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Sheldon

wrote:
>
> BTW ignore the nay-sayers who say it is too late to change careers. A
> friend of mine went back to grad school for a Ph.D

A person can sit in a classroom at any age.

> and a successful academic career in her 50's.

Define successful at academia... if you mean teacher say so, quit
equivacating... anyone with a degree in anything can very easily obtain
a degree in education, just takes sitting on ones tuchis for a few more
credits... but of course I don't for one second believe any of your
fercocktah fairytale, were what you said true you'd have indicated a
degree in *what*. Liar!

Cooking requires innate talent, like music, athletics, art... you must
be born with the natural ability, you can't acquire it... all that
formal instruction can do is help add some grooming to what one can
already do very well, probably learn no more than than a litany of
snooty french expressions. A cooking school can no sooner teach
someone with no natural talent to cook than all the piano lessons in
the world can teach someone with a tin ear to become a concert pianist.
Homemakers with their JOC, their condensed/dried soup collections, and
their foodtv are not the kind of cooks that can earn anything more than
one could from a PTA bake sale. And even those who do possess natural
ability, chances of becoming a world renowned chef are the same as some
kid with a guitar and a dream becoming a rock star. The kid with the
guitar and the dream can join the many thousands who are lucky to get
his trio a steady weekend gig doing bar mitzvahs , and the typical
cooking school graduate, if they have any natural talant at all, are
lucky to land a job sweating away twelve hour shifts like a circus
monkey for peanuts at one of the chains like olive garden. And that's
the truth. And I do know from personal experience, very intimate
personal experience... I never personally owned a restaurant but most
everyone in my family, including my parents, has owned many, bakeries
too, a couple quite notable. I've worked in bakeries, kosher bakeries,
and kosher delis, since pre-school, at four I knew to make kreplach, at
five my grandmother put me in charge of the fermented pickles and
mustard, by six my granfather had me pickling corned beef and put me in
charge of maintaining the tubing for real draft beer in wooden barrels.
Very few of yoose has ever tasted real beer... that pish vasser brewed
in stainless steel ain't beer.