I would also like to interject a few observations from my career.
I do not understand the need to give each cook in a kitchen a title. I find people are being called Sous Chef who have no clue what it means let alone the qualifications to do the job. I see people with titles like Demi-Chef, Chef Durang, (spelling) These are French titles from another age that don not fit now.
So many of my experiences had been negatives in my career that it was refreshing to finally get the chance to work some real pro's.
I have worked for the Drunk Chef and the stupid Chef, and the dishonest Chef, and then there was the Chef who had a temper that he could not control, and then the Chef whose every other word was profane.......so, like I said, I've been there and done that.
In order to get respect, you have to show some first. And this is not just for the culinary world I might add. It goes for life as well. So many young people fail to realize this too.
I've know Chefs who have taken monthly inventory from their recliner with beer in hand.
I personally know Chefs now that have no clue how to cost out a plate or even create menus, yet they are gainfully employed with the title and all that comes with it.
The idea from some of the other threads would suggest a professional association whose purpose it would be to grant a culinary license to people who pass a series of tests in order to be able to own and run a food business.
To me this is a slippery slope.
Would we then not allow grandma to make cookies to sell at the church social because she does not have the proper licensing?
Would a "Food Police" be established to seek out and prosecute those who serve and cook food without certification.
I don't have the answer....only that I wish that our profession was taken more seriously and the fakers and wannabe's be dealt with.