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Chocolate training
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confiseur
Switzerland
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January 2, 2007 - 7:46 pm
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Martin...if ever a moderator was needed on a thread this is the ideal case...not content with hi-jacking Alicias thread, the latest postings consist of off-topic petty insults....

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Masur
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January 2, 2007 - 7:52 pm
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I'm not a moderator for this forum confiseur, but we have noticed. That's why Martin posted "Moderators required":
[url]http://www.seventypercent.com/forum/topic.asp?TOPIC_ID=1056[/url]

"Porcelana: The Holy Grail of Pure Criollos" (Maricel E. Presilla)

"Porcelana: The Holy Grail of Pure Criollos" (Maricel E. Presilla)
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The Chef
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January 3, 2007 - 2:56 am
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ok folks...heres the deal.

I was happily moving along staying somewhat on topic and actually opening myself, and my business practices, up to this forum. I was soundly and repeatedly slapped down as not understanding and, if I dare, of being wrong in my approach to training employees.

I will not allow people who are not chocolate professionals to continually try to tell me what is right or wrong with my business. That is why I deleted my posts in this discussion regarding it. I have spent the better part of my adult life in professional kicthens, I have never been handed a recipe book or an intruction manual in a new kitchen. I have been been taught everything i know about the culinary arts through trial and error. Most of it on the fly. Its just the way it is in the real world.

being called a bonehead is a minor offense at the very least. I am a big boy and get called worse by people who actually know me on a daily basis. I think this website has always had potential. It falls short on so many levels, mostly because of the lack of participation. Look at the number of "reads" to any particular thread compared to the number of posts and replies. Its abysmal.

I participate on several boards of various natures on a daily basis that have massive postings. I am talking hundreds of postings a day on dozens of threads. To come here, pour my heart out in a an honest way and then have people tell me I am wrong, or not getting the "nuances', is ridiculous. I am a chocolate professional who spends everyday covered in the stuff. I buy and sell by the ton......

I dont think you guys need a moderator, instead, take the filters off and allow people to flame and curse away at each other. It can get nasty but you can always scroll by posters who are abrasive.

2 cents. YMMV. Selah.

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confiseur
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January 3, 2007 - 4:47 pm
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Chef....dont be so precious.....most who pontificate on this forum are not professionals...just think of the old adage about critics as eunuchs in a harem:see it done all the time, watch others do it...just cant do it themselves..

To try and put this back on its original thread..unless Alicia has got bored to death by now...

Alicia...did you find someone in London (thats London England folks just in case you good ol boys are confused )to help you learn about chocolate?

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Hans-Peter Rot
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January 4, 2007 - 1:09 am
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I think it's best to lock this topic due to the heated debate and off-topic nature that has evolved. If anyone wishes to continue a related topic please start a new thread...but leave your emotions behind.

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Chocolate training | Page 2 | Chocolate business | Forum