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Old 03-23-2011, 01:51 AM   #21
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Before I retired one of the companies I was a director of sponsored a premier league soccer team, we had a table for lunch before the game, the 2 Michelin starred chef Paul Heathcote was a regular, we talked about women, soccer, women, women and womens netball never about food his job or mine. He like a lot of restrant owners is having a hard time because of the economy and has sold or closed about 7 of his groupHeathcotes
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Old 03-23-2011, 04:20 AM   #22
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I think you have some clues here to his 'personality', as he's insisting on the "Chef" appellation in front of people he knows and went to school with, so add egotism and inflated self-importance to the arrogance accusations.
Usually in this type of scenario, it'll only take one or two people, seen to be laughing at him before the pretension is reduced to embarrassment. In 'extreme' cases, that means the restaurant would lose a customer...and suspect that occurrence would be listed under the heading of "aw shucks"!
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Old 03-23-2011, 08:23 AM   #23
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This reminds me of the Seinfeld episode where Elaine was dating the Maestro who insisted on being called Maestro.
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Old 03-23-2011, 11:33 AM   #24
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Friends of my parents, this man (and his wife), invited us to dinner at his place. He was the most humble man, so sweet, never put on airs, turns out they were pretty weathy (with no need to flaunt it), he was one of the best cooks/chefs I knew (as his hobby). I miss him since he passed away. He is the kind of person that makes the difference between an amazing person (and chef) and a truly annoying one.


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Who are you? How did you get in here?
I'm a locksmith and I'm a locksmith.
GB, I'm having a slow morning, what does it mean, I'm a locksmith and I'm a locksmith? Help me!
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Old 03-23-2011, 11:38 AM   #25
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GB, I'm having a slow morning, what does it mean, I'm a locksmith and I'm a locksmith? Help me!
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Old 03-23-2011, 11:45 AM   #26
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THANK YOU.
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Old 03-23-2011, 11:47 AM   #27
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I was a professional chef for 25 years and never used my title or thought I'd be treated any differently. In fact, it used to irk me when a server would announce they had a "VIP" because I tried to cook and present my best food with every plate. When you cook with love, there are no real worries. He just has low self esteem, is poaching quality servers, or is bragging and get a date with you ;)
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Old 03-23-2011, 12:06 PM   #28
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It is fairly common for chefs to colloquially call each other "chef."

But insisting that he be referred to as "Chef BFD" when he is booking a reservation suggests maturity and self confidence issues.
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Old 03-23-2011, 01:20 PM   #29
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Maybe ask the restaurant's chef what she/he thinks of it?

I don't recall his exact words, but I know they didn't resemble "What a humble guy!"
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Old 03-23-2011, 06:10 PM   #30
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Out of curiousity, is there an actual ranking (besides stars, triangles and wedges in guide books and reviews), say a test you have to take, a standard, etc to "earn" the title of chef, or can, say, the head cook at my favorite restaurant, or the owner of the restaurant (who, yes, did start it and cook in it, but no longer does), etc .... who can claim the title. For example, a PhD has earned the title of doctor, a person of military rank (exception: Kentucky Colonel), has had to go before a review board, go before congress or take tests (depending on rank), teaching has standards for Professorial status. Do chefs have any objective standards?

Just curious.
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