Once upon a time, in my much younger days, I was a dirty line cook. I never EVER referred to myself as a chef. Though my wife, any time I cook something "fancy," and someone's over tells our guests I was a chef.
In my mind, I always looked at the exec, or sometimes sous who did the ordering, the menu writing, and scheduling as the chef. I worked the line. Hot apps, saute, grill, sometimes desserts and garde manager.
It seems to be more common these days with food tv and all of these crazy food shows, to throw around the term "chef." What do you all think?
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