The difference between a "COOK" and a "CHEF" - An Intermezzo
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- เผยแพร่เมื่อ 25 ส.ค. 2024
- I hope this video sheds some light on my thoughts on this controversial topic, I genuinely feel like this is a subject matter that isn't talked about enough and the ramifications can be incredibly damaging to the chef community depending on the individual. That being said, I'd love to hear your thoughts in the comments! 👇🏼
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"The Cook knows how and Chef knows why."
For the first 5 years of my career I've always been apprehensive of calling myself a chef or having people call me as such, especially when I see the glee of amazement after they eat something I make and it somehow doesn't sit right with me. I've been in the presence of chefs who've been doing the work for 20 years, who am I to carry such a heavy title? Do I really find myself egocentric enough to place myself on the same lvl as these monsters who could probably make a 5 course meal with the works, out of 3 rocks and some lint they had in their pants pocket? Hell no, I don't want to be mentioned as something so great when I barely scratched the surface.
My retort would always be "there are two types of chefs; the ones that have been doing it for 30 years, the ones that have put their blood sweat and tears in the job, the ones that had the breakdowns and the highs of a terrific or terrible service, time and time again. And then there are the twats that put on a chef jacket and call themselves a chef."
I've been in the presence of both and that's why I never wanted to call myself a chef.
Move on to last year where I got a job offer as a private chef at a villa thru a friend and i found myself having to call myself a chef. I'm doing menus, prep work, plating, budgeting, cleaning, everything, it's just me.
The clients actually feel good about themselves when they have a "chef" cook for them and introduce the meal. As difficult as it was to adjust, I gained a new perspective from this job, and now proudly call myself a chef to people.
Regular people don't know enough about the industry to know the moral differences between a chef and a "hard working cook that wants to make it" so just carry your title with pride in what you do, knowing that there's always something more you can learn.
Thanks Justin, another great video!
thanks for the prospective
i just got to head a place and i hate calling myself a chef, i basically got in f&b 2 years full time even though i did a good amount of part time in my youth. as good as i am managing operations and costs, i am getting suffocated by the fact that i am lacking techniques and creativity to the point that my exec had to throw me ideas.
like you mentioned, i have worked with monsters that can plan a 5 course meal out of nothing, and i am here struggling with R&D and changing the exec's menu to my own. i am really hating it
any advice?
@@shadowremorse I think that if your main struggle is developing recipes the best thing would be to step back and get in the gutters. Work for others that can develop plates and flavors. Apprentice under the person that makes your wiggly bits tingle and just "feels right". Move from place to place, picking up what you can and adding to your repertoire. After a while the techniques you learn will make the dishes out of whatever you have available.
Then again, you can just pick the right exec and work together with him or her. I worked on a yacht -just the head chef and myself. We were a team, not a brigade. I did the dirty work and he put it all together. Now I do it myself (not as amazingly but I'm still humbly learning). Theres no shame in switching up the playing field to suit you're needs and abilities to their maximum potential. If you're at the head, the game should feel organic as long as you're getting your job done. Keep your head held high and keep going, the humps are there but we can all get over them.
Maybe take some shrooms and see your situation with an overview effect, the answer might be clearer than you thought.
Justin might be able to give better advice than me tho, I solve most my problems with psyches lol
Bajilionth edit: try sitting down with your exec and develop the menu, pick the theme and work on it. You keep in mind the cost and final resulting product assuring it flows together, then have your right hand develop it if you have the possibility to work like that
No need to think so much. If people want to call you chef, let them.
For me a cook knows how to execute, established ideas, and a chef knows how to create and implement new things more effectively than a cook.
Ha! You don't know shit.. cook is better than a chef... Ha!
well, a chef is also a cook
@@53n47 but a cook is not always a chef! at least in this persons (and my own) opinion anyway
I'm so Glad that a Chef finally make this Video...
I always love good food and even more, I love to be able to make them for my family and friends.
However I never got the chance to go into a propper culinary course to earn a propper culinary certificate.
But I once work my way up from being a dishwasher & garbage guy, and slowly make my way up, to start help any chef doing small parts in their preparation... to a point where the head chef have told me to start wearing a chef uniform to work and asked the manager to hire another "dishie" to replace me. TONNY (that's his name) would even called me Chef every now and then, every time I manage to get the task that he gave me done either faster or better than he had expected.
One night, while me and my fellow "real chef" friend were having a drinks, I was confronted by a guy who claim to be a chef and telling me that I got no right to call my self a chef since I got no propper background in culinary course / study. At the most, he said; I could only called my self a "kitchen-hand" or a "cook". I'm sure that what he said is true... but I can't lie a tell you that it didn't hurt me.
