Controversial Question...

Heck Chiff, we've all wondered the same thing. I've just taken to pretending some of the posts aren't there. :blush: Bad of me I know. But I believe in exhausting all avenues before posting anything. And usually after I post Im STILL scouring trying to find the answer! If someone here just gives me a definition its not guaranteed that I will understand the ACTUAL process...so what's the point!?

I'm not gonna give someone advice and say something stupid like "I know a great book called Webster's Dictionary". Id get in trouble here just for being THAT cranky. If Im cranky I just avoid the posts....if Im in a happy happy mood I may just answer one. It doesn't seem fair for ME to be the one beating myself over the head trying to solve someone else's problem. Especially if they aren't gonna lift a finger and just watch me complete their assignment. I don't even do that for my little sister and she'll be in college by September. :(

Jodi

Thank you Chiffonade, great thread! You have just expressed my private thoughts. I concur with everything said so far! There's a fine line between doing their homework and acting as a guiding light...

hmmmm.....well....since i believe this comment is directed at me i guess i should respond.

The questions I recently posted were the result of preparations I"m doing for a COMPETITION...not any sort of actual exam nor really having anything directly related to my studies at school. Since the representative from our state last year also attended my school she passed along the package of information she had(and was not required to return), which included what she was required to do so that I might have an idea of the types of things I should be practicing and preparing for.

I have been most fortunate that the chefs at school have spent a great deal of time with me outside of class preparing for this. I average about 10 hours per week with them working on things that I might be expected to do. I've been trying to pick every piece of information from that their brains that I'm able to.

There were two issues with which the chefs could not come to a conclusive answer:

1) what a "parmentier cut" might be. Like Cape Chef and others here they had never heard of such a think in classical cuisine and were at a complete loss. My attempts to find the information came up with nothing, though apparently I was looking in the wrong place

2) what in the world the people who designed last year's competencies were thinking asking for the types of things they wanted prepared from only one chicken. There isn't any right or wrong answer to this question - at least that was the conclusion I came to after discussing the matter for a couple hours with two of the head chefs at my school...and being impressed frequently with the knowledge oof the folsk on this site I was curious what others might think of the conundrum.

So if I have overstepped the bounds of this forum I apologize. It was never my intention to have anyone do any of my work for me(though I am still quite grateful for marmalady for the help on the parmentier issue, as well as to everyone who took part in that discussion...i found it quite interesting and informative).

I'm not a young person and have always taken my responsibilities to heart. I certainlyhave never in my life set out to do anything unethical such as stealing exams...if the impression is otherwise i apologize.

i will return to lurking and refrain from posting as I have had learned a great deal on this site and for that am grateful.

I must have missed the thread you spoke of so I revisited it to see what all the talk was about. I too pulled out my skills book from j & W and there they were. If I remember correctly CC didn't you also so graduate from J & W about the same time as me I think. Don't tell me you either forgot or didn't have to take that God Aweful skills class???? Cutting the same cut over and over just to have the chef instructor pull out his ruler to find that you were a 16th of an inch off? I still laugh about it with my employees when they think I'm being to picky.
Although the posts seemed to be about Ziggys post for me it was the flood of posts we had a couple of weeks ago in which I felt they were basically asking us to do their homework I did'nt feel that was the case w/ Ziggys post. Just my humble opinion.

Had nothing to do with Ziggy! I don't even know WHAT exam Ziggy is talking about! :confused: Has more to do with the slew of questions we have been getting from people DEMANDING answers. :( Here's our question....ANSWER it!

Shutting up now!

Jodi

To Ziggy

Dear Ziggy.

Before you return to lurking as you said, because of a comment it was made, always look who made the comment.It matters who made the comment.

:):):)

Having been an instructor at the community college level, I have one real issue toward modern day students and it's a gross generalization: many don't seem motivated to pursue their questions by going to the library or engaging in group discussions. Our society is turning very ALLITERATE. Don't people read like they used to?

Fodigger,

Yes you are correct about J&W, Motor skills was my very first class at school :)

Ziggy,

A couple things, first, I was not at a lose for parmentier, I made it quite clear of how it is applied in classic cuisine.

We must really think why we log into cheftalk in the first place, to exchange ideas, be innovative and support our collueges and friends.
The fact that last month we were hammered by both French and Austraian students sent a ripple through the whole site, and it was discussed in the moderators forum.

The idea of doing someones homework was very clear to us that this would not be at all benifical to us, nor the student.

I have learned a great deal from this site, and because of this site I have really enjoyed hitting the books and doing research.

