The Repertoire Podcast
The Difference Between a "Cook" and a "Chef" - An Intermezzo
Sep 13, 2018
Discussion on the titles and roles in the culinary industry, the significance of job titles in the culinary profession, transitioning from chef to restaurant owner, and embracing the title.
09:09
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Quick takeaways
- Being paid to cook professionally grants the right to call oneself a chef, regardless of specific titles within the culinary industry.
- The actions and qualities associated with being a chef, such as skills, collaboration, storytelling, and passion for food, hold greater importance than diminishing oneself as 'just a cook'.
Deep dives
The Importance of Clarifying Titles in the Culinary Industry
In this podcast episode, the speaker discusses the confusion and frustration that arise from the numerous titles in the culinary industry. The speaker reflects on their own experiences, starting with culinary school and their interactions with others. They highlight the discrepancy between being called a cook in a professional setting but being expected to act like a chef. Through research and personal reflection, the speaker comes to the conclusion that anyone who gets paid to cook professionally can rightfully call themselves a chef, regardless of specific titles within the industry. The speaker encourages individuals to confidently embrace the chef title, emphasizing the importance of self-perception and self-talk in their career.
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