• About the Author
  • Author Opinions
  • Harvest Chefs Job Board

Harvest America Ventures

~ harvestamericacues

Harvest America Ventures

Tag Archives: Master chef

THE CHEF TITLE EARNED – GETTING IT STRAIGHT

03 Monday Jun 2019

Posted by culinarycuesblog in Uncategorized

≈ Leave a comment

Tags

certified chef, chef titles, chefs, cooks, Master chef, sous chef

team

You cannot call yourself a nurse simply because you are generous enough to care for people, nor can you be rightfully called a doctor simply because you work in a healthcare facility. A master plumber is not a self-appointed title, nor is a master auto mechanic such because he or she enjoys working on cars. Just because you make recommendations to friends about their diet does not make you a dietitian, and the title of professor does not refer to everyone who chooses a career in teaching. Titles do mean something and it is not simply pomp and circumstance. Official, professional titles reference the scope of a particular job and the process through which a person builds a certain level of expertise. In nearly every case there are organizations that validate this process and these skills before such a title is bestowed, or at least deemed appropriate.

Yet, restaurants, the media, and individuals throw around kitchen and restaurant titles without paying due respect to this process and the scope of positions that carry those titles. So, as a point of clarification, I thought that I would try to set the record straight.

[]         EXECUTIVE CHEF vs. WORKING CHEF:

These are, by far, some of the most commonly misunderstood titles. Both positions carry significant responsibility and those individuals are to be respected for their breadth of knowledge, however, they are significantly different in scope. The working chef in a property is responsible for the menu, for hiring and training employees, for building effective operational systems, for the quality of food produced and served, and for controlling the costs associated with operating a profitable restaurant. A person with this title has demonstrated culinary skills of the highest level, is accomplished as a team builder and operations manager, and a knowledgeable interpreter of a restaurants concept. The hours invested in accomplishing this are sometimes limitless with a significant portion spent in the actual preparation of food. You will likely see the working chef engaged in advance preparation, line work, and anything that requires his or her attention during service.

The executive chef is a person who is responsible for multiple food outlets and is in a position to direct a team of sous chefs with individual responsibilities for those outlets. You would typically find an executive chef at the helm of the kitchens in a club, full-service resort, large hotel property, or chain of restaurants offering a similar concept. The executive chef’s breadth of knowledge is at least as extensive as the working chef, with likely a strong understanding of the art and science of cooking, a deeper understanding of business management, a proven track record of leading large teams of individuals, a bit of marketing savvy, and noteworthy organizational skills. The executive chef spends little time with the actual preparation of food and is far more invested in strategic planning, oversight of a complex organization, training, brand building, and customer interaction. This is first, and foremost, a management position.

So, it is unlikely that a person responsible for the kitchen operations at a single focused independent restaurant (regardless of the business volume) is, or should be referred to, as an executive chef.

This is in no way a slight towards the skills and demands placed on the chef in that single-focused restaurant, simply a delineation of the titles. Many working chefs go on to accept positions in complex organizations as executive chef.

[]         PASTRY CHEF vs. BAKER:

Another common misrepresentation is referring to a baker as a pastry chef or, for that matter, a pastry chef as a baker – they are different. Pastries are a unique segment of the bakeshop repertoire and include many items that professional bakers will often admit are not part of their bag of tricks. Yes, many of the items that a baker and pastry chef is responsible for are “baked”, but the intricacies of some of those items is significantly different depending on the background behind the title.

Both will likely be responsible for yeast breads, laminated dough, cakes, pies, cookies, custards, fillings, and frozen desserts, but the level of expectation and the breadth of knowledge demonstrated by the two will likely differ. The art and science of bread baking alone is enough to separate the two titles.

