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The use of the title Chef - Page 6

post #151 of 159

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
What were we talking about?
 
http://www.cookfoodgood.com
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What were we talking about?
 
http://www.cookfoodgood.com
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post #152 of 159

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 159

Ed, it never surprises me when we agree.

 

BDL

What were we talking about?
 
http://www.cookfoodgood.com
Reply
What were we talking about?
 
http://www.cookfoodgood.com
Reply
post #154 of 159

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...

Reply
post #155 of 159

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 159

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

 

- anonymous

post #157 of 159

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 159

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 159

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.

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