TotalHobNob said:
I went to academy high school and was in the culinary program for two years, and switched to computers later. My teachers were impressed with the high end meals I made, but it wasn't for me. Which made teachers disappointed with me, as well as my parents.
That sounds like it falls into the can-cater-a-party category, which is, yeah, an attractive date-getting trait. I still suspect it's also a kind of show-don't-tell sort of thing; young, inexperienced people may not recognize the value of gastronomy until the prosciutto bruschetta is right under their nose, and that mammal part of the brain is telling them you are
choice mating material.[footnote]I would also add that the fast-food, mall-court and street-food industry
relies on this very disparity between the minds and stomaches of their customers. They walk in determined to settle for a salad, but by the time they're at the front of the line, they're ordering a bacon-double-cheeseburger with extra fries.[/footnote]
Seriously, well presented food can be about as sexy as playing a saxophone.
In the real world, that probably falls parallel to
line cook[footnote]Although, there may be official credentials that properly qualify one for the line or a given station, in the culinary sector here in San Francisco, caterers get promoted like front-line soldiers (often beyond their expertise, which is cause for high turnover as well). While it's not as dramatic as
Iron Chef or
Hell's Kitchen or whatver the hot AE / Bravo kitchen reality show is this year, it can be pretty intense.[/footnote]. Whereas I, as a modestly skilled adult, would qualify at best as a
short-order cook; I was fairly brushed-up on some kitchen magic when I was living with a girlfriend who liked home-cooked romantic dining. But I've since gotten rusty now that I generally prepare low-cost bulk meals for one.[footnote]Having had a string of girlfriends during the Bush era who were (coincidentally!) in the local restraunt industry, either who cooked fabulous meals for me or scored me absurdly high-end cuisine on the cheap, all had an atrophying effect on my skillz de cuisine. Good times![/footnote].
238U
