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Not very impressed

post #1 of 49
Thread Starter 
 Sorry guys but i'm takin a vaca from this site... I'm so not impressed with responses, and this is the only site I know of that really doesn't welcome people.. Goodluck to you all...
 Sharon
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 Sharon
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post #2 of 49
Does this post warrant a respone?......No
 Don't handicap your children by making their lives easy.
Robert A. Heinlein

 
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 Don't handicap your children by making their lives easy.
Robert A. Heinlein

 
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post #3 of 49
lol  and yet you did

oop, and so did I   tee hee



Odd thread, though.  I guess there always has to be one.  * shrug *
post #4 of 49
I've never found this site to be not welcoming..  what impresses me the most about it is that there doesn't seem to be the drama that you find on other sites and everyone here is more than willing to help each other out. 

and yeah odd thread but like you said Charron, there has to be one... 
OK ... where am I going?.. and WHY am I in this handbasket??
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OK ... where am I going?.. and WHY am I in this handbasket??
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post #5 of 49
Obviously, Sharon, most of us will disagree with your interpretation.

But it's a two way street. I could ask, for instance, who is SharonM? You have not introduced yourself in the Welcome forum. You have provided almost no information in your profile. And your posts have been short and, often, somewhat cryptic.

My point: If you're going to hide in the shadows, you shouldn't get upset when nobody finds you there.
They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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post #6 of 49
 Each to their own.  You cook one way, I cook another.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #7 of 49
I have to say I have learned so much here and everyone has been awesome.. you guys let me vent and whine and offer constructive criticism which I welcome.   Not everyone can handle that though and maybe that is what separates the ones who have the passion from the wanabe's.  I'm not going to lie... I do feel out of my league here at times as there are so many seasoned pros here but that is just me and no one has said or done anything to make me feel that way.. it's just a me thing.  I know where I am lacking and what I need to do to learn more so it is what it is.  

 

Did I mention that this is my favourite place on the web??  Well it is!  In order the sites I visit daily are the weather network, here, the local paper, facebook and then freecycle.  Only reason the weather is first is that I need to know how to dress for dh and I as well as the kids. 

OK ... where am I going?.. and WHY am I in this handbasket??
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OK ... where am I going?.. and WHY am I in this handbasket??
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post #8 of 49
Meh..... Just got to be brave and post. If you don't know what your talking about someone around here will correct you, in a good way usually. I have checked out other food forums and quite frankly have never had the level of interaction I get from here.  Enjoy the Vacation.
"In those days spirits were brave, the stakes were high, men were real men, women were real women, and small furry creatures from Alpha Centauri were real small furry creatures from Alpha Centauri. "
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"In those days spirits were brave, the stakes were high, men were real men, women were real women, and small furry creatures from Alpha Centauri were real small furry creatures from Alpha Centauri. "
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post #9 of 49
I will admit that it took several months before I started feeling comfortable around this site.  Nobody was mean, nobody was offensive, nobody was overtly nice, it just took a while to settle in.  Maybe the OP hasn't given it much of a chance.

I rather enjoy the laid back nature of the forum.  I also like the fact that nobody asks me personal questions or refers to their personal lives very much.  I'm here to talk about ingredients and cooking.  I don't care if your kid made the honor roll or your husband has the flu.  Other foodie sites are even more difficult to join because everyone knows eachother personally it seems and are always refering to private matters in the public forum.  Not my thing.

I'll tell you what I'm cooking and that's about it. 

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #10 of 49
I like it that we have a wide range of Talent, I can say that I have learned from the people in this site, and I thank them all. There are some posts that don't interest me, but I know that Leeniek will pull through with someone in her kitchen screwing up. You can always count on BDL to give you more than enough info on your question, and if you can't make the recipe after that, get out of the kitchen. ED, KY, and many many others are always there to answer, and take care of your Culinary questions. I don't think joining this Forum in March, gives you enough time to get to know all these good,Knowledgeable Chefs................Chef Bill
Edited by ChefBillyB - 4/12/10 at 1:56pm
post #11 of 49
I've been surprised at what topics don't get any responses and what do. For instance over the weekend I put together a pretty lengthy topic on food photography for at home cooks. I thought several people might have an interest and reply but alas nothing. Simple topics seem to do better.

