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Really a Chef??? - Page 3  

post #61 of 91
3/12/06 at 3:39pm
I'm confused?

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post #62 of 91
3/12/06 at 3:42pm
Yeah honey, so am I, and I normally like to think of myself as a pretty smart chicki with a good head on my shoulders. Time to put this puppy to bed.
Life is a banquet, and most poor suckers are starving to death! Auntie Mame
post #63 of 91
3/13/06 at 8:45am
Thread Starter 

Making it harder for me

Panini...Hey, wow! I saw your spine in that post. I was begining to think you may haven't been in posession of one. Whatever, dude. I'm now currently and painfully aware that the users here are quite sensitive. As for fast tracking chefs like me, Um, I wasn't a pastry boy. Not my cup 'O fudge. I'm good with food and making my numbers look good and I teach culinary courses locally. So, you got me on the dolce. I think I'll manage.

Food4life..you are a man/woman (I forgot what gender you were. I made that mistake with cakerookie and now he's confused and hurt.) of many words, most of which you delivered in quite the sarcastic tone. I learned in this forum, Cheftalk, that sarcasm is an indication of the presence of deep seated anger. Maybe you and I need to go to anger management sessions. And it sounds Panini has flipped his noodle too! Hey BTW, Food4life, thanks for suggestions on how to rib someone ina polite and respectful fashion. I never would have guessed you could be so witty. And you get a gold star for not using any profanity no matter how much you may have wanted to. It's really hard for not f*ckin' cuss even when I'm just thinking something! I had some good laughs, but I think I'd better split. It's kind of a waste of time and Man, I just got hooked! Oh d*mn! I forgot to post read this post to make sure there were no potential insulting remarks! Panini, Food4life, can you fellows look to see if I let any insulting remarks slip through?
post #64 of 91
3/13/06 at 9:47am

Really a chef?

No. Not really.
What a relief! To find out after all these years that I'm not crazy. I'm just culinarily divergent...
post #65 of 91
3/13/06 at 9:51am
I'm more like a misdirected geologist who after 30 years still hasn't found his way out of the kitchen. But aren't we all.
What a relief! To find out after all these years that I'm not crazy. I'm just culinarily divergent...
post #66 of 91
3/13/06 at 1:38pm
LOL Peaches. Gastronomic laboratory divergents of the world unite.
Life is a banquet, and most poor suckers are starving to death! Auntie Mame
post #67 of 91
3/13/06 at 6:19pm
Foodi4lif, you're great!!!:D
www.cakesuite.com
post #68 of 91
3/13/06 at 6:27pm
Foodi4lif thanks for the support but sometimes you just have to ignore what does not matter. Its like the old saying "All a question of mind over matter, I don't mind cause it don't matter. Besides thats what the ignore list is for and I use it. Old saying what you can't see can't hurt you, well what you can't read won't tick you off.
post #69 of 91
3/13/06 at 8:54pm
wats rong wit my spelling nice point made.
post #70 of 91
3/13/06 at 9:07pm
Foodi -- narcistic part of me is wondering why you didn't mention me in any of your posts???? ;)

I got a a super duper Bowflex too! Hoping to tone up and get back into shape. There's no where I can hang my kickboxing punching bag in this place! LOL

Can't believe Tony got shot either!!!! BUT we know that he's gonna recover.
Life is a banquet, and most poor suckers are starving to death! Auntie Mame
post #71 of 91
3/13/06 at 9:30pm
Now that the dinner rush is over and the air is cleared, what is really a chef? I know regardless a piece of paper or full tours no one is a chef unless they have the heart to be one. We are all one, in our own ways, A chef will not walk out like some people we seen do. As i say in the kitchen to the ones that can not fill the boots, just say" BYE,BYE" jr.:bounce:
post #72 of 91
3/14/06 at 4:46am
Wow, foodi4lif, that's quite a story. Good luck w/ the bowflex. It's one of the few TV exercise products that actually works. I am so inspired by your story, I think I'll throw together some biscuits for breakfast.

