Do You Know The Difference Between a Professional Chef and a Cook?
A chef and a cook are both professionals in the culinary industry, but they have different roles and responsibilities.
A chef is a trained and skilled professional who is responsible for creating and preparing meals in a restaurant or other food-service establishment. A chef is often the head of the kitchen, managing and overseeing other cooks and kitchen staff.
Chefs are responsible for creating menus, ordering ingredients, and ensuring that the food they prepare is of high quality and meets the standards of the establishment. They also often train and mentor other cooks, helping them to improve their skills and advance in their careers.
Cooks
A cook, on the other hand, is a professional who is responsible for preparing meals in a kitchen. Cooks are typically responsible for preparing ingredients, following recipes, and cooking dishes according to the guidelines set by the chef or kitchen manager.
They may also be responsible for cleaning and maintaining their work area and equipment. While a cook is also trained in culinary skills, it may not have the same level of expertise as a chef, and less experience as well. In some situations, the cook may work under the supervision of a chef or kitchen manager and may not have the same level of autonomy or decision-making authority as a chef.
Education
Another notable difference is the level of education, generally a chef will have higher education than a cook, with many having a culinary degree or diploma, while a cook may have completed apprenticeship or vocational training. Also, Chef tends to have more years of experience and have worked in multiple kitchens while a cook may have less experience and may have worked in a single establishment
Additionally, a chef is often seen as a creative professional who is able to come up with new and exciting dishes and menus, while a cook is more focused on the technical aspects of cooking and following established recipes and procedures.
A chef will be responsible for setting the tone of the kitchen and the menu, experimenting and developing new dishes, while a cook will be responsible for executing the menu items according to the Chef's instruction.
In a nutshell, a chef and a cook are both vital roles in the culinary industry. A chef is a more experienced, highly-skilled professional who is responsible for creating and preparing meals, managing and overseeing other kitchen staff, and setting the overall direction of the kitchen, while a cook is a skilled professional who is responsible for preparing ingredients, cooking dishes, and following established recipes and procedures.
What Makes a Cook a Cook?
Most people agree that a cook is lower-ranking than a chef, and that chefs themselves vary in rank. For example, an executive chef is the top of the line, while sous chefs, chefs de partie, and other professionals might have the right training, but are still working toward their top professional goals.
If you still aren't sure exactly what it is that makes a chef a chef, consider these qualifications:
- A two- or four-year culinary degree
- Extensive training under a chef with the goal of gaining a culinary education equal to that of a degree (also known as a culinary apprenticeship)
- Responsibilities that include a supervisory role
- The ability to create and implement menus in a restaurant setting
- Management roles in the kitchen
A cook, on the other hand, can expect to:
- Prepare food on a daily basis
- Perform kitchen duties, as needed and directed
- Clean and wash the kitchen
- Use recipes and follow someone else's menu plan
- Still be at the learning level of his or her career
There are some culinary institutions (including the American Culinary Federation) that offer designations and titles based on testing, work experience, and education.
Although many organizations and restaurants recognize these distinctions (and will boost your career accordingly), they aren't required to be a chef or to be successful in your own culinary career.
In most cases, the cook is below the chef in terms of prestige, pay, and career development. However, there are instances in which this isn't true.
Many home cooks or amateurs have skills and experience that surpass that of their chef counterparts; they simply may not make claim to the title.
Famous Cooks vs. Famous Chefs
In fact, many of the celebrity chefs we have come to know and love as a culture aren't really chefs at all. Rachael Ray and Nigella Lawson are two of the biggest names in the culinary and Hollywood world, but both women profess that they aren't trained chefs...and have never pretended to be anything other than cooks.
Self-trained, self-motivated, and never having worked in a long-term chef capacity (such as overseeing a restaurant), they are just two examples of cooks who have hit it big.
Read, Read and Read Some More
One of the best suggestions I have for anyone thinking of going to culinary school or just getting into the restaurant industry is to read everything you can get your hands on. Learn from professional chefs who have worked in the industry and those who have taught in culinary schools.There are many great books available to get you started in your culinary education and I suggest you read as much as possible before making that big decision to make sure this is the right move for you. Below is just a sample of books you might be interested in checking out.
