Chef de cuisine vs executive chef?
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Thanks guys...Sometimes my ego needs a reminder as to why I need to shut up.
Calledito mas bonito (I'm much better looking when I'm silent).
My Exec is high profile, and that helps the business, so I'm keeping my Chef de Cuisine title, and shutting the **** up about it.
I should note that nowadays too many cooks are calling themselves Executive Chef where the establishment is actually just a restaurant with a minimal staff. Unfortunately there is no standard to say who can call themselves chef, executive chef, chef de cuisine, on and on.
For example, when I worked as a sous chef under Executive Chef Charles Gauthier, formerly of the Mission Inn in Riverside, CA we had at our medium sized hotel outside of Disneyland in the mid 1960's a staff of only about twelve cooks and when he came on board he was allowed to keep his former title at the renounced Mission Inn but otherwise our size of staff really called for a working chef. I would say that an Executive Chef is a person who is trained in cooking and commands a very large staff and works at an establishment that has several restaurants and other food outlets, for instance the Hilton Hawaiian Village with at least seven restaurants, banquet facilities for thousands, plus pool service, room service. Get the idea?
Maybe so, but the information contained in it is still viable not to mention that in the last hour and a half the thread has seen an increase in remarks of 60% and who knows how many views without remarks in the last 9 years, although it has had 15,288 views since it's inception.