- Joined Jun 1, 2016
Hello I'm Joe from Pa. I was told if you never graduate culinary school you will never earn the title Chef. Thoughts on this
Aw geez, here we go again....
Look, a cook is judged by what they put on a plate.
A chef is judged if his/her kitchen makes money.
This is the ultimate acid test, real life. No one will hire someone to be in charge of their kitchen if this person can't run a profitible kitchen. Think about it, restaurants are businesses, and if a business can't make enough to stay in business, then they don't.(stay in business)
So forget all this crap about when you become a chef, if you need years of training and a european accent. When you are responsible for runing a profitible kitchen, you are one.
Bull. Title of Chef is earned by work not handed over once you receive a piece of paper. Some of the best chefs I have worked for had their GED. While I did go to school, most chefs seen follow the mantra that it always come through with experience, and that takes more years grinding that pacing through a classroom.
Is this based on personal experience from having accomplished this in your career?
You have a very refreshing opinion.....Really? That's all? Profitability???????
Ok. That's easy .
I've worked for owners/kitchen managers who are VERY profitable and run VERY successful restaurants. Yet, the quality of food they put out is on the same level as McDonalds or even below..
It's not hard to make a restaurant profitable. Running a restaurant that puts out semi decent food while still being profitable , that's a challenge .
By decent food, I simply mean, not everything comes from out of a can or a prepackaged frozen package.
You have a very refreshing opinion.....
Of course its about profitability. You don't make money, you don't stay in business, and your position of Chef is gone. Life is pretty simple, eh?
I commend you for working the minimum of 70 hours a week that is required to witness this phenomenon take place, but you might consider reorganizing your priorities so that you spend less time watching the chef doing this.It's based on personal experiences seeing the "chef" sit at the bar 10 hours a day, 7 days a week, 52 weeks a year without fail.
I commend you for working the minimum of 70 hours a week that is required to witness this phenomenon take place, but you might consider reorganizing your priorities so that you spend less time watching the chef doing this.
Wouldn't it be easier if all the people asking questions just e-mail you for the answers?I was not watching him, but he would be there every time I had a question, took a bathroom break or walked to FOH for something else.
And my girlfriend is working ~82 hours a week, every week. As a line cook. She's been doing this for a couple years now and has no plans to stop anytime soon. Soooo, yea 70 hours would be a breeze for h
Wouldn't it be easier if all the people asking questions just e-mail you for the answers?
What part of your 7 posts are answering the OP's question. If your a line cook how can you answer that question? It looks like you like to use some of these posts to achieve getting your own agenda across. I just see a lot of your posts being "Let me tell you how good I am" While knocking the shit out of everyone else around you. I can't see how that helps anyone but you.......Not sure what you're saying. This is a forum, right? Forums are for opinions and discussions ; it's not as if the OP was looking for one post and one post only. They have different apps/websites for that sort of thing.
Back to you @joseph2183 you have an often asked question that varies slightly from person to person however the one constant we all tend to agree on is that to be called a "CHEF" not only do you need to be a good COOK but you also have the added tasks of management of people, hiring, firing, training, scheduling, mentoring, inventory, menu development, R&D, finances, purveyor sourcing and negotiations, computer/paperwork, leadership and a basic hard working ethic. Some "chefs" can do all of these with flair and brilliance, some can only pull off some of these tasks and still be okay at their jobs, others are not so lucky. All in all the difference is that to be a great "CHEF" you do not NEED to take culinary school to be a great chef so much as take some business/financial/leadership/management courses. To be a great "COOK" one needs to get some work experience in kitchens, an appreciation/passion for cooking, an open mind like a sponge, an adventurous soul for life experiences and you have got your pathway to becoming one of the best COOKS out there. That , my friend, counts a great deal in our industry.........much more than the title "CHEF".Hello I'm Joe from Pa. I was told if you never graduate culinary school you will never earn the title Chef. Thoughts on this