NickelCityChef

"diver scallops" refer to scallops that were actually hand harvested. most scallops are dredged and aren't touched by anyone until they're out of the water. "shrimp scampi" has more to do with the style in which they were cooked. the word scampi has a different "meaning" when used in english.... not such a big deal unless you want to nitpick. "jus de poulet".... guess it sounds better than chicken water. the word "confit" comes form the french "confire" meaning to preserve. it does not mean that an item need to be cooked in it's own fat to be preserved this way. i realize that it's most popular application arose from people using this method to keep meats from going rancid before refrigeration was available, but again.... sounds a little nitpicky without knowing the true definition of the term. not to say that there aren't places that misuse the term, but the term itself is quite valid. i would like to see some americans menus in foreign countries where they try the same type of direct translation.... i would bet they are just as funny. "pan fired" is a distinction between a shallow and deep fry, very much like the difference between a shallow and deep poach; yes, they are different. now, "oven baked" on the other hand is a bit redundant. i guess if what you mean by demi-glace is sauce espagnol, then yes, it is a mother sauce.

spiral cuts are easy pretty delicious.... an old favorite for these is to put them in the oven and "glaze" with a can of coca cola or dr. pepper. for the more important occasions we settle for only one here in WNY.... a "smith" ham. very similar to a virginia ham and just as good. we find them in the local markets and it's the best we can get locally. if you can't find a good quality "whole" ham i yor area then go with a spiral cut and find something to glaze it with.

Eric Ripert is a frequent customer at a place i was the chef at in the Hamptons last year. One evening himself, Laurent Tourendel a restauranteur from the city and their wives were in to eat. In the middle of their meal i decided to send out some sweetbreads and spaetzle to the table as a gesture from the kitchen. One of the gentlemen was very gracious, but alas did not care for sweetbreads and politely declined them by setting them to the side. Eric finished his plate and eyed up his companions untouched plate.... and finished that one too. pretty freakin cool.

Isryelle; if all of your chefs at cooking school fall under the description you just gave i hope that school doesn't last long. it's unfortunate that you never worked in a kitchen where the "chef" deserved to be called just that. there are definitely some real shoemakers out there that certainly haven't earned the right to be in charge of a kitchen, much less be called a chef.

it's interesting to read the takes on this subject from both non-professionals and industry people. with the growing popularity of our profession through TV and other media it seems the term "chef" gets tossed around more loosely. after having spent time in "brigade" style kitchens as well as attending school at the CIA to me it's a distinction of hierarchy and a display of respect to those who have earned their title through dedication to their craft and a lot of hard work. having worked in many different types of places, some where there was no "chef" but simply a kitchen manager speaks something of the amount of professionalism and to a lesser extent the level of food being produced. with that said i have also been in kitchens producing some really high quality food where the person running the kitchen insisted on being called by his first name saying "i'm not a chef i'm a cook". it comes down to personal preferences. i have friends of mine who i have cooked with in the past who don't go by "chef". maybe this goes back to the culinary school regimen as in my case was run a bit like the military and was based around discipline and respect. i prefer to be addressed as chef while at work and no place else. i have been known to take my cooks out after a rather difficult but albeit successful night and frown when they continue the "yes chef" thing. i'm not on the clock and trying to relax. it should be noted that while i prefer the term chef at work for reasons listed above, one being respect, that i show my respect for my employees as well as it is a two way street. there have been many a chef who expect to be addressed the way they wish without giving an iota about the people whom are doing it.