Little did I knew that Tonny saw what happen and heard from my fellow chef what this guy have told me...
He greet me with a smile the next morning, calling me "morning Lil Chef..." and asked me why I wasn't wearing a chef jacket, (though I had them in my bag).
I had to force myself to smile while answering him "I'm just your kitchen-hand...Chef".
He then called me closer to him and told me something similar to what you said: " Han, you're working with me, in my kitchen, you did all the task given to you and got paid for that. To me you're a chef. Don't ever let some jerk told you otherwise. Now go home and get your jacket, I'll wash the dish till you're back, coz you aint gonna work here without it."
Of course, Chef Tonny's word had helped me get my confident back... I totally respect him, Iwill never forget his kind word of encouragement; and this video have brought back that good memory. So thank you... Chef... 😊
🥲
Took my first "sous chef" job last week, and this video was very validating. Thank you for all that you do
I needed this.
BUT...
There is a definite line in the sand. When I started out cooking professionally, I didn't know squat. Zero on all the skill meters. I was just a cook. The chef who took me under his wing knew so damn much and taught me enough to be comfortable to run service. That was 10 years ago. I still call myself "just a cook". I prep, cook on the line, stock and clean the stations and make very rude jokes during the dinner pop. That's what "cooks" do. At the end of the day, I roll up my knives and drive home in a car I can barely afford.
My "Chef" is the guy who ran the pass all night, checked out my station to clear me for clock out, and stays after everyone to make sure dish isn't alone at 3am. He makes the schedule, orders produce and makes the prep list for tomorrow. He's salaried and drives a less-shitty car.
Cooks are cooks. Some are good, some are bad, but if you make it to the point where you're in charge and you can demonstrate your cooking ability in the form of demoing new menu items and also do the HR aspect of back of house, then you're a chef.
From a more philosophical point of view: Chefs make the recipes. Cooks repeat the recipes 250 times a night.
Couldn’t word it any better
@rudy portillo Although i see where you're coming from, with the line in the sand thing, in my opinion, you became a chef when you started *COOKING PROFESSIONALLY* Its a confidence thing for sure. If you are willing to drop your ego, learn from others, work with others and most importantly, learn the trade at a professional level then you in fact are a chef. Do not count yourself short Rudy.
salute
Getting belittled for not going to culinary school.. yet.. feeling, thinking, acting, and working as a chef, feeling guilty for calling myself a chef. 😞
Some of the BEST chefs I've worked with didn't go to culinary school.
@@their_lives_not_ours One of the Chef Instructors at the culinary school I go to actually prefers those that are self-taught.
@@mahbuddykeith1124 I guess it demonstrates a real passion and willingness to learn. That makes me feel a little better about myself, thanks 👍🏻
I am so glad you covered this! This is totally a confusion and confidence issue, absolutely rampant.
I actually really like calling myself a cook. It humbles me and when someone says "Oh, youre a cook? where do you work?" Then I say "I am the Executive chef at..." Being a Chef is a job title. If you are called chef de partie, you are a chef. If you are a sous chef, you are a chef. If you are a cook III then, well, youre a cook not a chef. However, No matter how good a person is in the professional cooking world, they are still a cook. Be humble. Call yourself a cook because that is what a lot of really great chefs do.
lol the 3rd cook got me
I found your channel a few days ago.. You have an amazing channel for culinary man.
I never realized I was a chef until I watched this video. I always referred to myself as a restaurant manager
Thank you for this. It resonates with exactly what I’ve thought for many years now as a line cook/personal chef/caterer and it feels so good to be validated and understood, and kind of have permission to call myself what I really am!
I love the quality of your videos! You are so very articulate and focused on the topic. I really enjoy watching your topics. You are very persuasive in all the right places. Thank you for your time and PROFESSIONALISM! 🙏
Call yourself whatever you want. Dr Dre isn't an MD or PHD
exactly!
I mean its pretty obvious. A school cafeteria lady/guy vs someone who cooks professionally in a resteraunt. Which one do you think is the cook and which one do you think is a chef?
True 😂😂😂
Yo Justin. Just wanted to say, this video really helped clear some things up for me. Thanks for the content you put out. I look forward to listening to The Emulsion.
Well said! I get caught up in the titles as well. A few times I have corrected people and said that I’m a cook. I will no proudly say that I’m a chef!
I've been deep diving through your videos but this has been the most impactful video I've seen on YT in a very long time.
Damn. Good job, Chef.
I agree with your point of view. I would love to hear your opinion of what duties the Executive Chef, Chef De cuisine, Sous chef should be.
