[Just Jim]

For me, in that scenario, I'm not a chef.
You can title me whatever you want, but I am a cook.
If I am not titled chef at the new job, I'm not a chef.

I prefer to be called Jim away from work.

[foodpump]

Let's invent our own definition, the Cheftalk definition of a "chef". If the ACF can invent the term "culinarian", we can steal back the definition of "Chef. I offer this definition up to be slashed apart, changed and redefined as seen fit.

A "Cook" is one who prepares food. A "Chef" is one whose responsibility is to see to it the cook a) knows what s/he are doing, b) have the right ingredients and equipment for the cooks to do thier job properly, c) ensure that the food prepared is sold at a reasonable profit, and d) ensure that the kitchen is run cleanly and effeciently.

[Just Jim]

With that definition, I am still first and foremost a cook, regardless of title or responsibility.
Although, even as a Line Cook, I exhibit the same qualities as the Chef, whether given the responsibility or not
Of course I don't act like I am the head honcho, but I still look for the same results he/she does.

So, while holding the position of Chef, I am the Chef, and act accordingly.
While not holding position of Chef, I still hold myself to the same standard.
(just do it without the $$$ and, typically, the recognition).