A Chef is...

[Jolly Roger]

When I saw this post I thought I wouldn't respond, but I have to give my two cents because I read through all of the available posts. So because I have spent ten minutes of my life already and because my girlfriend won't care if I go to her tonight and b*tch, I'll say this much...MarkV and MikeB, I agree with your points of view. Yes, the title of chef is abused much by some in the U.S. For years I had to constantly correct family members and friends that would introduce me to people as a chef when I was a cook. They would say: "Aw, c'mon, they won't know thw difference." and I would say: "Yeah, but I do." I think this country is drunk with Food TV and celeb "chefs" (How do some of those people even get their own show? Rachel Ray???...I digress) and most are too quick pigieon hole things that they aren't knowledgable about. My thought is this...A true chef, formally schooled or not, is one that currently holds or has held for some time, a position of leadership and management in a professional kitchen. Even if you no longer are working in that capacity, you can still be called a chef, hence, now you write about your experience, or you teach, or consult. I could go on way too long about this, but I'll end with this thought...Lincoln once said: "Whatever you are, be a good one."

[MarkV]

Originally Posted by Mikeb

just a skilled cook who has worked in some very high end restaurants (and has been speaking the french language all my life).

Big deal. You're 21 years old. You're less than 2 decades away from being potty trained.

You haven't even been a "cook" long enough to rant about this topic as if you were in a position of experiential authority.

I was managing a restaurant when your parents were dating.

Please.

Mark

[Mikeb]

Originally Posted by MarkV

Big deal. You're 21 years old. You're less than 2 decades away from being potty trained.

You haven't even been a "cook" long enough to rant about this topic as if you were in a position of experiential authority.

I was managing a restaurant when your parents were dating.

Please.

Mark

Yes, you're right. I've only been cooking (professionally) for 3 years, working 2500+ hours per year. I've held the title 'Chef de Partie' at restaurants that have won over a dozen awards in various magazines/newspapers just over the time I've spent at each, and have spent plenty of time in both savoury and sweet cooking, as well as hot and cold food. I've helped open a restaurant, managed shifts, planned partial menus, and I've also trained more cooking school graduates and line cooks than I care to think about (some of whom were 10+ years older than I). Although most of my training has been French, I've also cooked a bit of Japanese, Chinese, Italian and Southern barbeque styles of food (keep in mind this is only my professional experience). And I wouldn't even bring any of this up (it is the internet after all, anyone on this forum could be making everything up), I don't think it's important but you bring in your petty insults, so I'm just going to state my experience....

But none of that matters, accomplishments mean nothing because I haven't 'put in my time', right? I'm trying to make a living and a name for myself, working professionally, and see all the time the media and even some fellow cooks cheapening our profession as well as butchering the French language...(which I have been speaking all my life, not to mention my name and heritage are French so it's hard to ignore) Now tell me I can't say something about it.

[Mikeb]

Originally Posted by Jolly Roger

When I saw this post I thought I wouldn't respond, but I have to give my two cents because I read through all of the available posts. So because I have spent ten minutes of my life already and because my girlfriend won't care if I go to her tonight and b*tch, I'll say this much...MarkV and MikeB, I agree with your points of view. Yes, the title of chef is abused much by some in the U.S. For years I had to constantly correct family members and friends that would introduce me to people as a chef when I was a cook. They would say: "Aw, c'mon, they won't know thw difference." and I would say: "Yeah, but I do." I think this country is drunk with Food TV and celeb "chefs" (How do some of those people even get their own show? Rachel Ray???...I digress) and most are too quick pigieon hole things that they aren't knowledgable about. My thought is this...A true chef, formally schooled or not, is one that currently holds or has held for some time, a position of leadership and management in a professional kitchen. Even if you no longer are working in that capacity, you can still be called a chef, hence, now you write about your experience, or you teach, or consult. I could go on way too long about this, but I'll end with this thought...Lincoln once said: "Whatever you are, be a good one."

Nice post. A pretty nice summary of the topic.