1st. What is your name?
2nd. What is your job title?
Exec Chef, Chatterbox Catering, Vancouver
3rd. How long have you been working in the culinary field?
Since I was 16, washing dishes, that was in the '81
4th. How did you get to the job that you have?
I currently own my own business, and have since '97
5th. How hard would you say it is to be a successful culinary worker?
Hard? Well, if you like to do something, then it really isn't work. But to be a cook you need lots of physical and mental stamina, and to have a passion, as well as goals.
6th. What is the greatest thing about your job?
For me, creating things
7th. How would you describe the culinary field in general?
Here in N.America there's two extremes, there's the "super Chef" and then there isn't. I feel that not much emphasis is put on the proper cooking techniques and ingredient knowledge, alot of flash and show, but the basics are sadly lacking, and you can only develop yourself to the maximum when you have mastered the basics.
8th. What would you tell someone looking towards the culinary field of work?
Work first, a summer, a few months, see if this is really what you want. Cooking is more of a lifestyle than a job, and if it doesn't fit in with your expectations, the sooner you find out, the better.
9th Any advice?
Umm, work first in a place before you want to get started in this career.
10th. Any comments you would like to make?
Yup. A cook is someone who works with food. You can have 1 year or 40 years experience, but if you work with food, you're a cook. I am proud to call myself a cook. "Culinariain" is a strange term to me, don't know why it's used, "cook" is perfectly suitable and dead-on accurate. A Chef is someone who manages, manages the operation of the kitchen, manages the staff, works with his "gas guage" and his "speedometer", that is, food cost and labour cost.
I have no respect for anyone with just a few years cooking experience and no mangement experience who call themselves "chefs", just as I have no respect for any Schools who call themselves "Chef's Schools", or call their students/graduates "Chefs".