Posted by Susan L on December 05, 1997 at 22:47:39:
In Reply to: Re: Oops ... posted by Gerard on December 05, 1997 at 04:08:28:
: Culinary students calling each other chef is a problem, they haven't the experience the title conveys, they haven't earned it.
: If you had spent 20 plus years working your way up you'd feel the same, it defines competency downwards.
: I owned a French restaurant, I did all the cooking but I'm not a chef, I'm a patissier by trade running a bakery,choc and pastry shop. If someone IS a chef they don't need deference of title, they just are.
Does this mean that those poor children are going around hailing each other along the lines of "Well, hey there, 'Leonardo da Vinci' Jim-Bob!
Heard from 'Escoffier' Bubba lately?" And they don't know it? Oh, (expletive deleted)!
Upon coming to my current job, I learned that our secretaries had gotten huffy that the company had hired a female who outranked them. One promptly circulated a resume styling herself as a "technical writer" in our very small business community. First, I laughed and then I nearly cried. Talk about defining competency downward! She really didn't have a clue as to what the words meant, and God help any company who might have taken her seriously. (Fortunately, she's calmed down and we get along much better now.) I may have nearly 20 years of experience as a writer, but I certainly don't go around calling myself 'William Shakespeare' Susan. Ain't got that kind of chutzpah! Don't feel like getting laughed out of town either.
Wow, you do chocolate? Tell me, is it possible to dip candy centers in chocolate without having to chunk a lump of paraffin into the melt? I've been reading about people who use shortening instead. A viable option? Or are they just kidding themselves?
Thanks for listening ...