I noticed the last thing you posted was in the professional chef forum. We're not allowed over there, something about the professional chefs not letting us post without first washing dishes.
post #12 of 49
I actually tried to post a reply to that,got distracted by my wife and then didn't go back. I thought it was a great article and I will have to check on it when I feel I have something to photograph.

p.s. SharonM says she is a Pro caterer, so she's allowed in the Pro section...she has done her dishes. Personally, I value a lot of the cooks at home advice, I also like the idea that total newbs are discouraged from the area other then to read.
"In those days spirits were brave, the stakes were high, men were real men, women were real women, and small furry creatures from Alpha Centauri were real small furry creatures from Alpha Centauri. "
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"In those days spirits were brave, the stakes were high, men were real men, women were real women, and small furry creatures from Alpha Centauri were real small furry creatures from Alpha Centauri. "
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post #13 of 49
"I also like the idea that total newbs are discouraged from the area other then to read"

 

+1

I think the most wonderful thing in the world is another chef. I'm always excited about learning new things about food.
Paul Prudhomme
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I think the most wonderful thing in the world is another chef. I'm always excited about learning new things about food.
Paul Prudhomme
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post #14 of 49
I hope SharonM finds a site suitable to her purposes and desires.

Might I suggest www.discusscooking.com. Lots of knowledge there too.  A little too low on the signal-to-noise ratio for my tastes but it pleases many people.
post #15 of 49
Yea, it was my attempt at making a joke of the newbies having to put in their time in kitchens. I like that it is closed to us newbs as well, and it makes very good sense, as the discussions of operating a professional kitchen encompass much much more than a typical "cook" cares to discuss. I know not because I've ever worked in a kitchen but because I have the "the Professional Chef" textbook from CIA and it explains a lot of the concerns that aren't really about "cooking".
post #16 of 49
Quote:
Originally Posted by eastshores View Post

Yea, it was my attempt at making a joke of the newbies having to put in their time in kitchens. I like that it is closed to us newbs as well, and it makes very good sense, as the discussions of operating a professional kitchen encompass much much more than a typical "cook" cares to discuss. I know not because I've ever worked in a kitchen but because I have the "the Professional Chef" textbook from CIA and it explains a lot of the concerns that aren't really about "cooking".

It's true enough to be funny, everyone does dishes. I've made family scrub some stuff cause they were stupid enough to visit me during a rush. My dishwasher was on the fryer to free up another hand for the grill to give me some backup on the saute and fresh prep. I just smiled and nodded towards the sink and washer saying "tell me how great it was while getting me some clean plates please."
 i think it was 2 months later my sister was my prep cook, 4 months later she was my number 2 line cook. the owner/chef liked how she just scrubbed me up some dishes. :P
"In those days spirits were brave, the stakes were high, men were real men, women were real women, and small furry creatures from Alpha Centauri were real small furry creatures from Alpha Centauri. "
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"In those days spirits were brave, the stakes were high, men were real men, women were real women, and small furry creatures from Alpha Centauri were real small furry creatures from Alpha Centauri. "
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post #17 of 49
Quote:
Originally Posted by ChefBillyB View Post

I like it that we have a wide range of Talent, I can say that I have learned from the people in this site, and I thank them all. There are some posts that don't interest me, but I know that Leeniek will pull through with someone in her kitchen screwing up. You can always could on BDL to give you more than enough info on your question, and if you can't make the recipe after that, get out of the kitchen. ED, KY, and many many others are always there to answer, and take care of your Culinary questions. I don't think joining this Forum in March, gives you enough time to get to know all these good,Knowledgeable Chefs................Chef Bill

Thanks Bill for the confidence!  May I just brag for a minute and say that I made it through a busy Sunday with the KM away and our longest ticket time was 20 minutes which is par for the course on a busy Sunday?  We had no sendbacks, one remake because I missed that there was no cheese on a plate and a couple of overmakes because I got distracted on the board but that happens when the KM is there too.  I also did inventory and three orders once things settled down and I had time to make a prep list as well as a cleaning list for today and tomorrow.  I am much more comfortable running the kitchen now than I was when I first moved up and I think that made all the difference in how things went. 
OK ... where am I going?.. and WHY am I in this handbasket??
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OK ... where am I going?.. and WHY am I in this handbasket??
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post #18 of 49
Oh and to add to that great Sunday.. I had two call in late.. one was actually not well and I could see that in him so I sent him home as soon as I could and the other.. well he overslept due to a power outage but he came in and pulled his weight.  What saved us in the early part of the day was there were four strong people on the line.. .myself and three others .... if one of us had been off it would have been a recipe for disaster.  It was not fun for a while but we did what we had to and made it through. 
OK ... where am I going?.. and WHY am I in this handbasket??
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OK ... where am I going?.. and WHY am I in this handbasket??
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post #19 of 49
 Never say you are out of your league here. I am sure there are things you can do a lot of us can't. We are all different and none of us are good at everything although we can sure try. Trick is never say you can't till you try a few times.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #20 of 49
Chef Billy! Thank you for the compliment. I learn everyday just like everyone else. EDB

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #21 of 49



Methinks I really like how this thread, originally a note of criticism, has been hijacked in such a way as to highlight the mutual respect, support, humour, advice and character that makes this forum so awesome.


post #22 of 49
I agree with Charron.. what started out as a bad thing has grown into something good.  
OK ... where am I going?.. and WHY am I in this handbasket??
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OK ... where am I going?.. and WHY am I in this handbasket??
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post #23 of 49
I wouldn't say bad; more like a misinterpretation on the part of the original poster, who 1. hadn't been here long enough to form a valid opinion, and, 2. wasn't particularly forthcoming herself, but then accused us of being standoffish.

