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Posts by CStanford

Not only has the rigor of the program gone down its placement services have as well (if we're to believe the OP).   LCB graduates cooking burgers on a line?    Something is amiss.  Terribly so.
An LCB graduate doesn't know how to cook a hamburger?  We're describing the visual cues to 'doneness' of a piece of meat to an LCB graduate?   Something is wrong.  Must not be the same culinary eduction I got there.  I honestly can't imagine graduating from a major culinary school as a vegetarian and never tasting the protein products one would be expected to prepare FLAWLESSLY before being handed a diploma.  Clearly, the rigor has gone out of the program.  What a shame.
Yes.  Pretty much like any profession you need a formal course of instruction.  You can hunt and peck your way, for years, and assemble a body of knowledge but a quality culinary program will vastly shorten the learning curve.  You need to lay the base and then add to it with practical experience in quality kitchens.  You get into quality kitchens when you're young by graduating from a well-respected culinary school.  After that, it's all on you.
 "Top" restuarants have prep staff to do the 'loads of prep' if not a more or less modernized brigade system. I would have a stroke to learn that Thomas Keller comes in early to chop the onions, celery, and carrots needed for that day's service wouldn't you?  I can assure you that he does not, nor do chefs in places more than a few notches below The French Laundry.  A chef comes in early, but it isn't to do actual prep unless something has seriously gone awry or he has put...
It is impossible to truss a chicken properly and NOT use a needle.  If you don't know the difference or can't tell the difference then get busy.  There's a difference.   I think trussing with a needle is far, far easier. 
Go ahead and bolt, love.  I surely would. 
 Cool, you have tattoos.  Is your home kitchen and your professional library as equally tricked out?  If one nickel of your expendable income went to ink that should have gone to your chosen profession then it's tough to be taken seriously.  I don't know for sure.  But you do.  Is it time to get serious?  Maybe so.Too many think there is a shortcut to craftsmanship.  There isn't.  But you're right about trend-following.  A while back it seemed to be harissa.  I swear...
There's no doubt "ink" is an interesting social phenomenon.  That said, the problems I had over the years with employees seemed directly proportion to the amount of ink/piercings they had.  I had one guy who must have had a serious five figure investment in tattoos and various piercings.  Quality stuff.  Always asked for advances on his paycheck.  I told him if he hadn't spent so much money on ink that I'd probably be working for him and not the other way around.  I also...
I see your predicament.  They need to understand that the way it works is that they ask the chef and his staff for their take on "such and such."  You make a couple of versions after service one day, let them try it, and then sit down to discuss where that dish might be headed.   Maybe do it anyway.  Make your version, put it on a plate, and let the ball be in their court.  If they don't feel like trying it, have it for lunch. :-)
They're too busy figuring out what tattoo to get next and where to score a bag of dope after work. 
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