Am I CHEF

Observations.

It is not logically possible to be a chef unless you are a cook first. A chef is a cook who has additional responsibility for the actions of another cook; therefore, the fundamental difference between a cook and a chef is one of leadership.

Broadcast and print media editorials and programs often show that producers and editors do not understand the correct description of a cook or chef and often misleadingly portray people to the public as chefs when they are neither a cook nor chef.

Once achieving genuine status of chef using SAKE as a measurement, one is always a chef. Managers, sales, and other careers paths where people evolved from a chef career inherit the title at the last or highest rank achieve as a working chef.

Competency Based Training.

As theoretically sound as competency based training appears to be, there are serious issues with competency training as a commercial cookery-training strategy. The apparent declining level of technical skills and knowledge among young cooks and chefs indicates that competency based training strategy has failed to meet the needs of the commercial cookery industry in Australia.

The notion that once a student demonstrates their ability to do something at school they are commercially competent is contrary with the traditional way a cook learns to perfect their skills at an industry standard and speed.

Techniques learnt at school can be achieved in small quantities or under strict classroom conditions, but still require substantial practice to make perfect. Competency at school does not necessarily equate to being industry ready, which is the expectation of the model and a major reason why there is a shortage of skilled cooks.

Compounding the issue, teachers are required ...

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...re may be external to a commercial kitchen. An example is Professional cookery teacher. The teacher is required to have achieved a rank in a kitchen prior to be their appointed role. They were a qualified chef (Rank) and now a commercial cookery teacher (Role).

With the amalgamation of many of the parties and the multi-tasking of a contemporary cook’s role, it may be more appropriate in the 21st century to consolidate titles and describe kitchen ranks and titles in terms of the authority and influence of the person.

The 'SAKE' philosophy proposes there are six culinary ranks (Categories) with every industry title aligned technically with one of the ranks. The level of influence of a person determines their culinary rank. For example, a person with the title corporate chef who manages multiple kitchens has the rank Executive chef. Their job title remains the same.