Posted by Baumann on May 30, 1998 at 10:25:22:
In Reply to: Re: So, who are the great chefs? posted by Francois de Melogue on May 28, 1998 at 08:10:26:
Chef, I strongly agree with 5/30/98 post. As a professional
chef and cooking for a living. Its sad to see many posts "Culinary grad
seeking executive chefs position." 60% could not list the mother
sauces if asked or organized a banquet.
What make a great chef? Our staff and the happy customers.
If you meet a chef that gives more than he/she takes, in my book
thats a great chef.
Also, I'm retroactive enough to know when to change. The culinary
world will be in a new century soon. Old ways will die for new
technology.I'm affaid the stocks will be replace by "new age stocks."
Production will focus on, how fast can we do this?? We want more
sales!!!!!!!!!!!. I believe that cooking is an art and science, that
take time. What will our future hold, in the culinary world of
2000. I hope the words "now and how long" will not be a future trend,
as everything else in our society.
Baumann CEC