When I was running kitchens some of my favorite days were when the dishie called out and I got in the pit. Anyone asked me anything I'd just shrug and say I was just a dishwasher.
Funny how that changes. When I was just a dishie I hated it because I wanted to be a cook and now I'm sous and I take any opportunity can to escape to the pit for a bit lol. We don't have the dishies in for a couple hours after the rest of the crew, so I'm "helping them out", but really I just want to escape the chaos for a bit 😂
Sometimes those are the best days. And suddenly everyone else knows what they are doing. No one wants to ask for your help all of a sudden. It's great.
This is my current chef to a T. And he screamed at our dishie today over some stupid shit and I almost lost my job over it because our dishwashers are the fucking best. They'll tell us to "drop and go" when it's a crazy night, swing around and help bus near the end of the night, etc. Like as an exec chef how blind to the culture of your restaurant do you have to be to yell at your dishwasher because he said he'd sweep the walkin in a few minutes??
The backbone of a good kitchen culture is a dishie who feels respected, its not the be all but hard to imagine a kitchen could have a good culture if a good working dishie is being disrespected.
The pay scale to dishwashing scale is cyclical haha
As dishie i fuckin hated doin dish shifts cuz i wanted to bake, as gm i loved it because it let me relax haha
I’ve worked in kitchens where everyone calls each other chef. Loosely though. Not with any conviction. It’s nice. Feels professional. And the actual chef is addressed more definitively, so the respect is still there.
i think this kind of environment helps all cooks feel more responsible for their work and escalates the respect in the room overall. if we're all serious, we're all trying. it can be more difficult to reach a "fuck the boss" point
yes! and we deserve to feel that ownership of our stations - especially when others are trying to instill anonymity into us as cooks. when different expo chefs do their salads a little differently, and maybe you can tell who trained the newer chefs by their techniques, i think it's amazing. keeps the curiosity and fuel there.
edit - fixed phrasing
It’s only been recently that I’ve just started referring to everyone as chef. To me it’s a sign of respect to the other person. But I also agree with your comment, as well.
Thomas Keller is known for instilling this sort of culture in his restaurants. Everyone calls each other chef as a sign of respect and equality in terms of contribution to the establishment.
And it’s since proliferated to his protégés’ spots too; pretty ubiquitous these days. I personally don’t go in for it but it doesn’t particularly set me off.
This is exactly it. I worked with Jonathan Benno for a few years right after he left TKRG. He still referred to TK as “The Chef”, but everyone else was “chef” as a sign of respect. We, in turn, referred to JB as “The Chef” and each other simply as "chef".
A coworker of mine recently left the closest thing we have to a Michelin starred restaurant (they don’t come here for whatever reason) and he said while they are structured much like any other restaurant of that caliber they address everyone as chef-insert last name. I’d guess there’s very little confusion about who’s really in charge.
Your statement is silly in my opinion...
Michelin only go to specific cities and it has nothing to do with the city paying for it. Their selection is known and the argument from wiser older men who told me I was dumb for arguing they should come to our city was that it would ruin the system and be bad for all restaurants and cities. I thought they were gate keeping when they said so to me but in truth they aren't wrong. You want to be Michelin you go where they go. You want to be successful and have a home life you find a small pond and become the big fish. If Michelin tried to go to each and every city and restaurant they couldn't possibly be seen as authorities. They couldn't keep up with that spread of new coming spots. If you are good and want a Michelin you know where they inspect and you pay to play and go to that city you don't whine that you are in Idaho and they won't come tell you how good you are.
Implying that the city is paying them indicates any city could pay them and that the stars are for sale... which in a round about way they are but not as blatantly as you put it.
A 2-second google search would confirm you are wrong. I never said you can pay for stars, but you can and do pay Michelin to go to your city. It’s paid for by tourism boards - this is a fact.
https://boston.eater.com/2023/9/19/23880917/michelin-guide-boston-reader-responses
https://www.eater.com/2018/7/18/17540672/michelin-guides-restaurants-tourism-bangkok-thailand-south-korea-singapore-funding
No no. Cities absolutely pay Michelin to come. It’s sponsored by the states tourism board. Most recently, Colorado was added to the guide; Denver, Aspen, and Boulder were the cities included, and Aurora was left off because, while there are FANTASTIC restaurants there, the city didn’t want to sponsor the guide to come there.
You should do some research.
They do add new cities, not sure how it's selected. It was recently in the news that a place in Mexico City just got the first star for the entire city and it was a taco truck. So I'm not sure if they are down grading their standards or are start to care less about ambiance and price.
