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this place sucks  

post #1 of 21
Thread Starter 

This is going to piss someone off of course, but ppl come up here and ask question and nobody seems like they want to answer.....maybe they dint have time to time which i can understand that that, but if someone get 100 plus views and only three answers...what is that really saying...I'm pretty sure someone is going to rip me a new one and i dint mind...but if this is a place to help young chefs, why dint more members give there opinion on these topics?

post #2 of 21

various reasons are possible...if it's posted in the Professional chef section it may be being viewed by non-professionals that are not supposed to post here, though they could PM a response if they wished. Secondly, people may not have an answer. Third they may be too busy to post and will get back to you. Fourth, every time you open the thread it counts as a view too, so just how many different people are checking the thread is up in the air.

 

so what was the question that didn't get answered and has you all upset?

 

I also suggest posting questions in the general topic section as well since you would be surprised what some of the home cooks know.

 

Also, nine posts in and your getting upset? lighten up.

 

"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. "
"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. "
post #3 of 21

I think he's talking about that cloud/salmon berry thread.

 

You asked about esoteric fruits from scandinavia and towards the busy half of the week. Don't be surpised if answers are not speedily being posted.

post #4 of 21

No problem.

 

If we can't answer the question in a timely fashion, we'll gladly refund you your money back......

...."This whole reality thing is really not what I expected it would be"......
...."This whole reality thing is really not what I expected it would be"......
post #5 of 21

If it is the Salmon berry/Cloud Berry question, from what I can determine, there is only a very small geographical group that might even have a clue as to what you are asking about.

 

I did not answer previously because:

  • A. I never heard of them, and
  • B. Never tasted them, and
  • C. Have nothing constructive to post

 

That's why I did not answer previously

Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
post #6 of 21

LOL. Thanks for coming .......... Have a nice day .......... Write if you get work. 

post #7 of 21

Lighten up Nancy!

post #8 of 21

Although the original post and thread title may be somewhat insulting, lets keep the responses constructive, please. Although my first instinct is to throw agar to you wolves, this place does NOT suck and we are better than that.

Anulos qui animum ostendunt omnes gestemus!
Anulos qui animum ostendunt omnes gestemus!
post #9 of 21

It's frustrating sometimes when questions go unanswered, I know.

There are other boards that are more active I think, but ... quality over quantity.

 

Quote:
Originally Posted by agaronthefloor View Post
...but if this is a place to help young chefs...


I never knew that was the objective of this board.

I think it's a discussion forum, not a support forum.

 

 

post #10 of 21

Hang on a sec,left4bread,

 

This site has an enormous amount of information, tutorials, etc, and can be invaluable to an up an coming cook. There is also a certain amount of mentorship on the forums as well. 

 

All of this is for free.

 

(then again, so is google...)

 

 

That being said, when I show an employee how to do something, and explain each step of the way, and find later that my instructions are not followed, it doesn't go un-noticed.  If an employee takes a cheap shot at me, it doesn't go un-noticed.

 

The attitude, expectations, and remarks of the orginal poster didn't go un-noticed.  I don't mean to be rude, but I mean exactly what I said:  If your question isn't answered in a timely fashion, we will gladly refund you your money back.

...."This whole reality thing is really not what I expected it would be"......
...."This whole reality thing is really not what I expected it would be"......
post #11 of 21

Wait.....So now we're answering posts as to why we're not answering posts?  How bizarre.

post #12 of 21

I see many threads that I do not respond to. Some I watch to learn from others, some I know, some I research and answer to learn my self. But I lurk as often as anything. People here are very helpful in pointing others in good directions.

 

Case in point was a thread where a person asked "I took a cater job doing this for tomorrow. How do I do that?" It was answered with a link rather than an immediate "seriously?!!?", although in that case it did come later, and in my opinion was warranted.

 

Sometimes I post a question on a forum WHILE research to get other viewpoints and share my findings as well.

 

That is the beauty of these online forums/communities.

post #13 of 21

I notice you just joined and only have 9 post. Many of the questions asked on here have been asked 60 times before, If the person asking were to go through all the post he or she would find the answer. The most popular questions are what culinary school should I go to, which one is the best etc. This must be asked 5 times a week. As far as myself If I think the question is a good one I will answer it. I try and field questions that pertain and can help a lot of people not just one. Plenty of answes can be found on the internet. If you booked a party for 200 for this Monday and ask me how much should I charge and how much food do I need, I will not answer you, as you got yourself into this dumb thing  and you deserve what ever outcome you get.You should not have taken this on to start. If the party is in 3 weeks, I will help you and guide you all I can. I guess I am saying some of us will not deal with lunacy..

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...

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...

post #14 of 21
Quote:
Originally Posted by foodpump View Post

Hang on a sec,left4bread,

 

This site has an enormous amount of information, tutorials, etc, and can be invaluable to an up an coming cook. There is also a certain amount of mentorship on the forums as well. 

 

All of this is for free.

 

Didn't quite mean it like that.

I have a tendency to write a few paragraphs and then edit it down to two sentences.

My message doesn't always come across the way I originally meant it.

 

Didn't mean to slight the forum or any of it users, and I wasn't trying to say that this place isn't a veritable cornucopia of knowledge.

I was just saying, ...pretty much what everyone else is saying... but attempting to say it nicer.

 

Sorry if my reply was misconstrued.

 

 


 

 

post #15 of 21

LOL L4B. You're now my newest hero on the board. 
 

Quote:
Originally Posted by left4bread View Post

My message doesn't always come across the way I originally meant it.

Sorry if my reply was misconstrued.


Don't ever think that you can get out of anything that you've said with that defense and apology. Trust me. I've tried it numerous times. I've been flagged, tagged and infracted all so many times I can't remember. That defense/apology doesn't work. No matter how sincerely you may try, nobody ever takes it. I've since learned to just move on. This place does not suck. We are better than that.

post #16 of 21

I...I...I'm...a HERO!!!

YES!

 

This thread sucks.

post #17 of 21

Let's see if I understand this correctly.

This forum that we are engaged in is for "Professional Chef's".....no?

As a professional Chef , it would be assumed that, in order to get to that position, one would have the ability to seek out the knowledge, without having to go to an internet cooking site

to ask questions. Perhaps this is a sign of the times, of the younger generation..

Perhaps it is because the questions asked are sometimes so elemental that they go unanswered for this reason.

post #18 of 21
  1. Who in the Hell is this line cook, coming into a Chefs forum, bitching about the amount of replies he gets to a Salmonberry and Cloudberry post. He asked the Question "what do they taste like", all he had to do is Google it and get more info than anyone would ever need. The OP has 9 posts, with a few posts having up to 23 responses, if you don't ask a "real good question" or a Question" that is off the wall" then don't expect all the Chefs to rush to answer it................This forum has a lot of great people, wonderful hard working Chefs, that answer 1000's of questions, with hundreds of years of experience. I don't feel we need to defend ourselves to the OP, he needs to have some respect for the talent on this site, and not complain about about one post that didn't get a lot of replies........................ChefBillyB
post #19 of 21

WELL SAID ! Chef, There are guys on this site who have forgoten  more then this kid will ever learn.

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...

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...

post #20 of 21

Yes, agar... you got their hackles up with this post.. seems as though it was our goal. 

post #21 of 21

Apparently some of you missed my post where I asked you to be constructive. L4b is right, this thread does suck and I'm locking it. Move on.

Anulos qui animum ostendunt omnes gestemus!
Anulos qui animum ostendunt omnes gestemus!
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