Posted by Celeste Roberts on July 05, 1998 at 01:10:24:
First off...I have a bet with a few of my Co-workers about creme brulee. The question is wether or not creme brulee was first caramelized classically, by the French with a "conventional" broiler, a branding iron, or with a blow torch (of all things)! I say that it was with a broiler, which was what brings me to my second problem. I'm a 25 year old female in this industry and I don't expect my co-workers to respect me just because I went to culinary school, after all I am a career changer and I realize that I have a lot to learn. I just don't feel as if I'm being taken seriously. I feel that I have a lot of valued ideas and a few tricks that I've learned from part-time jobs during school. This whole creme brulee thing is just the tip of the iceberg. I actually had to fight for months just to get a few stations (from the pantry..a woman's place in this restaraunt)down the line to show them exactly what I could do. If there are any chefs out there who know the answer to the creme brulee bet, and a few women chefs (or men with open minds) out there, please reply.