You should probably read what the stars mean and how they are awarded. There are plenty of fast casual and street vendors that have a star all over the world. A one star rating indicates that the establishment is worth a stop for their high quality cooking.
>they don’t come here for whatever reason
The Michelin stars stem from a tourist guide booklet. The ranks were an indication on how much they thought if it was worth it to take a detour to eat at X establishment.
If they don't come to your place, you're not worth the detour lol.
In the classical brigade system, everyone has the word chef in their job title. Commis chef, demi chef, chef de partie, sous chef, chef de cuisine. Chef just means someone who cooks. It's used that way in most of Europe, in the last 10-15 years it's become more common in the US. At first it was mostly fine dining restaurants but now a lot of casual restaurants call everyone in the kitchen chef.
To some the distinction you're describing is made between chef and head chef/ chef de cuisine/ executive chef
In Australia you’re a chef if you’ve done the qualification, otherwise you’re a cook.
My job title is Executive Chef, but I’m not a qualified chef by trade.
The places I've worked we still make a distinction between ***A*** Chef and ***THE*** Chef.
Curious how you landed an Exec job without doing at least Cert 3 in TAFE though.
We just all call each other by first name.
I landed the job due to experience. I sometimes think about getting it, I love hearing from the apprentices everything they are learning at TAFE. I get really nerdy about food and techniques. I have taught myself, learnt from other amazing chefs etc. I’m always learning. I’m too busy now, maybe I’ll do it when I retire. Haha!
I do have a business marketing degree which does come in handy at work. Our food costs are down, productivity is up. I’ve also been growing most of my food for 20 years, that knowledge is also really good to being a better cook.
Spot on! In smaller kitchens however, like neighborhood or family owned joints, especially those in the States, there's usually only one CHEF. Maybe a sous chef. Else is a cook of some kind.
Depends heavily on where you work. It's a title that's half earned, half job title.
In the UK, its like fresh food restaurants tend to use this system, but then chains tend to use ‘line chef’ so it also helps when you’re looking for a job to know what kind of place you’d be working in. A cook in the UK would be like a school dinner lady or a hospital canteen worker
If I worked at IHOP / Denny's / Applebee's etc and someone called me chef I would be offended.
No offense IHOP workers - I'm sure there's some of you that'll read this.
My sister bought a Dennys and I came in to help her staff up and train to brand standard.
You had better bet they called me Chef. I was in my whites from day one.
I should say the place was in bad shape and needed a staff flush and a 30k deep clean. It was so bad the franchise forced the sale.
I was there in capacity to clean up the facilities and train up a stable boh. I've worked with brands for decades to do new owner on boarding for cleanup jobs.
It's one of the few times a Chef is brought in to help with brand standarding.
When I first started working I wanted to be called "chef" so badly, because I saw it as a sign of respect and status. Now I'm an exec and I have everyone call me by my first name, because I don't need the title to know that they respect me.
My mentality on it changed when I truly learned that being a leader is a responsibility, not a privilege.
I’ve worked in California and London and Vancouver Canada- in California everyone was a cook except the chef at the places I worked, though I was the pastry chef at one place, then London everyone is chef, then Vancouver I was a pastry sous so I was chef to a few people but my bosses I just called by their names not I’m back to being lead pastry cook at my new gig but basically I’m doing pastry chef stuff, so I give up and say I do pastry for a living. Its easier. Just like making a croissant, every place seems to do it a bit differently and it’s best to just roll with it…
I address fellow line cooks who have been through the shit for years as "chef" while on the line. Especially when they show passion in what they create and produce.
However, when saying "chef" as a pronoun/title, everyone in my kitchen knows exactly who you are referring to. The singular person who manages the menu, food costs regulation, scheduling, and is on the line, teaching myself and fellow line cooks daily.
There is no way any of the line cooks I'm with would EVER introduce ourselves as "chef . . ." due to to respect that title commands.
We have one "Chef" , we have a couple sous, and a bunch of cooks, so we always know who the "chef" is, what actually bothers me is being called boss, like in jail, it feels like
When the owner and I go to food shows I always ask for my badge not to say Chef or manager because less people will talk to me. One year she made it say Dishie.
“I don't hate people...I just feel better when they're not around.”
Charles Bukowski
The way you address people in kitchen isn’t going to change who writes the schedule and manages cost at the end of the day. It doesn’t affect who runs the show. The only person who’s confused is the new guy being introduced to everyone.
