CHEF? What does it signify

A number of my friends and acquaintances, who are currently or formerly in the business, seem to have grown fond of adding CHEF to their name...Chef Rick, Chef Bobbie, Chef Smith, etc.. A few are truly talented and a few are only slightly more accomplished in the kitchen than I am. This got me to wondering if there is some education, experience, credentialing or certification process that goes along with this title or can anyone just add chef to their name?
Not CHEF Bill

I kinda take offense to some one who calls themselves "Chef" as a honorific title without ever holding the position as a Chef de Cuisine, Sous or Executive Chef. I've put in many hours and worked very hard to become one and am currently taking steps to become certified by the ACF as well. As a certified chef I can include that in business correspondence and would look like Chef Dan Thomas, CEC(Certified Executive Chef) http://www.acfchefs.org//AM/Template.cfm?Section=Home6
Here's how I see it. It's like some one who calls themselves "Champ","Colonel" or "Coach" without earning the right. Students graduating from culinary school by definition are chefs because they have been trained to become one as well as any one who cooks on restaurant line that prepares scratch food. So when someone asks them what they do for a living they can call themselves chefs. But I wouldn't address them as "Chef" unless they have held one of the aforementioned positions. It's a title of respect.
I also feel that places like Applebee's, Chili's and their ilk are mostly doing food assembly by opening bags and re-heating frozen processed product than actually cooking. They are more by definition cooks than chefs. I my mind, I wouldn't consider the kitchen manager of Olive Garden a "Chef"

I kinda take offense to some one who calls themselves "Chef" as a honorific title without ever holding the position as a Chef de Cuisine, Sous or Executive Chef. I've put in many hours and worked very hard to become one and am currently taking steps to become certified by the ACF as well. As a certified chef I can include that in business correspondence and would look like Chef Dan Thomas, CEC(Certified Executive Chef) http://www.acfchefs.org//AM/Template.cfm?Section=Home6
Here's how I see it. It's like some one who calls themselves "Champ","Colonel" or "Coach" without earning the right. Students graduating from culinary school by definition are chefs because they have been trained to become one as well as any one who cooks on restaurant line that prepares scratch food. So when someone asks them what they do for a living they can call themselves chefs. But I wouldn't address them as "Chef" unless they have held one of the aforementioned positions. It's a title of respect.
I also feel that places like Applebee's, Chili's and their ilk are mostly doing food assembly by opening bags and re-heating frozen processed product than actually cooking. They are more by definition cooks than chefs. I my mind, I wouldn't consider the kitchen manager of Olive Garden a "Chef"

I agree with Dan but with one exception. Most students who graduate from a respected Culinary school are given a "Certified Culinarian" degree that is ACF sanctioned (kind of like the first step towards E.S.C./C.C.D.C/ C.E.C. Etc).......that does not, IMHO, make them Chefs. You have to add some time in the trenches and heading up kitchens to earn that title and respect. You gotta ask yourself...what would Escoffier say?

I'm a little in between. My best friend went to Johnston & Wales in S.C (when it was still open) to get his degree in Hotel Management, but trained to be a "chef". He did, however, spend internships ( I guess you'd called it ) working kitchens in Rhode Island and South Carolina. As far as I know, he never got "licensed" to be an actual sous-chef. But, I could be wrong.

I look at it another way too. In the field of computer repair, simply because one has a certificate of "dork squad" does not mean I'll trust them with my toaster. There are people I know , never have stepped foot into school , doing a better job.

So, meh.

I'm a little in between. My best friend went to Johnston & Wales in S.C (when it was still open) to get his degree in Hotel Management, but trained to be a "chef". He did, however, spend internships ( I guess you'd called it ) working kitchens in Rhode Island and South Carolina. As far as I know, he never got "licensed" to be an actual sous-chef. But, I could be wrong.

I look at it another way too. In the field of computer repair, simply because one has a certificate of "dork squad" does not mean I'll trust them with my toaster. There are people I know , never have stepped foot into school , doing a better job.

So, meh.

I agree with you as I have no formal culinary training either. I came up in the school of hard knocks and learned pretty much everything I know from many years working with others and reading cookbooks and magazines. My problem is with people who have never held the "position" calling themselves chef.
Just because you wear whites and a toque doesn't make you one. I call someone "Chef______" because they've earned my respect.

Agree with Dan predominately. "Chef" is a title of earned respect gained through accomplishments and experience that define such a title. Formal education does not always equal "Chef" right out of the gate. I've worked with a few "chefs" fresh out of formal education who couldn't hold a peeler to a prep person, with no formal education, I had on staff. I've only ever called a few people "Chef" in my entire life.

I guess anyone can put "Chef" in front of their name, but the ones who have earned it have it put there by others.

I am also in agreement with Dan. I did not refer to myself as Chef until I had obtained a Sous Chef position, and at that time, I still called my Executive Chef "Chef". Among those in the profession, it is a term of respect and achievement. As Dan pointed out, the ACF has a program with many levels of certification, from Certified Culinarian (Entry-level) to Certified Master Chef - the best of the best. Many culinary instructors and practicing chefs are Certified Executive Chefs.

Which does bring up the age-old question...is a Chef still a chef if they aren't working as a chef?

In my world, a CEC, even if they are not currently working as a chef (ie. a specialist for a food vendor or chef-instructor) is still a Chef, much like a MD who is not practicing medicine is still "Doctor". Working chefs (not kitchen managers) are Chefs, regardless of education or certification.

*flashbacks to the Maestro episode of Seinfeld*

People assuming titles for themselves are to be both laughed at and pitied, imo.

