1/31/06
I’m a faker.
I sit here every week writing to you as if I was a chef but I’m not. On my
first visit to Culinard I was taught
Cooks prepare – Chefs create.
Here’s a shocker…I don’t create anything. Except at school and even then
I’m doing for the first or second time so you can bet your last nickel I
will screw it up. My boss is the pastry chef. Her boss is the executive
chef and I……am a pastry cook and that’s only since recently before that
I was the baker’s assistant this basically meant they baked it, and I SOLD
it. It’s ok though. I’m still a student and I have time to be fabulous and
when I am you can say you knew me when.
Speaking of being a student though I was talking to some classmates last
week and we were talking about how when your training centers around food
everything you put in your mouth gets critiqued. It’s almost automatic.
Going out to eat with my classmates is funny because comments about the food
pepper the conversation.
This is salty.
Why is there so much garlic in this?
I wonder how they made this marinade?
Taste this, what is that? Do you taste it? It taste funny.
You get the picture. We normally stick to fast food and chain restaurants
because we know it will taste the same as last time and it will be the same
next time. This need to critique sometimes is disguised as word vomit and
you can’t help but say what you think about what your eating. Perfect case
and point, I was eating Christmas dinner with my friend, one of my best
friends, and I took one bite into her coconut rice and while still chewing
said
This is undercooked.
OH….MY….GOSH! As soon as the words left my mouth I wanted to fall over
and die. I never thought my knowledge gained would be used to unconsciously
snub someone. As soon as I said it I started apologizing while pointing out
the good things.
I mean it has good flavor, Dude I’m really sorry.
Thankfully she’s cool and she understood that I wasn’t trying to be ugly to
her but I guess this brings me to this week’s tip.
Don’t talk with your mouth full
andiepandie31
