i'm new to this forum, and relatively new to the culinary proffession. i myself am only 19, but have already had a world of experiences, some good, some bad. the chef i work for right now (and i whole heartedly agree with him) says that we, as chefs ( i know, i'm only 19, not a true chef, but just hear me out), should respect all of our fellow chefs from around the world, no matter what their background. he's from italy, and naturally thinks that italian food is the best in the world, but he doesn't disregard all of the american chefs as 'incompetent' if you will. he loves to go out and get a good hamburger, and loves chicken fired steak, collard grrens, and black eyed peas.
i guess what i'm really trying to say is this: as chefs, we must not look down on any cuisine from around the world. granted, french and italian and german and all the european and asian cuisines have been around for centuries, there are food in the united states that do not exist anywhere else. we fuse the different cultures together to make a completely different dish. the french and italians and germans, etc., etc., etc., think that their food is best, and they don't need to fuse it. hence the reason that all the culinary schools use french terms and methods of cooking, because they saw no reason to change, because they were 'the best'. but what we all must realize, is that the world is changing, palates are changing, so we too, must change. we're here to make the customers happy, and in america, we have to cater to many different kinds of people, with many different culinary backgrounds. i'm not saying that french food and italian and.......... isn't great, but why can't we change it to suit our needs?
i have the utmost respect for everybody in this forum who shows respect for everybody else. there is no reason that we should get upset and disrespect each other. thats not what being a chef is all about, at least not to me. i have been through many things in my short life thus far that have humbled far beyond anything that i can imagine. i have had to go through 2 divorces, the suicide of my mother, and most recently, i am starting to recover from cancer. this should have all made me a very bitter person, but it's only made me want to enjoy my life that much more.
we live in a world today that doesnt have room for egos, or prejudice, or disrepect. i chose this to be my profession, and i don't want to be discriminated against and looked down upon because i didn't go to johnson and wales, or le cordon bleu. i'm going to culinary school at a tech college in atlanta because i can't affordto go to a 'prestigious' culinary arts college, so does that mean that my passion for making great food, and my abilities, and my skills aren't as good? because if it does, then i don't want to be in this profession, i guess you could say, that i wouldn't deserve it, becasue i didn't get the best education. if you think that it's all about where you learned, and not about what you learned and how much you love to do it, then you don't deserve to call yourself a chef.
all i ask is that you don't disregard what i say because of my age or because i'm 'only' going to a technical college for my formal culinary education,
life's too short to eat bad food and drink bad wine