For a much more comprehensive list of books for aspiring culinary, baking and restaurant management students, I suggest checking out my post on books for future culinary students and chefs.
Michael J.K.Bett
Thank you for correcting my understanding about the difference between a chef and a cook. I hope many of those who work in the culinary field have seen this ellaboration. I have seen and heard a number of them use the two terms loosely. Thank you once again. Michael from Kenya.
brandon
Personal experience of ten years as a true pro chef who earned it and knows what they are saying. any spelling or grammar problems and its clear why i am a chef and not a English teacher.
Anthony Tuchrelo
I just hit my 10 year at the same establishment I helped open and be the leader of the kitchen at the age of 22. Much respect!!!!
Nugget Training
I disagree somewhat with your definition. By am a chef, both classically trained and with experience in hotel restaurants and banqueting suites across Europe. But refer to myself a cook when asked as this is my definition.
A chef: produces single plates / dishes as part of a service in some form of restaurant.
ingredients are usually of greater cost and garnishing is implicit.
is likely to working in just one section of a kitchen and developing considerable talents in a specific area of cuisine.
A cook: produces complete meals often consisting of a number of courses and dishes.
is likely to be multi-skilled and able to work alone or as part of a team.
is liable to show a career path within the educational, residential or hospital services.
But for either, a chef or a cook, a continuing interest in food in all it's aspects and a desire to produce the best possible experience from the ingredients provided is essential.
Jared
I agree with Nugget's definition as it dies well to generalize the titles of chef & cook on their own without making either one sound more professional than the other. Most times you will see it along with some specification such as pastry chef or sous chef, while the title of executive chef may best fit the definition of someone who runs a kitchen & creates their own menu, & would overall be a better fit for the definition given in the article. While a cook is a cook there's normally not any specification added to it as most professionals in a kitchen are cross trained throughout the entire kitchen, they're the ones who prepare entire meals to order in a timely manner usually as part of a team.
I would also like to add that in a lot of kitchens most cooks are actually using premixed ingredients & actually just literally combining & cooking them while the prep person is the one following recipes & measuring ingredients, so they are actually responsible for more of the actual end product rather than the cook who is typically seen as higher ranking (normally due to the speed & accuracy they have to complete each order with, which creates a stressful environment) but in most cases someone will spend time doing prep before working the line so tht they become familiar with the dishes & know what the food is supposed to look & taste like & consist of.
Really I believe anyone who has completed some sort of formal apprenticeship or educational degree, or has enough years of experience in a commercial kitchen to know all the ins and outs tht the formal education would've given them & especially anyone who can cook, prepare, or create dishes they have or have not made before without having to follow a recipe or measure their ingredients, has the right to consider themselves either a chef or a cook as they choose
Stu F.
Here's my definitions.
Cook is a job title. Chef is a way of life.
Cooks come in and prepare food according to a set series of recipes, without deviation.
Chefs are allowed room to experiment and use/create their own recipes.
Cooks have no say when it comes to other kitchen matters such as staffing or inventory.
Chefs inputs are invaluable to the executive chef or kitchen manager and are directly involved, even if they don't have final say.
Cooks focus on an area of expertise but rarely leave it.
Chefs may cook, wash dishes, run food, prep, bake, check on customers, usually all within one shift.
I do not have a culinary degree. I have spent 20+ years in the industry, holding cooking positions in buffet, family dining, and four star fine dining. I have spent time learning from degreed chefs. My current position is with a family dining restaurant. There is the owner, the manager, and me. (in terms of kitchen seniority) I am directly involved with matters of staffing, menu planning, and inventory. In any given shift, I cook, bake, prep, wash dishes, run food, take orders, and touch tables. I have spent countless hours teaching myself, developing and tweaking recipes of my own creation. To me cooking isn't a job, or a career, it's an obsession and an addiction.
Now, given my experience, training, and level of devotion to the craft, as well as the position I currently hold, I feel I am worthy to be called Chef.
Jacqueline
I believe you said it best!!
James
I do as well!
