Please help settle a disagreement
Created 2008 Jul 21 - 12:04
hey guys, My name is valvanite/reece and ive been a chef for close to 10 years, At this current time im 25 and have been head chef in a very large entertainment centre in NZ for the last 10 months.
Ive done a lot of diff aspects of cooking, A la carte, pastry, bakery and all the rest, and im glad to now have kitchen staff and a menu of my own.
Problem i have is that i have a student chef whos currently working part time in my kitchen, and hes starting to piss me off with his "textbook" ways of doing things and what hes learnt at tech.
not that i mind to be honest, as i dont have 100% of my time to allocate to him to teach him, But im starting to get sick of him starting arguments in the kitchen with the other "experienced, qualified" chefs because there is a HUGE difference between school and the real world of commercial kitchens. and i believe that 70% of what hes learnt at school will not apply once he starts doing the rounds of kitchens in his career.
anyway... the problem im having at the mo is the sourdough argument. Im currently using whats called " a bug" in my kitchen, what i believe to be a sourdough sponge that i use for my pizza dough, as it gives me instant dough with strong gluten and great elasticity for my pizza dough, It also gives a very crispy, and strong finished product. It has been growing now since the 20th of June, being topped up and fed daily, and boy o boy does it have strong fumes!!
My bug consists of a kilo of fresh yeast, warm water, flour and a small amount of sugar to begin feeding it.
My polytech student argues with me that this is not correct and i should be making my sourdough with "grapes wrapped in muslin"
so whos right? as i dont want to seem indescisive as his boss, I want to be his practical teacher and let him know that im a fouintain of knowledge and that he will learn more failsafe practical kitchen skills from me than he ever will at school.
Would love help from baking pros, as i feel that even though there are very many diff variations of a sourdough or mother sponge or "bug" But i want to know wether whos right or that we are both right.
thanks in advance,. Reece