So I own a Catering company. We do about 500 events (18,000 plates) per year, so I don't know if that's big or small. I want to refer to my Chef as the Executive Chef (in adverts and introductions, and in professional situations) but she doesn't want to hear it. In her mind, Chef went to culinary school. Now I have read the threads on here about the title "Chef". Maybe I should just point her here. While she started as a cook at this establishment over 11 years ago, once trained by the then owner/Executive Chef, she really started running the Kitchen while he went on to other endevours. She does the ordering, recipes, menus, training, cooking, baking, etc.. She has a couple of assistants as the needs arise. Our events range in size from at least 10 box lunches, to full service weddings for several hundred, to corporate buffet service for several 1000. She was a cook, a great cook, long before she started working for the previous owner of the establishment. She had been in professional kitchens for many years assisting, but at those times it wasn't really her job, she just helped out. She got hired at our place originally because she was known as such a good cook by everyone. When I purchased the company a few years ago, it was only going to happen if she stayed on as the chef. Frankly, if ANYONE deserves the title Chef, it's her. I have danced around it a few times, but as we are getting more and more established and working with other professionals, I want to call her Chef. If in the kitchen with our staff we'll call her whatever she wants... it's her Kitchen.... but when we are on an event, or in a networking atmosphere, I almost feel people think I'm not respecting her when I don't call her Chef. I'll just introduce her as "this is xxxxx, she's in charge of the Kitchen" or something like that. Does anyone have an idea's on how I can coax her into realizing she really is the Executive Chef. Thanks in advance.