our Lemon Butter, we follow the build to make it, but we truly dont know why it comes together, or how to fix it when it breaks.

A chef is someone who will work with you, to teach you the proper ways to do something. Take the time to explain why this happens when you add this to it.

[Headless Chicken]

I look at the comarisson between a cook and a chef is like comparing a book keeper to an accountant. The book keeper just keeps the balance while the accountant knows why the books are balanced and how to keep it that way if $h1t hits the fan.

Its 2 very difference skill levels with cominalities.

[commisdotcom]

Cooks think to the end of the day

The Chef thinks to the end of the week

That is not to be taken literally but the Chef has a commitment unparralled by cooks, knows how to manage the constraints of a budget and still produce the product without comprimising the quality. The cook thinks about quiting after being fisted during service, the Chef thinks about quiting after being fisted during the last management meeting.