Sunday Morning Cooking from My Kitchen 5/6/2012 Cook VS. Chef (Which am I)

So I searched the internet today and found the definition of two terms; trying to decided if I would classify myself for I have been asked are you a Chef or a Cook. Posted are the two definitions that I found to be most descriptive and basic; however, I do find that I have qualities of a Chef just not certified and did not attend culinary school.
I have passion and skill, so I cook:)

A chef is a person who cooks professionally for other people. Although over time the term has come to describe any person who cooks for a living, traditionally it refers to a highly skilled professional who is proficient in all aspects of food preparation.
http://en.wikipedia.org/wiki/Chef
The term "cook" within a restaurant kitchen usually refers to a person with little to no creative influence on a menu and little to no command over others within the kitchen, such as a line cook. These are usually all members of a restaurant kitchen that are underneath the sous chef in the brigade de cuisine. Other establishments may have a relatively constant menu, often only having people that can prepare food quickly and consistently, having little need for an executive chef or sous chef. The kitchens in these particular restaurants would thus be entirely run by cooks. An example would be a short order cook, who is a cook who prepares fast, easily-assembled meals to order, often working in a diner or cafe.

I cook :) for I love to prepare food on the fly so to speak although those (flies)  are not wanted in any kitchen, nor do I use them as ingredients:)

I was inspired today by a recipe given to me several years ago by my mother she asked me to prepare it for a family brunch, I did, it was great and I have used it many times since:)

Creme Brulee French Toast

3 tablespoons butter or margarine
5 tsp pancake syrup
1/2 cups packed brown sugar
2 tablespoons Grand Marnier (optional)
One loaf French bread
1 1/2 cups cream
4 large eggs
1 tsp vanilla
1/4 tsp salt

Oil or butter 9x13 baking dish
Melt butter, Mix in syrup brown sugar grand Marnier until sugar dissolves. Pour into baking dish, place bread in single layers in dish. In small bowl whisk cream eggs vanilla & salt. Pour over bread cover let chill for 8 hrs or overnight.  Preheat oven to 350.  Bring baking dish to room temp.  Bake 35-40 min or till bread is puffed or light brown, then to brulee it turn broiler on and watch it until it is crispy and browned.

There is nothing more inspiring for me to cook on a Sunday morning than a great cup of coffee and a trio breakfast plate:)Three strips of Hickory Smoked Bacon; one over easy egg, the nice

addition is a diced 1/4 of sweet potato home fries.

Brownie Whoooopppppiiiiieee Pies :) with a light cream cheese filling, do not waste a bit of the brownie whoopie, I trim and put in a freezer bag and freeze to use later in vanilla ice cream or a topping for pudding or just as a snack, the uses are endless as long as you have imagination..

I wanted to have room to enjoy one of these delectable delights so I made a light pasta salad with tuna and red onion and baby spinach:) chill, serve and salt and pepper to preference.

Please I encourage you to comment or make any suggestions or ask any quetions.

Thanks for stopping by