Ahh, well. Ya can't please everyone.
They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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post #24 of 49
To each their own SharonM...

Best of luck to you.

 I never thought of myself as pretentious but at 6' 9" I generally do look down at people...Meh, blame my momma and her cookin'
"Ye can lead a man up to the university, but ye can't make him think."

Finley Peter Dunne
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"Ye can lead a man up to the university, but ye can't make him think."

Finley Peter Dunne
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post #25 of 49
Well - I'm glad I did reply to the original poster - good luck wherever you end up SharonM - sorry we couldn't help you.

It's actually opened up some great exchanges between members....
 Don't handicap your children by making their lives easy.
Robert A. Heinlein

 
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 Don't handicap your children by making their lives easy.
Robert A. Heinlein

 
Reply
post #26 of 49
    Hi Sharon,

  I have read your post and wanted to comment on The Flavor Bible (nice book!), but it was in a forum for professionals only.  I know that I haven't been responding to many posts or making many posts of my own right now.  It's spring time...I've just got too much work going on right now, balanced with trying to get outside with the kids.  With the exception of a nice smoked feast I had Saturday night I haven't even been cooking all that much.

  Either way...

   The answers here can seem abrasive sometimes.  But I don't believe anyone means it that way.  Most of the members here cut right to the heart of the matter.  I suppose it can come off harsh...and it may not be your cup of tea.  But I do hope you realize that it's given with good intentions.


  Best of luck!
  dan
post #27 of 49
I didn't feel unwelcome at all when I joined at 15, looking for advice on whether or not the restaurant field was something I wanted. Now I'm 18, not burning nearly as much food as before, second in command at a restaurant, and looking forward to Culinary School in September. Looking back I realize that it is this forum that helped me through any doubts I had, and the people here that helped me along that have made me a success already in the restaurant business. Cheers to all of you amazing people, professionals and at home cooks alike.
It's a wonderful thing to be spoiled in the way of food.
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It's a wonderful thing to be spoiled in the way of food.
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post #28 of 49
Quote:
Originally Posted by Gummy-Bear View Post

I didn't feel unwelcome at all when I joined at 15, looking for advice on whether or not the restaurant field was something I wanted. Now I'm 18, not burning nearly as much food as before, second in command at a restaurant, and looking forward to Culinary School in September. Looking back I realize that it is this forum that helped me through any doubts I had, and the people here that helped me along that have made me a success already in the restaurant business. Cheers to all of you amazing people, professionals and at home cooks alike.
 

I wasn't planning on contributing to this thread but I was most impressed with Gummy-Bear's comments. That's got to be the nicest thing anybody has said.
post #29 of 49
Quote:
Originally Posted by eastshores View Post

I've been surprised at what topics don't get any responses and what do. For instance over the weekend I put together a pretty lengthy topic on food photography for at home cooks. I thought several people might have an interest and reply but alas nothing. Simple topics seem to do better.

I noticed the last thing you posted was in the professional chef forum. We're not allowed over there, something about the professional chefs not letting us post without first washing dishes.
 

I find it really interesting I really love fine art black and white photography (which is what I like doing aside from culinary) and it was really helpful and I think it will help me in the future. I didn't post because it didn't seem like something for feedback. :D next time I will try and at least leave a thank you so people know the post is appreciated.
"Passion is in all great searches and is necessary to all creative endeavors." - W. Eugene Smith
 
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"Passion is in all great searches and is necessary to all creative endeavors." - W. Eugene Smith
 
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post #30 of 49
I didn't mean to draw away from this thread at all.. that was not why I mentioned the thread I posted over the weekend.. but I certainly appreciate that feedback Kristopher. It does mean a lot, if you even reply with a thanks you found it interesting. Things have looked up for that thread, several replies now, and it is now a wiki article.

Now back on target.. SharonM.. I hope you've seen if not through direct response to you, through the evolution of your thread, that this is quite a good place to just come and thrash around a bit? It's not so serious. Food fight anyone?
Edited by eastshores - 4/12/10 at 11:34pm
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