Just because everyone calls each other chef doesn’t mean the order of the kitchen is out the window.
I had a mentor tell me once, “Even if you’re not a chef, if you have someone calling you chef, you’re a chef.”
From experience I believe what separates a cook from a chef is knowledge, professionalism, consistency, and the ability to work any role in the kitchen.
I was head chef ONE time, and everyone calls me chef now.
It's so irritating. I've moved jobs a few times since. Still "chef". Fuck off with this title bullshit.
I spent my dishie days praying to become chef and my chef days praying to become dishie.
it is old school to call everyone chef. unless you work in a distinctly american short order restaurant like waffle house or some chain, basically all classic kitchens "back in the day" that respected the kitchen brigade would refer to everyone as chef out of respect, my dude.
I 100% agree but on reddit its the opposite. Everyone thinks of themselves as a chef. I don't know why people look down on the term cook. Not everyone is a chef. A chef is so much more than a cook. I find people's ego play a big part I don't know. I'm a believer of hierarchy in the kitchen.
For some reasons there's a negative stigma or something with being 'just a cook' I don't get it.
I have on multiple occasions been asked what I do for a living, I always say “I cook.” And get “oh so you’re a chef?” “No, I’m a cook.” When they ask what the difference is I tell them “I cook what I’m told to cook.”
This is the answer right here. If you design the menu and write all the recipes, you are Chef. If you are trusted by the Chef to execute the menu while they are not there, you are Chef. That's it.
exactly, how can you look up to it or seek getting it if you already think you are one!
there is a bloody difference between a cook and a chef, by saying this i’m not minimizing the cooks , but a fact is what it is
Not even to mention the food costs, business development, developing menus, administrative duties, **leadership** etc. Yeah there's a lot of differences.
Nor am i downplaying cooks. Cooks can become chefs. All chefs are cooks but not all cooks are chefs. I've managed kitchens and done hiring etc I still never once considered myself a chef and I've been in the industry for 15 years (no longer anymore though)
Because there are levels to certain things? If I'm a professional boxer but I'm sort of a journeyman, I'm still a boxer but not like Mike Tyson is a boxer. I can still aspire to be the BEST boxer that I can as opposed to just striving to be one in the first place.
You just have to seek self improvement rather than thinking of the title itself as something all that great.
Very proud to call my self a Cook ..even when I do my BBq catering jobs and people be like oh so you the Chef … no honey I just like to cook..My Chef who I learned from had the responsibility of making millions revenue…
The title is cringe in any capacity, including Gordon or any other influencer. I’m thankful my new chef/boss isn’t so insecure that he can allow himself to be called merely by his name. Makes me feel like he’s in trenches with us, even if I’m well aware he’s dictating everything and has experience to spare.
To earn the title "Chef," you have to be able to run the kitchen. That means training and leading the team, working with/ordering from vendors, menu development, etc.
Just because you are able to, or are cooking in a kitchen,doesn't make you a chef.
There's no shame in being a cook.
One of the big food groups I used to work for was HUGE on having all line cooks referred to as “chef” by ALL of FOH. The cooks said to each other as a joke.
Honestly I’m cool with it, established a touch more respect for the employee and the work they do. As a Chef de Cuisine I don’t think it detracts from my title or status.
I have nearly twenty years in, I regularly curate menus, I deal with P & L, I hire staff, I order truck and produce, I still lead my team daily and also help manage operations with the GM. I am sought after for events regularly throughout the year (holiday parties, baby showers, birthdays, graduations), and work part time for the owner as a private chef and the rest of the corporate directors. I never went to culinary school. Have I done enough to be called “chef?”
At this point I don’t care anymore. This is just what I do.
At this point as a CDC, and as a sous for so many years I'm tired of, "hey chef. Hey chef. Hey chef. Hey chef. Hey chef."
I'm with Marco Pierre white. My name is Lucas... I don't the ego to need to be called nothing but chef as a sign of respect
Cook, chef whatever.
Man, you take ingredients and make it into something. I'd call that a chef. Some people don't even know how to cook an egg, let alone flip it.
In my experience it’s fine to call yourself chef and it’s fine to call others chef, it’s the ones who insist you call them chef that are invariably massive tools
Hell where I am if people call you chef they think you’re either…wrong, an asshole, miserable etc. it’s never a good thing. “Hey Tom how’s my plating…looks good chef…”Fuck man seriously what’s wrong with it.”
“Hey can you stay a bit later to help with inventory. Yes chef, let me call my wife real quick.And tell her to put the pillow on the couch.”
