Archive · 29 Jul 2026
Debate on Chef Title in Kolkata's Culinary Scene
In Kolkata, there's a big discussion about who can be called a chef.
Some people think only those who have studied and worked in professional kitchens should be called chefs.
They believe the title is earned through training, experience, and responsibility.
Others, like home cooks, do a lot of the same work but don't have formal training.
They say they deserve recognition but don't necessarily want to be called chefs.
Some experts say that both professional experience and formal training are important, and that consistency and professionalism are what really make a chef.
The debate is about respecting the work of both professional chefs and home cooks.
The word 'chef' comes from the French phrase 'chef de cuisine', meaning 'head of the kitchen'.
Professional chefs believe the title should be earned through training, experience, and responsibility.
Home cooks perform many of the functions of a professional kitchen but may not claim the title of chef.
Experience matters as much as qualifications, and some great chefs never attended culinary school.
Professionalism and consistency separate chefs from passionate home cooks.
- Who
- Culinary educators, trained chefs, home cooks, food writers, and food curators in Kolkata.
- What
- A debate on who can truly be called a chef in today's food world.
- When
- The debate is ongoing as Kolkata's culinary landscape transforms.
- Where
- Kolkata, India.
- Why
- To define the title of a chef and recognize the contributions of both professional chefs and home cooks.
Professional Chefs
Home Cooks
Definition of a Chef
Professional Chefs
A chef is a professional designation earned through training, experience, responsibility, and leadership in the hospitality industry.
Home Cooks
Home cooks perform many of the functions associated with running a professional kitchen and deserve recognition, but may not claim the title of chef.
Professional Experience
Professional Chefs
The title of chef should be reserved for those who have earned it through professional experience and formal training.
Home Cooks
Experience matters as much as qualifications, and some of the world's greatest chefs never attended culinary school.
Consistency and Professionalism
Professional Chefs
A chef follows systems and standards every day, ensuring consistency in their work.
Home Cooks
Home cooks may produce exceptional food, but lack the formal training and consistency of professional chefs.
- Origin of the Word 'Chef'
- The word 'chef' originates from the French phrase 'chef de cuisine', meaning 'head of the kitchen'.
- Chef Sujan Mukherjee
- An alumnus of IHM Kolkata with nearly four decades of experience in the hospitality industry.
- Raja Sadhukhan
- Principal of IHM Kolkata, believes the title of chef should be reserved for professionals who have earned it.
- Sanjay Kak
- Director of culinary arts at IIHM Kolkata, emphasizes the importance of professional experience in earning the title of chef.
- Samita Gopal Halder
- A home cook who avoids using the title of chef, despite often being introduced as one at events.
- Argha Sen
- Culinary curator and founder of Gormei, argues that culinary school is not the only route into the profession.
- Indrajit Lahiri
- Food writer and content creator known as Foodka, believes professionalism and consistency separate chefs from home cooks.