Apr 07 2009
THE UNHAPPY CHEF
Some thirty seven years ago when I became a Chef I was thrilled. I had found my avenue in life. I was proud. Back ‘in the day’ being a Chef was quite something. Chefs wore the traditional coat and hat and commanded respect in the kitchen. After all Chef is French for chief, is it not. So the chief of the kitchen was something special. Trust me it took much hard work, abuse and numerous mistakes to get to the point of being a Chef. I have never been able to make a lot of money nor have I acquired fame for my efforts in this field. When folks ask: “What is your signature dish?” I simply respond, food. I view the craft as that of an artist.
Upon my retirement from the field I now reflect on the transformations that have taken place over the years. It seems that anyone and everyone now wears Chef clothing and uses the title whether earned or not. The envelope has been pushed to extremes. There are as many classifications of Chefs now as there are ranks in the US Army. Chef coats are covered with so many patches they now look like race car drivers. Executive Chefs no longer cook, they simply do paperwork and watch others have all the fun. Oprah has a personal Chef yet still can’t take off the weight and keep it off. Cooking shows on television have turned into ‘in your face competitive, reality rip offs.’ Some of the Chefs appearing on the Food Network are absolutely disgusting and an insult to the profession. Their outlandish appearance and behavior is a disgrace. There is little to no emphasis from these shows on good sanitation and food protection. These people are more concerned with their appearance, and never wear hair restraints. There are very few I would permit in my kitchen.
What is really scary is the so called Chefs in our restaurants. I’ve been in fast food chain operations where everyone is dressed as a Chef. I would bet my Toque none of them are. What happens behind the kitchen doors in most of our restaurants would turn our stomachs inside out. Don’t be fooled by those establishments where you get to view your food being prepared. Remember the prep had to be done somewhere.
I am happy. I had a good run in my career. I’m proud of what I accomplished even though there was little to no recognition. No fame, no bam, no fortune just a simple person doing a job. I am, however, unhappy that the envelope has been pushed to the point where the profession is no longer what it is intended to be. It is no longer the Chief of the kitchen. It has become yet another commercially abused area.
I reflect on some of the more amusing antidotes over the years. There was the Chef wannabe that refused to use vinegar simply because he didn’t like the smell. There were those that wondered how they could use garlic and/or onions without the smell getting on their hands. There are those that think use of a squeeze bottle and herbs to garnish a plate is what it’s all about. Of course there are those that never lift a finger to scrub a pot or pan or wipe a counter top or take out the trash. These people are an insult to our profession.
I could endlessly recount stories of employees I have engaged that think they are Chef material. There was one that informed me on his third day he would teach me how to perfectly fry chicken because he had been the head Chef at a local fried chicken joint……for two weeks. Enough said!
