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Wednesday, 13 May 2015
quote [ Alison Macrina had bad news for the 30 or so librarians in the darkened auditorium on a recent Friday. ?Your password is bad,? she informed them. ?I?m really sorry. Everything you?ve learned about passwords is wrong. It?s not your fault.? ]
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HP Lovekraftwerk said @ 12:55pm GMT on 13th May
I'm afraid I'm going to have to ask you to show me where that factoid came from other than from your ass. I did a quick googling of the top chefs of 2014 and found this list of Forbes' picks for said chefs.
Just searching the names for the top four returned:
Graham Elliot, who went to culinary school at Johnson & Wales University.
Jenn Louis, graduate from the Western Culinary Institute of PortlandK/a>.
Dean Fearings, who went to the Culinary Institute of America in Hyde Park, New York.
Michael White, who went to the Kendall Culinary Institute.
I could go on, but you need to do your own work. And some of these and other chefs did study under other chefs, but that's more akin to a residency after med school. A lot of actual basic instruction (and not so basic, depending on the school) is required. Or do you want to go tell all these culinary institutes that their services are no longer useful? Heck, why not do away with med schools, too? It's the same principle, after all...
HP Lovekraftwerk said @ 8:55am GMT on 13th May
I'm afraid I'm going to have to ask you to show me where that factoid came from other than from your ass. I did a quick googling of the top chefs of 2014 and found this list of Forbes' picks for said chefs.
Just searching the names for the top four returned:
Graham Elliot, who went to culinary school at Johnson & Wales University.
Jenn Louis, graduate from the Western Culinary Institute of Portland.
Dean Fearings, who went to the Culinary Institute of America in Hyde Park, New York.
Michael White, who went to the Kendall Culinary Institute.
I could go on, but you need to do your own work. And some of these and other chefs did study under other chefs, but that's more akin to a residency after med school. A lot of actual basic instruction (and not so basic, depending on the school) is required. Or do you want to go tell all these culinary institutes that their services are no longer useful? Heck, why not do away with med schools, too? It's the same principle, after all...
<-- Entry / Current Comment
HP Lovekraftwerk said @ 12:55pm GMT on 13th May
I'm afraid I'm going to have to ask you to show me where that factoid came from other than from your ass. I did a quick googling of the top chefs of 2014 and found this list of Forbes' picks for said chefs.
Just searching the names for the top four returned:
Graham Elliot, who went to culinary school at Johnson & Wales University.
Jenn Louis, graduate from the Western Culinary Institute of Portland.
Dean Fearings, who went to the Culinary Institute of America in Hyde Park, New York.
Michael White, who went to the Kendall Culinary Institute.
I could go on, but you need to do your own work. And some of these and other chefs did study under other chefs, but that's more akin to a residency after med school. A lot of actual basic instruction (and not so basic, depending on the school) is required. Or do you want to go tell all these culinary institutes that their services are no longer useful? Heck, why not do away with med schools, too? It's the same principle, after all...
