Re:Pastry Chefs Are in Demand, Why Aren’t Wages Rising?
by randallsquared on Thursday October 13, 2016 @07:59PM
(#12705212)
An anecdote against: I've been making beef fried rice for a little over a decade (but probably less than 500 times total). The best I could do in the first year was probably nearly as good as the best I could do five years in, and five years in was easily as good as any I could do now. It's a very simple dish, but then, that's the argument about these pastries as well.
Re:Pastry Chefs Are in Demand, Why Aren’t Wages Rising?
by terafirms on Saturday October 15, 2016 @07:10AM
(#12713543)
As another anecdote, after I learned how the professional chefs made fried rice, it completely changed how I made it. For example, using cooled down rice, preferably from the night before.
Also, the need for extreme heat can complete change the taste, something that most homes don't have.
So if I want really good fried rice, I have to go out to get it.
Re:Pastry Chefs Are in Demand, Why Aren’t Wages Rising?
by Dylan16807 on Friday October 14, 2016 @05:48AM
(#12707033)
>thicker piece of cheese >more time
You are creating recipes. That takes vastly more skill and artistic effort than following an exact recipe.
I have yet to find a hobby worth doing where I don't consistently think, "Wow, I'm so much better at this than I was last year/month/week." And I keep feeling that way no matter how much time I put into it.
Over hundreds of years, thousands of people have dedicated their lives to pastry making. You are positing that after the first day on the job, every one of them had plateaued and the rest of their career was just drudgery and repetition. I find that highly unlikely.
I'm only just getting into baking, but I've been cooking burgers for about a decade. The ones I made this week were better than most of the ones I've ever made. I learned some new stuff (this time that a thicker piece of cheese doesn't overwhelm if it's had a little more time to soften from the heat).