Chefs have papers. It doesn't matter if they actively cook in a restaurant. Much like a pilot has a license whether they actually fly or not.

I think I understand your point .... but you are way off beam. Nothing you've said is correct.

Pilots cannot be a pilot whether they fly or not as you seem to think. They have to do a certain amount of flying hours to maintain their license.

Neither chefs or cooks require "papers" to call themselves either. Anyone can call themeslves a cook or a chef.

Apart from that .........

IME, "chef" is an honour bestowed upon those that have excelled in a "respectable" kitchen. It is awarded by the primary chef, and celebrated.

FYI I know people who did whatever "cooking course" (and their grunt in the kitchen) and still 20 years later call themselves "cooks". I know them because their food is outstanding.

I love both "chefs" and "cooks".

Pilots may not be the best analogy..

Perhaps graduating high school?.. no matter what happens, you've always graduated high school.

This is a theory I've not heard before ... and doubt whether anyone else has.

"honour" ..... "bestowed" ......"primary chef"..... sorry this is a bit of a fantasy!

The word chef ("chief") means just means someone who cooks for a living but in a kitchen is normally the "chief" or person in overall charge etc. It's often just short for Executive chef or Chef de cuisine. Todays classic kitchen organisation was largely formalised by Escoffier in his description of the Brigade de cuisine

In the scenario you describe it is hardly likely that the chief is going to promote anyone else to a title only one person can have unless they are a "pastry chef" (in charge of pastry) sous chef (under chef - second in command) .....

In modern times people simply call themselves chefs when they cook for a living in a kitchen. I think you've been too swayed by the latest fad of everybody calling everyone else on these TV cooking programmes "chef" in rather over theatrical hushed and respected tones.

It is not the first time I have been accused of living in a "fantasy". lol.

I understand the brigade de cuisine and your post is correct. However, the "award ceremony" I previously described is both accurate and real.

As part owner of a Michelin restaurant in Japan over two years (until 2 months ago) I was invited (twice) to celebrate exemplary skill and dedication in the kitchen. The purpose of these "functions" was to allow the "chef" to award their most prized underling the "status" of "chef". The "award" was framed and all.

My business partner (there was the chef, myself and another) informed me that the purpose of the exercise was twofold:

a) Keep staff motivated
b) Stop said gifted "chef" from leaving

FYI, "awards" were also given to other talented staff.

Both occasions were fantastic!

Yes I understand .... but you said it as a general comment and didn't mention that you meant Japan! That's completely different!

And as you know they also have to be qualified and serve apprentiship to do certain things particularly when they handle certain fish so that they don't kill the punters.

None of it true in either America or Europe.

Yeah, I know, my apologies.

BTW we never served "river pig".

Never tried it! Although I once worked with someone that looked like one.

Sad day today .... allowed the wife to use my oven. We're now waiting for an engineer ............

I'm not a chef and I'm not a cook but I have high standards and this has forced me to learn to cook well at home.

I don't give a toss about the chef vs cook debate.

My suggestion for making breakfast in a hotel room is to go to the best bakery you can the afternoon/evening before (the bonus is that you often get the goods at a reduced price).
Next morning in your room, pop the baked items in a paper bag and blast the contents for at least a minute with a hair dryer. Helps you regain much of their original 'just out of the oven' appeal.

I'm very serious about good tea and so always travel with a tea kit, including a thermometer.
To make refreshed bread and pastries into a more substantial breakfast you can make onsen tamago in your room. You just need to immerse room temperature eggs in water at 65C for 20-25 minutes (optimally, raise the temperature to 75C for the last 5 minutes or so).
A thermal flask (insulated mug or jar) makes this very easy. A dribble of dashi concentrate makes the already good cracked egg perfect.

A great breakfast and no bad smells or residues on the appliances for the next guest.

I haven't tried and I doubt I will. But thank you.

PS: I usually refuse to try bread that is more than 4 hours old. But I really really hope this tip works. I'd appreciate others report whether it worked or not. Cheers, JD.