I am a member of a German cooking forum, but sadly don't participate. This post caught my eye and made me giggle. Keep in mind that many of the members are German, some speak no English, and some limited. I am not making fun of this person....... I know my mom would have been able to laugh along if it were her that wrote this:
"My father was a chef trained in Europe. He always said the diploma
does not give you taste butts or work ethic. He said his apprentice
***** in Germany was hard. Remember restaurants only select the
best for their apprentice ***** spots, they rest goes to culinary
college. The ones in the apprentice ***** also go to the culinary
college once or twice per week, but have the advantage of hands on
training and getting paid while at it. Both get tested at the
college and the ones in the apprentice program always do
better. First the companies choose the one with the best taste butt
(many companies test kids for 3 days before making a final decision),
and then comes the grueling apprenticeship torture to instill work
ethics. In the second year they are deemed fit enough to do real
cooking. Anyway student try to secure apprenticeship spot in top
notch restaurants, because this defines where they will cook down the
road. My father was lucky that he had very good taste butts and was
trained in a 5 star hotel. He finished his apprentice ***** with a
college degree, from there he went to France and Italy to train under
famous chefs or he would have been just a regular cook in a fancy
restaurant. The further training made him a true chef and he later
ran restaurants. All I can say he was never home. In the morning he
went to the markets to pick produce, fish, meat, etc and at night he
ran restaurants. He slept in between, and I rarely saw him."
"My father was a chef trained in Europe. He always said the diploma
does not give you taste butts or work ethic. He said his apprentice
***** in Germany was hard. Remember restaurants only select the
best for their apprentice ***** spots, they rest goes to culinary
college. The ones in the apprentice ***** also go to the culinary
college once or twice per week, but have the advantage of hands on
training and getting paid while at it. Both get tested at the
college and the ones in the apprentice program always do
better. First the companies choose the one with the best taste butt
(many companies test kids for 3 days before making a final decision),
and then comes the grueling apprenticeship torture to instill work
ethics. In the second year they are deemed fit enough to do real
cooking. Anyway student try to secure apprenticeship spot in top
notch restaurants, because this defines where they will cook down the
road. My father was lucky that he had very good taste butts and was
trained in a 5 star hotel. He finished his apprentice ***** with a
college degree, from there he went to France and Italy to train under
famous chefs or he would have been just a regular cook in a fancy
restaurant. The further training made him a true chef and he later
ran restaurants. All I can say he was never home. In the morning he
went to the markets to pick produce, fish, meat, etc and at night he
ran restaurants. He slept in between, and I rarely saw him."
Theresa
Everything tastes better Alfresco!
Everything tastes better Alfresco!