Re:Pastry Chefs Are in Demand, Why Aren’t Wages Rising?
by HeyLaughingBoy on Friday October 14, 2016 @11:55AM
(#12708922)
Joel Spolsky spoke about this several years ago, using Jamie Oliver as an example. In a nutshell, as long as everything stays constant, the process can turn out excellent food. The problem is that unless you manage the living hell out of your supply chain, the inputs change all the time and it takes a lot of skil to compensate.
Continuing with your pancake example: the way I make bread in summer is different than in winter. In summer, I expect the dough to rise faster. If it's a really humid or dry day, I'll do things differently. If the flour isn't the same as last time, I can compensate for that, etc...
Process either requires tight feedback to work well, or all variables have to be minimized.
Re:Pastry Chefs Are in Demand, Why Aren’t Wages Rising?
by lostlogin on Friday October 14, 2016 @10:31PM
(#12712466)
Do you make Sourdough? If yes, I've had success rising it in the fridge - takes longer (1.5-2 days) but conditions in their tend to be fairly constant. As a bonus, you get a ton of oven rise.
Re:Pastry Chefs Are in Demand, Why Aren’t Wages Rising?
by HeyLaughingBoy on Saturday October 15, 2016 @01:20PM
(#12714774)
I used to have a starter but not now. Never tried a fridge rise, but it does sound like the consistent conditions would make for a consistent rise. I'll have to try that!
Re:Pastry Chefs Are in Demand, Why Aren’t Wages Rising?
by dorfsmay on Friday October 14, 2016 @10:57AM
(#12708470)
50, or 60% of the time, the food I prepare is really good (CMM 1)
A good cook can repeatedly make a really good meal (CMM 2) but not necessarily being able to explain how and why.
A Chef can setup processes and direct any cook to repeatedly prepare really good meal (CMM 4).
A Master will improve existing recipes and invent new ones, will invent new processes to make better meal and make the kitchen work more efficiently etc... CMM 5.
I'm not so sure. I think its binary.
I think there's always a touch, a qwan, assumed knowledge, skill & craft, or something that's not captured in the SOP.
The master baker in the shop next door made the most delicious brioches. Left to start her own catering company. Whereas her trained replacements, using the same recipe, ingredients, and gear, just made adequate dinner rolls.
I spent years perfecting my sunday morning pancakes. Big and fluffy. While best ingredients help, there's still a touch to make them just right. I can't even delegate flipping the pancakes to untrained family members.
I've seen this with other trades too.
You and me, we're too close to our work (tech) to fully understand the value add we bring to our work. But you miss it when it's gone.
Maybe this is why the master / apprentice setup seems to work well for knowledge transfer.