What Is The Difference Between A Cook And A Chef?
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- Опубліковано 10 лют 2025
- On this episode of Chef’s PSA, we get into why a Cook isn't a Chef + My Top 10 Cookbooks!
Unlock the key differences between a cook and a chef, and get the lowdown on the must-have cookbooks that every culinary enthusiast should own.
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Chef is just a fancy word for boss. I got the job because I showed leadership and had skills in the kitchen
You're quite right to a degree about that. I am a senior CDP and I got so many offers to move up the ladder and I refused every single one of them. Anything above is just a huge increase in work load, responsibility and the worst part, paperwork. I am happy earning a high wage, not as much as a higher level Sous chef or Head chef, but I don't have the headache. I clock out when my shift is over, unless I have to help that last little push, and I go home, leaving all my work mentally at the door before I exist work.
I still refuse to go up, unless a day comes where I get my own kitchen, either owned of a place I plan to work long in prior to retirement.
Love your videos Chef, been working in kitchens just over 2 years and I find your videos really insightful. I aspire to be a head chef one day and your information is a great help. Keep up the good work Chef.
Much appreciated and I will.
Cooks find a flavor by following a recipe. Chefs find a recipe by following a flavor.
The difference between a Chef and a Cook; Chefs love their jobs. Cooks have to Work.
This has been my motto with regards to the cooking industry.
Awesome chef you did a great job at our place thank you
I have had people call me a chef before, but I tell them I am just a cook.
This channel should have waaaaay more views.
I agree!
A cook is anyone who cooks! A chef is a person that cooks professionally that doesn’t mean they are the head chef
These are very insightful. I just applied to be an executive chef.
Thanks! I will be putting out about one or more videos a week!
I went from being a bartender to a sous chef
I have never personally been a bartender but I’m sure there is a a lot of cross over skills.
@@chefsPSA it’s just ingredients made a different way
Great lesson sir 👏
@@OkukuDennis-p6g thank you! 🙏
Hi chef i am from India i like to watch your podcast
@@saurabhchaudhary9547 thank you for being here! Hi 👋
Its weird i joined a kitchen a couple years ago at an airport, as soon as i put on the white coat and a hat everyone refers to me as chef and im like bro i make scrambled eggs and toast and wash plates wtf do you mean 😂
Great example! Are you liking the kitchen?
@@chefsPSA it's ok, the kitchen doesn't really give a shit about the food though and it's massively overpriced for what it is because its at an airport so its hard to give a shit when I feel guilty for ripping people off. On top of that I'm vegan and we serve an awful lot of meat 🤣 I love the feeling of being in the zone and producing massive amounts of work though its a rush
Great chat chef, yes It would be interesting if you give us the book names in writing. Thanks
Here are the books I recommend in this podcast:
The French Laundry Cookbook by Thomas Keller
Charlie Trotter's by Charlie Trotter
White Heat by Marco Pierre White
Le Grand Livre de Cuisine by Alain Ducasse
L’Atelier by Joël Robuchon
Noma by René Redzepi
The French Laundry, Per Se by Thomas Keller
Octaphilosophy by André Chiang
Eleven Madison Park by Daniel Humm
Unreasonable Hospitality by Will Guidara
Alinea by Grant Achatz
People look at me like I’m stupid for putting up with the hours and lack of breaks in the kitchen. Is it a problem with society for not understanding? Or is it a problem with the system in general? Should our jobs really be this balls to the wall?
Passion...
Some of the greatest chefs I’ve known started out as a dishwasher. Some of the worst chefs I’ve known started out in culinary school. It really just depends on the person and how serious they are.
@@crazydrummer181 there is no guarantee of success in either path. It’s what is in the individual that is the difference
I think the problem with the confusion is the terms. I mean, you are using french terms with a history and American terms with little history. I work as a dietary cook. I do not consider myself a chef because I do not make tremendously expensive dishes or manage a kitchen and other people. I am more of a line cook, who is a dietary cook, who is part of a team that cooks for 40 to 50 patients and people ( Doctors & Nurses ), each with special needs of the dietary kind. I make common dishes like chicken pot pie, but with a twist. Some of the 50 people I cook for need the pie chopped, some need it pureed ( must have a measured constancy that culinary school will teach you ). Some need the pie with no salt or with little salt etc. So one chicken pot pie will turn out to have 3 or 4 variations. They are sick and some are sick and healing and so on, but they all want the food to actually taste good and have full flavors. I mean, even the pureed vegetables must not be too watered down or too thick for them to swallow. And, even if you are sick and have a hard time swallowing you want to taste and enjoy the food. There is a saying with us dietary cooks which is : " prepare the food as if this is the person's last meal. " And, sometimes it actually is their last meal. I don't know if chefs have that understanding ? So, in this sense, I could consider myself a chef because of my skill level and organization. I mean, imagine in culinary school they taught students to make dietary foods. You would be taught to make 4 or five variations of a chicken pot pie ? I can go on and on. I consider a chef a cook who has lots of experience or with intense experiences in cooking a variety of food ( not dietary ). In the US they would be called an experienced cook with a " manager " identity. They would cook and train new cooks and order supplies and food etc. They would handle human issues such as, employees disagreements, time cards, covering shifts etc. The hierarchy system is a good system, but is subject to many things that the chef or manager must control and establish. In short, a chef in the USA is a manager/experienced cook.
for me the difference between a chef and a cook is that a chef doesn't consider costs or consequences. But as a cook I have to make sustainable meals that won't contribute to morbidities or break the bank. One stupid example, I watched a chef video about mashed potatoes. The chef used what I would consider as a month's ration of butter (as well as a lot of dairy) and I am sure it tasted wonderful but it just isn't practical for someone like me.
That chef showed you how to make the best tasting mashed potatoes with the best texture.
Executive chefs most definitely have to weigh the numbers in their restaurant. Their jobs are equal parts, food quality, speed, and sustainability.
If your theory rings true, there would be a lot fewer restaurants. THE RESTAURANT HAS TO MAKE MONEY AND ITS CASH COW HAS TO BE THE FOOD.
@@FunkadelicPancho I don't really understand what you're saying but I have an intuition that you're probably right. I can't even remember the last time I went to a restaurant, so I'm not going to argue at all. I am just going to continue keeping my larder and pantry simple and make due with what I have.
Chef can you bake?
I worked as a baker in my first job 27 years ago. I have forgotten most of it.
Do you consider pizza makers “chefs’?
If they lead a team@@claudiagold1925
😊
Enjoyed the video but what you call "Just A Cook" we called "Shoemakers" or just a Chooch.
We ALL know what Donkey Sauce is
@@history.rhymes indeed we do. I just want someone to say it
A cook can prepare a fantastic 3 course meal for 10 people...
A Chef can get 3 other people to do that for him/her...😁
😂😂😂 very accurate
France food was only a copy of the italian
The chef do not know how work on the line the cook is a slave.