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The real value of an experienced chef is in the creation and perfection of a recipe. Once that is achieved, a less experienced chef can churn the pastries out i
by sosborn 10y ago
The real value of an experienced chef is in the creation and perfection of a recipe. Once that is achieved, a less experienced chef can churn the pastries out indefinitely - assuming they stick to the recipe.
- princeb 10y agoditto programming. lots of value differential between a "coder" and an "engineer".
- steveax 10y agoIt's not that easy. Ambient temperatures change, humidity levels, flour retains more moisture. Small changes in these things can make huge differences in the finished goods. A skilled baker will read these factors and adjust.
- coldtea 10y agoReminds one of that Breaking Bad episode...