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Was I Wrong ? - Page 2

post #31 of 37
4/15/05 at 5:46am
One of the things you need to do is to pick your battles. This is small change compared to what you're gonna have to do in the "real world."

Do you want to

1) Fight with people, be miserable at your job, worry about what other people are doing instead of yourself, switch jobs every 6 months, stay a line cook all your life?

or

2) Meet people halfway or all the way if it you can, stick up to your ideals with respect and insist on doing the important things properly, enjoy your job and the people around you?

There are two extremes in getting along with people. Sit back and take everything or fight back at every opportunity regardless of right or wrong. The correct way is always somewhere in between.
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post #32 of 37
4/17/05 at 10:44am
Thread Starter 
Kuan
I'm fighting over grade issues and I have 2 choices take the bad grade and explain the issue at every interview or retake the class and get the old grade changed and it
just ****** me off ! Maybe I should dust off my copy of " The Art of War "
Na! I'm just going to retake the class and stop fighting an up hill battle because at this point It's he said, she said and the grief is not worth it anymore .
Your right pick your battles .
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post #33 of 37
4/17/05 at 10:03pm
"To be humble to superiors is duty, to equals courtesy, to inferiors nobleness. " -Benjamin Franklin

"There is no gardening without humility. Nature is constantly sending even it's oldest scholars to the bottom of the class for some egreious blunder. "
-Alfred Austin

My favorite...

"Humility is the constant willingness to remain teachable.
-anonymous

Your greatest lessons will be learned but not taught. :chef:
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post #34 of 37
4/17/05 at 10:37pm

*student mentality*

Which LCB location are you attending? I am in Pasadena, CA. I understand your comment "the problem is that L.C.B. only pushes the classical way..." it is important to learn the basics in order to grow successfully as a chef. I have had great chef instructor's at school. Yes we have to learn classical methods, but my chef's have also introduced new contemporary methods of the same dish. I have observed the attitudes among some students that are rather negative. Many come into this school with just wanting to learn how to cook w/o learning the basics.I don't understand why students have the attitude of knowing it all, why spend the money on school if you know it all?
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post #35 of 37
4/17/05 at 10:40pm
Good strategy. Don't sweat the grade stuff so much. Most, if not all, chefs are not going to bring up your GPA, let alone a grade for one class in an interview.
Anulos qui animum ostendunt omnes gestemus!
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post #36 of 37
4/18/05 at 6:39am
Thread Starter 
I'm at Pasadena,I have no problem with the classical and understand the idea .
Did you have Chef Sloane? Are you in Garde Manger yet ?
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post #37 of 37
4/18/05 at 6:51am
Thread Starter 

Thank You Greg!

I look at it like this ....Arguing with your ( fill in with what/who ever)
is like wrestling a pig in mud,after a while you
realize the pig enjoys it.
;)
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