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In Need of Advice....

post #1 of 3
4/20/12 at 11:34pm
Thread Starter 

So here I am 20 years in kitchens from bus boy to sous and now I have my own kitchen. Its a small 120 seat Grill and Pub, but its mine. My only bit of doubt is simple. I came up without an apprenticeship or a school education learning from who ever would teach me something new and moving about the US to learn and master my profession. My only concern is that the Owner hired me in as "Chef". Do I even have a claim to that title without the formal education or training most people try to get before getting to this level. And would it behove me if I want to advance more in the industry to try for my ACF certifications? Sorryif this seems to be a ignorant question but, This is all I've ever worked toward or wanted for the last 20 years and I'm mostly seeking the best path for myself to advance even farther in my career.

 

My Boss had the Jacket Embroidered for me after I finished a 5 day stage...to let me know I got the job. Wasnt my idea.

 

 


Edited by CoastalWanderer - 4/20/12 at 11:52pm
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post #2 of 3
4/21/12 at 2:30am

Hello and welcome to ChefTalk.

We have hashed this "Chef" thing to death here and the forums, but the basic idea here is that you are now in charge of your own kitchen.

The the job comes with a title.

That title is Chef.

You are the boss.

The boss of a kitchen is called a Chef.

 

Granted education doesn't "make" you a Chef. The ACF is a stepping stone that would enhance your knowledge, but know that going down that path is a never ending situation.  The ACF might be right for you.

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post #3 of 3
4/21/12 at 8:30am

The ACF can do many things for your career, a certification, would tell an employer you are serious about what you do, and maybe you might get a job instead of someone else who doesn't,  The ACF has done a lot for the position of chef, changing it from just one of the staff to a professionally recognized position, having said that, I spent some time on and off as a member and did not become certified, hasn't hurt my career. The thing that disappointed me was, the membership is full of food brokers, sales people and culinary instructors, there were very few chefs, ( the kind that cook in a restaurant everyday refining and mastering there craft), I am not currently a member, but keep in touch and attend a meeting once and a while.

I get the most satisfaction by reading about and studying other Chefs through there cookbooks, mostly ones that are dedicated to a specific restaurant, and trying new things in the kitchen everyday.

I agree with Chefross, the boss of the kitchen is the Chef

Oh yeah, read the book soul of a chef by Micheal Ruhman, some great insight about what it means to be a chef

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