Sharon
Oh brother. I have a sister who took a 4-day course and now claims to be a "certified chef." Yet she has never worked in any food service capacity other than a sampler server at a grocery store and a lunch lady at a school. Your definition reminds me of the same type of sneer she has when differentiates between herself and "cooks." The only difference between a professional cook and chef is how expensive the restaurant they are working in is! I have known head cooks in smaller restaurants who run the staff, construct menus, orders the supplies and wash dishes, just like you claim. Pull your nose out of the air! You might learn some things from people you consider lower than you.
TG
I work in a multi million dollar facility catering to government parties, oil and petroleum CEOs as well as other major players in Western Canada. I have trained in Cuba and have been taught by amazing chefs from Japan, Austria, Switzerland and others and I'm a certified Chef having completed 5 years of industry training and schooling. Yet I'm just a cook more over a line cook. I take part in management, recipe creation as well as washing the floors and general cleaning. Chefs according to the old traditions have at least 15 years of experience under their belts. Anyone who hasn't worked at least 5 years isnt taken seriously and even made fun of for thinking they are a Chef. Doesn't matter what type of restaurant you work in or how much the ingredients cost. It's all about experience, knowledge and understanding how food actually works in each case. Not how expensive the restaurant actually is. That is a big lie.
Prettyhappychef
In a smaller restaurant HE would be the chef, still doesnt make LINE COOKS CHEFS.
Chef Stu
It seems that you and I have travel similar roads throughout our careers. Your definition is dead on, in my opinion anyway.
I'm going to use it in my Marketing and as part of my Chef position description. Awesome, Chef Stu!
G. Stephen Jones
Chef Stu, thanks for your comments. I would love to contact you and hear more about your company and what you are doing. Maybe we can do a short interview too.
Elissa Castro Bitos
Stu F.
I agree most definitely!
We are... Almost on the same boat ?
Francisca Duhaney
I completely agree with you.
Jeremiah
I'm a cook with over 12yrs experience. Never went to hotel school, I learnt from my mom, other cooks and I've worked with people from culinary school which is a shame for some that cannot cook. I've also had to create and improvised dishes to bring a change to add new types of food. So why can't I be called a chef? I've also had 2 weeks training in a high class restaurant and saw nothing impressive nor different.
Prettyhappychef
This needs to be adjusted. Cooks usually complete foods to make dishes during orders. During service the food per plate is prepped. Its not made from scratch in the moment of service. Cooks works stations to complete the dishes. The definition basically says Chefs garnish or make one thing. As a CHEF I STRONGLY disagree with those two descriptions. The CHEF was once a cook that knows how to cook to complete dishes, plus all the other things that cooks are not trained to properly do.
Kjetil Kringlebotten
If you consult a dictionary, you see that a cook is simply a person who prepares food for eating. Given that it makes no sense to say that cooks are of a lower rank than chefs. It shows us that 'cook' is a genus while 'chef' is a species. Chefs are cooks. Chef is a rank or job title.
The distinction in this article makes as much sense as saying that movie stars are higher ranking than actors. You can't say that a species is higher ranking than its genus but you can of course introduce ranks within a genus.
Mark C
Thanks for this analogy. Perhaps a bit too simplistic, but nevertheless very succinct and easy to remember.
Sharon
I couldn't agree more, and the CUSTOMER doesn't care what you call yourself.
Rusty
A cook follows a recipe; recipe calls for 3 table spoons of tomato paste and only have two? Throw out the whole meal and come up with something else.
A chef with the same issue...just use a tablespoon of catsup!
Its called FLAIR!
The Reluctant Gourmet
I hear you Rusty and get your point but I'm not sure he or she is going to use catsup. I love the stuff but I would think they would find a different solution.
Michele Irene Marsh-Hoyt
By your definition Rusty, then I am a chef. I use recipes as a basis for a meal, but often substitute ingredients that I do not have with what I do. This comes from raising 5 kids and cooking all the darn time. The key is knowing what each ingredient adds and subbing with something that will either ramp it up or do the same thing. Whether cooking or baking, I often change the recipe up to make it my own. I work in a basically fast food kitchen as a cook, second in line of command, but even in a position that has dyed in the wool instructions, I often change things up a bit...And our customers often comment that the food I make is better than anyone else's offerings. One man said, he would only order from me after several times of ordering the same thing from others...He said you can taste the love in my food. Even one of my kitchen coworkers said he can always tell if I made the food or someone else, he also said you can taste the love in what I make. I also believe that presentation of the food is important. A plate or burrito or pizza that is just slapped together is less appealing than one that you have taken time to properly put together and present. They both may taste the same, as they are the same ingredients, but how they are presented makes one seem better than the other. Been cooking my own meals for over 40 years and worked in various restaurants, bar kitchens and fast food off and on during that time.