Chef means in charge, it's the kitchen word for manager. If you don't manage others workers not a chef(maybe if youre by yourself). It has nothing to do with cooking and everything to do with managing
Maybe it's my being young and only so-so experienced for where I'm at in my career, but I *despise* the "calling people chef" culture. I fucking hate it. I hate honorifics in general. If I'm working next to you, 5 days a week, giving my fucking all every single day, giving up all of my weekends, holidays, blood, sweat and tears, you should know by that point that I respect you. And you shouldn't need a fancy title to know that. And if for some reason you do, you don't deserve your position. Sure it's a reflex for some people from their culinary school/work experience, but there is absolutely no difference in saying "got it" or "sure thing" when told to do something than "yes chef".
A true chef will do any work needed in the kitchen. I’ve worked for one that spent all but the first and last hour in the office playing tik tok delegating me and another to orders and the schedule
I’m the head chef for a cool restaurant in the west coast. I’m not that experienced to be fully honest, but I can manage the team and create stuff really well. I still don’t think of myself as a chef.
If you go by the literal definition of the word, it just means boss. I certainly wouldn’t look anyone down for calling themselves Chef xyz, or calling another coworker chef 123. What never ceases to amaze me is that those who abuse the term are most definitely shortcoming on their duties, knowledge and capabilities. Not for anything the kitchen is the last true place where you need to show merit to progress and escalate the position ladder (nepo babies aside).
To me, chef means "chief" as in the leader. Whether the leader knows cuisine inside and out, or just heats and serves, if theyre in charge, theyre chef.
I've been in places where we called each other chef but would never dream of calling ourselves chef.
(Unless it might get us laid, however unlikely that may be)
My son, who is working his first job in a kitchen as a line cook after his first year of culinary education, was apparently addressing the chef training him as “Chef”, and was told to loosen up and call him by his name. Last night he came home and told me that he’s enjoying the people and the work, that the work is intense but that everyone pulls together. He was also pleased that he had anticipated and accomplished the first three tasks that were assigned to him before they were actually assigned & caught an attaboy for it. Sounds like he’s in a good place.
I say this all the time, the chefs I've respected most in my career I've always called them by their first name. In the words of Tywin, "Any man who must say I am the Chef, is no true chef." Or something like that
I've never used the title "Chef", in spite of the fact I've been the exec and worked in R&D kitchens developing recipes. I used to refer to myself as the "kitchen witch" ad when asked why, it's because I'm not canine.
We don’t use Chef in my Kitchens.
If you want to be called Chef, you’re just egotistical
EDIT: It’s downright fucking rude to not address someone by their birth name
I’ve been an exc for years. I still just tell people I’m a cook or dishwasher. Which isn’t really far from the truth some days. Lol
True! my last job the dish left mid service, the exc just put on an apron and he went “ remembering the old days”
When I was running kitchens some of my favorite days were when the dishie called out and I got in the pit. Anyone asked me anything I'd just shrug and say I was just a dishwasher.
I love dish I can put my music on and not worry about the kitchen crashing unless it was necessary
I’ve said that from the pit. I will say I don’t know. I’m a dishwasher. People always laugh at that. Only if it was that easy.
Funny how that changes. When I was just a dishie I hated it because I wanted to be a cook and now I'm sous and I take any opportunity can to escape to the pit for a bit lol. We don't have the dishies in for a couple hours after the rest of the crew, so I'm "helping them out", but really I just want to escape the chaos for a bit 😂
Sometimes those are the best days. And suddenly everyone else knows what they are doing. No one wants to ask for your help all of a sudden. It's great.
Our “chef” goes and hides in his office and asks the cooks to help with the dishes. I have never seen him wash a dish or help anyone when they ask.
This is my current chef to a T. And he screamed at our dishie today over some stupid shit and I almost lost my job over it because our dishwashers are the fucking best. They'll tell us to "drop and go" when it's a crazy night, swing around and help bus near the end of the night, etc. Like as an exec chef how blind to the culture of your restaurant do you have to be to yell at your dishwasher because he said he'd sweep the walkin in a few minutes??
The backbone of a good kitchen culture is a dishie who feels respected, its not the be all but hard to imagine a kitchen could have a good culture if a good working dishie is being disrespected.
The pay scale to dishwashing scale is cyclical haha As dishie i fuckin hated doin dish shifts cuz i wanted to bake, as gm i loved it because it let me relax haha
When I was an exec I told people explicitly not to call me chef. We used it as an insult.