Finally! Been waiting for this! Finally getting a good answer for what I have been wondering for weeks now too. I can relate to the Introduction parts too, its been really confusing as well.
Been a Chef for 25 years , still call myself a cook when I meet people because that's what I do and I am not up myself.
i am a 16 year old learning chef and your videos are very helpful and keep me motivated. I was pantry chef and just moved up to learning fry station im very excited!
Living through it at this exact moment!
Positive reinforcement in a profoundly negative industry is hard to find.
😎👍
This is what I needed to hear and didn't even know it. Thank you !
Wow! You're absolutely right and I love that you brought up the subject, you know I'm a chef, but I hadn't worked in a fine dining restaurant and the first experience I had (the only one) a month ago was horrible! everyone treats you like you're not a chef because you don't have that particular experience, that's not true, chefs have to practice the recipes over and over and over again to reach the goal. But many people who work in fine dining tend to have very high egos, so it's not that I'm not a chef, it's a new experience that you have to learn and adapt to. The problem is that in the restaurant where I worked for a few days they treat you like garbage because my resume doesn't say chef, why not? Because if I go to look for a job, many think that you are going to have the same ego and attitude as these people and only very few places are going to hire you. It's just my point of view. In a restaurant or any kitchen you work in, all positions are extremely important, you deserve respect! If you love what you do, put all your effort and have passion, you don't need others to recognize you...
I was always confused between the two meanings of a cook and chef but after viewing this I belive I now have a full understanding between the two. Thank you very much for the video.
I like the points that you make in this video Justin. I am currently doing my externship at a great restaurant that I'm actually proud to work at because of their high standards and great food, and I find myself correcting people when they call me a "Chef", I usually explain to them that I'm not a chef, a chef runs a kitchen, I'm "only" a line cook blah blah blah. But I like the way you broke it down brother-O-mine! It makes sense and I concur.
Ha happy to hear it. Best of luck on your externship!
I had always thought. That the chef was the boss in the kitchen. And all the other guys were cooks
I think the main reason why people are hesitant to call themselves a "Chef" is in part because it makes things rather confusing for people who work outside the industry but also because it projects a lot more than simply a profession but also skill and experience which can be rather daunting to people who are just starting out in the kitchen or who just graduated culinary school.
To people outside the industry the title of Chef implies that you lead or run a kitchen it would kind of be like if a Corporal in the Army started refering to themselves as a "Captain."
Hopefully that makes sense.
My life every day. Thank you for this!!!
I usually introduce myself as a P.P. ("Pastry Person"), but I should really own up to the number of years I put in the field. I have been doing it for more than 10 years and I still cringe when someone calls me Chef. It was mostly out of being humble, even though I was the executive pastry chef for different restaurants/pastry shops. I guess I avoided it so much that I would never consider myself as one. I do feel that when you reach a certain level of experience, that's when you internalize what to call yourself and own up to that title.
I haven't heard of that acronym before! Shoutout to all the P.P. here - all the comments and discussions here are great, biggest thing is to make sure you keep the humility, don't get delusional, but also don't hold yourself back from achieving your potential just because you're worried about a word.
Chef is a title which is earned.
End of story
I am changing my mind set to Classical French Trained Pastry Chef!
Changed on Facebook
Great video Chef! Awesome subject to touch on. Personally I feel either you can cook and hang or you can't. You summed that up beautifully
Hi, I'm JP and I'm no longer a chef because I don't work at a restaurant anymore. I agree - people get hung up on titles way too often. At the end - who cares! Either you can produce and perform or you can't, and your work will leave a longer impact than your title.
JPM.Cuisine well sad man. I will remember that next time I start to get caught up in the name calling
Thank you..been working as professional cook for a years now.. I still don’t feel like calling myself as chef..,it’s like my experiences was not enough..I need to change that mindset..
100% - you got it 👊
I didnt 100% consider myself a chef until a chef instructor at the CIA (Greystone) introduce me to another chef as a chef. This was almost a decade after i graduated from culinary school
I've called myself a cook for years because I thought a culinary education made someone a chef. Thanks for a new perspective.
I’m a federal employee on an Air Force Base and my job is titled as a cook. No federal job is titled a chef. BUT, I’ve done professional large batch serving line cooking for years, get paid what a professional chef makes (but it’s a federal job, LOL) and can make anything tasty and eye-appealing and know how to tweak a recipe for best results. We don’t just cook simple stuff the military traditionally does, but various pork loin entrees, chicken marsala, paella, pasta primavera, chicken bruschetta, couscous with pesto sauce, etc. Those items don’t exactly sound unsophisticated. Many people have tried to downplay us for years because we’re not culinary school graduates or working in a high-end restaurant and it’s a sterile environment. But my wife and boss insists were chefs, so I think that settles it!
