| Professional Chefs Forum Discuss with other professional chefs the latest trends, kitchen and employee issues and more. |
 | | 
08-31-2007, 06:44 PM
| | Registered User Culinary Experience: Professional Chef | | Join Date: Oct 2005 Location: Vancouver, Canada
Posts: 1,529
| |
Poele is one of the 14 principles of cooking, I guess the english translation would be "butter roasting". Usually used for meats, which are allowed to cook in their own juices on a bed of vegetables/aromatics. This is done in a covered vessel, so there is not much colouring, and a more delicate flavour. |
08-31-2007, 06:48 PM
|  | Registered User Culinary Experience: Line Cook | | Join Date: Oct 2006 Location: Chicago
Posts: 588
| |
If a Chef is merely the head of a production kitchen, then technically that makes the KM at the TGIFriday's the "Chef" of the restaurant, doesnt it? |
08-31-2007, 06:59 PM
| | Registered User Culinary Experience: Cook At Home | | Join Date: Aug 2007
Posts: 61
| |
Quote:
Originally Posted by RAS1187  If a Chef is merely the head of a production kitchen, then technically that makes the KM at the TGIFriday's the "Chef" of the restaurant, doesnt it? | chef    /ʃɛf/ Pronunciation Key - Show Spelled Pronunciation[shef] Pronunciation Key - Show IPA Pronunciation –noun
1.the chief cook, esp. in a restaurant or hotel, usually responsible for planning menus, ordering foodstuffs, overseeing food preparation, and supervising the kitchen staff.
2.any cook.
[Origin: 1835–45; < F; see chief] Chef - Definitions from Dictionary.com |
08-31-2007, 07:43 PM
|  | Registered User Culinary Experience: Line Cook | | Join Date: Jun 2002 Location: Los Angeles
Posts: 352
| |
Quote:
Originally Posted by RAS1187 If a Chef is merely the head of a production kitchen, then technically that makes the KM at the TGIFriday's the "Chef" of the restaurant, doesnt it? | You betcha! Last time I checked chef meant chief in English, not Shaolin Master of the Foodly Arts. Of course my French is a little rusty.
Foodpump- I'm glad somebody is out there doing poele. I thought it was a long dead technique outside of france. That's the one done with matignon instead of mirepoix, right? |
08-31-2007, 07:55 PM
| | Registered User Culinary Experience: Professional Chef | | Join Date: Oct 2005 Location: Vancouver, Canada
Posts: 1,529
| |
Yeah, and if you do the matignon nice, you can incorporate it into the sauce--an a'la minute sauce of course. |
08-31-2007, 10:17 PM
| | Registered User Culinary Experience: Line Cook | | Join Date: Jun 2002 Location: Los Angeles
Posts: 352
| |
If I could do matignon nice I'd be a surgeon. Do you make a new matignon for the garnish, or do you use the one from the pot? Also, do you use ham in the matignon? I've always been surprised by how much ham Escoffier used. |
08-31-2007, 11:26 PM
| | Registered User Culinary Experience: Sous Chef | | Join Date: Apr 2007 Location: Halifax
Posts: 262
| | 
Argh! Talk of Poele is irresistable to me! I haven't been around for the last few monthes, though I've been skulking through the boards recently.
Let me say that I am one of those guys that went to cooking school. And at no point did I ever think that my diploma from said school would impart magical "chef powers" on me. I hate to see the conflict between those who "battled their way through the trenches" and those who "studied their craft with the masters" type of stuff rear its head. The title of Chef is a weird one, its a combination of knowlege, experience, ability and, at some level, recognition of ability.
I really don't think that you can buy this title (the fact many people do is besides the point and is more of an issue with N.A. food culture than the title itself) either by going to school or by purchasing a restaurant.
