Posted by pastryone on September 28, 1998 at 16:38:34:
In Reply to: Respecting the Pastry Chef(s) posted by Donna K. MacCausland on July 22, 1998 at 18:32:06:
: I REALLY wish executive chefs would stop telling
: the pastry chefs what to do and how to do it. Nothing is more insulting, to someone trained in pastry, than to be told what to do by someone who is clueless about desserts. I started in fine dining and spent most of my time trying to explain basics to our "chef". The longer I am in the field the more I see pastry experts treated with less respect. If anyone can explain this to me I would really appreciate the information.
I agree. It is our art. They do theirs, we'll do ours. I understand collaboration.
I am all for it. But we are artists too!
As long as we are keeping within the spirit of the menu.
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