Wed Jul 18, 2012 6:04 am
kriegs, i know what you mean. had a similar experience when i was still training at a hotel before i graduated from culinary school. i practically kept telling them that i don't know how they would do it unless they showed me. i feigned ignorance for the most part because of cooks / chefs from my country aren't "classically trained". and they're not really much into the terms but for the most part all the techniques are there minus their french terminologies. you can only imagine how i had to translate the local language to what i learned from school. it was like i had to hit my head on the wall in order to get them to explain it to me. i had to dumb myself down quite a bit just to get into their pace. i guess the divide between those who were baptized in the fires of the kitchen vs. the "schooled snobs" (translated from what i hear from them, not that i was a snob at all) is a universal thing.
thanks for the advice.
getting a decent paying job here is hard though. everything needs a college degree and a lot of experience even if most get away with just knowing someone on the inside or just plain old nepotism.
ok i should shut up now about my problems. lol.
Wed Jul 18, 2012 2:02 pm
hahah thanks for sharing your experience. i can relate to what you were experiencing myself
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