Bearlee
Posts: 2311
Joined: 10/25/2004 From: South Central CO Status: offline
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quote:
ORIGINAL: puella Actually, to further stroll down the path of minutia and unimportant tangential information, thats not totally accurate either. There is a difference beyond employment between cook and chef. To actually be recognized as a chef you must have accreditation, even if you are the best of cooks. You will remain a chef even if you are not employed as one, so .. say you take a 10 year hiatus working in the jungles of Brazil for Green Peace or something.. even when hacking down branches with a machete, you are still a chef, doing so. There is an interesting site which explains the rigorous of 'chefdome' if you are interested... I will post it below. Sorry for being a geek, I am just an avid cook ! ;) http://www.instant-chef.com/articles/the-difference-between-a-chef-and-a-cook LOL ...thank you puella! I, too, am an avid cook; one who worked in some fairly la-de-da restaurants in California (SF & Bay Area) and Denver for over 20 years. I have to say, though, that while I appreciated the link...I have to disagree with it's author on one point. There are just too many popular chefs in this world who got there working their way up from prep; not going to some school for a certificate. I'm talking about the many creative, successful, celibrity chefs (think: Paul Prudhomme, Mario Batali, Rick Bayless, Wulfgang Puck, Alice Waters, Nora Pouillon, Jody Adams...) And while I have managed kitchens before (ordering food, creating menus, watching the bottom line ...and cooking)...I didn't have to come up with such spectacular hamburgers as that above mentioned author talked about! <grinz> Yeah, I'm a cook.
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