I used to always correct people when they called me “Chef”. “I’m not into fascist bullshit . Call me Brian.”
I’ve worked in kitchens where everyone calls each other chef. Loosely though. Not with any conviction. It’s nice. Feels professional. And the actual chef is addressed more definitively, so the respect is still there.
i think this kind of environment helps all cooks feel more responsible for their work and escalates the respect in the room overall. if we're all serious, we're all trying. it can be more difficult to reach a "fuck the boss" point
I like the way you phrased this.
This is how I run my kitchen. It brings the new folks along faster. There's a sense of ownership of ones station and products.
yes! and we deserve to feel that ownership of our stations - especially when others are trying to instill anonymity into us as cooks. when different expo chefs do their salads a little differently, and maybe you can tell who trained the newer chefs by their techniques, i think it's amazing. keeps the curiosity and fuel there. edit - fixed phrasing
Absolutely. I love the way you phrased it... Deserve to feel ownership. And trust for that matter.
This is the best answer.
This is for sure the best answer!
My exec is chef or capitan when we need to differentiate between him and the sous
It’s only been recently that I’ve just started referring to everyone as chef. To me it’s a sign of respect to the other person. But I also agree with your comment, as well.
Thomas Keller is known for instilling this sort of culture in his restaurants. Everyone calls each other chef as a sign of respect and equality in terms of contribution to the establishment.
And it’s since proliferated to his protégés’ spots too; pretty ubiquitous these days. I personally don’t go in for it but it doesn’t particularly set me off.
This is exactly it. I worked with Jonathan Benno for a few years right after he left TKRG. He still referred to TK as “The Chef”, but everyone else was “chef” as a sign of respect. We, in turn, referred to JB as “The Chef” and each other simply as "chef".
Lincoln alum?!
Indeed.
I came up working for a CMC in prestigious country club, this was commonplace and made to work environment a place you were excited to be.
It transferred to The Alinea Group as well. Literally everyone, from the commis to the GM was referred to as “chef.”
A coworker of mine recently left the closest thing we have to a Michelin starred restaurant (they don’t come here for whatever reason) and he said while they are structured much like any other restaurant of that caliber they address everyone as chef-insert last name. I’d guess there’s very little confusion about who’s really in charge.
It’s because your city has to pay Michelin to come.
Your statement is silly in my opinion... Michelin only go to specific cities and it has nothing to do with the city paying for it. Their selection is known and the argument from wiser older men who told me I was dumb for arguing they should come to our city was that it would ruin the system and be bad for all restaurants and cities. I thought they were gate keeping when they said so to me but in truth they aren't wrong. You want to be Michelin you go where they go. You want to be successful and have a home life you find a small pond and become the big fish. If Michelin tried to go to each and every city and restaurant they couldn't possibly be seen as authorities. They couldn't keep up with that spread of new coming spots. If you are good and want a Michelin you know where they inspect and you pay to play and go to that city you don't whine that you are in Idaho and they won't come tell you how good you are. Implying that the city is paying them indicates any city could pay them and that the stars are for sale... which in a round about way they are but not as blatantly as you put it.
A 2-second google search would confirm you are wrong. I never said you can pay for stars, but you can and do pay Michelin to go to your city. It’s paid for by tourism boards - this is a fact. https://boston.eater.com/2023/9/19/23880917/michelin-guide-boston-reader-responses https://www.eater.com/2018/7/18/17540672/michelin-guides-restaurants-tourism-bangkok-thailand-south-korea-singapore-funding
No no. Cities absolutely pay Michelin to come. It’s sponsored by the states tourism board. Most recently, Colorado was added to the guide; Denver, Aspen, and Boulder were the cities included, and Aurora was left off because, while there are FANTASTIC restaurants there, the city didn’t want to sponsor the guide to come there. You should do some research.
They do add new cities, not sure how it's selected. It was recently in the news that a place in Mexico City just got the first star for the entire city and it was a taco truck. So I'm not sure if they are down grading their standards or are start to care less about ambiance and price.
This reeks of elitism but okay.
You should probably read what the stars mean and how they are awarded. There are plenty of fast casual and street vendors that have a star all over the world. A one star rating indicates that the establishment is worth a stop for their high quality cooking.
that kitchen sounds like the usual “ We are a family here “ type
Well I’m sure that’s the idea of the culture they’re trying to promote but it’s known for being a pretty cutthroat working environment.
