Saturday, November 29, 2008
Restaurants You are not a chef
Posted by Besha Rodell @BeshaRodell on Sat, Nov 29, 2008 at 4:55 PM
Marcella Hazan reflects on the growing use of the word, as well as the value of home cooking.
Comments (2)
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While I understand the author's point and actually agree with them, this happens in almost all specialized areas. I have engineer friends who indeed have their BS' in engineering and who chafe at those who call themselves engineers while not even possessing a college degree. I, myself, have a graduate degree in psychology, but would never presume to "know" and use pop psych to diagnose others as seems to be most people's natural tendency. I even hear others say, "Well, I majored in psychology so I'd guess that THIS is why he did that." Shudder. Even those with PhD's don't call themselves psychologists as it requires certification and licensure to do so. The point I'm making is that as the world has grown more specialized, people have understandably not kept up with the actual criteria for that specialization. Could I tell you the fine distinctions between a journalist, author, editorialist and blogger? Not really. So this phenomenon happens everywhere and with everyone. You'll get over it.
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I agree Ivan. I like her larger point though, that the cook ought to be just as revered in a way, particularly the home cook. The funny thing is that I've noticed that "real" chefs often refer to themselves as cooks - they know that's where the real respect should lie. Young cooks who refer to themselves as chefs show a rookie ignorance of kitchen culture. Often chefs will think of and refer to their position as chef, but themselves as cooks. Chef is a title - what you create you do so by cooking.
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