Posted by Hanna on May 29, 1997 at 16:20:20:
In Reply to: Re: Do you have to be a posted by Gerard on May 29, 1997 at 13:02:56:
: : No Gerard,it's not necessary to be a butcher, a baker or a candlestick maker to become a Certified Master Chef. At least not where I grew up and learned my trade.
: : Usually we send apprentices that are overtaxed mentally to handle multiple skills, such as required of a chef, to persue a career in baking, long before they could become a Certified Master Chef.
: : But, after listening to your righteous tirades, I'm not so sure we are doing them a favor after all. Could be that inhaling flour on a continous basis clogs up the braincells enough to turn perfectly good people into virtual flamethrowers.
: : Don't despair my good man, there got to be help somewhere.
: : But, I'm afraid, they are all using thermometers to take your temperature and use that awful wristwatch when they time your pulse to check your bloodpressure (that's probably awfully high by now). Dang rocket science, all it is. Oh well, maybe a faith healer from one of the Pacific islands could help. I saw them removing spleens, just by touching and laying on of hands. No thermometers either, goody-goody.
: : I really have to leave now to wring out the mouse-pad, tears of despair and all.
: : PS: do you specialise in rumcake or truffles, or is there another product to utilize overbaked cakes. Oh, I forgot that you use your internal clock. How dumb of me.Apologies.
: : Sincerely,
: : HWK, CMC
: Hey I like that! (hehe), childish but funny.
: Theres nothing as funny as witnessing a cook trying to bake ( or give direction on how to).
: I watched a supposedly hot chef in Chicago making choc mouse on TV, he only dirtied 5 bowls and several other tools.
: I owned a french restaurant , did all the cooking but found cooking boring compared to baking and I think the skill level is not as difficult as baking. Is that whats got your dander up making you act like this.?
: The responsibility level is a lot higher for a chef but I didn't find it that hard once I got it up and running, had 65 seats and ran the bakery at the same time.
: You ever run your own business?, or you just an employee (hehe).
: Baking with thermometers indeed, nice try.
: I think you cooks better stick to your pots and pans and leave the baking to the proper authorities.
: Regards from Boston.!
Good grief you guys, put your egos away! Ashlyn just wanted an answer to her question and both of you were correct. I am a CIA grad, and have owned a bakery for 5 years, and the one thing I am certain of is that there is more than one way to do things. The key to success is to be flexible.