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I have a question not a big deal I suppose but I'm curious

post #1 of 4
Thread Starter 

In our profile section where we can select our culinary background is there any particular reason that "Baker" isn't one of the options?

 

There are choices like Butcher, Pastry Chef and so on but not baker ... nothing against anyone being a butcher but I would think the option of baker would be just as popular if not more so than being a butcher ... in all honesty I wish there were more butcher shops in my area (there might actually be a decent selection if there was) .... and more bakeries for that matter.

post #2 of 4
Thread Starter 

It's sad really but these among other culinary professions/arts are becoming extinct the world over and from my travels the U.S. is one of the worst there is.

It seems like the world over has gotten caught up in such a whirlwind of fast food and convenience foods that the hand crafted culinary arts are getting left in the past and to me that is an absolute shame.

 

For example I can almost guarantee that the majority of the people if asked on the street if they have ever preserved/canned foodstuffs would probably say no and if asked how to do it wouldn't have a clue as to the process.

post #3 of 4

I'll look into it for you.

Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #4 of 4

Your right we should add Baker. Thanks for the catch.

Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
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Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Reply
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