I love when culinary students fresh out of school get custom coats saying “chef blah blah blah” but can’t make it out the shit without loosing there cool. A person knows when they deserve there chef title. I don’t think school is needed to define you as a chef. I’ve seen people who have every tool in front of them, iron there coat everyday, and legitimate schooling get worked under the table. By a coworker with one knife and a hustle. Personally I prefer the title goon than chef when talking to people in the same industry. A goon is someone who pulls a 15 hour shift, can hit the bar, and be ready to do it all over again. I would only consider my self a chef if I did ordering, and admin stuff.
... without losing* their* cool ... their* chef title ... their* coat - seriously, WTF?!
I worked at places that called the cooks chefs when talking to customers and such, but the chefs were the leads in the Kitchen, however they tried to encourage their cooks to be creative, so there was a creative menu planning aspect that did kinda make you a chef. Basically those outside the business use Chef, inside, use the terms and titles that they use. Being a Chef at, and the Chef of is English differences that apply.
Absolutely correct......I am just like you were, I don't feel like I've earned the "title" of chef yet. You have got me thinking.........
I (18 year old male attending NYU for Math and Econ, not anything culinary related) have an interest in cooking and have been working part time as a cook for 1 and a half ish years now, and I have NEVER related to ANYONE MORE than as I was watching this video...Justin Khanna literally described all of my inner monologue this entire time lol
Funny, the restaurant I've been at since we opened for 2+ years, the executive chef and Co owner doesn't let any of us call him chef, it's a small crew, but no one refers to anyone else as chef. He will be the first to tell you that he still is just a cook, I think this is the ultimate mindset for instilling reverence, passion, and humility, in employees all at the same time.
I am no longer in the industry but I have ran into this same situation in my current industry in entertainment. I always called myself if I was a cook when I was executing for someone else, especially in causal restaurants, banquets or food trucks. But if I was in charge of anything, then I was a chef. When I cook my girls breakfast, I am a breakfast chef, but if I am dicing onions at a buddies spot for beer money, I am a cook.
You probably gained more subscribers! Killer content. Thanks to you I’m confidently staging at top restaurants in Toronto 👍
I’m going o try this. I have often found myself weary of using the term chef to self-identify, and having the urge to correct others who aren’t in the industry but choose to call me a chef. And in the past I’ve compared this to the idea of moving up from draftsman or designer, to becoming an architect. But I think the primary difference here is that “architect” is a legally protected title under the AIA. It requires a professional degree and exams in order to earn the title. Whereas anyone who wish to cooks professionally can do so with little bar of entry. Although culinary school will help teach the basics, many learn-as they-go. Our industry is less exclusive that a lot of others in this way, but I think Western cultue sees the term line cook in a somewhat demeaning manor to belittle lower level employees. And as you said Justin, you’re simply assigning yourself the proper noun associated with the verb. So a cook cooks regardless of environment, but a chef cooks in a restaurant. From my understanding this use of language seems to be more commonplace outside the US, though is gaining traction here more recently.
THANK YOU
Damn. I honestly thought that you were going to go through a list of this this and this means you're just a cook and this this and that are what makes you a chef. Dude I love what I do and I'm one of those people who say 'oh I'm just a cook'. Like man during a rush what I'm in the zone and the food I'm putting out is perfect!! Love that! I've been through a culinary program but i haven't finished it due to a number of reasons. I feel like that is a major reason why I don't see myself as a chef. It's a title I don't feel worthy of yet. I have so much respect for those chefs out there that do amazing things. One day maybe I'll have the confidence to introduce myself as a chef.. also I appreciate the fact that you were looking at the lens of the camera instead of the view finder lol
Ha all the more respect to you - keep it up and thanks so much for watching 🙏
I am a chef from Europe. In college we were told that a chef is college trained with their papers. If you don’t have any certifications then you are a cook and not a chef.
Sounds like a great marketing plan for college 😉
Wow. I totally thought he was going to go the other way with that... I'm also super guilty of doing this, hiding behind "I'm a head cook or sous chef." We need more dudes like this in the industry.
