Posted by Coll on December 01, 1998 at 23:31:49:
In Reply to: Re: Respecting the Pastry Chef(s) posted by saucier D on August 12, 1998 at 02:16:18:
:Probably you expected to make some sort of grandoise impression on pheobe, but it seems to me that you have only emphasised your own self importance.My main reason for thinking this is although this wasn'nt about you- what did we end up discussing? So- Basically, you made her point for her-not only did you divert the direction of question from the pastry end to your end, you also managed to call her a(let me think)a cute, sweaty woman covered in flour????? Good luck, But I have a feeling you really need To maybe step away from yourself for a minute and check out the rest of the industry that makes your restuarant so great.Give credit, my friend.
Coll / a totally savory person
: : 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.
: As a preface, I would not address anyone as chef that is "clueless about dessert" and is "ignorant of the basics". This may not be true of your house but at some, the pastry/baking chefs and support staff come in and prepare their goods without the customer waiting, changing his mind, adjusting the sauce, giving dietary restrictions, etc.. Then when they have finished for the day the pies,cakes,cookies are left to be plated by the pantry/garde manger.. the bread is cut and warmed by the waitstaff,expedite etc.. until the wee hours of the evening while the pastry staff picks up their checks on friday at 2pm and heads to happy hour gets home at a reasonable time to see family, friends etc. that aren't in the business . Everyone has a chance to choose his career and I enjoy mine although I've paid some dues and have the rest on layaway. If it was not for the pastry chefs I would be short of a couple dates the last few years, so I appreciate a cute sweaty woman covered with flour. But generally the pastry dept does not improvise, somewhat sets own hours, burns themselves without open flames, stays in the air-conditioned section until the pop something in the oven. I know you guys work but the one on grill with 30 orders of steaks,quail, rabbit, emu ,buffalo all different temps and relational cook times going in /out of 500 the 350 degree ovens back to the woodpile , stoking his fire smoke in his eyes when some one wants a skinless river trout with no oils grilled is having a harder time with sweat in his eyes than the person downstairs singing HELEN REDDY and trying to make 25 chocolate spider webs over a 2 hour period on overtime. Now we could talk about the saute guy with burns from fingertips to cheekbones because the pastry chef keeps stealing hisdry rags while his mounting an al a minute sauce and juggling 25 other pans in ovens, shelves, backburners, hot window etc.. but I hope I've given you a clue and this doesn't get deleted. Love, Kisses and chantilly cream with a splash of amaretto--saucierd
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