Yes you are correct about J&W, Motor skills was my very first class at school :)
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...
Baruch ben Rueven / Chanaבראד, ילד של ריימונד והאלאן