Culinary matters; stop putting chefs on the backburners

BY NOEL CUNNINGHAM

This is a topic I wanted to write on for over a year now or maybe more. I’ve been a chef for the past 10 years and this is the only career I know, and one that I’m very passionate about. However, before I go any further, if this article is starting to sound like a rant maybe it is. Recently, while speaking with several entrepreneur chefs, we all agreed, chefs are not getting the level of respect that they deserve while doing events. I must admit that I recently faced this situation myself at an event that I was booked for.

We all agree food is the common denominator that brings people together. Food ties more than just communities and neighborhoods together it ties the world together. According to American chef James Beard, “Food is our common ground, a universal experience.” It’s the central gathering tool for all events. When you look at all the different events and festivals that happen around yearly, they’re all centered around food whether it’s celebrating a particular ethnic group or culture, food is always there.

Most superheroes wear their capes on their back; chefs on the other hand, wear theirs in front, so I believe respect is in order; that we should be treated with such respect. Over the years I’ve seen so many food festivals whose main focus is on the artiste and not the food. I do understand, from a marketing standpoint that the artistes will pull crowds, but at the same time we need to highlight all talents, food included.

I think promoters are drifting from the real purpose of the event when they use ‘food festival’ in their marketing with little or no notable recognition to the chefs or the food. Recently a well-known chef (with how many thousands of followers) was offered US$900 for his appearance at a popular event being held annually. He took to social media to voice his disdain at the offer. This is another example, where chefs are being low balled (financially) and pay entertainers their ‘so-called’ worth along with full-filling a rider (list of request). Chefs are trained professionals; they go through years of schooling just like a doctor, or lawyer and deserve just as much respect as doctors, lawyers and even the entertainers that are hired and hyped for these food festivals.

Traditionally, everyone wants their children to be doctors, lawyers, accountants and professions that are popular. Luckily, in France if you master in the culinary arts, you’re respected as much as the aforementioned. The same reverence and respect given to doctors and lawyers, I would like the same given to chefs, especially chefs in the Caribbean and its diaspora. Chef Anthony Bourdain once said “Recognize excellence; celebrate weirdness and innovation. Oddballs should be cherished; they can do something other people can’t do.”

It’s time companies and promoters understand the value chefs bring to their event and treat us with the respect we so rightly deserve. What event organizers will tell us to consider is that when we make an appearance, we are doing it for exposure. We don’t do this for exposure only, but for the love of our craft and if it’s for exposure how long should chefs continue to work for exposure?  In order to provide outlets for our younger generation, who might actually be interested in pursuing the culinary arts, as a community we need to start highlighting the work of the chefs that are here now; this will encourage another generation of chefs to preserve our rich culinary and cultural heritage.

I am looking forward to providing more of a behind the scenes look at the life of a chef because we are more than just recipes; we are master artists.