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Old 03-23-2011, 06:16 PM   #31
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Quote:
Originally Posted by Claire View Post
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.
A friend of mine's mother was a chef. She had to renew her Ontario chef's license every 10 years.
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Old 03-23-2011, 07:14 PM   #32
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Chef basically means "Chief - the guy who runs the kitchen". That includes hiring and firing, planning, ordering, directing the staff and everything else.

There are subordinate chefs such as sous chef, pastry chef, fry chef, etc. They all report to the head chef.
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Old 03-23-2011, 09:43 PM   #33
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The only actual ranking that is tested and judged is Master Chef. It is a tough program requiring knowledge, experience and skill. Not many actually achieve it.
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Old 03-23-2011, 10:31 PM   #34
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Arrogance runs high in the restaurant business, he must have a hard time seperating work from personal.
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Old 03-24-2011, 01:32 AM   #35
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Originally Posted by simonbaker View Post
Arrogance runs high in the restaurant business
That is because we are mere morsels
Ps how did the tests go?
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Old 03-24-2011, 04:28 AM   #36
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Quote:
Originally Posted by Claire View Post
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.
That's a complex question, claire, will try to give an overview.
First of all, legally speaking, there are no 'chef police' who will go after individuals calling themselves chefs, so as to your question, anybody can call themselves a chef if they have qualifications or not.
The largest organization in the U.S. for pro chefs is the ACF, the American Culinary Federation, with several thousand members and chapters all over the States. They do "certify" chefs and provide continuing education and competitions. There are many pro chefs who won't join the ACF because they feel they're too insular with a high degree of political infighting.
The other well-known organization that 'recognizes' pro chefs for their merits and awards them, is the James Beard Foundation, out of New York.
There are other organizations, domestic and international, who run certification programs so there are many ways career chefs can add to their resumes.
Still, anybody can, and often do, call themselves "chefs" without formal training or certification, and can do it with impunity.
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Old 03-24-2011, 05:18 AM   #37
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The best Chef Police are the public they take action with their feet, food critics hold massive sway as well.
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Old 03-24-2011, 05:28 AM   #38
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I have a Cerified Cook Certificate. I am liscenced by the Provincial Board of Trades. I needed 2000 hours work and to pass a test with over a 75% mark. If I wanted I could go for my Chefs certification. I think I would have to have 5000 work hours(which I surpassed years ago) and have to do a couple of exams, practical and written. I walked in off the street and paid my 60 dollars to write the exam. My certification is equivilent to anybody who graduates from a two year, full time course in community college in this country. Which seems like a bit of a racket to me.

I never bothered. Instead I just bought my own restaurant in '94. I had worked under many Chefs before and their lifestyle didn't look like it was my cup of tea. And I knew it wasn't going to be the way I wanted to go with my future.
I managed a kitchen after closing my place 4 years ago and the owner always called me chef. It bothered me because it sounded a bit pretentious. But, I also think he did it because he could never remember my name. lol!!
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Old 03-24-2011, 08:47 PM   #39
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That is because we are mere morsels
Ps how did the tests go?
I am so relived that I am not diabetic....My cholesterol is to high as well as my trigliserides. I am very commited to my lifestyle change. I have lost 12 pounds. I need to lose about 90 more, but hopefully next year at this time I will achieve my goal.
Thank you so much for your support & wealth of information that you have shared with me. I am very grateful.
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Old 03-25-2011, 12:51 AM   #40
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Quote:
Originally Posted by Bolas De Fraile View Post
That is because we are mere morsels
Ps how did the tests go?

did you mean mere mortals? on some level it works with morsels. lol
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