Artemis
In the establishment I work in (4-star hotel), everyone who prepares food is considered a chef of a certain rank. Our executive chef stresses that if you are experienced enough to be hired, and talented enough to pull your weight at our establishment, you are worthy enough to carry the title of chef. We all have some creative influence over the menu, as well. "A 'cook' works the line at Hooters"...his words. I understand that kind of socialism is rare in the culinary world; but our high SALT scores, low turnover, sales figures and profits speak for themselves.
Neil
A cook cooks for a living,a chef lives for cooking..
Sharon
There are MANY famous cooks who would completely disagree, like Nigella Lawson, Paula Deen, Rachel Ray, Tom Colicchio (Top Chef fame!), Jamie Oliver, never went to culinary school. I'm sure they would insist they lived to cook.
Joni Marten
A chef friend once asked me what was the first thing I thought of in the morning. I responded "What was I going to cook for dinner that night." He said "Then you are a chef". I don't have any formal training but have worked in the food industry for over 30 years. Personal chef, catering, banquet server. My sons have been taught to cook since they were 3 years old and were required to plan and prepared one meal a week from scratch since they were in middle school. They are both very capable in the kitchen and I love seeing pictures of their food masterpieces and hearing the compliments they receive from their friends.
Yonah Nkhuwa
its so great cause alot of us usually misuses the two
Beanball
I've spent nearly 30 years of my life working in kitchens of all sorts, from fine dining to family style. I'm a chef. I've put in the work and the training to be called that. I am not a cook. The difference between a cook and a chef is somewhat like the difference between a shade-tree mechanic and an ASE certified tech. Chefs know techniques and flavor profiles that cooks generally aren't aware of. That's not to say that cooks can't make damn fine food. But rarely is it elevated. A chef is familiar with all the nuances of a dish in order to bring out the food's inner greatness. A meal with a cook is good. A meal with a chef is memorable and something you take with you.
To illustrate, let's look at the common french fry:
A normal cook takes a potato, cuts it into fries, and fries them at 350 degrees until done. Finish with salt. Serve.
A chef takes the same potato, cuts it, soaks it lightly salted water for several hours to release the starches then drains. He then blanches the fries in 335 degree oil until soft and tender but not yet cooked through. After draining and resting until room temperature, he then places the fries in a 375 degree fryer with either peanut oil or duck fat to crisp and puff the fries until they are light and pillowy on the inside yet have a good crisp on the outside. Salt immediately after taking the fries out of the oil so the potatoes draw in the salt as they cool. Serve.
Sure, chefs my seems arrogant (many are) but try working my hours (usually between 60-80 hours a week) for years on end. I've trained with some great culinary minds and enured a lot of stress and heartache at my craft as well a success. I feel I have rightly earned the jacket that I wear. There is nothing wrong with being a cook. It's good honest work. But making the same foods over and over again is more akin to a factory job than being a creative chef. Anyone can cook by numbers, but not everyone can get meat temps consistently right. That takes practice and training. Anyone can ladle gravy or sauce over a plate of food. But can you create the perfect sauce to pair with the dish being served? If you can, then congratulations. You're a chef. Chef means "chief" as in "in charge of your area". That's what I'm expected to be each time I walk into that kitchen.
Pankaj Bahl
nice explanation sir... all the best
Gordon
I’ve been looking for a great definition of this,and I think you’ve summed it up right there!
I agree with you 100%. Crack on chef!
Sunny
That is to say there is defferent between the two , chef and cook
Dorothy P-H
I have cooked for over 40 years and done a lot of outside catering as well. I am a versatile and very good cook but have never done a "proper" training course although I did do a Cordon Bleu short course more than 40 years ago (at the insistence of my mother). My food which is carefully prepared whether for outside or home is often praised and I am asked for recipes. Does this make me a chef or a cook?
G. Stephen Jones
What a great question Dorothy.
