Re: evolution of pastry chef in america

Posted by Gerard on July 21, 1998 at 17:54:56:

In Reply to: evolution of pastry chef in america posted by david peacock on July 21, 1998 at 11:25:32:

David,

Not sure I ken what you mean, what evolution of pastry chefs?
The preponderance of P chefs I've seen are split between 2 or 3 categories.
Europeans, incompetent 2nd or 3rd career types and very few competant Americans who were trained by Europeans.
I've seen a LOT more who are called pastry chefs, called that by people who haven't a clue or a bag to put a clue into (food writers).
More than a couple of those so-called pastry chefs are in different professions now, most drift into computer fields.

Mao Tse Tung was asked what he thought about the French Revolution, his answer?
"its too soon to tell".
Same answer for the evolution of pastry chefs in America. Forget what the magazines and TV tells you, we are very few and far between.
Because a restaurant advertises for a pastry chef, if someone gets that job it doesn't follow that they ARE a pastry chef. Theres far too much of that glorified title rubbish in America.
It takes yrs of training, not many take the time.

Throw that in their face at CIA.

Cheers, Gerard.

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