Read this article on careers in the industry and the expectations you may have.
Does going to Culinary School make me a Chef?
Indeed a good article Boss. Today the word itself is tossed around very freely and it does not hold the true meaning and respect it once did. Although, In today's world any chef worth his salt(scuse pun) has many, many years of experience, has the scars(exterior and interior) to show the integrity of the blood, sweat and tears he/she has put into developing themselves as we 'trudge the road of happy destiny :p" . Obviously, a true chef knows and is humbled from time to time by the fact that this is an ongoing process and career. We, in our constant search for more and more information is only one of the most inspiring parts of our profession. Yes! We may know the basics and applications of just about every aspect of our work, but (at least to this chef) it's the prodigiousness, excitement,anticipation perplexing wonderment of that very next ,right around the corner, retrospective thought or inspiration. Which we know is coming!! (like a child opening a gift on Christmas morn) and when it happens, as it so often does. We act upon it and gain that true humble sense of achievement. Then we share that with those expecting nothing but the best from us. Being a "Chef" in whichever capacity it may be, is simply a discriptive of our profession. It is our choice as to how we conduct ourselves and present ourselves not only to the guests we attend to, but to our respective peers. As a Chef in this profession for over thirty-three years, I feel blessed to still "seek out" those things which are....just around the bend. F. X. McP.* (P.S.-Also a graduate of a very prominent Culinary Institution)