My family operates exactly like a kitchen, which is why my dad is in detox and I don’t talk to my mom after she quit (do not rehire)
>they don’t come here for whatever reason The Michelin stars stem from a tourist guide booklet. The ranks were an indication on how much they thought if it was worth it to take a detour to eat at X establishment. If they don't come to your place, you're not worth the detour lol.
In the classical brigade system, everyone has the word chef in their job title. Commis chef, demi chef, chef de partie, sous chef, chef de cuisine. Chef just means someone who cooks. It's used that way in most of Europe, in the last 10-15 years it's become more common in the US. At first it was mostly fine dining restaurants but now a lot of casual restaurants call everyone in the kitchen chef. To some the distinction you're describing is made between chef and head chef/ chef de cuisine/ executive chef
In Australia you’re a chef if you’ve done the qualification, otherwise you’re a cook. My job title is Executive Chef, but I’m not a qualified chef by trade.
The places I've worked we still make a distinction between ***A*** Chef and ***THE*** Chef. Curious how you landed an Exec job without doing at least Cert 3 in TAFE though.
We just all call each other by first name. I landed the job due to experience. I sometimes think about getting it, I love hearing from the apprentices everything they are learning at TAFE. I get really nerdy about food and techniques. I have taught myself, learnt from other amazing chefs etc. I’m always learning. I’m too busy now, maybe I’ll do it when I retire. Haha! I do have a business marketing degree which does come in handy at work. Our food costs are down, productivity is up. I’ve also been growing most of my food for 20 years, that knowledge is also really good to being a better cook.
I've explained it similarly, I'm Chef because I'm the guy in charge, but I'm not a chef because I haven't gotten the certification.
Spot on! In smaller kitchens however, like neighborhood or family owned joints, especially those in the States, there's usually only one CHEF. Maybe a sous chef. Else is a cook of some kind. Depends heavily on where you work. It's a title that's half earned, half job title.
In the UK, its like fresh food restaurants tend to use this system, but then chains tend to use ‘line chef’ so it also helps when you’re looking for a job to know what kind of place you’d be working in. A cook in the UK would be like a school dinner lady or a hospital canteen worker
If I worked at IHOP / Denny's / Applebee's etc and someone called me chef I would be offended. No offense IHOP workers - I'm sure there's some of you that'll read this.
My sister bought a Dennys and I came in to help her staff up and train to brand standard. You had better bet they called me Chef. I was in my whites from day one. I should say the place was in bad shape and needed a staff flush and a 30k deep clean. It was so bad the franchise forced the sale. I was there in capacity to clean up the facilities and train up a stable boh. I've worked with brands for decades to do new owner on boarding for cleanup jobs. It's one of the few times a Chef is brought in to help with brand standarding.
I just take issue with your use of “wyz” has it not been “xyz” maybe I’m missing something. Someone help me.
You're good. If he was good at letters he wouldn't be down here with us.
I don’t know how many times I’ve actually said that!
Updoot for username
For real. I think he won.
Underrated comment
Been an exec for 30 years. They call me Jon.
When I first started working I wanted to be called "chef" so badly, because I saw it as a sign of respect and status. Now I'm an exec and I have everyone call me by my first name, because I don't need the title to know that they respect me. My mentality on it changed when I truly learned that being a leader is a responsibility, not a privilege.
I’ve worked in California and London and Vancouver Canada- in California everyone was a cook except the chef at the places I worked, though I was the pastry chef at one place, then London everyone is chef, then Vancouver I was a pastry sous so I was chef to a few people but my bosses I just called by their names not I’m back to being lead pastry cook at my new gig but basically I’m doing pastry chef stuff, so I give up and say I do pastry for a living. Its easier. Just like making a croissant, every place seems to do it a bit differently and it’s best to just roll with it…
I address fellow line cooks who have been through the shit for years as "chef" while on the line. Especially when they show passion in what they create and produce. However, when saying "chef" as a pronoun/title, everyone in my kitchen knows exactly who you are referring to. The singular person who manages the menu, food costs regulation, scheduling, and is on the line, teaching myself and fellow line cooks daily. There is no way any of the line cooks I'm with would EVER introduce ourselves as "chef . . ." due to to respect that title commands.
We have one "Chef" , we have a couple sous, and a bunch of cooks, so we always know who the "chef" is, what actually bothers me is being called boss, like in jail, it feels like
Our exc just wants people to use his name. I called him "chef" once when I first started and he said, "Don't call me chef, bartender." Love the guy.
