Maybe maybe not....I started out in a two man French kitchen, we made puff pastry from scratch, there were menu standards but as a whole we got to play alot, and since it was just the two of us there was alot of creative things I could do.Since running the market is a ton of administrative work, I still take in personal cheffinf...the only clients I work for now let me cook whatever I want.Catering is creative and I will pull in a bunch of stafff but with that kind of volume it is more automated than creative.....oh except for the living on the edge baking I create at the last minute....
I guess what I am trying to say is just because there are 7 people working in a kitchen it does not mean that learning starts ...you can learn in most situations. |