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602 S. Gay Street
Knoxville, TN 37902
The term “CHEF” gets thrown around quite often in Knoxville and in your mag. I noticed on the cover [of the YUMMM! Winter Edition], Ms. Vafaie is dressed in all white with not a drop of sauce or flour on her, a watch on her wrist, yet she is holding a pie.
I’ve seen articles about the “Best Chef” in Knoxville.
I’ve heard people talking about chefs in so many of the restaurants.
I hear of having human resource departments doing the hiring.
Some restaurants have food products shipped to them.
Then I see the health department scores.
And then I see the restaurants going out of business.
I saw one “CHEF” begging for money to keep his restaurant open.
Question: What is the definition of a “CHEF” here in Knoxville?
Does it include sanitation?
Does it include ordering and receiving?
Does it include staffing?
Does a chef have the full control of menu design?
Does a chef design and place the equipment in his/hers kitchen?
Does a chef have a culinary restaurant school education as well as experience?
Does it include money management and cost control?
Is a chef hands-on or does he/she just give orders and manage from a distance?
If you would please, since there are so many articles and issues put out by Metro Pulse, The definition of a “chef” in Knoxville must be in your control.