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.