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Originally Posted by panini PS the grocery business woke me up as to there are experts in all types of baking. I have just as much respect for a grocery decorator that can produce 60-80 items a shift with consistancy as I do for someone who works on a upscale wedding cake for a week.
I have spent time in all these venues and can honestly say I did not waste any time. |
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Originally Posted by chrose The idea is to package as much for the masses as you can (in most anyway) these are people that cook by rote and do the same things day in and day out by way of the corporate formula. |
I hope I didn't come off as devaluing these people. I meant it aimed directly at Rook in so far as a beginner learning basics. A lot of the basic work as Shroom said has already been done at the corporate level by the time it trickles to the store. Having said that, you're right that there is still a ton you can learn and if I made it sound otherwise I did the grocery bakers a disservice. I worked at a place where we hand decorated 10,000 Key Lime pies in a shift. There wasn't much you could learn on a bakery level doing that, but man could you learn speed, dexterity, attention to detail, time management, stamina, consistency, etc, etc etc.