Hey Chefs-

I am currently debating about attending the French Culinary Institute in NYC, where I live, to become an aspiring Chef.  It's a big step since I intend to change careers.  I believe cooking is an art and the one profession where your hard work really pays off personally and professionally (i.e creativity, technique, freedom to experiment).  Simply put, I LOVE FOOD.  I love to cook.  MY QUESTIONS-In your honest opinion, What seperates a cook from a Chef??  Is it a title thing? or Is there a real difference? and What advice would you have for someone contemplating culinary school/entering the field?

Thank You.
I enjoyed watching both of you on Top Chef.

Juan M.

I've been debating culinary school for a couple years now. It's definitely a commitment. I do have one piece of advice for you, though. Before changing careers it might be a good idea to work in a kitchen and see if it's something you enjoy. Good luck with your decision.

I agree with Dave Kahler that you should work in a kitchen and see how it goes for you as well maybe walking in on a class @ the FCI and see how you like it. I would say the difference between a chef and a cook is that a chef is a leader and a well trained cook and a cook is not a chef so that means there judgement,knowledge, movements(professionalism), technques, and leadership skills are not up to where they neeed to be,  there will become, a time where you will become a chef/teacher and your cooks will want to know more about food.  in all definition of a chef it states that a chef runs a kitchen, and is the chief of that staff.

p.s i hope things work well for you. take

THere no real differnce between a chef and a cook it's the state of mind of the person, cooks who aspire to be chefs must have a passion, I teach people who are changing careers from accountants to car mechanics, they see the chefs on tv and think i want to do that, it's not easy and there are many pitfalls, for one you are starting late and other chefs have that over you, you have to be optimistic about where you are likely to get too starting late, thats not to say you wont reach the top, but there is alot of catching up to do, I would say go to college and sign up for a course, you will learn basic skills that you will need in a kitchen environment, you will learnn about the departments and all the equipment and health/hygiene and safety, also you are more likely to get a job from one of the many companies thta will have links with the college, but catering college is more than just learning to cook, there are over 175 differnt jobs that are catering related that you could bring skills that you already have learned into that environment