| By W.DeBord on Tuesday, May 29, 2001 - 08:47 am: Edit |
On the opening page for the Society of Mad chefs
"Evidently the duality of a chefs life, is trival compared to that of the pastry chefs. In addition to being driven to work at vocation were they hate their work, their boss is out to get them." With the link to this site and a link to another site where a very similar conversation was posted at the same time as the topic was posted here by a "suposed culinary pastry student".
I personally find this very offensive, especially since it seems to summerize words typed by me. This qoute highlights the inability to understand each other as we talk about problems in this industry. These words inflames and do nothing to aid closing the gap between the two sides of the kitchen.
It's not ME personally my boss is out to get. My chef would prefer that no pastry chef work in HIS KITCHEN, so he can maintain complete control and attention given to anyone else but himself in the kitchen.
| By W.DeBord on Tuesday, May 29, 2001 - 08:54 am: Edit |
Perhaps it would be much easier to comunicate if when we posted we didn't have to edit our posts over and over again due to the limited posting space given to some. The fact that some people can post pages and others can barely get a paragraph posted is very frustrating!
Now I have to worry about being mis-qouted besides my poor attempts at editing my words so I can be understood in ten words or less.
Whats happening here?
| By George (George) on Tuesday, May 29, 2001 - 10:50 am: Edit |
W-
All you have to do to post a full size message is be registered and use your username and password to post.
George
| By W.DeBord on Wednesday, May 30, 2001 - 07:00 am: Edit |
Huh, I thought I was registered? Well I'll certainly try adding my password and see how that works.
That aside, isn't Tim Banning the person who runs the Mad Chef Society web site? Got to say, I'm extremely offended and even more disapointed!
| By W.DeBord on Wednesday, May 30, 2001 - 07:26 am: Edit |
George I just tried adding all the info. and again the error message came up telling me I was over the alocated space. ??????
| By George (George) on Wednesday, May 30, 2001 - 07:28 am: Edit |
>>Huh, I thought I was registered? Well I'll certainly try adding my password and see how that works.
You are registered. Just use the password and you'll be able to post longer messages. if you need it send me an E-Mail
>>That aside, isn't Tim Banning the person who runs the Mad Chef Society web site? Got to say, I'm extremely offended and even more disapointed!
I think you are overly sensative. Try to read the threads in the third party.
| By George (George) on Wednesday, May 30, 2001 - 10:35 am: Edit |
But then again-
"In addition to being driven to work at vocation were they hate the work"
is totally inacurate. From what I read, and have read from your other posts here you love your work, but hate the BS that goes with it at that location.
BTW public posters get 1K as the size limit for their messages and folks that use their username and password get 30K or 30 times as much. If you continue to have problems let me know.
| By Debord (Debord) on Thursday, May 31, 2001 - 08:27 am: Edit |
Is this the culinary version of the National Enquirer with sensational headlines to suck readers in? I can understand you all need people to visit your sites...but hurting this industry shouldn't be part of your goal.
To have one of the administrators (I'm under the impression that Tim Banning works here and is the administration at the Society of Mad Chefs also, I hope I'm correct) lurking and twisting words then posting a review making fun of what is said speaks volumes about their personality and lack of respect of posters at this site and others. I don't believe I'm being overly sensitive at all, I'm certainly not crying and blubbering. No, I'm stating what I think, that lines like that are inacurate and insulting to the people who are your readers. It only brings more problems into the kitchen enviroment fueling mis-understanding between chefs and pastry chefs.
There are no qoute marks, it's a summary....having read and participated in all the posts concerning this topic I certainly can't recall anyone mentioning they were "driven to work at a vocation were they hate the work". Perhaps the author could visit and explain how or from which post they gathered this summary/conclusion and support their words?
| By Chris on Thursday, May 31, 2001 - 10:50 am: Edit |
W,
Don't let it bother you. I checked out that site and read a post on overfishing and depleted fish stocks. It was without a doubt the biggest line of bull$hit I have ever seen. Nothing but a misinformed person spouting ignorance. I'd like to know how a CEC can accumulate the necessary data to make such "conclusions" on the fish stocks in the north atlantic.