Thanks Allen! Grateful to have you watching 🙏
My only thing is as a student that works full time on the line in the summer but only the summer it does feel like I'd be over inflating myself if I called myself a chef. I mean especially when I'm not currently working. But yeah this did make me realize my job held a lot more responsibility (full time head of my station) than I was giving myself credit for and my title of (junior chef) seemed to give me.
i feel cook takes orders and is still learning not quite at that level yet like me i work in a restaurant that make me unhappy to cook its mostly premade warm up for service
the only thing other than grill is pasta made to order
I've worked in nice restaurants that are cook from scratch that i miss. the amount of creativity was great to learn but most important was to express my ideas and improve
so as of now I'm moving on trying to find a place to grow
like Justin said about what a cook told him
you can always step down to warring chili pepper pants
Hi Justin,
In Australia when you do your apprenticeship (was 4 now 3 years, first 2 years are at Tafe (school) whilst working full time and remainder 1 year at work to get signed off different skills) you get a certificate 3 in commercial cookery, which you come out as a cook.
But when you do a 6 month certificate 4 in commercial cookery you can call yourself a chef.
(I was lucky enough to do the certificate 4 for the last 6months so i finished both at the same time). 2 days Tafe 4 days work.
For those who work in kitchens with out any of this call themselves a cook and after 7 years? can go to Tafe for a test to get there qualification.
@@justinkhanna
Pretty much the difference in Australia is qualification.
But a piece of paper doesn't reflect on your skills and confidence...
I needed this vid hahaha I still feel awkward in calling or claiming the title of a chef when I already am (You're a genius hahaha) Your content is helpful af man, keep up the good work! hopefully when I'm financially stable I'd be able to support you in patreon.
Nice job. Some are big on ego & others w loads of expertise don’t do bravado. All in all I like your presentation of who we are to ourselves & others. It is often like that in other professions too.
This really helped to relieve some of the stress I've currently been having in culinary school and at work. I used to hate it when the chef de cuisines and sous chefs would also call me chef - I've only been in the culinary industry for around 2 years now. They would call me this especially after I would take initiative of a menu project or helping fellow co-workers, etc. Sometimes my classmates would call me Chef even though I probably only have a year more under my belt compared to most of them - this really irked my chef instructor who's a well known restauranteur and CEC via ACF in Fargo ND. Yet what thoughts does anyone have on being called a Chef before culinary school? Any opinions?
For me, the difference is whether or not you have creative control over what you do during the day. Not necessarily being in charge of the menu, but if you're doing prep or service and you run out of something, do you have the authority to choose what its replaced with or do you have to ask your "chef"? If you have to 86 a menu item, do you tell the servers directly or go and tell chef first?
It's also not just being allowed to take creative control, but actually being up to the challenge yourself. My first serious kitchen job took me a while before I felt like I owned my station. By the end of my time there, everything was set up the way I wanted it, I knew all the recipes like the back of my hand, I set the example for how items should be plated and the executive chef valued my opinions and trusted my judgement. I was never granted the title, but I sure as hell felt like a chef.
If you write the menu, then your the Chef. If you cook the Chef's food you are a cook.
I'm a restaurant professional who happens to be Chef De Partie
when i apply for a job i apply for a chef position. try looking on seek for cook positions
That means my mom is the best chef in the world... 35 year eating what she cooks and I have no negative comments ... I bet the best chef in this world can't serve me for 35 yes without any complain ... Kaaa kaaooooo
After working at "Per se" when Eli Kameh was the CDC and Corey Chow !! Was still the Executive....I too felt the same way when lmao when my ass was getting chewed out being screwing up the chive chips lmao!! I was called chef right after and then I understood after a times..of what it meant!!.sighhh....Memories
We worked in the same "chapter" of Per Se! Chow and Chef Eli were there when I was as well.
@@justinkhanna ahhh that's 👌 cool!! I was there in 2017!!
Hey! :)
What do you think about 'cooks' who are not trained in a culinary school, but do cook professionally or have a restaurant/business of their own, manage everything from the sourcing, to the prep? Are they chefs as well?
Hugely depends on *your* definition - according to mine, absolutely! But it's gonna have to go the other way then, if you graduate culinary school, is that all that's required to attain the title?
@@justinkhanna nope, I dont think so! Culinary school definitely equips you with certain skills, but good experience, definitely makes one a chef!
I always called myself a cook and feels weird when someone calls me a chef just feels like i should be calling myself a chef after I finish culinary school and get a chef title in a restaurant. At work i got my sous chefs and the executive chef above me and i see a chef as someone u look up to to make sure u are doing the job right and do all the orders and schedule but i see ur point maybe i should start not getting weird about it and just go with it
I do i see my chefs as more of a mentors than bosses and they are very open to helping me and giving advice being the youngest in the kitchen and all but i had co workers that were/are chefs in other places and have cook titles at work so thats why i see it as a title given at a job but also something you earn with experience. But ill get at that lvl one day
Cool. I'm still a cook. I'm a cook with very solid technical skills, but I'm still a cook. There are lines, and many of us inflate those definitions with confused thinking, but they still have some meaning. If you've been cooking in award-winning kitchens for several years, you have strong technical ability, and you have developed a good repertoire of fundamental components and recipes you're almost certainly a chef. If you're focused in the kitchen, and you have a sense of urgency in your work, if you perform well under pressure, if you attend detail well and can compete and adapt then you're a chef.
