Hmm sounds personal........
*Disclaimer. Any chef/pizzeria employee smart enough to turn on a computer and post to an online forum is part of the very small intelligent minority. In other words, if you're a chef reading this, congratulations, you're not one of the dumb chefs that I'm referring to.
As long as we have the big wide brush out. Lets try it like this...
Disclaimer. Any ( * race, religion, nationality ) smart enough to turn on a computer and post to an online forum is part of the very small intelligent minority. In other words, if you're a ( * ) reading this, congratulations, you're not one of the dumb ( * ) that I'm referring to.
A profession is defined by "the development of formal qualifications based upon education, apprenticeship, and examinations, the emergence of regulatory bodies with powers to admit and discipline members, and some degree of monopoly rights."
Nursing is a profession. There is a required level of education you need, a long with apprenticeship, examinations. Once you meet these requirements, a regulatory board in conjunction with the state issues you a license. (Temporary)The same in some form is true for, police, lawyers, accountants, architects etc. These are professions.
Unfortunately for food service, all you need is a white coat and a big silly hat. I always cringe when I hear people say things like, "oh my son is a chef at the Olive Garden". Or he is a "pizza Chef". Especially if we are going to use the same term to describe people like Keller, Adira, Pallidian, Trotter, Towers, etc.
It would be the same as a roofer/plumber telling people he is an architect. A briefcase and a tie does not make you a lawyer, any more then owning a pair of scrubs and a stethoscope makes you a doctor.
Culinary Artistry is a good book to read if you need help with the definition between some who cooks for money and a Chef.http://www.amazon.com/Culinary-Artistry-Andrew-Dornenburg/dp/0471287857
The only point of your post I could find (other then chefs are really stupid) seems to be a response to Pizzablogger being flabbergasted at the level of "clueless" he is seeing.
Even the best of the best CIA trained professional chefs are really very ignorant compared to other trained professionals. Most of my friends who attended the CIA have reading levels of about a 5th grader.
IQ level of the people you hang out with aside.
If you are speaking to the technical knowledge of a CIA grad. I agree. You pay your 40- 60,000$ and 2 years later they give you a white coat, and a big silly hat and tell you, you are now a chef (clueless). If your lucky you can find some one with deep pockets, who thinks a 2 year vocational degree is all it takes to make a chef (also clueless), and open a restaurant.
I have the CIA textbook. Soulless, standard recipes. And it even states that in the preface.'The recipes in this book are only to serve you with the basic guidelines...'
I don't think the CIA grads ever read that part. They have a very expensive degree, and the basic repertoire given to them. No need for them to expand. So I will also give you "egotistical" and "non thinking" with in that context.
Sure, you've got your Thomas Kellers, your Tony Bourdains, your Ferran Adria's, but those are far from the norm.
Ha! Please, even Bourdain would not put himself at the same level of those 2. His "les Halle" cookbook was not cutting edge gastronomy. Just good solid food. Keller, Adria, are not the norm for sure.
But I would say Bourdain is in fact the typical chef. Well read, highly intelligent, strongly opinionated, with a penchant for cold Heineken. These are the people I hang out with. Most have worked abroad, and are able to speak one or more different languages.
(Also Bourdain might be offended you removed him from your, "self destructive, alcoholic, egotistical
Try his book, Kitchen Confidential, for a better explanation.http://www.amazon.com/Kitchen-Confidential-Adventures-Culinary-Underbelly/dp/0060934913
Truth be told, any low paying job is going to attract, for what ever reason, the same kinds of people.
It is unfortunate that you want to clump an entire sector of the work force like that. But I guess you may be right.
There is really nothing to define the difference between the Olive Garden "Chef" and the guy that is driving his BMW 6 series home at night.
Anyway, back to the global financial WFO oven meltdown bubble.