"AM I CHEF?".
the correct usage of the six basic ranks in a commercial
kitchen , what they mean, and how to achieve each step.
Cooks and chefs need to be concerned about the general
public perception of the title Chef. A rank and title that
should portray a trained craftsperson capable of preparing
healthy, nutritious, commercially viable, quality food in
large quantities; that has sadly deteriorated to the extent
that it can be symbolized by the image of a pretender who
wears no head covering, a T-shirt, and a striped butcher’s
Master Chefs must provide evidence of their accrediting
organisation against their title or they are pseudo masters.
Unfortunately, there are “cowboys” who have never taken
external examinations to prove their worth and call
themselves Master Chefs. ("Cowboys" see chefs slang Page 122.)