chembake wrote:

Bob (this one) wrote

>> Establishing a system for kitchens that make sure good safety
>> practices are followed means that the cooks don't really need to
>> understand the complex biological, chemical and physical
>> conditions. They just need to know what to do and how to do it in
>> accordance with the appropriate principles. I want cooks with
>> sympathetic kitchen hands, not
> academics.
>
> IMO They really need to go details so they will have a grasp of
> the reaction mechanism.s.and what happened during the cookery
> process. And recently .the rise of culinology as a new discipline in
> cookery emphasizes that the kitchen personnel must not only be
> skilled in his kitchen stuff but also think like a food scientist...

Not really. They talk about chefs, not whole kitchen staffs. Culinology
now has a voice with Culinology magazine that comes out of the Research
Chefs organization. You might want to check into it. The magazine looks
good, color throughout and lots of industry news.

Pastorio