- Joined Sep 18, 2008
A peer of mine would have many issue with your statements, and I doubt that having "food police" to insure proper procedures, and to decide who stays open and who closes is not the answer.Free enterprise remember?I just don't understand the situation at all.
In "My time" there were culinary "superstars" too: Child, Pepin, Martin Yan, Frugal Gourmet, etc.. True, there wasn't a devoted TV Channel, but they were popular enough, yet students weren't banging on culinary school doors back then.
(1) There's waaaaaaay to much competition for the dining dollar,
(2) no controls/standards on who opens up a place,
(3) no standards on culinary schools,
(4) no energy exerted by Unions or schools to set up national standards for cooks,
(5) a public who just want cheap food.
Even though I've been in this biz for 25-odd years, I can still walk off to a distance and see things the way they are. Even when I was 16 I knew I'd never get rich, would work non-sociable hours, and have physical demands on my body every day.
Why don't people now see this? Why don't the financial institutions lending money acknowledge that it's at best, culinary school tuition is a lousy investment?
Why is Bourdain the only one who can look critically at the whole restaurant scene? What he is doing needs to be done, but no one is following him, no one is supporting him, and the media treat him as a bad boy odd-ball. A one-off...
Why does every media source portray a cook as a Chef with a glorious lifestyle and $100,000.00 salary?
Is it guilt feelings for tipping the waiter and giving verbal complimets to the cooks?
Ah, but like you I started my "culinary education" about the same time you did, I just "went to school" a little longer before "starting to cook professionally"! /img/vbsmilies/smilies/crazy.gifPete ! I though I was oldest one on here, but I see we are tied. I didn't change careers however I started at 15. For a guy that started at 58, you are very knowlegable.