To be called a chef, I am wondering, I am going to be doing an online course for a gourmet cooking diploma and?
gourmet catering simply gourmet catering
I will be starting my own restaurant and catering service and I am just curious as to whether or not I could be called a Chef or if I will need more expensive and formal training to get an associates or bachelors degree.
These days it don’t really take much to be called a Chef, how many times have you heard a proud Grandmother say " my grandson is a Chef, he works at Denny’s.
A Certified Chef is a whole different thing, when Students graduate from Culinary School they come out with a Certificate as a Certified Culinarian, which simply means they have training though a accredited school that is recognized though the American Culinary Federation and in order to get the Certified Sous Chef or under Chef requires an Associates Degree or its equivalency in experience.
In my experience of 28 years in the food service field, the owner can be call whatever he wants, but if you know what you are talking about as far as food then you can call yourself Chef, you are in charge of the kitchen. you would be better served to take a Safe Food Handling Class and a class in Food Service Accounting in order to price your services properly. you can find these courses though the National Restaurant Association. http://www.restaurant.org/
Good Luck to you on your new venture
Hi there,
I have a friend with whom I attended culinary school. Upon graduation, he had the hubris to call himself a chef having never worked in a kitchen except his own. Of course, he could be the exception, the genius that doesn’t need to pay his dues in the industry.
As for me, having working with so many great ones in the U.S., Japan and Taiwan, and judging from their level of expertise, I am humbled, if not reluctant to include myself in their league.
At any rate, if you feel confident calling yourself a chef, then do so. Who’s going to argue with you, anyway, especially if you own the joint?
And, by the way, culinary school and or a degree is unnecessary in my opinion. Experience is the bottom line in this business.
All the best, ‘chef’
Richie