Today, with the proliferation of chef-written cookbooks and cooking shows the occupation as chef has been brought into the public's eye. No longer must we toil in dark basement or oppressive kitchens-restaurants are now considered a form of entertainment, thus the prevalence of open kitchens. A chef today has far more opportunities than ever before. Wages are higher, working conditions have greatly improved, and though a constant battle, statistically even working hours are becoming shorter. New technologies emerge everyday, such as computers and induction cooking, and we as culinarians are progressing, too.
Chefs are respected business people and sought after entrepreneurs.
Of course, many more chefs than mentioned in this article contributed to our profession, and for every well-known chef there are countless chefs and cooks who go unheeded, but none less vital. Now is one of the best and most opportune times in history to be a chef, and we have our forefathers to thank for that.