Ok. I really enjoyed this podcast, but I’m going to pick a bone with you.
I’m going to keep this short, but your chef commentary at the end of the episode struck a nerve for me. I do not know anything about the political angles you guys mentioned. However, I would like to state that there’s a very big difference between blue-collar workers who may be cooks or chefs at lower level, restaurants, and men and women who have had extensive culinary training who are chefs at higher end restaurants.
To say that a chef is the equivalent of a blue-collar worker is not true. If you run a construction agency and a bricklayer quits or a carpenter quits, you can simply go out and hire a new bricklayer or carpenter. This is not true of an experienced chef who understands a particular cuisine And is trained to produce menus of food that are appealing to a particular clientele.
Many chefs have educational training beyond the equivalent of a four-year college degree. Justin, I know that you have problems with some of the degree programs and I agree with you about many of those. But that does not change the fact that many chefs have years and years of experience Perfecting their craft.
I think you guys have done a disservice to chefs in general with your comments. The Food Network and similar are performance art. Let’s not get that mixed up with the men and women out there who are busting their butts working until 1 or 2 in the morning to provide extraordinary dining experiences for us.
Ok. I really enjoyed this podcast, but I’m going to pick a bone with you.
I’m going to keep this short, but your chef commentary at the end of the episode struck a nerve for me. I do not know anything about the political angles you guys mentioned. However, I would like to state that there’s a very big difference between blue-collar workers who may be cooks or chefs at lower level, restaurants, and men and women who have had extensive culinary training who are chefs at higher end restaurants.
To say that a chef is the equivalent of a blue-collar worker is not true. If you run a construction agency and a bricklayer quits or a carpenter quits, you can simply go out and hire a new bricklayer or carpenter. This is not true of an experienced chef who understands a particular cuisine And is trained to produce menus of food that are appealing to a particular clientele.
Many chefs have educational training beyond the equivalent of a four-year college degree. Justin, I know that you have problems with some of the degree programs and I agree with you about many of those. But that does not change the fact that many chefs have years and years of experience Perfecting their craft.
I think you guys have done a disservice to chefs in general with your comments. The Food Network and similar are performance art. Let’s not get that mixed up with the men and women out there who are busting their butts working until 1 or 2 in the morning to provide extraordinary dining experiences for us.