SC - Chef's training

[Mary Morman]

I suppose our expectations are different.  What I was trying to
communicate is that there are cooking schools that still teach cooking
"from scratch" in stead of opening the prepackaged mixes, adding water,
and serving the results.  For me "from scratch" for a chef involves
knowing the cities markets and produce markets and being able to locate,
purchase, and arrange delivery of fresh meats, fruits, and vegetables.  it
does not involve going out, catching a goat, and butchering it.  To me,
that's a whole different level of involvement, and one that is not very
useful in the modern kitchen.  Butterfly a porkchop or de-bone a chicken,
yes - kill and skin a goat, no.

And don't worry Ras, it's not a personal or family matter, just one of
perspective on what is or is not important.

Elaina

On Thu, 19 Nov 1998 LrdRas at aol.com wrote:

> In a message dated 11/19/98 2:54:44 PM Eastern Standard Time,
> memorman at oldcolo.com writes:
> 
> << Going in, he could
>  do real good macaroni and cheese casseroles - coming out he can plan,
>  budget, buy, and cook absolutely anything.  >>
> 
> But can he butcher AND cook a chicken or a goat? Does he know how to prepare a
> dinner of collected wild herbs or which ones to collect?
> 
> This is not an opinion about your relative. I am sure and in fact I know many
> people who are very good cooks BUT the majority of professionally trained
> cookes are specifically knowledgeable in commercial food service from my
> experience. 
> 
> The nuances that I am trying to describe are subtle and I am having a hard
> time finding the words to describe what I mean. Please forgive me. :-(
> 
> Ras
> 
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