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re: A path to becomming a Chef
Posted on 7/14/11 at 3:22 pm to Mike da Tigah
Posted on 7/14/11 at 3:22 pm to Mike da Tigah
Holy fricking shite balls, this is getting out of control
1
Posted on 7/14/11 at 3:53 pm to Uncle Stu
am I the only one who doesn't understand what the frick is going on in here?
Posted on 7/14/11 at 3:57 pm to LSUCreole
Puts you, me and the OP in the same damn boat... 
Posted on 7/14/11 at 3:59 pm to LSUCreole
i honestly think mike was drunk when he wrote this
Posted on 7/14/11 at 4:04 pm to OTIS2
did he say the path was in europe, and what was the path? n/m... i dont give a shite where the trail is, or what it is...
Posted on 7/14/11 at 4:08 pm to Ole Geauxt
quote:
did he say the path was in europe
It's clearly in Baton Rouge.
Posted on 7/14/11 at 4:45 pm to Mike da Tigah
so which chef were you, mike ?
Posted on 7/14/11 at 4:49 pm to Rick Derris
quote:
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.
my thoughts exactly
Posted on 7/14/11 at 4:52 pm to BlackenedOut
quote:
He might be better off because he wont have to take shite jobs just to pay back the loans he took out in the first place.
this
Posted on 7/14/11 at 5:00 pm to tavolatim
quote:
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.
my thoughts exactly
This is correct.To not understand this indicates a lack of experience....color me shocked.
Posted on 7/14/11 at 5:02 pm to OTIS2
this is almost like the poli board
Posted on 7/14/11 at 5:05 pm to tavolatim
I got excited when I saw this thread was about a chef now I'm just confused and need a drink
Posted on 7/14/11 at 5:08 pm to LSUCreole
quote:dammit creole, just follow the path...
I'm just confused and need a drink
make mine a double..
Posted on 7/14/11 at 5:10 pm to Ole Geauxt
quote:
make mine a double..
I only drink doubles, so do you want a quad?
Posted on 7/14/11 at 5:11 pm to Ole Geauxt
thank you Yoda
Posted on 7/14/11 at 6:50 pm to Mike da Tigah
this may be your masterpiece of stupidity
Posted on 7/14/11 at 7:02 pm to SlowFlowPro
The world needs ditch diggers. Ask a bastard in Africa if he would like to have pipe and running water, or would he like a Lil wasabi foam or some other retarded concoction.
It is food people. Just food.
It is food people. Just food.
Posted on 7/14/11 at 7:04 pm to Mike da Tigah
quote:
1) Either they move from the area that places a low importance on their craft or work to change it by moving away to learn, and then move back to change the area in leading by example and getting said people of the area to taste the difference and then pick real cooking over bullshite cooking, or in another sense understanding the difference between a painting and a very poor print of said painting.
But chef 1 was in NOLA, a food city, and bolted. Your story is retarded.
Posted on 7/14/11 at 7:14 pm to SlowFlowPro
quote:
this may be your masterpiece of stupidity
And why is that? Because you can't grasp the simple concept of the value you placing on things like cooking and those who are in the business as having a direct impact on the food you are exposed to or options available? Am I really that stupid, or you just that thick headed? Is this really cutting edge shite here or are you perhaps intimidated by the reality of the basic truths of what I simply presented and perhaps the challenge it presents you to counter it?
What I have said is quite plain to anyone who knows much of anything about food and/or is in the business and understands why places like Baton Rouge suffer so.
Why would a chef like Donald Link hop over the second largest market in Louisiana and go another hour away from home base to set up another location?
Take a look in this thread and therein lies your answer sir. You don't value it, and everything that comes from your mouth screams there's no place for a chef like that or a place with his name on it here. It's not misfortune. It's not "Oh woe is me, we just can't seem to get a break." It's because we have a really bad rep, and I have to say for the most part it's well deserved.
Posted on 7/14/11 at 7:19 pm to tigerfoot
quote:
It is food people. Just food.
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