Consulting Chefs
I've noticed more and more restaurants lately with "consulting chefs" instead of "executive chefs" attaching their names to restaurants. I feel like publicizing a chef's name gives him the praise that he deserves for working those long, hot hours in the kitchen where no one ever really sees him or thanks him. By naming a "consulting chef" and no one else, does this do an injustice to the cooks in the kitchen?
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4 Comments:
It might be easier to focus on giving an accurate answer to this if you could provide examples of the specific restaurants you are referring to where this is occurring, sawyerriley?
It's possible that there may be places where it might be considered an "injustice" and possible that there are places where it would not be, depending on the situation.
Karen Resta at 3:20PM on 10/15/07
I guess you're right...and I guess that I can see where it can be positive in some situations.
sawyerriley at 5:14PM on 10/16/07
As always someone tries to take away the recognition from chefs in the kitchens . Why! Do chefs deserve the spot light? Well, because of long hours, employee personalities and most of all never receiving any credit. Never being seen or appreciated for the extra effort. Oh! maybe the chef might even have a day off only to return once someone calls out.The chef deserves all the credit and never anything less.Till this day we are called the working CHEFS!
chef barry sexton at 6:15PM on 03/30/09
Yes, it's an injustice to the chefs who do the real work in the restaurant kitchen. However, the point of listing the "consulting chef" is likely because that chef is well-known and that person's name adds cache to the restuarant. The sad truth is, if the chef isn't already known, patrons don't care who is back there, and won't remember their name even if it is mentioned on the menu.
Embackus at 6:24PM on 03/30/09