Originally Posted by alaminute
Chef Ross, I still feel like we're talking about differant things
Humble chef, I really like how simply you summed that up.
Nope I understood quite well.
You're saying that restaurants are not a necessity.
How about tanning parlors, tattoo stores, hair stylists?
Certified and licensed....absolutely!
Humblecook....sometimes people have to make sacrifices in order to make a living right?
A 40 hour a week job cooking job that pays benefits and gives a descent living,
may be better than working 70 hours a week at a restaurant job that leaves you exhausted, stressed, and frustrated.
As you mentioned it depends on what level you want to work.
However, I take issue with your judgement that one is BETTER than the other.
Do you really think that most of the people here on our forums work in high end fine dining venues?
I know that there are cooks here that work at chains and read our banter everyday, but keep silent......
simply because there is an "air" of nobility here that looks down on chain restaurant cooks.
I have a lot respect for people who work at a chain restaurant and know food and how to approach the corporate mindset with regards to standards and consistency. I have little respect for the chain restaurant worker who feels he/she is in a rut and doesn't want to follow procedures because of that.
If we (collectively) can not embrace cooks from all walks of the restaurant industry then these forums are meaningless.