Let's get something straight, what is the difference between a chef, a cook or a foodie?
In my years of profession in the Food Industry, some people seem to get confused of the terms they use to identify themselves. Other times they misuse a term to call other people, probably due to lack of understanding for the definition or how it is used by people in the Food profession.
Here are some of the examples...
A Chef (Shef) according to Websters dictionary is defined as 'the head of the kitchen' or also known as Chef de Cuisine.
To earn the right to be called a Chef, you must be able to have had to learn all aspects in the Culinary world.
Not necessary to have a Master's degree or the actual Executive Chef Certification - although some do go for that in desire for self -accomplishment.
The Chef is expected to perform the roles of the kitchen at all times without the Head Chef or Executive Chef having to repeatedly bark down orders when things get extremely busy.
Chefs must be able to be creative and control their cooking abilities once he has accomplished his training or apprenticeship.
The Chefs guide the Cooks in their day to day "mise en plas" (preparation) and they follow the Chef's daily itinerary plan.
"THE CHEF" VERSUS "THE COOK"
Being in this country is like a jungle of surprises, my gosh since I have lived in Australia for the past 20 years. I've always valued a routine but when I stepped into this country, that routine came from "Ok, there's our plan!" but then the plan will become somewhat totally up side down and leaving you with a question mark.
Let me give you an example. In Melbourne we love to make beautiful fresh foods like the cheesecake in an easy, casual manner. While here in the Philippines, we had to teach students and workers repeatedly in much more detailed instructions in such a way for them to better absorb it in their beautiful brains. One time, I had an order for them to buy it as a test of knowledge, but still they ended up with a lemon square type of muffin cheesecake far from what I had in mind.
This happened to me on one of my caterings...
I burst out laughing because of the term cheesecake was needed to be further defined.
Oh my, oh my, I ended up so late with the catering and what all Chefs do on the last minute in the firing line is...to pretend. And so I did.
I was sweating so marvelously while my nerve endings crippled my fingertips. I pondered through my mind that this misfortune would ruin my reputation and be slapped so silly...
So in the end, I ended up buying a cheesecake at a nearby restaurant who is owned by a friend of mine.
From that incident, I realized that not all beings have similar mentalities as we had in Melbourne where we just ask and we could relate to each other easily. But here in the Philippines, oftentimes it is necessary to elaborate the whole process just to have a specific instruction be understood plain and simple for them to execute the plan.
You know what was the best result in the end?
They didn’t know that I never baked it at all. Heheheheh...
And they LOVED IT!!!
But ahhh ehhmm….
For those learning young Chefs in school and apprenticeships, as much as I sound like the biggest hypocrite - I strongly advise you not to do that!!! Its kinda cheating and frustrating...
But I did love that last comment of my customers hehehe...
Nothing better than to be proud of what you have accomplished.
Now buying this cheesecake and giving to the customers to save my ass was just a figment of illusion meaning that I never baked it and if so I would not do that again next time.
The manner of taking someone's pride into your hands is just wrong and its not being a true Chef, its just being a true fake.
So how do we differentiate between the two occupations, a Chef and a Cook, without having to insult the other?
For once, the people must know the true meaning of a Cook and a Chef.
In the kitchen, Chefs wear a "TOQUE" aka Chef's hat. Those long cylindrical-paper looking things shaped like a cake placed on your head.
I hated them while I was still in training to be a Chef. Now I know why I wear them.
Only in the kitchen ha, people might think you've got the case of the mentals...
Berets are also used by Chefs, depending on the user's position in the kitchen, from what country you are from and where you were trained. They vary in color and pattern. Mostly used by Pastry Chefs.
Cooks in the other hand wear a CAP, or a BANDANA(head scarf) as the person is in a position of assisting, being a kitchen helper.
This is what the restaurants should follow in this country.
Like right now, customers and friends immediately call "the Cook" a Chef . If they have not studied the culinary arts and not know the difference, "the cooks" themselves will presume that its ok to call themselves Chefs due to the title addressed to them by someone else.
It could become a bad habit in the end because in due course, establishment owners may have a different perspective on Chefs alone due their lack of culinary knowledge.
In Sydney and Marseilles, to be called a 'Chef' is well honored by the Chef alone because of he earned the hard work and studies he had attained of a minimum of four years to become a true Chef. It is a title, not just a job position.
THE COOK
A cook, is a person with cooking experience or could have no experience at all, still in training as a helper of the Chef in the kitchen.
Cooks perform the extended tasks of the Chefs in the kitchen.
Cooks do not hold a culinary degree and their knowledge is based on what they have learned from there past kitchen cooking experiences.
Cooks can only become Chefs upon accomplishing the four year culinary degree.
To the cooks out there who are honest to themselves, do forgive me, I'm just pointing out the manner of those who think they are Chefs.
Not that I want to squeeze their pride and necks to the manner of perspective hehe, but to let them know that having a wrong identity can kill you in the intelligence bureau. :)
THE AVERAGE FOODIE
The foodie is also known as a food expert or a critic in food fashions and food trends.
They may also be food designers for food photography and know recipes, but they are not certainly named as a Chef for they do not have that experience and education in the kitchen sense.
They may hold a culinary degree but never continued the kitchen environment.
They may also surprise you in the newspaper and comment so many things about you or your food.
Then you realize that ugly fat four-eyed monster at your restaurant is out to squeeze your expertise dry and poke your nerves until blood clots at all ends of your head....
What a wonder? :)
A MYTH OR TRUTH?
Question of a manner...
"Some" Foodies are opinionated of their types of foods, food dishes, table settings, places of eating environment and may become very persisting and grouchy if it does not reform into their liking.
Why is that?
Send me comments or your views..
I hope this helps you readers have a better idea on the basic culinary practices, especially on some confusing occupational ranks or levels.
God Bless and do good works for god
always.
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