The reason it's better to be a cook is that even the most accomplished chefs de cuisine are still cooks. And telling people you're being a cook is a more artful expression. It's like when an interviewer asks a musician to explain their work; no, the work is the expression, the explanation is something else. People know what caliber of cook I am when they eat my food. It's also about not cheating yourself. It's an established pattern that talking yourself up can alter your attitude and make you less likely to achieve things.
IMO 'cook' isn't the problem, it's undervaluing yourself and being complicit in negative dynamics with egotists that's the problem. Being confident enough to sell yourself to people with high expectations is cool. I just think there's a time and a place. When you talk to people you should adopt their currency, if they think too much of themselves you should rise to that challenge and refuse to devalue yourself for them. If they like to understate things because it helps their attitude toward their work you should join them in that.
When I was in the kitchen, before I was promoted to a “chef’s” position, I used to simply say “I cook for a living.”
I look at the kitchen hierarchy as head chef, sous chef, and line chefs
I hate how if they make an omelette or make tea, they suddenly call them-self a chef. Like every single person calling themself chef just because they made something in the kitchen and will not be making it again forever. Diminishing the value of the word.
I have seem chefs. I have worked with chefs and I know how hard they work in the kitchen.
I am a host of a supperclub and I still dont call myself a chef. I am a home cook and wouldn’t call myself a chef because I have huge respect for them and the work they do.
I hate being called a chef my grandmother would cook me into the ground and i never recall her needing a title
Chef means chief or boss. Executive chefs do the hiring / firing, P&L, menus, sourcing, directing cooks on technique, etc. A great chef can suck at cooking, a great cook can suck at chef'ing. Since not many people understand this; we may as well all call ourselves chefs.
A person can be trained as a chef, hired as a scientist and work as an engineer, last name Blacksmith and nicknamed Dr. Then what should be called?
Context is important, and we don’t call ourselves/others the same when we talk to family, strangers, colleagues, or people we admire or respect.
Someone can be a great chef, or a great cook, or both at the same time, or both at different times in a career. Being named chef or cook then will depend on the context of the situation.
Alot of my relatives and neighbors already calls me chef back when I'm still taking BA culinary arts lol... XD
Good stuff my man!! Love it!
A chef != *the* chef. It’s contextually contingent. A chef is a cook but a cook is not always a chef. A home cook is not a chef. Rachel Ray and Sandra Lee et al all get paid to cook and they are not chefs. In brigade-style kitchens it’s appropriate to call the head chef “Chef.” “Oui Chef!” It’s also appropriate to call a senior chef “Chef”. In those kitchens where the head chef is The Chef there mutually exist sous chefs and CdCs and CdPs etc. Acknowledging seniority is useful because it reinforces leadership, and the necessary organization and bureaucracy that’s critical in successful restaurant operation. This type of nomenclature logic is actually originally derived from the French language. It’s not really an ego thing. Sure, some may actually treat it as an ego thing but it’s not supposed to be.
Justin - for me, I’ve always defined the difference between a cook and a chef as a chef is someone who went to culinary school and is formally trained. A cook by contrast is anyone who has not had any formal schooling in culinary arts.
For example: So the guy that walks in off the street and simply becomes a cook at a breakfast restaurant and has no formal schooling and simply learns on the job is a “cook” in my eyes.
By contrast, the moment an individual graduates culinary school, he or she has earned the title of being called “chef”.
By the way - Justin, I know you graduated from culinary school. Just out of curiosity, what brand of cutlery did they supply students with? And what school did you attend?
Justin, which company do you feel makes the better synthetic handled commercial knives: Victorinox, Dexter-Russell, Update International, or Winco?
Which order would you put them in when ranked by quality of steel?