I think it’s a little overboard to say that it's offensive for people other than accomplished culinarians (which, is not a word) to distinguish themselves as Chef. It has more deliberate meaning to the hierarchy of a working group of people than to just the Brigade de Cuisine. You can have a group of carpenters, or computer programmers or masons working together and one of them is recognized as Chef. It translates as the person in charge of a working group of people. It is glamorized for its association with the culinary world, but by no means is exclusive to it. And to address it under the context and tone of this thread, if it makes you feel accomplished to use the title - use it, especially, if it is a declaration of your passion for cuisine. In a lot of ways, the person using it under the latter context has a lot more right to it than a lot of my colleagues. If we only think that the title should be used by industry professionals who have had the title conferred on them, we should probably spend some time and effort gaining continuity over the current systems used to confer it. In my humble opinion, the SOP for "certification" in the United States is just about as flawed as the statement that the title should be reserved for pro's who have earned it. This opens this forum up to a whole new can of worms. (The people who have earned it -that don't properly support the actual role) I mean - seriously - the term "Executive Chef"..... Only exists in the US and in hotels in the UK. When you make the decision to enter this crazy life we lead, you begin a journey to mastering a craft. Along with the cultivation of years of experience on that journey, accomplishments are rewarded, and leadership roles are presented. As a Chef, your ability to control the efforts of the group as a whole determines your success in the role. So – until we as industry pros better maintain our ownership of the title, I think it should be open to anyone. It’s obvious that our inability to manage, convey and protect the pedigree as a conferred and “honorable” title somehow has been lost in translation to the general public. And, under current regulation, rightfully should remain.
. .....when people ask me - "are you the cook?" that’s when I feel the accomplishment of my journey.

I've never been to culinary school but sometimes Becky and I play "Bossy Chef and Innocent Waitress"...


jussssssst kidding

I'll bet you look great in that polyester skirt and matching kerchief, Steve.

You people are weird.

OK, I'm going to put my 2 cent worth in on the main subject (and overlook Steve's rather comical indiscretion),,,,

Alan and I were discussing over morning coffee this subject, and he posed a very interesting observation of that he has over 20 years of experience in various aspects (exec, chef, chef de cuisuine, etc). Although he does not have a culinary degree, he has apprentiships (over 10 years while pursuing other degrees) under his belt, and in my eyes (and his) is considered a chef. Alan has mentioned to me a couple of times that because he does not hold a culinary degree (he has two other degrees) he does not get the respect garnered by holding that specific piece of sheep skin.

Additionally, in working on our current project, he has touched base with somebody who is currently a professor in restaurant management and has reviewed the projections and budget for the project who said that he would have gotten an "A" if that been on an exam in his class.

I personally hold in the highest esteem someone who has the talent, drive and balls to put their tail in the line fire on a daily basis and not wind up in a rubber suite at Our Lady of Peace. Having lived in the same house with Alan for the past six month has been a real eye opener to me, and garnered a new appreciation for the business.

I tip my hat to those who do!

OK...another 2 cents worth... A true "Chef" is not only someone who can delight the taste buds with sumptuous morsels beautifully arranged on a plate but is also someone who can skillfully manage such pesky little things as food cost, labor cost, inventory, marketing, the 86 list no one ever reads, late deliveries of the nights special (Ive had it arrive at 6 PM!), a crew in a constant state of panic and "pms", not to mention the ever popular unannounced table of 20 seated just at the call of last ticket.....all at once. Those of us who have been in the "trade" certainly have the war stories to share on any one or all of the given. Just "food for thought" folks.

I may ruffle some feathers but being a chef has little to do with culinary instruction and more to do with attitude and approach. You can't teach creativity, you can create an enviroment to let creativity flourish, but if there is no seed there to begin with it is an exercise in futility. I have held positions from Sous Chef, Executive Chef, Kitchen Manager, Lead Line Cook, etc. My experience is that no matter what the title is, it has to do with job duties. I have been a Lead Line cook with total creative "carte blanche" and Executive Chef titles with mandated menus and recipes. One was actually a chef role and another was actually a Kitchen Manager role, but you couldn't tell by the job titles.

If you have skill, experience, creativity, and a passion for excellence in the culinary field, then in my humble opinion, you are a Chef. A piece of paper from a culinary school or membership in the ACF can't quanify these traits, although in the upper levels of ACF certification, you do have to know your stuff and creativity is a must. These can open doors for you in the biz, but they won't guarantee you get to walk through that door or stay on the other side of that door. Only the above mentioned traits can help with that.

Currently I am working for a big evil chain , I cook from standardized recipes to a hardly never changing menu. I am doing this to get my business end skills brushed up, i.e. food cost, labor cost, consistency controls, management methods. Because as Alan stated, it takes both skill sets to be a successful chef. I never had any problem on the culiunary end, but in the management end I need work as my easy going nature has hindered me in my career. Too much of a pushover. Once I get 2-3 years with my current company, I will return to being a titled chef somewhere, I hope. I consider myself a Chef, but I am a Chef at home and a cook at work. I never demanded my staffs in the past to call me Chef, even when both job titles and duties made me a chef, that is an ego issue, if you truely are a chef, your staff and patrons will see it in your work, and address you as they see fit. You say you earned it! In this biz you are only as good as your last review or last party or dinner service, whichever applies to the specific operation. You are also only as good as your last month's numbers. Have 3 years of good numbers, you are the greatest chef ever, have 1 or 2 bad months then you are unemployed. This is my 2 cents worth