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Voleo
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What Makes A Chef
Replied Jul 8
What Makes A Chef
35 Replies
Started this discussion. Last reply by Mark Webster, CEC, CCE Nov 28.
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Chef,
Excellent reply. The kitchen lingo is important, like most of us we have very diverse kitchens and regardless of our background being kitchen professionals we all understand. I have worked in kitchen arounds the world and regardless of the lan…
As a chef I order & monitor stock, design menus - costing & pricing, hire/fire staff, rostering, interact with suppliers and a hell of a lot more as well as cook. There is also the lingo of being a chef which makes working in the kitchen easier as w…
i think that school is important because it will make you get to the top easier because you would have the management knowledge required before someone that has only been in a kitchen but hands on and experience in the industry is equally important…
From what I have encountered in my career is that completing a culinary school may get you in the door for a job, but keeping the job comes from your knowledge, giving 110% and trying to learn everything you can. In the same way a person doesn't hav…
I am 45, recently unemployed engineer, finishing my 2 year culinary degree, and hoping I have the energy to "bust my ass". I work part time for a Eve (was on top chef) also, but since I'm so green to the industry, I do prep and clean out the walk-in…
Hi Rose,
The statement about not making suppliers compete against one another is totally false. Where you got this from is beyond me!!! If you have a single supplier for any product without competition you can bet they will take advantage of you.
I like your interpretation of "What makes a Chef" I think we all must remember that being a chef is much more of a "journey" than a "destination". Accepting the title of "Chef" means you have stepped on to the culinary road that leads to a lifetime…
Chef Daniel,
I must have struck a nerve with you and that was not my intent. I was simply stating "my opinion" on the difference between being called a cook and a chef and how one would feel after working for a Master Chef for years or those who ha…
Chef Paul,
It is inappropriote to mention specific names of establishments. I worked for Denny's 2 different times throughout my 35 year career, and many professionals started out at McDonalds when they were in High School.
Just to let you know the…
I agree Edgar, but for many who spend 2 years in school to learn their craft, the term "cook" just doesn't cut it. It's sort of a demeaning term. Kind of like the guy who might work for Denny's or McDonalds. Like someone said, once out of school, yo…
A Chef is someone that puts together a body of work that is both progressive and humbling. Being a Chef is constant learning experience. To be a really good one means that you have to willing to learn from subordinates, supervisors, and peers. You h…
A Chef is a little of both and more. It’s that student in culinary school that goes from job to job, the cook that find an Executive Chef as a mentor, the one who networks with others and learns from all, the one with the ambition of their own resta…
For me guys, just 2 words, PASION and LOVE for food
Actually, while the word "Chef" does indeed mean chief, it's current usage is a truncate of "chef de Cuisine," "head of the kitchen." It could also be considered a truncate of any of the other Cooking positions in the brigade system, chef de partie,…
Heh Heh, Edgar, I just re-read the thread and realized you did have the term explanation. Sorry 'bout that guys. I hate sounding like an echo.
The chef title is prestage. one does need to earn it. Ive been in the food business for 20 plus years. Have seen many things, worked with many chefs. My gift was a excellent line chef, can run my ass off. Wanting to advance I enrolled in culinary sc…
Profile Information
- Relationship Status:
- Married
- Website:
- http://VoleosSeafoodRestaurant.com
- When did you enter the Culinary Profession?
- 1985
- If you could have dinner with any three people who would it be and why?
- Both of my Grant Parents
The Cookin Knowledge they posessed ya cant describe
Comment Wall (2 comments)
- At 12:17am on March 7, 2009,
Craig Priebe said…
- Hi
only 2 hours left! polls close at 12:00PST
Here's an opportunity- won't take but a moment and it's fun...
- go here-
http://solofoods.com/page29642842.aspx
-and vote for #F06 Cherry Almond Truffles - vote only once and pass it on to all of your friends
Please...
I am a finalist in a big video recipe contest and I need your votes to win
deadline is Friday March 6 12:00amPST
- At 11:08am on March 6, 2009,
Scott Tope said… - whats the matter afraid to put up a pic of your ugly mug......
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