I will always stand for helping and teaching those in need of help (short of doing thier work)this site is much more then just recipes, it encompasses a much broader stroke of our industry. For this reason alone, we owe it to our friends and colleuges to assist them with there concerns or if they are not quite sure about something. It is important to "mark" your words when replying to a post, Ziggys post on Parmetier did one thing (of many) it opened a great discussion about classic cuts and preparations and how they have changed and how they are being taught in school. This to me was another great oppurtunity to learn and to share.

If someone asked us in the recipe forum if we can share a great salsa recipe with them because they feel theres is not up to snuff, shouldn't we help them out?

There are and where students on this site that posted excellent questions throughout there tenure in school, it was our pleasure to be invovled with there culinary evalution.

I am not here to "give away" answers to students exams, but, I am always willing to read a post and make a personal judgement call.If the post is fair, I will help...

I've ranted directly to students in other forums.

Two things. First, a rule could be added to the joining agreement concerning students. Put it up at the top of the list so people have a chance to see it, even if they don't read the agreement.

And a possible boilerplate answer to such questions.

It could use some refining.

Phil

Please help me.
I am doing my thesis for school on dehydrated water. Where can I find a recipe that calls for dehydrated water and what is the ratio I should use? Also what should I do with the newly hydrated water?:D

Only you Chrose! :lol: :lol: Only You! :lol:

chiffonade - for whatever its worth when i read your original post i didn't believe it was actually directed at me and did understand why it had been posted. It was Funny Tummy's comment that prompted me to respond. I do remember the flood of questions not long ago( i post very infrequently but have read this board daily for nearly two years now)....I do not however remember any of them mentioning having materials from previous years. I do know that I specifically mentioned I was had been studying last year's compentencies while preparing...

For this reason I responded here - to me it seemed my integrity was in question. As this has never been an issue for me personally or professionally I felt the need to speak my peace on the issue. As I mentioned I have never intentionally done anything that might be construed as unethical and it saddens me to think I might have been perceived in such a way.

cape chef- my apologies, i chose my words poorly. your wealth of knowledge of course brought a lot to the discussion in question. I did not mean to imply you were clueless on the issue.

Chrose you are too funny!



I did homeworks for too many years and I am not encline to do someone else's homework.

We are here to share by asking and answering. Ziggy, my take was that your inquiry fell into that category. :)

It's the "Please answer ten questions about why you became a chef"- the full-blown interviews- that irk me, and the fundamental questions from culinary students. I forgive a curious amateur who's not working in a kitchen, being an amateur myself!

I am a 27-year professional teacher, and those posts were most likely sprung from pure laziness. My motto is, "Don't do for someone what s/he can do for him/herself." (Apologies for the awkward syntax... :eek: ) My students groan, but they do the work and learn from their own efforts. I NEVER do their work for them!

You know chrose, I am very disappointed in you. Someone with your knowledge and ability should really know how to rehydrate water!!! Again I can't express my disappointment. I really am in shock.:D :D :D

Talking about rehydrating water, my staff seems quite good at making water reductions! They put a pot of water on, salt it, leave it to reduce until it is about 2/3's gone, then blanch their vegetables. You would be amazed at the difference in flavor when you do that!!!;)

Dehydrated dihydrogen oxide should be handled with the utmost care due to unforseen effects. It's been known to sustain life, a cancer upon our delicate planet.

Astrocruiser over and out...

You know I'm really not that dumb. I was making a joke. Everyone with half a brain knows that it's a 1:1 ratio! Jeez....:rolleyes:
Of course if you do a 1:2 ratio you get most rivers!

Try de-oxygenated water. You could have a blast!

Chrose,

You should hold a summit meeting with Martha as I heard she makes water! :D

What are the three degrees of performance reviews, from worst to best?
[list=1][*]Can't pass water[*]Makes water[*]Walks on water[/list=1]

Uh, oh, we're getting a little gross. :rolleyes: :bounce:

What was the question again?
:D

I now know for sure that ALL of you guys are NUTS! :lol: My kinda people! :lol: :lol:

Maybe my pop should hang out with Martha! He's the only human I know who can actually BURN water! :eek:

One would have thought after reading this thread that there might be an end to it. alas I give you....http://www.cheftalkcafe.com/forums/s...&threadid=7253
She starts off sounding sincere but ends with this...I about dropped my rehydrated water:eek:
Lastly I ask you..if you live in France, of all places, should'nt the answers to the questions she asked be all around her?
Sheesh.....

Wouldn't it be useful to transfer this thread to the Culinary Students board? ;) Or as she probably only reads the bits that answers her questions, you might post on the chocolate water thread.