@@Lars1540 dexter for small hands sucks to big handle
update junk blades so is winco
the best one is victorinox the blade is awesome i have two chef knifes one wood and one synthetic handle
the blade i say last me about 10-12 days before needing sharpening
LMAO, I have been an Executive chef for 25 years. ok guy. An Executive Chef Manages Cooks and a Kitchen staff does the ordering. Cooks cook, Executive Chefs are managers. Not just cooks, yes we are cooks that have worked our way up to a manager role
I agreed with this when i watched this as a cook but now that im a chef i disagree. Anyone whos worked in restaurants knows theres levels to it and that the line cooks you manage are not chefs and most of them dont even want to be chefs
Don't you think that attitude contributes to what you're describing? I don't argue there aren't levels to it; I think Exec Chef, Sous Chef, Chef de Cuisine all hold a lot of value and have their place for a reason. But if there's nothing to take pride in or put on a pedestal to strive towards, should we be surprised when people sulk into mediocrity? You said it yourself, you got value from this reframe and it pushed you into the leadership role you're in now. Not saying every restaurant "HAS" to do this either, but in a lot of high-caliber kitchens, this "I'm just a cook" attitude does more harm than good IMO. I did an updated reframe with my friend Chris Spear on the Chef's Without Restaurants Podcast to define this even further: www.podpage.com/chefs-without-restaurants/what-is-a-chef-with-justin-khanna/
@@justinkhanna whats wrong with being a cook?
Total Truth
In my opinion a chef will take those extra steps to make dishes better as well as being super organized.
So cooks shouldn't put in extra effort or be organized?
I’ve always called you a chef! 👨🏻🍳
Am I still a chef if I cook in a nursing home?
Too many get too hung up on titles. No matter what profession. I say forget about it unless that company you work for requires it. Otherwise...it doesn't matter.
The "Janitor" in my condo is called a "superintendent". :) Super used to refer to "building manager"...which we also have and is called a "Property Manager"...
Went to a photography seminar years ago at a Photography Expo...guy worked for a local camera shop...called himself a professional photographer. One that works at a local camera shop. Not theres anything wrong with that. Maybe the guy did also do some photography in his free time and was getting paid. But he was still a camera store salesman. When we think "Po photographer" we think of some big name we've heard of. Being flown to exotic locals. Shooting Supermodels...Shooting for the National Geographic...
Be humble. Forget about the titles when possible.
I think the idea of titles are actually important. When you lack experience, and are green AF, your title should reflect that. For example, if you just started at McDonald's, you get paid to prepare food. Should you be comfortable calling yourself a chef? How about a bartender that also prepares wings, fries, and chicken fingers from a bag plopped in a fryer? Are they chefs?
I work in a machine shop, and have for 11 years so far. To begin with, I was very uncomfortable calling myself a machinist. I was a machine operator. It's an experience thing, but it also is your skillset, and your competence at overcoming problems. Once I could do setups and modify CNC programs, I was comfortable with the title of machinist. I really didn't give myself that title. I kind of earned it. Once I had the skills and time in, OTHER people IN THE BUSINESS started calling me a machinist, so then I was comfortable calling myself that. There are degrees in everything: carpenter, woodworker, mason, electrician, chef, machinist etc. Usually there is an entry title, then the main title, then "master" in front of the main title (aka "master mechanic", "master machinist", "master electrician", you get the idea). I don't think this is bad at all. You want to hone your skills to earn the respect of your peers in the business. That respect is shown by what they call you.
I guess my thoughts are that you really can't label yourself. It does kind of have to be bestowed on you, by people more skilled than you calling you by that title un-ironically. What you're talking about is kind of the way you see yourself. I like to let my skills do the talking for me. Even if that means I am just a button pusher.
Sorry for the rant. Good points. I just kind of disagree.
I actually think what you’re saying here still applies to Justin’s point. Chef is one who cooks professionally. Then there are varying levels of chefs. Chef de Partie, Sous Chef, Chef de Cuisine, Exec. Chef, Corporate Chef, etc.
Personally I believe the difference between cook and Chef is a chef has a technical background whether that be school apprenticeship or self-taught (taking small courses working in the industry for years watching videos reading books) then yes you are a chef but can we honestly say that someone that works at McDonald's Burger King Subway Panera Bread TGI Fridays Bennigan's are truly Chefs...I believe that everyone in a professional kitchen is a chef but I do believe there is a distinction between a cook and a chef I also believe then once you start to get more involved in the financial and planning aspect you certainly become more of a restaurateur
Hey Justin love your videos, I'm looking to buy a new chef knife and I'm torn between the masamoto gyutoh or the myabi? Your two cents would be appreciated, all the best
@@justinkhanna thanks for your reply, again love your videos
I disagree but hear me out. Chef or cook is more of a mental state. A cook is someone who dosent care about what they do, its just a job where a chef is someone who is passionate about what they do, they want to constantly learn more about their profession. Its a career not a job. I make churros for a living and i personally just started calling myself a churrerio because i can answer the basic questions about how to make what i make, constantly learning new skills. I love what i do but when i was a cook i hated it and would never say i was a chef, i was just a cook and i knew it.