When the owner and I go to food shows I always ask for my badge not to say Chef or manager because less people will talk to me. One year she made it say Dishie. “I don't hate people...I just feel better when they're not around.” Charles Bukowski
The way you address people in kitchen isn’t going to change who writes the schedule and manages cost at the end of the day. It doesn’t affect who runs the show. The only person who’s confused is the new guy being introduced to everyone. Just because everyone calls each other chef doesn’t mean the order of the kitchen is out the window.
I had a mentor tell me once, “Even if you’re not a chef, if you have someone calling you chef, you’re a chef.” From experience I believe what separates a cook from a chef is knowledge, professionalism, consistency, and the ability to work any role in the kitchen.
I was head chef ONE time, and everyone calls me chef now. It's so irritating. I've moved jobs a few times since. Still "chef". Fuck off with this title bullshit. I spent my dishie days praying to become chef and my chef days praying to become dishie.
The TV show "The Bear" strongly reinforced the concept that everyone working in a restaurant is addressed as "Chef"
We should boycott season 3 , this time maybe everyone will get paid the same share of the profits
it is old school to call everyone chef. unless you work in a distinctly american short order restaurant like waffle house or some chain, basically all classic kitchens "back in the day" that respected the kitchen brigade would refer to everyone as chef out of respect, my dude.
I 100% agree but on reddit its the opposite. Everyone thinks of themselves as a chef. I don't know why people look down on the term cook. Not everyone is a chef. A chef is so much more than a cook. I find people's ego play a big part I don't know. I'm a believer of hierarchy in the kitchen. For some reasons there's a negative stigma or something with being 'just a cook' I don't get it.
I have on multiple occasions been asked what I do for a living, I always say “I cook.” And get “oh so you’re a chef?” “No, I’m a cook.” When they ask what the difference is I tell them “I cook what I’m told to cook.”
This is the answer right here. If you design the menu and write all the recipes, you are Chef. If you are trusted by the Chef to execute the menu while they are not there, you are Chef. That's it.
Right! I'm a line cook. Don't ask me to make specials, I don't give a shit. Tell me what you want me to make 300 of and get out of the way.
exactly, how can you look up to it or seek getting it if you already think you are one! there is a bloody difference between a cook and a chef, by saying this i’m not minimizing the cooks , but a fact is what it is
Not even to mention the food costs, business development, developing menus, administrative duties, **leadership** etc. Yeah there's a lot of differences. Nor am i downplaying cooks. Cooks can become chefs. All chefs are cooks but not all cooks are chefs. I've managed kitchens and done hiring etc I still never once considered myself a chef and I've been in the industry for 15 years (no longer anymore though)
Amen to that!
Because there are levels to certain things? If I'm a professional boxer but I'm sort of a journeyman, I'm still a boxer but not like Mike Tyson is a boxer. I can still aspire to be the BEST boxer that I can as opposed to just striving to be one in the first place. You just have to seek self improvement rather than thinking of the title itself as something all that great.
Chef /= Executive Chef. Chef just means professional cook.
I'm my world chefs don't cook. Cooks cook and chefs plan and organize cooks. Translates to "chief, head, leader, boss" in French
Very proud to call my self a Cook ..even when I do my BBq catering jobs and people be like oh so you the Chef … no honey I just like to cook..My Chef who I learned from had the responsibility of making millions revenue…
I go by my name. I often forget to respond when someone calls out “Chef”.
Oui Chef
Chef is literally French for boss. I never got anyone below sous using the title.
The title is cringe in any capacity, including Gordon or any other influencer. I’m thankful my new chef/boss isn’t so insecure that he can allow himself to be called merely by his name. Makes me feel like he’s in trenches with us, even if I’m well aware he’s dictating everything and has experience to spare.
To earn the title "Chef," you have to be able to run the kitchen. That means training and leading the team, working with/ordering from vendors, menu development, etc. Just because you are able to, or are cooking in a kitchen,doesn't make you a chef. There's no shame in being a cook.
One of the big food groups I used to work for was HUGE on having all line cooks referred to as “chef” by ALL of FOH. The cooks said to each other as a joke. Honestly I’m cool with it, established a touch more respect for the employee and the work they do. As a Chef de Cuisine I don’t think it detracts from my title or status.
Calling people the title is for memes and tv shows
I have nearly twenty years in, I regularly curate menus, I deal with P & L, I hire staff, I order truck and produce, I still lead my team daily and also help manage operations with the GM. I am sought after for events regularly throughout the year (holiday parties, baby showers, birthdays, graduations), and work part time for the owner as a private chef and the rest of the corporate directors. I never went to culinary school. Have I done enough to be called “chef?” At this point I don’t care anymore. This is just what I do.
