How about chef, or nowadays, executive chef. Nowadays every kind who graduates from culinary school is a chef. In the "old" days (I'm the last of an old breed I'm afraid) you had to work your way up through the ranks. To be called the executive chef you had to be in charge of multiple outlets. You were never called an executive chef if you worked in the restaurant. You had to oversee catering, banquets, coupla restaurants, the bar restaurant, and other things. You were proficient in every facet of the kitchen, from growing your own tomatoes to butchering your own chickens. You could take a side of beef and break it down into its respective parts.

Kids these days never even see a side of beef, let alone a hind quarter. All they see is the final product precut and premeasured. Most of them don't even make their own stock anymore, or don't know the basics of baking a cake. What a shame, and they call themselves chefs. There's too many, the term now means nothing.

Kuan