>>"PENMART01" wrote:
>>>
> There's a far better culinary career path, I'm living proof, my training
> is
> better than from any cooking academy... but still the pay sucks and so do
> the
> jobs/working conditions... real kitchens are nothing like what's shown on
> foodtv.
>
> http://tinyurl.com/65wgf
>
> Sheldon

That's an interesting link, Sheldon (the other job is no longer available).
You have often talked about your past experiences and I couldn't agree more.
My husband made spending money as a teenager doing menial tasks in a diner
and "graduated" to flipping burgers (the real kind, not McD's). When he
went into the Army he was plucked out to go to Cooks and Bakers School -
cooked for hundreds in the mess halls. By the time he had been in the UK a
while, he was assigned to be a chef for Eisenhower and Bradley. (He finally
wanted out and moved into Patton's tanks!).

As you have always said about born cooks, he has natural talent which I will
never match. He never measures anything and yet everything turns out
superior to anything I attempt. Very frustrating for me, since I cook "by
the book" and something is usually lacking. He'll then tell me what it is!
But oh! the mess - I've told him he'll never get used to the idea that he
has no KPs cleaning up after him.

Dora