Posted by Leslie on January 28, 1999 at 19:01:11:
In Reply to: Re: Wannabe baker would appreciate some advice posted by Pierre on January 28, 1999 at 16:01:09:
Pierre,
First of all, when I taught (notice, past tense), I taught students who were in a cooking program, not a pastry program, for that exact reason. I wanted to help bridge the gap between the two departments. I was tired of working with chefs who thought that pastry chefs were second rate. I succeeded, and believe that all my students respect the two posts equally.
I watched teachers around me say that the pastry classes weren't important for cooks. This kind of teaching is one of the problems with schools.As somebody who's been there, I believe I know better than someone who has never taught,the pros and cons of cooking schools.
Secondly, you should watch what you write on this website. For all you know, I may have "stepped foot" in "better" kitchens than you have. And from what I've read, you seem to spend more energy on this site than I do.
Although the atmosphere on this forum has been civil so far, you've turned that corner.
Adios! Oh and by the way, since you're so opinionated, you'd probably make a great cooking teacher! Don't rule it out, you never know what life will hand you.