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Posted at December 27, 2014, 2:09 pm: Hello everybody, my name is Kyle and I'm new here and I thought this would help me out with my new job at the Ritz-Carlton in Tysons Corner in the pastry kitchen. A little about myself before I get to my point. I graduated from Florida Culinary Institute about a month ago with a degree in Culinary Arts and Food and Beverage Management and worked in a restaurant in West Palm Beach, Florida called Mark's City Place (fine dining) working in pastry, pizza, pantry and apps. I have little experience in pastry but it seems to click with me and I have more interest in it than culinary cooking. This is the first time I have worked in a hotel and it is different to a restaurant especially the fact that I am throwing myself in the pastry world knowing little about it. My question is: When the chef or sous at the end of the day says that I did a good job but I don't feel like I did should I take what they are saying as what they mean or should I see if there is more to it? They seem straight foward but I feel akward when they say I did a good job even though I think that I did not do a good job. Am I just being hard on myself? Original of the message was taken from http://www.cheftalk.com/forums/ Replies:Kyle welcome.It's called. Thank you. Other Topics of Chef Talk:Week Nine: A side of EnglishVolume Smores Hello Leftover tapenade Question about a home range Moving out... Just saying hello Intro Business for sale Any hints for keeping your coats clean? hot weather non-cooking Using COCONUT OIL as an Alternative to Vegetable Shortening? Dry Ice Does school name matter? Which area/school?? Thanks and welcome buttercream frosting Russ & John's Hello Everybody An Introduction of myself Garlic & Onion Jam Teriyaki Chicken - Japanese Help! Trying to make Ginger Ice Cream pastillage HELP! Just got a new job..... Looking for a GREAT Pizza Sauce, Please Who's got the best bbq sauce recipe For Sale:Wustof classic wide 8 inch chefs knife Hey, I'm new! Hello from Temecula Ca You're a Bad Cook If...................... How can I use this item? Battle Bacon!!!!!! About Culinary Scholarships Use your imagination Chefolio Decomalt piped garnish problems best BROWNIES & SanGRIA recipes! hello everyone its my first time in chef talk Entree Quantity Help Hello Hey Howdy The Best of The Worst The new advertising Culinary Arts or Management School ? |