Posted by rose on December 30, 1998 at 17:00:37:
In Reply to: Re: Respecting the Pastry Chef(s) posted by phoebe on October 25, 1998 at 12:30:31:
: i'm appalled at the statement:"...if it weren't for the pastry chefs i would be short of a couple dates the last few years, so i appreciated a cute sweaty woman covered with flour." i'm sure as hell glad i'm not in the same kitchen with saucierd, if that is the extent of his gratitude towards those who practice the pastry arts. different jobs, different people work them. i don't like working nights, so i've chosen baking. guess saucierd doesn't like getting up at 4 a.m. fine by me. we all make sacrifices in this business, don't take out your frustations and get all noble because you've chosen the job you have. everyone works hard, and the best kitchens to work in are when everyone respects every position, from chef de cuisine to dishwasher.
In response to all the above; it seems like a case of the 'grass is always greener'I know this is going to sound queer but having been trained in pastry then working on savory, all I can say is train yourself for both.Respect is earned and that which you give out comes back-really. Just do your job and learn your craft, then while you are at it, learn everyone elses too. In my humble opinion, the best chefs begin as pastry chefs. They also have more options and make better lovers..
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