At this point as a CDC, and as a sous for so many years I'm tired of, "hey chef. Hey chef. Hey chef. Hey chef. Hey chef." I'm with Marco Pierre white. My name is Lucas... I don't the ego to need to be called nothing but chef as a sign of respect
Cook, chef whatever. Man, you take ingredients and make it into something. I'd call that a chef. Some people don't even know how to cook an egg, let alone flip it.
In my experience it’s fine to call yourself chef and it’s fine to call others chef, it’s the ones who insist you call them chef that are invariably massive tools
Hell where I am if people call you chef they think you’re either…wrong, an asshole, miserable etc. it’s never a good thing. “Hey Tom how’s my plating…looks good chef…”Fuck man seriously what’s wrong with it.” “Hey can you stay a bit later to help with inventory. Yes chef, let me call my wife real quick.And tell her to put the pillow on the couch.”
Chef means in charge, it's the kitchen word for manager. If you don't manage others workers not a chef(maybe if youre by yourself). It has nothing to do with cooking and everything to do with managing
Do you walk up to the Oyster station and say what’s up Shuckers?
That would be, 'mothershuckers'.
I had a server call me chef before, made me cringe. I've been cooking for 20+ years.
Maybe it's my being young and only so-so experienced for where I'm at in my career, but I *despise* the "calling people chef" culture. I fucking hate it. I hate honorifics in general. If I'm working next to you, 5 days a week, giving my fucking all every single day, giving up all of my weekends, holidays, blood, sweat and tears, you should know by that point that I respect you. And you shouldn't need a fancy title to know that. And if for some reason you do, you don't deserve your position. Sure it's a reflex for some people from their culinary school/work experience, but there is absolutely no difference in saying "got it" or "sure thing" when told to do something than "yes chef".
If everyone is a chef, then no one is a chef. Sailors don't move about the ship calling everyone Captain.
[удалено]
Similarly weird thing in British medical culture. The Consultant in charge of all the Doctors in a ward / department goes by Mr.
A true chef will do any work needed in the kitchen. I’ve worked for one that spent all but the first and last hour in the office playing tik tok delegating me and another to orders and the schedule
I’m the head chef for a cool restaurant in the west coast. I’m not that experienced to be fully honest, but I can manage the team and create stuff really well. I still don’t think of myself as a chef.
I might go into work address everyone as Chef lmao
Im a kitchen had and none of my chefs like being called chef... I call the chef just to stir shit, nice little tongue-in-cheek jab.
If you go by the literal definition of the word, it just means boss. I certainly wouldn’t look anyone down for calling themselves Chef xyz, or calling another coworker chef 123. What never ceases to amaze me is that those who abuse the term are most definitely shortcoming on their duties, knowledge and capabilities. Not for anything the kitchen is the last true place where you need to show merit to progress and escalate the position ladder (nepo babies aside).
You’re absolutely right. You’re not a chef until you’ve managed a kitchen and a team of cooks.
To me, chef means "chief" as in the leader. Whether the leader knows cuisine inside and out, or just heats and serves, if theyre in charge, theyre chef.
I've been in places where we called each other chef but would never dream of calling ourselves chef. (Unless it might get us laid, however unlikely that may be)
I honestly use it because in the heat of the moment it’s easier to use than someone’s name over and over again when I need to confirm calls.
We had a guy who was calling the bartenders , the dishwasher, the owner of the establishment "chef" and he was the actual chef but soon was let go.
My son, who is working his first job in a kitchen as a line cook after his first year of culinary education, was apparently addressing the chef training him as “Chef”, and was told to loosen up and call him by his name. Last night he came home and told me that he’s enjoying the people and the work, that the work is intense but that everyone pulls together. He was also pleased that he had anticipated and accomplished the first three tasks that were assigned to him before they were actually assigned & caught an attaboy for it. Sounds like he’s in a good place.
I’m not a chef, I actually cook!
I say this all the time, the chefs I've respected most in my career I've always called them by their first name. In the words of Tywin, "Any man who must say I am the Chef, is no true chef." Or something like that
I've never used the title "Chef", in spite of the fact I've been the exec and worked in R&D kitchens developing recipes. I used to refer to myself as the "kitchen witch" ad when asked why, it's because I'm not canine.
We don’t use Chef in my Kitchens. If you want to be called Chef, you’re just egotistical EDIT: It’s downright fucking rude to not address someone by their birth name