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.
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