If so, where do you ply your art and how large a staff do you supervise?
2007-07-24 06:03:24 · 4 answers · asked by Gaspode 7 in Food & Drink ➔ Other - Food & Drink
I am a retired chef and worked for a chain of hotels in Canada, got to travel to Singapore and Jamaica, had lots of different experience and saw alot of the world, I worked in places with staffs of up to 75 and as small as 6, I did alot of the sous chef positions and ran a couple small places in Canada.
Cooked alot of continental european cuisine, mainly french, but did learn the basics and had background in most major cuisines, including the Asian and Caribbean ones. I recommend if any one is getting into the business to be dedicated, I spent 20+ year of my life in the trade got my papers and certifications, but it is alot of long days and nights, no regular days off, for men it can be a problem with your social life, but sometimes you meet some one and that works out, I was not that lucky.
After a number of years and a wide range of experiences, some people like to open there own place, not me, it was easier to work for someone or a major corporation and when I wanted to move on it was just a matter of packing my bags and going, not having to disappoint a group of people when the situation changed.
2007-07-24 06:43:19 · answer #1 · answered by The Unknown Chef 7 · 2⤊ 0⤋
I sort of was. I never got the Chef designation, but I was the head cook at my own restaurant. I had a staff of anywhere between 9 and 16 depending on the season. I did that for almost 9 years, and I never want to be in charge of employees again. What a headache.
2007-07-24 06:26:39 · answer #2 · answered by chefgrille 7 · 1⤊ 0⤋
No.
I notice a lot of people on YA misuse the title. The worst was a "Freelance chef", translate that as unemployed cook.
I really like David's answer above, he really was a chef de l' cuisine.
It sounds to me like chefgrille above would qualify as well. Part of being a chef involves administration, and selection of and monitoring of your staff. It calls for a lot more than the ability to prepare high quality eatables.
After being certified by the CIA I did like Julia Child and just used the experience for my own pleasure, but I've never had a staff, only an occasional assistant.
2007-07-24 09:56:41 · answer #3 · answered by ? 7 · 2⤊ 0⤋
No- But I take pride with the different ways I prepare
food-
2007-07-24 06:43:00 · answer #4 · answered by Amadee7 2 · 1⤊ 0⤋