Really a Chef???

[Jolly Roger]

I've been active in this forum for a month now and I've seen a lot of crap come down the 'ole pipeline. I realize we're a mixed bunch here, but can we possibly seperate the real chefs...the ones who are professionals (pastry, restaurant, personal, private, etc from the ones that are self-proclaimed without understanding? If I were a pipeffiter and some jackhole off the street said he was a pipefitter, but didn't know his buisness, his life expectenacy would be about eight minutes. Point being, if you are not a chef, don't say you are. No disgrace in being a bada*s line cook. I was there and took pride. Bada*s line cooks are what make the machine work. Hat's off to all you MF'ers that crank it out and keep comin' back. I wish I could buy you all a drink tonight!

[ExpatC]

Everything you said is true but not necessarily the problem of the cooks. IMO about 15 years ago in North America, you could not "swing a cat" (as they say down south) without hitting a "Restaurant Consultant". Graduate Schools were cranking out MBA's a bit too fast and there was just nothing for them to do. Then some bonehead decided that "All business is business". Period. All business school knowledge was transferable. No difference between a car factory and making a Terrine of Foie Gras with Pistachio Veloute. (Plus every restaurant in the US wanted to hang a sign outside that said "1 Billion Served" and the Consultants told them it was as easy as pie.)

As any kitchen pro knows, the hardest thing about your job is usually your staff. How do you attract someone to work for just barely above slave wages, sitting on top of a hot grill and make them CARE about whats going on? The answer, as any first year business school grad. student will tell you, is: MARKETING. There was a better chance of getting a "Chef" for 6.50/hr. than a plain old cook.

Cooks became CHEFS, Chefs became CELEBRITIES and people didn't go to culinary school to learn how to cook, they went to culinary school to become celebrities. People walk out of cooking school after a 1 or 2 year program and take their first job in a real kitchen (by that I mean a kitchen where people pay the cooks to cook. Not one where the cooks pay the owners of the school for the privilege of cooking.) And actually think they know more than someone that has never been to a brand-name Institute but has been working in a commercial kitchen for years. There is a very, very good reason an amazing % of cooking school grads. never last more than their first year in reataurant/commercial cooking.

But, it is not the fault of that 18 year old, well meaning "cook" that he/she walks around saying that he/she is a "CHEF". That is what the consultants, schools and Personnel Managers told them. Try walking into a European kitchen, 1 month out of school and saying "I am a Chef." You will probably find yourself in a tiny room, at the end of a long hall, lit by a dim lightbulb hanging from a wire, chopping carrots to brunoise until you learn a little respect.

[panini]

"swing a cat"
beautiful! and that's the name of that tune

[cakerookie]

You know this is not the first time the remark has been made about those who are not chefs should butt out so to speak. And its really starting to get under my skin. The people here that are not chefs have just as much right as those who are chefs. People need to get it through their thick skulls that we are all here to learn. It don't matter if your a home cook or a gardener. Thats the reason they have the Professional Forum, don't want to mingle with ameteurs then post there.

[Botanique]

Anger management. Yep.

I was a cook, and darned proud of it. AND I LOVED IT even though I only made 8 bucks an hour. Learned many life lessons and GREW UP.

Cat swingin is a sport here in the delta. As my husband would say, can't swing one without hittin a farmer 'round here.

[Botanique]

LOL you go cakerookie! I got your back!

[Jolly Roger]

And while we're at it...Gosh we are an uptight bunch, eh? I'm not lookin' to start a revolution or anything, I'm just making a point. You are what you are: a cook, OR chef, or professional cat swinging ding-dong. It doesn't make sense to you something that you actually are not and then get into a forum and start asking rediculous questions. Cakerookie, go have a spa day or something, you gget too bunched up all the time or go to the sense of humor store and pick out a good one this time. Sheesh!

[Botanique]

ROTFLMAO still

[cape chef]

This board is cyclical, These type of things come around now and again.

The important thing is to think objectively, and post/reply respectfully.

One issue some chefs may take to heart is the title "chef" being in many members name who are not.The hard work and years of training are important to chefs.

Being secure with ones self and confident in your capabilities I think is the most important aspect of professional and personal growth and development.

You see, the professional forums are there to allow chefs and cooks to discuss the entire universe of what we go through everyday and every night. It is not meant to dis friends that are not pros, nor is it meant to elevate pros "above" anyone else.

I have been on this board for a long time, and can tell you that some of the most engaging threads/posts are by non professional chefs.

remember the name of the site "cheftalk" that's how it first started out, we have grown so over the years that more forums have been developed to help people find what they need. This was done with only the best intentions in mind.

BTW, I am a 27 year vet, never made a penny any other way than in a kitchen, I now teach culinary arts. My students do not graduate and say they are chef's.We instill from the very beginning, that this is a "step" in the right direction.Most chefs/cooks that really put down culinary schools either had a very negative experience, or have gone through the school of hard knocks, which I respect.

[cape chef]

Originally Posted by Jolly Roger

And while we're at it...Gosh we are an uptight bunch, eh? I'm not lookin' to start a revolution or anything, I'm just making a point. You are what you are: a cook, OR chef, or professional cat swinging ding-dong. It doesn't make sense to you something that you actually are not and then get into a forum and start asking rediculous questions. Cakerookie, go have a spa day or something, you gget too bunched up all the time or go to the sense of humor store and pick out a good one this time. Sheesh!

Jolly Roger,

No need for personal flames. No place for it here. If you feel you need to talk to someone like that, please take it private.
Thanks

[Jolly Roger]

Understood and appreciated, Capechef. You sound like someone I would like to hang with. I have a bit of a sarcastic personality from time to time and I don't even take myself too seriously, hence the tone of my posts. But, I call'em as I see'em, can ya dig? A question about what to do with potato stuff after you make 'tato skins from someone who totes alleged stripes? C'mon, that just time for some fun. Anyway, I can dig that not everyone on this forum isn't from the front line, but in the same vien nobody here is trying to hang anyone out to dry. Message to all: Learn how to laugh, respond in similar sarcastic tone, or just grow a pair.

[panini]

Play nice nice

[cape chef]

Originally Posted by panini

Play nice nice

That was quick Jeff!

[Botanique]

Panini, its all good. No worries. Have a great weekend all!

[cakerookie]

I will say I am cool with it. But I am not.Not at all!