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The use of the title Chef - Page 6

post #151 of 163

I wondered about the "M.A.S.H." reference in cape chef's post as well.  However, my first reaction was to "it's time to pull down your pants." My thought was, Oh no you di'int. 
 

BDL


Edited by boar_d_laze - 6/13/10 at 2:05pm
post #152 of 163

BDL I stand along side you when it comes to Julia. I believe she did more for the American housewife and food prep.  then anyone in her era. She simplified the mystique that was attached to French Cuisine. I know she was a great influence on me. Harold Mc gee is not a great chef, but he knows the how and why  of foods and cooking processes as did Ms. Child. Would James Beard be a chef? Who is to judge .All I know is what they did for the profession.and I thank them both. EJB

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #153 of 163

Ed, it never surprises me when we agree.

 

BDL

post #154 of 163

BDL  Oh well I guess it's just age!!!!!!!

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #155 of 163

I just use "Cook," and I use it with tremendous pride. I don't need some "title" or "rank" to know what I'm about.

"Life has become immeasurably better since I have been forced to stop taking it seriously."
Hunter S. Thompson
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"Life has become immeasurably better since I have been forced to stop taking it seriously."
Hunter S. Thompson
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post #156 of 163

"Awareness is the key to your upheaval from mediocrity."

 

- anonymous

post #157 of 163

Well I noticed that most people that dont work in the industry thinks that everyone that cooks is a chef. I had a chef jacket on the other day when I was going to work and some lady just assumed I was a chef,but I told here I was cook. In my eyes a chef is an executive chef or someone that is given the position of CHEF in a job such has executive chef,or sous chef. I think allot of people get the title mixed up.

post #158 of 163

my opinion is that it's all about the experience... it annoys me to the highest degree when people fresh out of culinary school call themselves a chef as the title 'Chef' is known to mean 'Head'. i myself happen to be a graduate and i HATE when people say, oh you're finished. that means you're a chef now right? ARGH it bugs me soooo much. If you so insist on seeing those 4 letters next to your name, just add on the additional words while you're at it; 'chef de partie' ; and go right back to peeling onions.

 

people need to work years and years to earn that title. there are so many things that are yet to be learned and it's not something you read in a textbook. how to deal with irate customers, what to do when something goes faulty in the kitchen, how to deal workers that have absolutely no concept of sanitation... the list goes on and on really.

 

now ask me if the over glorified racheal ray is a chef. my answer is a straight up NO :)

post #159 of 163

From a student perspective a Chef to me is someone who either is running the kitchen (executive) or has the word Sous in front of their title. If the word "chef" is not in your title then you're not a chef. On the flip side, if you were a chef at one point and now teach or are retired I think you can still call yourself a chef.

post #160 of 163

I believe this is one of the most widely abused terms, you always hear of the backyard person that cooks a steak on a BBQ and 

suddenly their friends are calling them a great Chef, while there are great cooks that can pull off a great backyard BBQ this doesn't

and shouldn't give them the title of Chef. To earn that title I believe you should have to go through the long shifts, even do a cooking 

competition and turn around a make a great simple sandwich. a true chef will put everything into the last meal that they serve.You are only as good as the last meal you serve.

A true Chef will run their kitchen being able to do everything that they ask of their chefs and cooks, and usually better than they can do,

I wouldn't ask anyone to do something that I wouldn't do, sometimes working over 100 hours in a week, cooking is a lifestyle.

post #161 of 163
I think it depends on where you live. In england you would always be called a chef. As a beginner you would be a commis chef. In america I think you would be a line cook at this stage. A cook can actually be used as an insult in England.
post #162 of 163

I was talking to a 12 year old kid yesterday who mentioned that they were talking about the culinary industry at his elementary school. He said that he knew some job titles- chef, sous chef and sanitary chef. Sanitary chef? Is that what they are calling dishwashers now to make the job more attractive???

post #163 of 163
Drop chef

Is the person who "drops" the fryer basket....
...."This whole reality thing is really not what I expected it would be"......
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...."This whole reality thing is really not what I expected it would be"......
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