Non Industry folks

[cape chef]

I have noticed as of late, Alot of people posting to cheftalk who are not in the trade.
I think this is great for both Pros and non trade folks. The questions posed by many of our new freinds keeps us on our toes. I find many of these so called non pros, have some great ideas and insight.I, as a 20 year Kitchen clown,am so happy I found this site. I have learned alot,and love to share the knowlage
cc

[This message has been edited by cape chef (edited 11-21-2000).]

Thanks, Cape Chef. I admit, I lurked the boards for a bit before registering. Y'all are a pretty impressive group in terms of knowledge experience, etc., etc. I've just enjoyed the comeraderie (sp?) so much, and everyone that I've chatted back and forth with has been so welcoming and informative. It's wonderful to have the opportunity to learn from everyone, and it's fun to be able to share something every once in awhile!

[m brown]

I must admit when teaching a class, i often get more love for cooking from the non professional.
Great site for all.


[This message has been edited by m brown (edited 11-21-2000).]

[Isa]

It is indeed wonderful that we can all share. It is rare we, the non-pros, have a opportunity to have advice from chefs and to chat with others who share a passion for food.


Sisi

[mudbug]

Thanks cape chef. I think that's why we frequent this site. We get educated information from people who have been trained in the subject.

I think that's why some people become professors in a field. The students bring new insight and inspiration because they don't know the rules, much less how to break them.

I'm sure it must be sometimes frustrating when the questions are simple, but you certainly are not born knowing how to cook. Everyone has to start somewhere and the one thing about this trade is that everyone HAS to eat! And no one person can know EVERYTHING.

You all make it a more enjoyable experience for the rest of us and allow us to learn a lot along the way. This forum is definitely on the higher end of forums because of the strength and of it's community, quick response time, and the knowledge they impart.

So hats off to everyone who participates here, and thank you!

Cchiu

There's nothing frustrating about a simple question. Sometimes a simple question can lead to a greater understanding of a technique or a product. And as the old saying goes there are no simple questions just simple minds (alright so I paraphrased a bit) But the more questions the merrier, it also forces us to do some research and or relearn what we may have forgotten or actually make us put into words what we know intuitively which can be a lesson to us as well. So I think we each get something out of it.

[Mezzaluna]

You guys are great. As a food enthusiast/amateur, I am greatly appreciative of the pros' expertise. All those who post are willing to engage in the give and take with EVERYONE. That makes this site so wonderful! I wish it'd been around 15 years ago when I was floundering around for a new career direction; I'm sure I'd have explored food-related professions more seriously. The more I learn, the more respectful I am.

Mezzaluna, you took the words right out of my brain!

[BevReview Steve]

Long live the newbies!

I am glad the professionals on this forum are willing to talk to people in other occupations. I am a high school teacher. But--I am really interested in topics culinary. I have learned a lot of unusual things that I have found useful in talking about careers to students. One of the most useful things I've read in a long time was the idea that chefs get there--they are NOT late! I have used that one a lot!

[cookM]

What's cool about this place is that there isn't that "I'M THE CHEF" attitude. I figured out long ago that I will never know everything there is to cooking, and it's nice that we have this forum to share with each other. I look at this site almost everyday, and it's because of you guys. Everyone makes this place a comfortable place to hang one's hat (toque). My gratitude to all.

If any of you have thoughts you'd like to share with teenagers, I'd be happy to hear from you. They don't always realize what the real world of work is really like even though many kids have jobs while still in school. So many of them seem to be learning all the wrong things!

It is great to see so many people who share a passion for food. In the biz. I get tired of "pros" who are really mercinaries. Trying to make money but no respect for what they do. IE sending out a plate that they know is not cooked correctly hoping the customer will not notice. Whell I think I got off the subject. What I was saying anyone who loves good food alyays pro or not should feel welcome here. I have so far.

Iam most appreciative yet agin that I have found this incredible site at such an opportune moment.
Starting school in 29 days.
Thank you all for being so unbelievably accepting of us wannabe's.
Soon I can be part of the be's.
Danielle