The designation of Chef should be transferable, which takes it way beyond the status of "boss" or "kitchen manager." Somebody called "Chef" should be able to do their job in **** near any kitchen (with reasonable limits based on background and nationality of cuisine). I could probably fill the role of Chef if I owned my own restaurant and worked exclusivly to my own standards. I could probably design a decent menu and train a staff to cook it in an organized and cost effective manner. That said, I would have no chance in **** of being able to be air dropped into a new kitchen where I would have to cook to another's standards and expectations. That, to me, is the mark of a Chef.
--Allan  |
09-02-2007, 01:56 PM
| | Registered User Culinary Experience: Former Chef | | Join Date: Sep 2007 Location: Manchester, UK
Posts: 4
| |
i did a four year apprenticeship in Australia, and got a "Certificate in Trade Cooking".
At College and a lot of kitchens I worked in "Chef" was a put down, or what you called someone whose name you forgot. |
09-03-2007, 02:49 AM
|  | Registered User Culinary Experience: Private Chef | | Join Date: Aug 2007 Location: NY
Posts: 82
| |
Quote:
Originally Posted by thetincook -You've got the chef in charge of the coffe shop | Terminology..terminology...  |
09-03-2007, 10:18 AM
| | Registered User Culinary Experience: Line Cook | | Join Date: Jun 2002 Location: Los Angeles
Posts: 352
| |
Quote:
Originally Posted by Coregonus Terminology..terminology... | I meant coffee shop as in a diner not a Starbucks. And if you've ever run the line during the breakfast rush, then you know how much skill it takes, and wouldn't have any trouble calling the guy in charge chef. |
09-03-2007, 10:28 AM
| | Registered User Culinary Experience: Professional Chef | | Join Date: Jun 2006 Location: Connecticut
Posts: 226
| |
Quote:
Originally Posted by thetincook I meant coffee shop as in a diner not a Starbucks. And if you've ever run the line during the breakfast rush, then you know how much skill it takes, and wouldn't have any trouble calling the guy in charge chef. | A Saturday or Sunday breakfast rush can be just as hard if not harder than a Friday or Saturday night dinner rush. Im GLAD my restaurant is NOT open for breakfast though! |
09-05-2007, 01:53 AM
|  | Registered User Culinary Experience: Professional Chef | | Join Date: Aug 2004 Location: Mexico city
Posts: 79
| |
- "What is your profession?" - "I'm a Culinary Professional". CulPro. 
.
Last edited by epicous; 09-05-2007 at 01:57 AM.
|
09-05-2007, 08:24 PM
| | Registered User Culinary Experience: Professional Chef | | Join Date: Oct 2005 Location: Vancouver, Canada
Posts: 1,529
| |
Mmmm, almost as good as the AFC's term, "Culinarian" which is double-plus-good-newspeak for "Cook".... |
09-13-2007, 01:32 AM
| | Registered User Culinary Experience: Private Chef | | Join Date: Aug 2007 Location: NY
Posts: 82
| |
Quote:
Originally Posted by thetincook I meant coffee shop as in a diner not a Starbucks. And if you've ever run the line during the breakfast rush, then you know how much skill it takes, and wouldn't have any trouble calling the guy in charge chef. | EXACTLY what I meant. People get used to call anybody in charge of anything a chef! Isn't it about qualification?
C |
09-13-2007, 07:57 AM
|  | Registered User Culinary Experience: Culinary Student | | Join Date: Apr 2006 Location: Northern, NJ
Posts: 306
| |
I honistly beleive, that if you can go to a decent reputable school for culinary arts, and graduate, then you can call yourself a chef, thats IF you have worked in a running resturaunt and have busted your ***. Ive been working in resturaunts since i was 13, now im 18 and studying at The CIA. I still dont call myself a chef, because im not, not yet. I still yet have to get through this college, get my degree and then set my life up where im confortable and ready to rock it out.
I agree with you when you say you have to earn the title of CHEF. Untill then, your just a cook.
Thats what i think.........
__________________
"Some of us Cook. Some of us Grow. All of us Eat." | | |
Posting Rules
| You may not post new threads You may not post replies You may not post attachments You may not edit your posts
HTML code is Off
| | |
|
