Re: Respecting the Pastry Chef(s)

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Posted by Michael on August 06, 1999 at 19:32:17:

In Reply to: Respecting the Pastry Chef(s) posted by Donna K. MacCausland on July 22, 1998 at 18:32:06:

You have to understand the ego is such a fragile thing. Executive Chefs want total control. It is very rare that they will give you total control over your desserts.
Having a degree in Baking and Pastry and working in fine dining resturants as well as hotels I have come across the insane and demented. In both the pastry kitchen and
main kitchen. Respect in our field is very hard to come by. It does happen though. When my executive chef (owner) tells me how nice and good my tarts are, then that is
enough for me. If you are working with and ego maniac you will get no where. As for the person who mentions about burning themselves, and working so hard at night while we
all go home to bed and spend time with our families. THINK AGAIN. I have worked years at night preparing desserts and plating them up. "They don't want chocolate sauce", "Don't
you have any other sorbet than that?" "I need a dessert platter for 10 right away!" Don't give me your burns and sob story. I have cuts and burns to match!!!

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