Mastering the preparation of laminated dough can be a lifetime pursuit and understanding how to effectively work with tempered chocolate even more so. In a larger, more complex property such as a hotel, resort, or club – the pastry chef is likely a systems and production manager first with oversight of training and consistency. Nearly everything that falls under the production responsibilities of the pastry chef is science oriented leaving very little margin of error. The pastry chef will undoubtedly understand the process of making quality artisan bread, but will likely have a bread baker working for him or her as the resident product expert.

You may find it very difficult to attract a baker with the skills or interest in making sugar or chocolate centerpieces for an elaborate dinner, and at the same time those highly experienced pastry chefs might stumble over making biscuits or cookies.

It is certainly possible that a baker will be diverse enough in background to accomplish this and there are certainly examples of pastry individuals who are perfectly comfortable with those foundational baked goods such as quickbreads, biscuits, scones, and cookies, but be cautious about using titles unless the experience and skill set is a match.

[]         WINE STEWARD vs. SOMMELIER:

Most full-service restaurants will have a comprehensive wine list. Some may go way beyond a basic offering providing a breadth of wine types, vineyards, represented countries of origin, and vintages. Simply because a restaurant has invested in this breadth of offering, and simply because a person is responsible for the management of those offerings does not mean that he or she is a sommelier. A sommelier is a professional title that is earned through testing of knowledge associated with grape varieties, the impact of terroir, familiarity with the skills of the vintner and winemaker, an understanding of the nuances in wine vintages, and a highly refined palate that is able to evaluate those nuances.   Sommeliers are certified and as such the title should be reserved for those who successfully go through the process of validation.

[]         PREP COOK vs. LINE COOK:

Some would argue that a cook is a cook and the distinction between line cook and prep cook is not valid – try telling this to either person. It is possible that the prep cook has a deeper understanding of the processes of cooking than a line cook. In some cases this may not be true, but understand that it is very likely that the prep cook in a restaurant is the one who is engaged in stock and sauce preparation, roasting and braising, meat and fish fabrication, assessing the quality characteristics of delivered ingredients, and building flavors through marination, curing, and smoking. The line cook, on the other hand, is a magician who is able to insert the element of timing, is the owner of a sophisticated palate able to adjust seasoning in the moment to meet a certain standard, is an incredibly detailed organizer, and artist able to paint beautiful food on a plate even under the stress of a very busy service. Where the prep cook may work alone with the aid of production sheets, the line cook must operate as an important member of a team that must work in unison – understanding and anticipating what each member of this team is and will be doing at any given point in service. There are no official professional titles associated with these positions, but each is proud of what those labels do mean.

[]         CHEF vs. SOUS CHEF:

Sous chefs are oftentimes under-valued for the important role that they play. Depending on the size of an operation – the sous chef can range in responsibilities from production manager to full leadership of an outlet.   In a larger resort, hotel, or club the sous chef will likely take on responsibility for a restaurant, banquet operation, or freelance responsibilities for various operations on a rotating basis. Sous chefs are the second in command and will likely have many of the same skills as the executive or working chef, but simply lack a bit more time in the position before moving up to the lead role. In all cases, the sous chef position is a steppingstone for chef and is likely the driving motivation for the individual in that role. Most property chefs would agree that their success is totally dependent on the quality of sous chef(s) in the organization.

[]         EXECUTIVE CHEF vs. MASTER CHEF:

Master chef is a registered professional title. Using this title outside of the professional process of validation is a real disservice to those who have put themselves through a grueling process to earn the designation. Master Chef is, as one would assume, a title given to individuals who have an incredible breadth of knowledge, first class experience in the highest quality operations, unsurpassed leadership skills, and a brand that speaks for itself. There are less than 70 Certified Master Chefs in the United States and less than a dozen Certified Master Pastry Chefs. Worldwide there are more who have gone through the European Guild System, but those who carry the title in the U.S. have done so through the 10-day intensive testing through the American Culinary Federation. Although there are likely many other talented chefs in the U.S. who could pass the certification process, those who have chosen to do so are limited and thus deserve exclusive use of the title.

