when can you call yourself a chef?

[HfxChef]

I believe you're a Chef when you deserve to be called a Chef.

[chefsbb]

I have about 13 years exp. started on the line, went to culinary school moved up to Sous Chef after years on the line. I run my own operation people call me Chef and I feel like I have earned it through my exp.Also a member of the A.C.F C.C.C. But no one that has ever worked for me has called me a Pompous A** but there are some out there.

Somethings are better earned than given.

[IronchefMS]

hi gang, im new to this forum and this particular topic caught my eye. i can see that there is a lot of opinion thrown out with a good deal of fact to back it up, so id like to throw in my 2 cents and maybe one of you could follow up with my thinking. i graduated with a bachelors degree in interior and urban design, i went to school to be a builder and to eventually restore old pre-civil war structures here in the south. anyway, my career path has landed me in a position in one of our largest architectural firms in MS. as not only chief designer, but project manager. now, where am i going with this? hang on, im getting there. i have been referred to as an architect, my boss calls me one, clients call me one and associates, likewise, BUT! i am not a graduate of an accredited architecture program. i am not eligible to take the NCARB, the architectural registration exam, so by law in the state of mississippi and 98% of the rest of the states in this great nation of ours, i cant legally market myself as an architect. do i have 10+ years in this profession? yes i do, have i interned under some of the most brilliant architectural minds in the southeast and beyond? i have. do i know everything there is to know about architecture? absolutly not, but am i good at what i do? my opinion is yes, basing that on a proven track record of profitability and performance. But, can i be called an architect? NO! that, folks is the law, fortunatly, culinary arts is a little different, If you are passionate and devoted to your culinary craft and have the willingness to learn, accept new challenges, abide by a higher standard and your training is in line with a set criteria designed by experts in the field, and only after meeting those set criteria and earning your mark, then i think you should wear the "chef" hat with pride. my two cents, take it or leave........

[OrganizedChaos]

Am I a chef?

Not by credentials. However, after over 10 years of living in the trenches of the kitchen, I'm fairly confident in my skills.

Sure, I may not have any formal training. I may not have spent any time in a registered educational facility. But I have worked under some fantastic chefs. I have learned from my successes, and also from my mistakes. I'm now in a position where I command the helm of the most popular restaurant in a community that is overcrowded with restaurants. I know I'm a good cook. People tell me that all the time. I let my head and my chest swell for a moment, but then I remember the reason why I'm really there. It's not for the recognition. It's for the love of food. Period. (Well, also the fact that I'm a bit of an adrenaline junky)

Call me "chef" if you so desire. But that's up to you. I'll accept the title, but I don't expect it.

[dean]

Better to be a good cook any day than be called chef!

[DavidSL]

I was thinking about this some more. This question comes up a lot on various chef discussion boards. Am I a chef? Do I care? I love to cook and invent with food. I don't have classical training. I have done much classical cooking. I read many cook books. I own a restuarant. We've won an award.

I run the kitchen from the bottom up. I cook, I order, I administrate, I take orders, I serve, I clean toilets and dishes, I review financial statements, I take deliveries, I sweep and mop floors, I vacuum, I deal with contractors, I do payroll, I clean and fix equipment and more. Some days I do everything and some days I do nothing.

I have two business oriented college degrees. I don't have a culinary degree. Most recently before owning a restuarant I was a corporate VP finance geek. Did I care about that? No, I hated it, but the experience helps me run my food business.

After further thought I've changed my mind from my earlier post. I'm not a chef. I may never be a chef. I'm a good cook who made the right financial decisions and was able to buy a new profession. I'm going to attend a culinary school for additional classical training. I love to cook and invent with food. I always have. I don't need a title to love my profession.

Love what you do and forget the title.

Wow, what a ramble.

[Sarge]

Your business, you are the Chef!

I would much rather be known as a good cook because there are plenty of chefs who can't!

[skitty]

If I am wearing a coat and checks and I'm out at the grocery store, someone will always come up and ask, "So, are you a Chef?" My stock answer was, "No, I work for a living." No civilian got the joke, ever.
The irony? After getting frustrated with the industry (I did my 2 years in Culinary School and held every crap job imaginable....), I went back to college to finish my Chem degree. Yesterday, the GM of a small Country Club called and offered me the Chef job. I took it and told him, "I'm not the Chef, just the line cook who orders stuff and fires people." He's also letting me finish my degree. I know, what's the point? There isn't one. I've worked for people that have the title of Chef, but not the skills and I've worked with prep cooks that know more and truly care about food than I ever will. If this jobs work out, I'll just be Megan, cool line chick that has the ability to give you the day off.
BTW: The person I am replacing called him/her self Chef, this person graduated from culinary school yesterday and was fired today. This person did not take care of the clubs members and ran off favorite front staff, this person REFUSED to put the ticket in the window w/a completed order b/c the waitstaff "should know" what their food and its appropriate grouping should look like............

[Tiny Chef]

When I picked a screen name for this site, I meant no offense to anyone who as worked for years to earn the title 'Chef'. I am just a student now but I ispire to be the best I can. I have endless respect for those who teach me and realize that when I am 60+ I will still be learning new things. Hats off to everyone who has worked for it and I hope to be with you one day!

~Emily

[panini]

Tiny,
No need to worry. I have seen this question go round and round many times. The plain truth is that we don't have accredited professional standards as in other countries. Until we get there, anyone can be a chef. All groups out there are really clubs and not interested in our profession to become a certified professionals. We won't see it in our life time. There will never be lisenced chefs. This is the number one reason for not letting my son into this industry.
All, please don't respond with, there are lousy lawyers and CPA's.
Tiny, feel free to use the chefs title.

[foodpump]

Amen to that.