Posted by cuoco on December 01, 1997 at 01:12:10:
In Reply to: Titles and Attitudes posted by Karen Upright on October 28, 1997 at 12:13:17:
Everyone seems to be a chef nowadays. All these magazines with all these great chefs blah, blah, blah!!
We've had a few guest chefs ( the so called famous ones) come to our kitchen and produce their menus and oh yes, the signature dishes. You want crap, well that's what ended up being served. As for working the line, they'd end up in the juice all night. Only one chef impressed me. She was an elder french
women from Buzet, France. She's owner of what they call Brasserie, different from ours. Excellent classical dishes like cassoulet, yet extremely flavourful. Not like these wankers who put 50 different flavour on the same dish so that it looks great with different colors, multiple layers, but tastes of everything yet nothing.
It was really funny how the majority of these American chefs( no pun intended toward Americans) would get really embarassed when I'd ask them who thier agents were. It seems to be the trend. Everyone wants to be famous! They all want to be in the limelight.
That is why I feel the word chef has lost all its meaning. It seems that if you have lots of money or daddy who buys you a restaurant and promotes the hell out of it, you've earned the right to be called CHEF. It's great for business, but it really bugs me when the regular working Joe who finally saved enough money to go out for dinner, pays the big bucks for a plate of crap, because all these zines said so and so is "A GREAT CHEF"