Funny Comments - The Stuggle Continues

Crudeau,

I was all excited about you recomending that woman's cooking school. I was 100% behind you until your coment about being "surrounded by babes".

I understand that being a woman in this field I'll have to deal with sexism every day. I have no problem dealing with it, I just wish I didn't have to hear it here as well.

CS

[m brown]

So You want to go to culinary school, get scholarships. that is the advice, there is plenty of money to be had. Contact or look up all the councels, nut boards, cheese groups, they all have contests and cash to give to willing students.
Fun reading to all.

That is woman, not babe thanks very much.

[Greg]

Wow! Somehow, this is turning into the topic from hel*! CS and MB, while I respect and understand what you are saying, I'd also have to say that this particular thread is not the place to discuss it. Also, consider the source. While he may have gone over the line here, I'm 100% certain that it was not Crudeau's aim or intent to disrespect or offend anyone. Finally, I'll quote Cape Chef from his post in this very same thread: "When this thread comes to a close,lets pride ourselves on being sure it ends upbeat." Wise words.

Coffee Snob, MBrown:

No offense intended. Joke was intended.

[Anneke]

Whoa! This thread needs a chill pill!

Ok, lets get back on topic because I'm actually interested in this. I'm training to be a chef but I have serious concerns about the hours, and I'm pretty sure I won't have enough stamina to do this for the rest of my life so I'm exploring every avenue. The nursing home gig, well, it's just not very sexy, is it? But then again, neither are the bags you get under your eyes after consistently working 80 hour weeks and not remembering what your kids look like.

Here's a little sociological observation. I think that given the growing number (and need) of nursing homes, only one reason exists as to why their chefs have such a perceived lack of prestige: they are not rated. Have you ever heard of a three star nursing home dining room? If you have, I want to hear about it. I think there's a need for it, and if you are an author and you are interested in the culinary world, you should consider starting the 'nursing home dining guide'. That would put obviously talented people like Palmier on the map and encourage more chefs to enter the field.

All this aside though, cooking in a nursing home seems to me to be a challenging job which pushes the chef's imagination to greater deapths given the additional constraints presented by diet and or cost. One must be brave and inovative to accept such a challenge.

[holydiver]

Anneke you should check out assisted living communities a lot of them are fairly upscale. I agree with you on the nursing home thing I don"t think working them is the problem I think the problem is when you get sick of it and want to do something else.People in this bussiness can be incedibly closed minded and look down their nose at you for working in one.The trouble is not everyone can be a Chef in a 5 star place their simply isn"t enough of them. The hours are good they pay decent you don"t kill yourself and the bens. are really good .

[Nick.Shu]

hehe, let me relate a story to you all.

I once used to bag out a guy who worked at a hospital until i actually got talking to him.

Apparently hospital work is not all mash and puree - some hospitals needed chefs who were well versed in functions to enable the hospital to do some charity work and such and such. This particular chap was at the time working at the sydney seventh day adventist hospital and quite liked the variety.

What im trying to say is that sometimes jumping to conclusions can quite affect ones judgement.

Another example of this is:

Everyone says that inflight catering for airlines is a bad job. Why? you say, because the end product has been abused/not cooked properly/consistantly tastes so bad therefore: bad food = bad cooking.

Not necessarily so. Again you say Why?, and reason is thus: At the cruising height of most airliners, humans lose 30% of their tasting ability. So maybe then it is not the food.

Anyway, the ability to think logically, clearly and calmly above emotion will serve you well - just watch a bad tempered chef on a bad night.

[palmier]

To quote Nick.Shu "I once used to bag out a guy who worked at a hospital until i actually got talking to him."

I believe the real lesson to be learned in this thread is this: Look at both sides of the story before making judgement. I cant tell you how many times I go to functions, and converse with other chefs. When they find out I'm working at a retirement community the conversation dies. Even though I've worked for the Ritz, & the Four Seasons etc. it's perceived that I cant boil water. I've learned to let it go. There are a few chefs out there who appreciate my position, even some who are envious. After 20 years in the business, I finally found a "cush job". More importantly, My life is great. If you want to look down your nose at my position, se'la vie.

Also...to respond to Anneke: I was part of the opening team at a retirement community on the north shore of Chicago, called Lake Forrest Place. To live there, a resident needed a half a million bucks to get in. This covered your medical for the rest of your life. The rent was close to five thousand a month. I was hired because of my hotel, and fine dining backround. North Shore Magazine called it the best kept secret in the midwest. Food to rival the best restaurants in Chicago. I could go on, but the point im trying to make is that there are places like this around. I work for a contracted kitchen management company that has several levels of service. From schools & prisons to business & institutions. They are all over the U.S., and they are big in Canada. Anneke (or anyone else) if you want more info, e-mail me.

[m brown]

No offence taken. Great points made all around, conversations should be full of opinions, banter, humor and solid information!


[ March 15, 2001: Message edited by: m brown ]