Dorothy P-H
I perhaps should have added: I adapt recipes to make them better, I do make up my own recipes, I use wines etc to flavour sauces, and I hold food hygiene certificates. I know how to use my bundle of cook's (extremely sharp) knives and I enjoy cooking for others.
Maria
My son went to Le Cordon Bleu for a short time. He also has the set of knives and knows how to use them. He can make his own recipes and improvise when needed and his cooking is incredible! He hasn't had many years of experience, but he loves creative cooking. Chef or cook, people love his creations.
Cooks service in Chennai
Hi, you said about cook and chef difference is agree that and before reading you are post i have confusion to chef and chef. Now I am clear about the difference. Thanks for you
Cat
Then you should try being a cook... In your own restaurant. ? Better pay, and you get to be the boss, be hands on, and work less hours. ? Just saying.
Keith Calhoun
Chef's are pretentious snooty,self absorbed and like to cook. Cooks are underpaid unappreciated and like to cook. These attributes are interchangeable. Chef's play with their food. Cooks follow standardized recipes.When i worked at a country club I was called "chef" when I worked at Coney Island I was called a "cook". I am both.
Marc
IMO, What makes a chef vs a cook has nothing to do with a formal education, whether you use a recipe, etc. IMO a cook can make you a damn fine meal. They can substitute an ingredient if they need to, they can create a new dish. A good enough cook can pretty much accomplish in the kitchen anything a chef can. The difference isn't in what they can do but in their understanding of it. A cook can where as a chef can, understands why and how and the history of it. See the cook might know some secrets, but the chef understands why they work. With experience a cook learns. They can learn by trial and error, but without knowledge, they don't know why. I think several here hit on some aspects of it. You need an education to be a chef but with today's technology, you don't need a formal course. You can teach yourself. To use an old fashion term, I'd say the difference is book smarts.
John
Well, technically, the word "chef" is derived (and shortened) from the term chef de cuisine (French pronunciation: the director or head of a kitchen. I don't know where this 'way of life' stuff came from, but isn't that really a personality trait that's NOT a requirement for being a chef? So it boils down to, a chef is the Boss regardless of the performed duties.
Eon
Some people want to be Chefs and some want to be Cooks, like the difference between a nurse and doctor. Some want to leed and others want less responsibility. As a team we accomplish success, the kitchen is like a band, when it works together it's amazingly creative.
Professional Chef with over 30 years experience.
natalie Cortez
I believe as a chef you can be that whether with proper schooling or a state of mind. I feel like with schooling and a chef as a boss I'm already thinking and acting like a boss.
Jasmine
I would like to know if you can open your own diner or restaurant and also be the head chef or cook of your own business?
I have searched all over for the answer to this question and can't seem to find a yes or no.
I am interested in opening up my own small business someday and wanted to know if you're allowed to be the manager but can also be the head cook. And if you are the head cook do you HAVE to have a certification for that if it's your own business? Or do you just have to meet the business standards for inspection of health safety?
Jay
If it's your dream you can do it however you want. Only "official" thing you'd need in some places is a certification in food safety, which in Illinois, USA costs around twenty dollars. Good luck!
Michele Irene Marsh-Hoyt
Many people open a restaurant or diner without any experience at all except perhaps their own home cooking. You must follow food safety guidelines and usually need a certificate which in most places is an online test, rather inexpensive and fairly quick to acquire. Health department guidelines must be followed. And of course you must keep records, as in any business. But you can own, manage, cook, serve and clean... all at once. And honestly, unless you have a lot of money, most businesses, be it culinary or other, you will do everything at first. It is necessary to have a basic business plan and the proper equipment, and plan to put in A LOT of hours. Owning your own business and running it is time and money intense, if you love what you are doing, it is very rewarding. If you are doing it just to make money, it will wear you out quickly, every penny you make will go back into it and you may come to hate it.
G. Stephen Jones
Great comments. Thank you Michele.
Abby
Personally I think, Chef is a formal and Cook tend to be informal in public view.
SHYAMAL DAS
Chefs enjoy cooking, Cooks enjoy cooking.
A basic differece is-
Cooks enojoy cooking for others, Chefs enjoy cooking for cooks.
Jasraj Singh Ghotra
I really like the content and will suggest it to my friends