Pastry is such fun. You prove that even the simplest things can seem miraculous, and in all the years I've been doing pastry, I am still amazed at how much you can do with the same basic handful of ingredients.
www.cakesuite.com
post #73 of 91
3/14/06 at 5:45am

a chef, you say?

the whole forum has calmed down, and nobody's making the mood too stabby anymore, but who's to say what's the difference between a cook and a chef? in Australia, the difference is a peice of paper, Australian "Chef's" are apprenticed for four years, and attend colledge for 1 day a week for 3 out of the four years, but when it comes down to it, "chef" is a respectful form of address...we call only ONE person in the kitchen "Chef" and that's all it means, the chef is the commander, captain of the ship, wrangler of overstretched, underpaid, knife-wielding individuals, and thats the skill in being a "chef". but to get there they must learn the cullinary stuff to back it up, they're a teacher too.

but that's all of my rant. what do i know, i'm not a "trade cook" yet....
post #74 of 91
3/14/06 at 6:57am
"Chef"'s means nothing more or less than "manager". He's the manager of the kitchen. In a big kitchen, yes, you can have a "salad chef". If truly he manages a team of "salad cooks".

The point was I believe that the term had been diluted. For people, like me, who worked very hard many years to get to the point of calling ourselves chefs, seeing it used as a substitute for cook can be a bit ahrg ahg aggravating.

Speaking of which I've been seeing more and more shops and supermarkets making their employees wear chef jackets. I hold my uniform a sacred white token of the cleanliness of my temple of work. And eighteen year olds who can't spell cucumber walk around in dirty unbuttoned jackets selling hair products.

Ahrrg and double ahrrg!
post #75 of 91
3/14/06 at 2:12pm
You can add me thats for sure............
post #76 of 91
3/14/06 at 3:36pm
Wow Food4life, I think you could've just gone with number 19 and been ok. I have worked for chefs who matched a third of the things you mentioned and I still found some of them worthy to learn from. Someone in a place of responsibility like a chef can't spin as many plates as you listed. That's why I think that a good chef will surround hiself/herself with good people who will take on some of the load without being told. I pride myself on doing that for my chef and I receive acknowledgement from time to time wich let's me know that my effort is not in vain and inspires me to work harder and to be more observant. To me, a chef is the captain of the ship and barring mutany, the chef is in charge. And he better be able to cook me under the table!
post #77 of 91
3/14/06 at 3:50pm
The topic is " Really a chef " Well I can tell you this from life experiences, You will be recognized a chef the day after you pass by your peers. You will spend your life convincing yourself that you are one, And only your service that preceeds you will display the facts.:chef:





Get back to work, What else are you going to do ???
http://www.frappr.com/chefsunited
One time a guy pulled a knife on me. I could tell it wasn't a professional job; it had butter on it.- Rodney Dangerfield -


'We're ALL amateurs; It's just that some of us are more professional about it than others'. - George Carlin
post #78 of 91
3/15/06 at 3:15am
Any idea to whom we could credit this?

Very well said!

Invention, my dear friends, is ninety-three percent perspiration, six percent electricity, four percent evaporation, and two percent butterscotch ripple

My Author Page

post #79 of 91
3/15/06 at 6:23am
Dear, dear me. This topic is a perennial favourite isnt it!.

I could refer to past experiences et al but i wont. All i will say is that looking forward to the future suggests that this will be a career not for the faint hearted. Also all the indicators point towards the ones with the best training and background will be the most sought after staff. But i digress.

The honest truth, is that best describes "what is a chef" relates to the manager of the kitchen, the leader whom everyone looks towards for experience and knowledge to guide the kitchen to its intrinsic and ultimate goals. Clashes can occur due to differing management styles, opinions etc, but a good chef will know these things (heh, "winners dont use autocracy")

