Advocate This!

          With a growing industry and a shrinking mindset, i am simply reaching out for some hope. Just a little proof that things aren't going to be this way forever. Here is a paper I wrote for my Food Writing class, it got a lot of responce both good and bad. I just want to give some hope to others in my silly little journey for fairness.

After writing this paper, i was reminded of a song. And with my words come a soundtrack.

"There ain't no reason things are this way. Its how they always been, and they intend to stay. I can't explain why we live this way, we do it everyday"

-Brett Dennon Ain't No Reason

Advocate This!

Here at the culinary there are a number of things that trouble me. The meal system, APBC, useless TA's, the list goes on. But one subject sticks out, its a constant thorn in my side, and its the reason why I don't like a lot of the students at this fine establishment. At this school, there is a thin line dividing us between cookers and bakers. With the line being so thin, why is there so much misplaced animosity between us? Not to point the finger, I honestly feel its because of the way culinary students look down on and disrespect bakers. I want to advocate the mistreatment of bakers at the Culinary Institute of America. I want to step on a few toes and bruise more than a few egos with this. For me it will be poetic justice, and coming from a culinary background, I know I am entitled to few choice words.

When I first arrived here, I never dreamed that this issue existed. I just assumed that we were all here for the same purpose, we loved what we did and want to be the best in whatever were doing. And then to have it told to me that my best doesn't compare to a cookers best is absolutely insane. Its like comparing apples and oranges, yet that is a culinary students best argument, not the brightest argument by far. Even though we are all in the food industry, we don't do the same thing, so how is it possible that our contribution is any less that your own?

Bakers are slow, they can't multitask, these are just a few things bakers hear each and everyday. In the same breath I could say cookers are sloppy, and have no sense of direction. I can trow salt on everything and call it cooking, but no culinary student can stand in my shoes and do what I do. I don't know a single one who would willingly stand there and measure 13.5 grams of salt, the equivalent to a pinhead and be happy about it. Admittedly most bakers wouldn't want to be in your shoes either, none of us want to smell like fist stock and fondle meat all day. I chose baking because it speaks to me in a way that cooking never has. Should I be tormented daily for that decision, or embraced for it? Cooking has become so mainstream now that everybody does it, there is really nothing special about it anymore. Sorry cookers, you've been out shined by soccer moms and any schmuck with a remote control and basic cable. Almost everyone can cook, not everyone can bake. So while your talent pool is decreasing drastically, ours is still staying afloat. Honestly for that I thank you.

Most of what you guys say are empty words, sort of like old habits you don't know how you started, and sadly you fools don't know how to break. However, there are some people who take it almost to the point of hate. The other day I was standing in line for Asias and while the student in the class was calling out the orders for people to pick up he said the last thing I would expect to hear in a 'professional kitchen”. One student, like many others before him hesitated a bit before saying “oh, I got the pork”. As he stepped up and received his food the kid in the class said to him “ step it up you fucking baker”. I have never seen someone jump up to get their food, you have to do the customary look around to see if someone in front of you got the same thing. So why this kid, there were plenty of culinary students before him who did the same thing, instead the cowardly cooker picks on the simple baker.

Sadly the baker didn't say anything to defend himself, so me being the person that I was said it for him. Not only did I berate the cooker with a few choice words and insults to his intelligence until I got an apology. I proceeded to tell Chef Canner, who can do worse to him than I can. Its when cookers go out of their way to insult us that I take personal offense. Honestly, don't you have better things to do, maybe a better way to spend your time? As we compare apples and oranges again, because I don't know or care about you Danny Myers, and your David Changs, you haven't even tried to learn about my Gaston Lenôtre,my Jacques Torres or my Frederic Monte. I can;t leave well enough lone on this issue because nothing about this is okay, I honestly don't want anything more than a little respect to come from this paper. Know we are different but still equals, then maybe we can resolve this unnecessary issue.