[Sca-cooks] dealing with mundane cooks

[Bill Fisher]

On Wed, 9 Feb 2005 16:56:46 -0500, Jadwiga Zajaczkowa / Jenne Heise
<jenne at fiedlerfamily.net> wrote:
> Sooner or later, I'm going to butt heads with this guy, because I'm also
> an opinionated bigmouth. Aside from giving free reign to the desire to
> beat him bloody with a cast-iron fry pan and/or a copy of the Viander,
> any suggestions?
> 
> --
> -- Jadwiga Zajaczkowa, Knowledge Pika jenne at fiedlerfamily.net
> "Information wants to be a Socialist... not a Communist or a
> Republican." - Karen Schneider

Make sure you wrap it in paper and duct tape first, then it is list 
legal.  And wash and re-season that frying pan when you are done,
otherwise everything you cook with it will taste like pork.

I would sit the guy down and show him the period recipes, and 
redactions.  Gently explain  to him that  yeah, you can do that
but unless he has documentation for X process and Y sauce on
Z meat, or whatever, that it isn't a documentably period recipe.

Maybe even feed him some period food and cook it with documentation
in his presence.

If he isn't concerned with documentable food, let him go and do
his thing, but make sure he runs up his flag that says "I am 
working without documentation." 

As a professional cook, he should at least understand the importance
of the original recipe.  Even Emeril and Flay give other chefs props when
they borrow from their work.


Cadoc
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