Really a Chef???

[panini]

Well, I just did not want to overshadow the post by ExpatC. I think it is well spoken and dead on. Of course there is always exceptions. I lived through it as others. I also think there have been a lot of quickly formed educational outlets that are riding the wave. I almost see a different trend starting. I think more new students are gravitating toward the more older institutional type enviornments. One that not only give syllibus for an acredited arts degree but also acreditation form major foundations,AFC and so on.
Bot,CR, who luvs ya? CR have you not been thanked for your input from others? sugar?
This to shall pass, life is too short
sorry for the add on, but I felt I should say that I did attend school, so I'm not knocking it.

[Mezzaluna]

As Cape Chef said, this is a cyclical thing. The board has been redesigned to accommodate your concerns, Cakerookie.

You'll note that the site's subtitle is, "A food lover's link to professional chefs". I've been here a long time and have learned much from the pros and home cooks here. I appreciate the respect with which I'm treated here by Cape Chef and others I've talked to here and in person. It's part of what makes this site a comfortable place for all.

Nicko has made forums that are reserved for professionals. He's done everything he can (short of bonking trespassers on the head, I'm sure) to make sure people realize and respect that boundary. I read and learn from those forums, but don't post there (except for one single post).

But the rest of the board is for everyone to read and enjoy. When welcoming new members who use the title "chef" in their board names, I try to discern whether they really are chefs, are aspiring to be or are wannabes. Those who are not are welcomed here, but are reminded of the professional merit that goes with the title.

In short, we are doing all we can to make sure that people understand the significance of the title. Jolly Roger, if you want to hang out only with chefs, stick to those forums or find a board that is exclusively for chefs. That is your perogative. We welcome all comers here who follow our guidelines.

[Jolly Roger]

Ok, ok...I'll be nice. I'm not out to step on anyone's clog. Gee wiz, capechef, maybe you and cakerookie should "shopping" together. Maybe I was wrong about the whole "hangin" out thing. How in the world have you made it as long as you say you have with such THIN skin? Oh, wait, I said I'd be nice...Um...just remembered something my mama used to say about not saying anything if I can't think of anything nice to say. (And then there was silence)

[Jolly Roger]

Gosh! Why is everyone on my case, man? Ok, ok...I got the message. I'll play nice.

[foodpump]

Read your first post, jollyroger, and could identify with it. Nothing much you can do about it, except get your "spidey senses tingling" whenever someone describes themselves as a "Chef". My wife swears my ears prick up when I interview someone and they describe themselves as a Chef.

Whenever I advertise for a postion in my kitchen and read the resumes coming in, I gotta bring a bucket with me. Stuff like "prep-chef" "Salad-chef", and "I've been "Cheffing"for almost two years now...." I hear Sizzler's has a postion for a guy called the "drop-chef", the guy drops stuff into the fryer basket....

It's a great rant, and I've done it on other sites too, but not much to do about it

[Botanique]

Mezz -- I just realized I have been intruding on Chef's Discussion. I'll refrain <sniff sniff>

[Jolly Roger]

Foodpump...I almost choked on my chips when I read your last post here. Funny stuff. I know it's a tired rant, but now it's turned into a showcase for all the uptight "drop-chefs". I'm just havin' some fun and killin' time. While I'm at it, that term "cheffin'" or "cheffing"...what does that mean? Is it similar to the term "whoring" like when you find out your significant other has been less than faithful and you accuse them of "whoring around"? Just wondering.

P.S. I'm now in a public library in Bexley Ohio and as I fished this post I started laughing so loudly that the libraian "shushed" me.

[Botanique]

again, still, stomach in stitches from ROTFLMAO!!!

Sorry guys (and gals) I really am a mature individual, but I have realized sometimes we just gotta pull the stick out and laugh at ourselves. I can now get back to work without feeling like I'm barefoot on eggshells. XXXOOOO Stevie

[Headless Chicken]

I know I'm nowhere near "chef" status but I don't go around town touting that I am. ****, I only finished my schooling 10 months ago. I mostly hang here to get some insite into the industry, look up tips, just basically immerse myself into a world I'm trying to be a part of.

Besides, whats the point of having a specialized forum with hundreds to thousands of members without having different POVs on things? What I would consider ludacris may seem logical to someone else here. Diversity is the name of the game and without it, this place would be very boring.

[Jolly Roger]

Hey headless chicken, we're just having a little fun. I think that's still allowed. Where did you attend school and what are you doing for work right now?

[panini]

JR I may be one of the people who your talking about. My problem is typing. I come off as sounding that my way is the right way. I probably sound like the whole world revolves around me. It's just the way it comes out. I sound like I am a current hot chef or what ever the title maybe. Have an application on my desk that spouts about being a sandwich cheff for three years.
No one knows what the cridentials are to titles in our industry except following certification from AFC or something. I am really proud of my business success. I may have certifications, schooling,etc. Am I a Chef?
I'm different, thats the reason I got out and did something my way. I always tell my coworkers that they are Chefs. The only thing I can come up with is performance and the ability to make profits. There is so much passion in this industry that sometimes we forget that this is our profession and this is how we survive. I personally don't suscribe to'live to work'. I sometimes think that the so called passion is an excuse for not living life to it's fullest. You know who I'm talking about, the lifers. Man, I work to make monies to enjoy my time away from work. That does not mean I have any less passion than the next guy.
No one should ever have to explain or prove themselves to anyone. I would hate for someone to question the source of my posts. It's a take it or leave it thing. I learned a long time ago not to label or critisize, and if I do I come to the table with facts. Be very careful of the sleepers on this board. We can't count the yrs. of experience or the fame they have. It would be a reality check.I know you would not appreciate if someone just labeled you a chef. I know for a fact that there are truly great sucessful professionals lurking, they just don't have to tell ya, like me
I personally like ya. I already have labeled you, you're a Chef.It's simple. If your not in the professional kitchens then you wouldn't understand. And I can tell by your posts that you probably take people under your wing, and you can probably pluck some feathers if need be.
pan, Certified Certifiable

[chef_oz]

Morning.
I'll make breakfast!

:ciao:

[Jolly Roger]

Right-on, Pan. What started out as an innocent rant turned into a bit of a verbal brawl. The point being made was that there is quite a bit of liberty taken with titles. A friend of mine that owns the Italian joint around the corner where I live hates the whole title game. He's a true, bada*s chef, but you can't ever call him that. He introduces me as a chef to other people, but won't take the title himself. I just got a stone in my shoe about a question I saw coupled with some perceived self-importance and decided launch. I realize there is a lot of experience out there on this site and I've read through many very thoughtful posts...peachcreek stands out to me as well you, panini and shroomgirl. Anyway, I really dig killin' time with forum and have met some interesting cats so far.

[Botanique]

Oz, I already made a breakfast burrito but I'm starting coq au vin for lunch, you game?

[panini]

ok oz and Bot. enough with the patronizing. Sometimes things just need to be ironed out. That's how we professional Chefs do it. You know that!
Demo's a product once, and the company gave me a beautiful Braggard jacket stiched with the bakery and under it Chef/Owner. They could not understand why I wouldn't wear it Yes, I have a stable of chefs. Haven't dealt with a label in 12 yrs. I have a hard time calling my coworkers, emoloyees.
It's all a sham, I'm actually a pastry cook in a bakery somewhere.