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 Post subject: The title of "Chef"
PostPosted: Wed Oct 01, 2014 11:39 pm 

Joined: Wed Jan 22, 2014 12:52 am
Posts: 36
Location: West Yellowstone, MT
What do you guys/gals think of the title 'Chef'. I've been thinking about this quite a bit lately, most recently having had an experience at a restaurant in rural Montana where a steak had to be sent back three times b/c it was continually undercooked. I received an apology from "the Chef". And also by and to a lesser extent some of these cooking shows like Hells Kitchen and Chopped It appears that some of these people that are calling themselves chefs are anything but.
I feel like the term is so carelessly thrown about without any standard having been met.
I'd really like to hear the thoughts of forum members that work in that professional capacity. ;)

Addendum: Dr.'s, Attorneys and Architects don't receive that title without substantial effort and most importantly - certification, so why should a chef be any different?


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 Post subject: Re: The title of "Chef"
PostPosted: Thu Oct 02, 2014 12:47 am 

Joined: Fri Jun 06, 2014 11:21 am
Posts: 172
Location: Long Island, NY
From Wikipedia:

A chef is a person who is a highly skilled professional cook who is proficient in all aspects of food preparation.

The word "chef" is derived (and shortened) from the term chef de cuisine (French pronunciation: ​[ʃɛf.də.kɥi.zin]), the director or head of a kitchen. (The French word comes from Latin caput and is a doublet with English "chief".) In English, the title "chef" in the culinary profession originated in the haute cuisine of the 19th century, that introduced many French words into the English language. In non-English European languages, a "chef" is the head chef; others are "cooks."[citation needed]



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 Post subject: Re: The title of "Chef"
PostPosted: Thu Oct 02, 2014 2:44 am 
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Joined: Wed Aug 07, 2013 12:44 am
Posts: 1005
The American Culinary Federation does certify Chefs in the professional field. Certifications for Sous Chef, Pastry Chef, and Executive Chef along with Chef de Cuisine and Certified Culinary Educator as well as many others. The exam to receive these grades of certification can be demanding. I have heard of the Master Chef exam taking 6 days to complete.

A lot of chefs I know and actually I find even myself getting a little peeved off at people who act like they are Chefs (or claim to be) and actually have put in none of the work to be one. There is more to it than being a kick ass cook. Or watching "Master Chef"



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 Post subject: Re: The title of "Chef"
PostPosted: Thu Oct 02, 2014 3:29 am 

Joined: Tue Jan 21, 2014 6:56 pm
Posts: 303
ACF certs at the lower level don't mean much... I know of plenty of people with the lower certs that I wouldn't trust peeling potatoes.

Having said that most chefs that I know and will call them chefs rarely like being called Chef... We all answer to our first names in my kitchen. Most of use have certs or actually I think all but myself have ACF certs... a lot of my line cooks have certs but don't have the repititions down or the management experience just yet.

A lot of people on TV or even in interviews call themselves a chef when they are barely a line cook at a hole in a wall slinging bad food. (Now it if was a hole in the wall slinging good food please tell where it is so i can eat there ;))


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 Post subject: Re: The title of "Chef"
PostPosted: Thu Oct 02, 2014 3:32 am 
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Joined: Thu Nov 22, 2012 4:17 am
Posts: 4219
I was a chef at Jerry's in high school.



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 Post subject: Re: The title of "Chef"
PostPosted: Thu Oct 02, 2014 5:08 am 

Joined: Sat Mar 01, 2014 7:15 am
Posts: 1188
Location: Raleigh, NC
Someone running a university cafeteria is going to have trouble convincing me he's a chef. Likewise, there are effective, creative people who make a difference but don't lead a brigade and absolutely deserve the title. Keller refers to his entire kitchen staff as chef and I do think he believes they are worthy.

To me the title means an individual has justified pride in the guest's experience, some ability to control the experience, and that he actively impacts the experience. That can be a line chef in some situations and could exclude a kitchen manager in others.


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 Post subject: Re: The title of "Chef"
PostPosted: Thu Oct 02, 2014 8:01 am 

Joined: Tue Apr 01, 2014 8:55 am
Posts: 22
At the bare of it, a "chef" is a experienced, proficient enough cook with the right leadership quality to properly lead/manage a kitchen brigade, and in many cases, run an establishment.

I do agree with Panko, many do not like to be called "Chef", but it's there to signify order in the kitchen. Badges don't mean much really either.

The word does get thrown around a lot, but T.V. is T.V. ya know.

Hey, this guy's a "Chef" :lol: :lol: :lol:



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 Post subject: Re: The title of "Chef"
PostPosted: Thu Oct 02, 2014 1:35 pm 

Joined: Tue Jan 21, 2014 6:56 pm
Posts: 303
I spend most of my day with primals... that made my head hurt. :(


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 Post subject: Re: The title of "Chef"
PostPosted: Thu Oct 02, 2014 2:36 pm 

Joined: Sat Sep 28, 2013 6:46 am
Posts: 205
Location: Lake of the Ozarks, MO
that video should build anyone's confidence in their own butchering skills


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 Post subject: Re: The title of "Chef"
PostPosted: Thu Oct 02, 2014 2:43 pm 
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Joined: Wed Sep 18, 2013 11:21 pm
Posts: 665
Location: Minneapolis, MN
That video hurt a lot
man


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