Joined
·
56 Posts
I have a question for other chefs. Speaking for myself, I never attended culinary school; I worked to gain an education and traveled all over the USA to study under some of the nation's best chefs. For 12 years I always worked as "tourant" as I wanted to learn every station there was. It was not until then that I applied for a Sous position. The Executive slot came 5 years later. What gets me is the huge number of culinary school graduates who want to be executives as soon as they graduate! It seems to me there is a huge difference between the theory of cooking (as taught in two years) and the practice of dealing with three rails of tickets on a Saturday night when four cooks have called off.
Moreover, so many chains employ concessionary cuisine that I have met cooks with 5 or more years experience that can't make soup without base and water. Between the arrogance of new culinary graduates and the ineptitude of cooks from chain restaurant backgrounds I find myself eternally behind the "training eight ball". I am often troubled with what I want my menu to offer versus what my cook's talents will actually permit. Am I alone in this?
[This message has been edited by ChefRon (edited May 22, 1999).]
Moreover, so many chains employ concessionary cuisine that I have met cooks with 5 or more years experience that can't make soup without base and water. Between the arrogance of new culinary graduates and the ineptitude of cooks from chain restaurant backgrounds I find myself eternally behind the "training eight ball". I am often troubled with what I want my menu to offer versus what my cook's talents will actually permit. Am I alone in this?
[This message has been edited by ChefRon (edited May 22, 1999).]