At what point in one’s cooking career can one assume the mantle of Chef?

Is it the years of industry experience and formal training at a prestigious cooking school? Is it the result of grinding your way through many kitchens gaining as much kitchen skills as you can? Maybe it’s a little bit of everything. A bit of industry experience, a bit of schooling, a bit of life experience and a bit of passing on the skill.

Is there a defining moment where one day you are a cook and the next you have the title of chef?

I’ve had this conversation with many chefs over the years. I have worked with chefs from all types of backgrounds, experiences and skill sets. What we agree on is that in order to rightfully call yourself a chef, you need lots of industry training and it carries a lot of weight if you hold a Red Seal.

Where does that leave the chef that has oodles of experience, but are self taught? In other words, they became a chef before attaining a Red Seal was the expected standard. The generations of chefs that have come up through the ranks have proven that in some cases, it is possible. They get what some call “grandfathered in” It wouldn’t be fair to ignore their vast knowledge and experience just because they don’t have a piece of paper in the form of a diploma or a degree.

Nowadays, it would be pretty difficult to climb the kitchen hierarchy without the combination of formal training, industry training and of course the beloved Red Seal. At least in a place that’s viewed with any credibility by the industry. Most places where there are possibilities for career advancement, insist on wellroundness or they won’t even consider you. There are many companies that are even seeking those who have a culinary degree on top of a Red Seal. A Red Seal isn’t enough anymore. We’re talking about a degree that wasn’t even heard of 15 years ago, but is now starting to make waves.

I think the idea of a culinary degree is interesting and it certainly helps elevate one’s career choice of cooking to a more academic level, but I myself do not know any chefs who have one. Like any degree, it requires the finances, takes 4 years to gain, and must be completed at a recognized school that offers the program. In order to pursue the degree, most schools want you to already possess a Red Seal. In order to get that, you need industry experience. In other words, you still need to gain the practical skills as well as the theory to be able to qualify to write the Red Seal exam. It always comes back to the Red Seal.

There has been many advances within the culinary industry over the last few decades. Some of the biggest leaps are evident in the respect a chef receives from Joe Public. People seem to be in awe of the chef and everybody wants to meet the chef.

Another thought; how does one put a price on a learned skill? For instance, a plumber or an electrician has to go through the same training and learning structure as a chef does (apprenticeship, journeymen exams etc) Yet these trades notoriously receive more pay per hour then chefs do. Why is that? A chef is just as trained in their own skill set and health and safety standards are just as tough. Chefs have to be aware of bacteria and other issues which can led to food borne illnesses. Food, not prepared properly can not only make people very sick, but can also kill.

Is it fair to call someone who has just finished cooking school and building industry experience a chef? Does it matter where they work, whether they have worked internationally, how large the establishment, what their job responsibilities are or how many people they supervise? What if they have spent the majority of they’re career teaching students how to cook? Where do all these people fit within the kitchen order?

I’m of the opinion that in order to rightfully call yourself a chef, you must posses a Red Seal or have the industry experience to walk the talk. You must have both formal and on the job training, show that you are able to advance in the form of job promotions and are constantly seeking new, innovative and creative ways of developing your skills.

One must understand and accept that to be a chef it doesn’t happen over night nor that a sense of entitlement will make you gain the title faster. You have to prove to your supervisor(s) that you are worthy of the position and of the pay raise.

It takes year’s of practice, and working long hours on your feet over weekends and holidays when everybody else is off. Once you earn that title, I like to think of it as “earning your bones” A throw back from the golden era of the mob of the 1920’s. A person fresh out of culinary school does not qualify them as a chef no matter what one’s title is at their current cooking job.

I also don’t consider one to be a chef just because they decided to open a food establishment of some kind with no previous cooking experience. It’s a harsh opinion but any chef worth their salt will tell you the same thing. The title of chef, or pastry chef or baker has to be worked for, it’s as simple as that.

It took me years after passing the exam for a Bakers Red Seal to feel comfortable with the title of Pastry Chef. And I like to think that I earned the title by working my way up through the kitchen ranks first as an apprentice, then as a 2nd cook, 1st cook, Pastry Chef de Partie, and then Pastry Chef Business Owner. All in all, 17 years in the making. I don’t know everything about my trade, but I do know a lot and I can prove that I walk the talk, that I’ve earned my bones.

No matter how you slice it (pun intended) in order to become a chef it takes an immense amount of practice and hard, sweaty work. There is no substitute. Look at it this way: Can one call themselves a nurse because they can apply a band-aid to a cut? Do they consider themselves a lawyer because they can debate an issue? Do they consider themselves an accountant because they can add some numbers?

The one thing I have learned about being a chef is, the longer you are in the field, the more the field chooses you, instead of you choosing it. It’s a game of survival. You have to be strong, enjoy a challenge, have the yearn for knowledge and not be afraid of change or to take a chance.

One does not practice “cheffing” as I’ve heard some people call it. You are practicing the art of cooking or the art of pastry. Heck, call yourself an artist if you so desire. But you have to earn it.