Traits that Differentiate a Chef from a Cook

Ever wondered what distinguishes a cook from a chef? There is one basic principle at work here – the cook cooks, but the chef puts imagination to work. The chef doesn’t just cook, he/she brings culinary ideas to life, draws inspiration from cuisines around the world as well as trends beyond the world of cuisine, and takes great effort in presenting the cuisine in an inspiring manner. In other words, the chef adds art and life to an otherwise mechanical task. While chefs learn a lot through hotel management and gastronomic schools, they need to have an innate desire to learn new things, and the ability to imagine and think outside the box.  

Going Beyond Where a Cook Treads 

The word “chef” compulsorily implies an individual’s role in a professional environment, unlike a cook who could be performing his/her task event at home or in some kind of domestic environment and not necessarily a restaurant kitchen. A chef usually has an experience of somewhere from two to four years of serving in a professional environment. Anyone can be a great cook but not necessarily a great chef. That title is reserved only for the best of the best cooks who look to satisfy not just the taste buds of their guests but also give them an experience permeating to their inner mind. 

Distinguishing Between a Chef and a Cook

• The word “chef” originates from the French language, a term called “chef de cuisine” or “chief of the kitchen”. And that kitchen is usually one of a palace or a high-end restaurant. The term “cook” doesn’t necessarily convey that professionalism.
• Another important distinction is that a chef usually has a team of cooks under him/her. Each member of the team has a specific task to perform, as directed by the chef. This delegation is necessary because of the expansiveness of the setting and also the requirement to create culinary masterpieces that are perfect in every way and satisfying the highest standard.
• A cook usually works in an environment where the focus is on food that tastes good and not necessarily satisfying a particular kind of palate, and where presentation isn’t necessarily as important as it is for the guests of a chef. There can be several cooks serving under a chef, but in domestic settings and less professional environments the chef usually handles all aspects of cooking and preparation of the meal.    
• A chef often plays an integral part in designing the menu at major restaurants. The entire reputation of the restaurant hinges on the capability of the chef. Chefs who conquer hearts with their cuisine end up becoming celebrities. 

If you’re a cook but have the imagination and talent to go beyond what you’re doing now, all you need is the required education and training. Everything else comes from inside, as celebrity chef Peter Theodorou realized on his road to the top.