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.
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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.