Titles, when they involve a professional position are important. They signify to the employer that the person has validated skills, portray to the consumer that the property has invested in a consummate professional, and provide a source of pride to those who are committed to their field. Using titles freely without concern for process is a disservice and misrepresentation.

PLAN BETTER – TRAIN HARDER

Kudos to all professionals in any field who work every day to improve and meet the expectations of the title that they hold

Harvest America Ventures, LLC

Restaurant Consulting

www.harvestamericaventures.com

www.harvestamericacues.com BLOG

LINK to: American Master Chefs Order:

https://americanmasterchefsorder.org/

LINK to American Culinary Federation Certification:

https://www.acfchefs.org/ACF/Certify/AboutCertification/ACF/Certify/

The COURT of Certified Master Sommeliers:

https://www.mastersommeliers.org/courses/certified-sommelier-examination

 

 

Share this:

  • Twitter
  • Email
  • Facebook
  • LinkedIn
  • Print

Like this:

Like Loading...

BECOMING A MASTER OF YOUR CRAFT

13 Wednesday Feb 2019

Posted by culinarycuesblog in Uncategorized

≈ Leave a comment

Tags

chef, cook, culinary, Master chef, restaurants

Painted in Waterlogue

I just finished watching a YouTube video clip of Jeff Beck and Stanley Clarke performing their incredible music at a jazz festival. I watched the clip four times in a row until I knew that I had to get back to work. These musicians are masters of their craft. There was something truly magical about watching them perform – it wasn’t simply their incredible skill (Jeff Beck, in my mind, has always been the most spectacular guitarist around), it was much deeper than that.

As I watched in awe of the precision and the spontaneity of their performance, I began to think about this term mastery and how there are so many common denominators of those individuals who have reached this pinnacle. I know how fortunate I have been to know and work with chefs and cooks who are true masters of their craft and through these associations I have narrowed down many of those common denominators. Whether you are a musician, painter, writer, sculptor, programmer, plumber, electrician, surgeon, athlete or chef – here is the list of traits that lead to mastery:

[]         WORK ON THE FOUNDATIONS

Every master has enormous respect for the foundations of his or her craft. Musicians must understand scales, tonality, tempo, positioning, musical memory, and how a musical piece is built. Plumbers and Electricians must understand the impact of flow, resistance, and capacity. Surgeons must have a complete memory of the body’s systems, structure of muscles, location of organs, and the inter-relationship of every part of the human system. Chefs must understand and appreciate the methods of cooking, the science behind the application of heat, the nuances of flavors and how they marry together, the impact of ingredient maturity and seasonality on how a dish will look and taste. The foundations are always present and at the heart of mastery.

[]         PRACTICE, PRACTICE, PRACTICE

A person may be born with an aptitude for a certain craft, he or she may be blessed with great taste buds, an ear for music (perfect pitch), a unique sense of rhythm, or the ability to throw a baseball at 90 miles an hour, but even the most naturally talented individuals must practice relentlessly to reach a level of mastery. Practice does make perfect, but true masters are never satisfied with perfect – their practicing pushes them beyond what others would accept as excellent.

[]         PRIDE

Masters are incredibly proud individuals – many times to a fault. Mediocrity is not part of their repertoire and even their best work will always receive a marginal score from their own critique. If they are called upon to perform a task they will totally immerse themselves in a process of producing at a level that will allow them to feel comfortable putting their name to it.

[]         SELF-CRITIQUE

Masters are their own worst critics. What others may say about their work will always be taken to heart, but in all cases the master already knows where there is need for improvement. Watching Jeff Beck perform I became aware that although there was an audience – he was playing for his own benefit and critique. The audience was on the receiving end of a work of music that was being critiqued while a person who was the absolute best at assessing the quality of that work was playing it.