But anyway.....
"Nothing quite like the feeling of something newl"
post #80 of 91
3/15/06 at 10:21am
I find that when I need a little calming down, a little Godsmack does the trick.
At weddings, my Aunts would poke me in the ribs and cackle "You're next!". They stopped when I started doing the same to them at funerals.
www.kyleskitchen.net
post #81 of 91
3/15/06 at 11:35am
Thread Starter 
D*mn! I can't believe this is still going!!! After all the flack I received for my rather opinionated remarks and sarcastic comments, the group here just can't leave this alone. I have to be honest and report that when discussing this amongst a group of friends of mine, some career restaurant folk, some no where near a career in the foodservice industry, I got mixed remarks. The restaurant folk, after reviewing the site and my comments, agreed with the point about the term "chef" being used to liberally and one of my friends thought I was a bit rude. The group that do not work in the foodservice industry didn't understand, but recognized that I was just having fun and didn't seem to think there was any harm done. Whew! Boy am I glad I still have a few friends after all this. I'm still memorized at Chef M's inability to formulate a complete sentence and Food4life's hopeless pretenciousness. Food...I bet you could talk paint right off the wall and a dead man into a coma.
post #82 of 91
3/15/06 at 12:09pm
Try 4-non-blondes, works for me....
post #83 of 91
3/15/06 at 12:59pm
Kyle, Godsmack calms you down huh? I almost believe that.I choose stuff like Bocelli, because of the eclectic group we have. I move from Spanish Ballods to SlipKnot, to Matt Pond Pa, to TopoGigio Spanish humor to Gwar. Don't remark on the spelling, I just listen:D and then sometimes like just a minute ago when I was reading there is some annoying static:lol:

Never! Live To Work!:::::::Work To Live!::Life Is To Short!!
Paninicakes.com

post #84 of 91
3/15/06 at 1:07pm
Why the sarcasm ? And your judging of other members is uncalled for. IMHO
http://www.frappr.com/chefsunited
One time a guy pulled a knife on me. I could tell it wasn't a professional job; it had butter on it.- Rodney Dangerfield -


'We're ALL amateurs; It's just that some of us are more professional about it than others'. - George Carlin
post #85 of 91
3/15/06 at 1:24pm
Anyone have XM radio in the kitchen. You can get it via your computer. Something for everyone. Panini, they have a mexican folk chanel. I swear I can smell corn cooking in the zocolo when I hear Mariachi music. Chanel 150 (stand up comics) can really lighten the mood.

Tony
post #86 of 91
3/15/06 at 3:00pm
Nentony,
Yes, we have XM or cd's only. 150 is on sometimes if I'm playing late at night in the kitchen, though not so suitable for the younger Females. I have to stop when I hear lewis Black and shoot? the ney ney guy,
We have devoted hours of listening for each employee. So I'm VERY familiar with the Mexican stations.
We just don't have any good regular radio here.
ps Just wondering, the price is nominal, and I was one of the early ones to sign, so they gave us the boombox and such with 5 yrs, at $5 mth, but are you getting XM for free over the internet?
pan

Never! Live To Work!:::::::Work To Live!::Life Is To Short!!
Paninicakes.com

post #87 of 91
3/15/06 at 4:46pm
Foodi4lif, A. Godsmack is one of those bands my older son annoys me with. B. I love acoustic alchemy. C. I know that quote and I spent 20 min. trying to remember who's it was this morning. Still bugging me. Maybe I'll wake up with the answer.

Panini, I have xm in the car so its free on the computer. I'm all over the place as far as music, love reggae, blues, Old school soul. When it gets busy though, I prefer silence.

Tony
post #88 of 91
3/15/06 at 5:13pm
Although I understand what some people are trying to say here. I really think we should let it go. Once a seeker looses attention, they go away.

This is a "chefs discussion forum", not a forum for personal vendetta's.
Baruch ben Rueven / Chanaבראד, ילד של ריימונד והאלאן
post #89 of 91
3/15/06 at 6:12pm
OMG...what have I stumbled across? And on my first day?? whuh...:)
"Do sober what you said you'ld do drunk" - Ernest Hemingway
post #90 of 91
3/15/06 at 7:17pm
If the members involved in this thread would stand up and contribute like the chefs/cooks they strive or pretend to be this thread would be on track. Get it together or hit the street.:chef:


If you put yourself in the expectation of being a chef, Look back at what you have posted. Much less as a admirable human being. Live and learn, You will sooner or later ......? You answer this. I don't have to live with you, You do............................... So get with it.:chef:





Only because I care.
http://www.frappr.com/chefsunited
One time a guy pulled a knife on me. I could tell it wasn't a professional job; it had butter on it.- Rodney Dangerfield -


'We're ALL amateurs; It's just that some of us are more professional about it than others'. - George Carlin
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