Monday, March 10, 2008

Spot-On: Name that Thing

Hog.

The other night I participated in a call-in radio program, Dinner with Chefsline, with a fellow who owns a butcher/wine/cheese shop in Charleston, S.C. I was introduced as a chef, but I prefer to be called a professional cook. Chef means "chief" and it refers to the individual's position in managing the kitchen crew in a professional kitchen. Chef is a management job and I'm seldom a chef. Ninety-nine times out of a 100 I'm simply the cook - paid or not.

You can read the complete article at Spot-On.

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2 Comments:

Blogger Rev. Biggles said...

Hey,

Excellent article, I like it.

Funny, I've been thinking about the food/product thing for some time now. I find myself using the term Product when I don't want to spend the time with all the words. Also when talking with shopkeepers, butchers & meat cutters we use the term Product to describe something for the customer. But when the customer comes in, it's "Oh man, those juicy, center-cut pork chops are amazing." Food for thought.

Biggles

3/10/2008 12:12:00 PM  
Blogger Kevin said...

Rev,
The word is a handy shorthand, but sometimes shorthands should be avoided.

3/12/2008 03:54:00 PM  

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