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"months" sounds reasonable actually. "decades" and I would definitely agree with you. The problem with this sort of discussion is that everyone thinks they ar
by code_sardaukar 10y ago
"months" sounds reasonable actually. "decades" and I would definitely agree with you.
The problem with this sort of discussion is that everyone thinks they are worth more than the market will pay, and that the market is somehow broken.
- WillPostForFood 10y agoRead this article, then spend a few days making ice cream, and you'll have a pretty solid grasp on it. I promise, months is an exaggeration. http://sweets.seriouseats.com/2013/08/how-many-eggs-should-i-use-to-make-ice-cream.html http://sweets.seriouseats.com/2013/08/how-many-eggs-should-i...
- code_sardaukar 10y agothat's fascinating, though I'm not into sweet things enough to invest in the required equipment. I do agree with your overall point that chef's skills probably aren't specialized or difficult enough to command high wages in the long term.
- Raphmedia 10y agoIt's one thing to make a pint of icecream at home, at your own pace. It's another to product enough (and not too much) icecream in a restaurant's cuisine. If the restaurant is high-end, the icecream should have the correct ingredients to pair with the other food. Pastry making is often compared to an art... but then art doesn't pay much either.