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re: A path to becomming a Chef
Posted on 7/14/11 at 1:21 pm to Mike da Tigah
Posted on 7/14/11 at 1:21 pm to Mike da Tigah
quote:so you're saying that restaurants that have a clean and super star staff are going to be the top tier, and the ones with the kid dealing weed while he takes out the garbage are crap?
it's evident in what we get on our plates
no way
0
Posted on 7/14/11 at 1:21 pm to Mike da Tigah
quote:
Sorry, I don't mean to get anyone to think.
I promise that no one was inspired to think about anything by your post.
Posted on 7/14/11 at 1:22 pm to tavolatim
quote:
the world needs ditch diggers too
You will always have the ditch diggers. I guess I'm just wondering if we leave enough room for those who want to be more than that really. Are we really a place that is fertile ground for one looking to be the very best or are we really content with what we know at present and don't really want to see that change? I guess that depends on how you view things and what importance you place upon it. I Louisiana I'm told we hold such things in high regard, more than anywhere else in the country per capita. I guess I'm just trying to see how very serious we are about that, or are we content with talking about it.
Posted on 7/14/11 at 1:22 pm to Mike da Tigah
quote:
Sorry, I don't mean to get anyone to think. I know it hurts sometimes, but hell, it's good for you, like exercising is for your body. After a couple of weeks of your muscles hurting it eventually gets better, and your better for it.
Trust me I tell my bosses all the time they arent paying me enough for the amount of thinking I do for them.
The problem with your high horse edicts is that traditionally the job of a cook was a menial, banal, dangerous, and awful job. Sure people like Escoffier or Careme existed, but the majority of professional cooks for most of humanity have been a step below slaves. Coincidentally, doctors/surgeons used to be down here also.
It is only recently that cooking became anything other than a job you did because you had no where else to go. Give the world a chance to catch up with that first.
Posted on 7/14/11 at 1:27 pm to Mike da Tigah
Dear God...
Posted on 7/14/11 at 1:33 pm to RummelTiger
Do you think God pays his dishwashers in Heaven min wage? I bet he does. Heaven has a lot of overhead
Posted on 7/14/11 at 1:34 pm to Politiceaux
quote:
I promise that no one was inspired to think about anything by your post.
pretty much
i had to read it 3 times to make sure i wasnt missing anything, and Im pretty sure I wasnt
Posted on 7/14/11 at 1:36 pm to BlackenedOut
quote:
The problem with your high horse edicts is that traditionally the job of a cook was a menial, banal, dangerous, and awful job. Sure people like Escoffier or Careme existed, but the majority of professional cooks for most of humanity have been a step below slaves. Coincidentally, doctors/surgeons used to be down here also.
That's the case in places that aren't renowned for cooking. It's a condition, and attributed largely to perceptions by the public and what constitutes living a rich quality or life rather than just a condition everywhere on the planet.
quote:
It is only recently that cooking became anything other than a job you did because you had no where else to go. Give the world a chance to catch up with that first.
It's the world, or rather let's say Europe that is the standard when it comes to food. I'd say it's clear that it's America that needs to catch up, and even revert back to the concept of what actually cooking food means.
In parts of Europe today the baker, the butcher, and the chef are still artisans that are respected in their communities, and held in high regard. It's not that way in most of America today because of the low value we have placed upon it. Here it's the lady that works at the Albertson Bakery department, the guy unloading the shipment and putting meat cuts out on the shelf and the guy in the back of Carabbas cutting bags of sauce open and heating it up for everyone to eat.
What's lost? Everything. However, if you can't get your mind around what's lost or the value in it, then what I'm saying is absolutely going to be lost on you, and the ramblings of a crazy man.
Posted on 7/14/11 at 1:37 pm to TexasTiger05
Dish's are washed and dried by angle sweat and gentle breezes in Heaven, brah.
Posted on 7/14/11 at 1:41 pm to Mike da Tigah
quote:
Only with places that value such profession.
Good food will sell anywhere
At the right price
Posted on 7/14/11 at 1:42 pm to Mike da Tigah
quote:parts
In parts of Europe today the baker, the butcher, and the chef are still artisans that are respected in their communities
Carrefour is king in many many parts too. Hell, watch the tour de france. It's listed all over.
I live in the home to the only remaining wonder of the ancient world. Know what's a stones throw away from said wonder? KFC. And there is a TGIF right on the Nile.
In a way I get what you're saying. It is nice to be here and have the local cheese guy, the baker, the butcher (although meat here is skunk)- it's also a pain in the arse to go to these places at least 2xs a week. People like the one stops. I like a one stop.
Posted on 7/14/11 at 1:43 pm to RummelTiger
quote:Figures. They're not paid 40k/year so they're not going to take pride in their work. Sweatin on everything. Not using a proper industrial dishwaser.
Dish's are washed and dried by angle sweat and gentle breezes in Heaven
quote:Like a knife to my heart Rum. And you know it too
brah.
Posted on 7/14/11 at 1:49 pm to TexasTiger05
quote:
Like a knife to my heart Rum. And you know it too
"Brah" is a actually a unisex term...
Mike, I swear I do not know the answer to this question, but in what capacity are you involved in the restaurant industry?
Posted on 7/14/11 at 1:55 pm to RummelTiger
quote:
Dear God...
Good effort but a gross understatement still.
Posted on 7/14/11 at 2:18 pm to RummelTiger
quote:
in what capacity are you involved in the restaurant industry?
I was thinking the same thing. And in a good way.
Posted on 7/14/11 at 2:25 pm to Tigertown in ATL
I emphatically disagree that Europe is the standard for cooking in the world. Maybe in your western-centric myopia. But Asia has a cooking tradition that must be considered.
Someone should cause you to think more.
Someone should cause you to think more.
This post was edited on 7/14/11 at 2:26 pm
Posted on 7/14/11 at 2:31 pm to Rick Derris
And as the descendant of a professional european cook, I can promise you that these "artisans" are not held in the esteem that you think they are in Europe.
Posted on 7/14/11 at 2:43 pm to Rick Derris
quote:they beat your arse in kitchens there. I worked for an Austrian Chef who had a scar on his neck from where his boss threw a hot saute pan at him.
professional european cook
Posted on 7/14/11 at 2:56 pm to Rick Derris
quote:
And as the descendant of a professional european cook, I can promise you that these "artisans" are not held in the esteem that you think they are in Europe.
Don't ruin his fantasy.
Posted on 7/14/11 at 3:15 pm to Mike da Tigah
Also, I fail to see the point of the orignal post. You could pick 5 graduates in almost any profession, track them for 10 years, and the success/failure stories are probably very similar. At best his story is anecdotal evidence that 2 out of very 5 people in any given profession will dedicate themselves to their craft and become successful.
Moreover, there has never been a time in the US where chefs have been more celebrated. Good god, they almost all have tv shows, blogs, etc. In any US city, people are likely to know the name of a chef as compared to say their city council person.
I can probably name at least a couple of chefs in every major American city.
Does every one give you a blj when you graduate culinary school? No. But you've probably never had a better chance in American history than now to make your "mark."
Moreover, there has never been a time in the US where chefs have been more celebrated. Good god, they almost all have tv shows, blogs, etc. In any US city, people are likely to know the name of a chef as compared to say their city council person.
I can probably name at least a couple of chefs in every major American city.
Does every one give you a blj when you graduate culinary school? No. But you've probably never had a better chance in American history than now to make your "mark."
This post was edited on 7/14/11 at 3:18 pm
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