[]         CONNECTIONS

Masters connect with everyone around them without even knowing that it is taking place. They are wired to connect with those they are working with, those who watch or listen, those who enjoy the food prepared by the chef, or the builder who sub-contracts to the electrician or plumber, and peer performers who view them as a benchmark within a trade. These connections bolster the master’s skill and performance.

tony and I

[]         REMAIN HUMBLE

Although there are many examples of those who flaunt their own fame and skill – the real master is above that. The real masters are those who do what they do because they must for their own peace of mind, for the love of what they do, and for the satisfaction of getting better at it every day. True masters are humble when everyone else knows that they could stand on a pedestal and enjoy the praise.

[]         FLUIDITY

When you are a master of your trade you are flexible and possess the ability to express excellence in the moment even when the environment, the ingredients, the tools, or the supporting cast may fall behind the standard that you expect. Masters have the ability to go with the flow and make adjustments as needed, while never slipping into mediocrity. Jeff Beck was playing with Stanley Clarke – one of the most versatile bass players around, and a cast of extraordinary support musicians. He certainly played from the structure of an organized piece of music, but what was most impressive was his ability to move around that piece as he connected and interplayed with others – the music was performed in a unique way and will likely never be played the same again.

Painted in Waterlogue

[]         DEDICATION

Masters of a craft are committed to their field, to their craft, as well as their desired outcomes and are able to push everything else aside while they pursue excellence in every moment.

[]         DISCIPLINE

Master chefs, musicians, craftspeople, or athletes are able to stay on course sometimes even at the expense of everything else around them. Hendrix seemed to always have a guitar in his hands (some say he even slept with his guitar). As free flowing as his music was, he was disciplined to stay connected – always. Tiger Woods was often taunted by his father while practicing so that he would learn to stay in the zone and not let distractions around him take him away from the task at hand. Watch a master chef while cooking and you will see that same total focus on what needs to be done in the moment. This is discipline.

[]         HARD WORK

There is no substitution for hard work. Mastery never comes easy. Talent is far too often wasted on those who are unwilling to put in the effort and time to perfect a skill and take full advantage of the talent they may have been born with.

frank

[]         BE WILLING TO SIGN YOUR WORK

Masters know that in the end they must stand up and face others – put their work out there for the enjoyment and sometimes ridicule of others. When mastery is near then the individual is willing to stand up and let others in to view their interpretation of excellence. They are willing to sign their work. This does not mean that they are satisfied, in fact even after a master puts his or her work out for others to see, it is rare that he or she will feel as if they have produced their best.

In the later years of his life – Picasso was not allowed to walk, unaccompanied, through many museums where his work was on display. He had the frustrating habit of walking up to his paintings with brushes in hand and attempt to adjust what he was suddenly unhappy with in a painting.

[]         OF COURSE – TALENT HELPS

Some may say that talent is the key to mastery. There is no doubt that natural talent is a major key that unlocks the goal of mastery, however, there are ample examples of those who, without the advantage of exceptional talent, have still reached an extraordinary level of excellence by practicing the attributes stated above.

PLAN BETTER – TRAIN HARDER

SET A COURSE FOR MASTERY AND CONNECT WITH OTHERS WHO FEEL THE SAME

Harvest America Ventures, LLC

Restaurant Consulting and Training

www.harvestamericaventures.com

**PHOTOS:  Chef Anton Flory – Certified Master Chef and my mentor:  Rest in Peace

Chef Herve Mahe – Chef/Proprietor Bistro de Margot – Burlington, VT

Chef Frank Costantino – Program Director – Monroe College

***JEFF BECK – Guitar master

Share this:

  • Twitter
  • Email
  • Facebook
  • LinkedIn
  • Print

Like this:

Like Loading...

Enter your email address to follow this blog and receive notifications of new posts by email.

