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Open letter to KitchenConfidential (self.KitchenConfidential)

Sundaytoofaraway が 投稿

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[–]cool_hand_luke -2 ポイント-1 ポイント  (12子コメント)

Way to go shaming people for having high standards. There's no shortage of other subs that will celebrate mediocrity in food, which seems to be what you're looking for. It's always existed here too, but at least there's a little pushback against it.

There are plenty of places for you to go if you want an undeserved pat on the back and a heartless "good job" from your fellow human beings. That place isn't here, and we're better off for it. If you're looking for a circlejrek, this is reddit, there' no shortage of them. Posters here for the most part have guided the sub to not being like most other subs in that people actually call each other out for shit work.

[–]chef707 3 ポイント4 ポイント  (0子コメント)

Its only gay if you push back

[–]arealalpaca -2 ポイント-1 ポイント  (10子コメント)

That's not at all what I come here for and it is halfway decent. If you wanna act like you are at work get off reddit and go back to work or find a second job. You're not contributing unless anyone was interested in your opinions about how things should be. We only sometimes are.

[–]clashmo 2 ポイント3 ポイント  (9子コメント)

I'm always interested in his opinions, I don't always agree but he's usually right.

[–]arealalpaca 1 ポイント2 ポイント  (8子コメント)

I mean in principle I agree, but he could be way more respected if he chose to be. I bet at least 50% of his arguments do not meet the perceived target audience because of how they are stated.

I suppose it would be worthwhile to note that while all the same advice he gives might be given in the kitchen (with great effect), explaining it in the same way to a person sitting in a fucking computer chair at their desk or on their smartphone at a bar is not going to have the same effect. It is just ignorant to approach the issue in an internet group in that manner and act like that is the best way to do it.

And I'm not even beginning to address how he might contribute without expecting the same standards everywhere. Even if his standards are obviously better, that's a bullshit way to expect other people to listen to you. The whole charade is just halfway productive at best.

[–]cool_hand_luke 0 ポイント1 ポイント  (7子コメント)

I'm reaching the half who care and don't let their bruised ego get in the way of listening to solid advice.

[–]arealalpaca 0 ポイント1 ポイント  (6子コメント)

Kinda pointless if you know at all how to communicate well

Edit: actually its just unprofessional. You can't hack proper communication

[–]cool_hand_luke -1 ポイント0 ポイント  (5子コメント)

Again, I communicate quite clearly. If you're somehow confused by anything I've written, please ask a follow-up question, and maybe I can find a way to simplify it for you.

If the delivery is what you have a problem with, you're more interested in being coddled than gaining potentially valuable information, and you probably should be looking to work somewhere other than a kitchen that will cater to your thin skin and fragile sensibilities.

[–]arealalpaca 1 ポイント2 ポイント  (4子コメント)

Lol I agree in principle, but you're acting good right now and ignoring most of the tone of your bullshit. Basically calling people out is almost always a good thing, but you are usually really bad in how you do it.

Edit: granted, this isn't an easily acquired skill and most kitchen workers suck at it

[–]cool_hand_luke -2 ポイント-1 ポイント  (3子コメント)

I you care to point out a single time I've ever spouted bullshit and not owned up to it, feel completely free to call me out. There's been a few times here and when I've been wrong. I'll never delete a post to save face, and I'll always defer to better information or a better method once researched.

As for sucking at it... i doubt it's the case. If the proof is in the pudding, then I'm actually quite good by any professional standard. The chefs I work with come away better for it and that's simply the only thing I truly care about... and the professional respect I get from my peers and beyond is more than apparent. My distinct lack of bullshit carries a weight that gets my former chefs to the front of the line at any place they apply, and a cold call gets returned on my reputation for holding high standards and not sugar coating anything.

This isn't easy to develop, and actually one of the very reasons I've been where I've been and I can do what I do. If the residual effect is that I rub a few thin skinned chefs who put their egos ahead of their drive to improve... so be it.

[–]azajay 1 ポイント2 ポイント  (1子コメント)

Two questions.

Are you autistic?

Where do you work right now?

[–]arealalpaca 0 ポイント1 ポイント  (0子コメント)

Overall I think your point is not bad, so I'll take your argument into consideration and potentially change my perspective.

I do recognize that many people respect your opinion for good reason. Also you do sound more professional than.. most kitchen workers? That ill grant you either way.