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OK, how about self-taught cook? I've seen a number of restaurants opened by those without a formal cooking school background, but the common thread is working f
by jasonjei 11y ago
OK, how about self-taught cook? I've seen a number of restaurants opened by those without a formal cooking school background, but the common thread is working from restaurant to restaurant. I have a friend who was picked up by Alice Waters and is a sous chef at Nopa having cooked at Chez Panisse for years despite the lack of a formal cooking school background.
- MisterBastahrd 11y agoThen it invalidates your previous example. There's a difference between someone who gets vocational training on the job and someone who just decides they can cook well at home so they deserve to be a chef. Learning at home can't replicate scale or timeliness. There's no substitute for a live kitchen, and all cooking / baking students spend PLENTY of time in live kitchens before they graduate.
- jasonjei 11y agoI'm sorry my initial analogy wasn't clear. When I meant self-taught, I met on the job vocational training as well as personal time devoted to pet projects. Hopefully, with the clarity added, you will find my analogy better.