Join 4,600 other followers

Follow Harvest America Ventures on WordPress.com

Recent Posts

  • THE MOMENT WHEN YOU ARE IN THE ZONE – PART I May 16, 2022
  • THE LINE IN THE SAND WITH RESTAURANT PRICING May 12, 2022
  • FROM THE CHEF’S DESK – YOU NEVER KNOW – PART TWO May 9, 2022
  • FROM THE CHEF’S DESK – YOU NEVER KNOW – PART ONE May 8, 2022
  • A CHEF’S ADVICE TO 2022 CULINARY GRADUATES May 4, 2022
  • A CHANCE TO BE ALL THAT YOU CAN BE April 29, 2022
  • FOOD COST IS NOT THE CHEF’S RESPONSIBILITY April 23, 2022
  • THE TWO TYPES OF RESTAURANT OWNERSHIP April 18, 2022
  • CHEFS- REMEMBER THE EXCITEMENT AND SURPRISE April 16, 2022
  • WE EAT WHAT WE ARE AND WE ARE WHAT WE EAT April 13, 2022
  • AS A CHEF – A FEW THINGS I KNOW April 7, 2022
  • THE DICHOTOMY OF THE HAVES AND HAVE NOTS April 2, 2022
  • FINDING YOUR PLACE April 1, 2022
  • TWENTY COMMON MISTAKES INDEPENDENT RESTAURATEURS MAKE March 26, 2022
  • IN THE KITCHEN – ORGANIZATION IS EVERYTHING March 21, 2022
  • COOKS – HOLD YOUR HEAD HIGH March 18, 2022
  • COOKS FEASTING ON OVERLOAD March 15, 2022
  • ALL HAIL DISHWASHERS March 10, 2022
  • FIRE and HEAT March 7, 2022
  • THE REALITY FOR AN AGING CHEF March 4, 2022
  • COOKING DURING TROUBLING TIMES February 28, 2022
  • RESPECTING A COOKS INGREDIENTS February 25, 2022
  • COOKS BREAKING THE STEREOTYPE February 22, 2022
  • WHY DO YOU COOK? February 16, 2022
  • ADJUSTING A COOK’S SKILLS TO MEET A CHANGING INDUSTRY February 13, 2022
  • THE IRREFUTABLE LAWS OF BEING A CHEF February 9, 2022
  • TO BE A COOK – DON’T LET OTHERS DEMEAN THE JOB February 6, 2022
  • THE POWER OF MUSIC TO INSPIRE January 31, 2022
  • TO THOSE COOKS DEPRIVED OF A GREAT KITCHEN January 29, 2022
  • PERFORMING TO YOUR POTENTIAL January 25, 2022
  • SYNCHRONICITY – THE CHEF’S BRAIN January 19, 2022
  • A COOK FULFILLED January 15, 2022
  • IS THIS A GOOD TIME TO BECOME A RESTAURATEUR? January 11, 2022
  • CHEF OR NOT – THESE ARE LIFE CHANGING EXPERIENCES TO ADD TO YOUR LIST January 4, 2022
  • CHEFS – REMEMBER THE MAGIC December 28, 2021
  • THE LIFE WE HAVE December 24, 2021
  • THE END OF SERVICE TO SERVICE December 20, 2021
  • A COOK FOR ALL AGES December 12, 2021
  • AMERICA’S CULTURAL DESERT December 6, 2021
  • THE END OF BEING CIVIL, KIND, LAW ABIDING AND PROFESSIONAL December 1, 2021

Blog at WordPress.com.

  • Follow Following
    • Harvest America Ventures
    • Join 4,600 other followers
    • Already have a WordPress.com account? Log in now.
    • Harvest America Ventures
    • Customize
    • Follow Following
    • Sign up
    • Log in
    • Report this content
    • View site in Reader
    • Manage subscriptions
    • Collapse this bar
 

Loading Comments...
 

    loading Cancel
    Post was not sent - check your email addresses!
    Email check failed, please try again
    Sorry, your blog cannot share posts by email.
    %d bloggers like this: