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Originally Posted by jigz369  The RCA seems very accepting if you're a chef and you have a culinary degree. IMO the RCA is for people who can't cut it in the ACF. My pointed opinion. |
I could and still can cut it in the trenches, R&D is significantly more complicated than line work. Imagine creating and standardizing all your line dishes on a daily basis, then tell me the RCA is for chef's who can't cut it in the trenches! Give your head a shake!!![/quote]
Exactly what I said. I know exactly what R&D entails. RCA chefs are severely lacking in the area of food science. They take one test based on Food Science 101 and think they know a whole heckuva lot. They're nice to me and resentful of my wife. I guess you get different mileage than me.