@@justinkhanna when i felt the passion for what i do enough that i couldnt stop learning about how to create the perfect churro and knew thats what i wanted to do with my life. When i was a cook i never wanted to be there it was just a job i was put in at a young age (my dad was a chef) so its all i knew and hated it.
Very late to this video, loved it. Dont know if you saw the Joe Rogan episode with this one chef, but hated his explaination to Joe about the difference being a chef and cook if the literal french translation as chief of the kitchen. So in his explaination a cook is someone who cooks a menu alone and a chef is someone who has cooks preparing his menu. It was worse explaination and doubly bad because he was using a a home personal chef as example and i know a bunch who work alone, they dont have kitchen staff show up to your home with them. It was just terrible.
Ive been cooking since childhood, professionally cooking about 8 total years of my 15 adult years im 33 now, in high school my state has vocational training you may elect if elligible, i was accepted to a culinary arts course at votech in 10th grade was accepted into CIA Hyde park, but chose military service. In retrospect, i should have took on debt, but my culinary investment in my teens did me a servixe in the fast food industry (Breakfast rush and prep work) and later in my italian culinary apprenticeship in a midwest pasta shop by a chain smoking sweet italian man. 5 years working in kitchens i didnt call myself a chef until i had my own duty station at work and my exec chef told me to address myself that way. I had to do all my prep, mise place, etc myself every day as well as the communal prep work with the other chefs, it was to instill the work ethic to set up larger scaled stations etc. I had made recipes, set up events by myself, my boss who owned the golf course called me a cook personally, and all the culinary students who worked beside me chef, i couldnt say i enjoyed that distinction because im uncertified but ive always thought just to take a year course. Its cheap here in my state for event certs, but i just keep working under great hospitality chefs who teach me the best skillsets.
It really does build my confidence to call myself a chef over addressing myself as a line cook which im paid to be or whats on resume.
in Australia this isn't a big thing, basically everybody who completes a 3ish year apprenticeship and then qualifies as a chef calls themselves a chef, its rare somebody here would refer to themselves at a cook, they might refer to themselves as an apprentice chef if they have not yet qualified but the whole cook/ chef thing is not that present here. case in point a friend who has moved to nyc to cook in 3 star restaurant suddenly stopped referring to themselves as a chef and now says they are a cook, so it must be an american fine dining ego thing like you stated.
Here’s the thing:
If you’re cooking videos on youtube and then get paid by youtube ad, is that makes you a Chef as well ?
I have a Chef coat at work. But I make sandwiches. I just can't wear it. So I wear a polo. And I'm a sandwich artist. But no hot meats .
I get what you're coming from but Ive been working the pantry station for five months. No culinary school or other full service experience. Those awkward conversations have already happened multiple times and I just don't feel it's appropriate to call myself a chef.
I appreciate the pep talk but it'll take more than doing brunch for a couple months for me to consider myself a chef.
*winces* yeah i've worked in fast food and chain restaurants since i was 15 getting paid and at no point did i feel like I should be called a chef. No one preparing food at a fast food place should be considered a chef.
The most popular rebuttal! Don't think that's who I'm speaking to, though.
@@justinkhanna "anyone who gets paid to cook food"
I call myself a cook, so I don't get asked a bunch of questions, Also..to many line cooks at Dennys calling themselves "chefs" So that avoids being one of thos people.
I find it weird when people are really intrested In what I do, I used to think is was cool and like talking, but my extrovert is starting to come out these days.
Doesn't this eliminate the need for the label "cook" though? I mean, if everyone who cooks professionally is a chef then who is a cook? My 11-year-old brother?
I think it has some utility in specific roles in the brigade, ie: I'm a chef at xyz, in the prep cook position...but as stated, I don't really see much of a downside with folks getting away from the "I'm just a cook" kind of talk.
You worked for Curtis Duffy?
Yes indeed- I was on the opening team of Grace
i agree
I call my self a chef
I agree 100% it's all ego but at the end of the day your being paid to cook hence chef. I grew up with commis chef cdp etc. It all perspective and how you feel about yourself. Have confidence
I knew I saw you in the Grace documentary!
So, if I'm cooking at McDonald's...I'm a Chef!
No, being a Chef is a state of mind. It's a drive to pursue cuisine and provide quality hospitality. It cannot quantitied. You either have this frame of mind 100% of the time or you don't. That's what it means to be a Chef.
Agreed.
I think you should specify..."from scratch"...unless you think fast food workers are chefs.
Yeah that clearly poked some holes in my argument - but I think the gist still applies.