/ck/ - Food & Cooking

>>19758508
Cuz they got all day to do it

>>19758508
They do get more respect. Restaurant chefs are total fags and think they are god. Ain't shit, though

because its wheat and yeast
>yeah but I kneaded it for EXACTLY 524 seconds and let it rise for EXACTLY 4 hours and cooked it at EXACTLY 453 degrees for EXACTLY 23.9 minutes!!!!

okay. its still wheat and yeast.

and don't even get me started on sourdough shitters.

Bruh, when I worked for an ArTiSaNaL bAkErY all through uni, I was pulling mad bitches frfr. We had to do everything by hand. Kneading. Mixing. Lugging hundred pound sacks of flour and two hundred pound plus masses of dough. And all that had me in the best shape of my life and I didn't even work out (beyond bakery work). I was basically 80% abs and biceps lol
And with baker's hours, I still had a very active nightlife. Would wake up around 6pm or so, putz around or go on a date or to a party or grab dinner with friends or just some takeout or whatever then go to the club or bar or wherever, get my dick wet real quick then get to work at 4am and do my shift.
I wasn't even thinking of the angry fucks working at restaurants lmao. Never even considered that they might look down on a "lowly" bread baker.

>>19758508
Bakers aren't inventing those bread recipes. They've been making the same shit for 20,000 years. Yeah it's definitely more physically demanding to be a baker but it's basically more similar to being a manual laborer or janitorial wagie vs actually being an artist.

>>19758567
What about all the different types of cakes and pastries?

>>19758526
>>19758567
>>19758602
Chefcucks already getting their jimmies rustled and their asses blasted lmao. Bakerchads are fucking your gfs and wives on the side get fucked.

>>19758615
Bread baker here.
There isn't usually much overlap between bread bakers, who are by a huge margin mostly dudes, and pastry chefs, who are by a large margin woman and gay guys. Professionally, anyway, you either work as one or the other and it's extremely uncommon to meet anyone who does both. The skill sets aren't really an that compatible.

>>19758508
Cuz chefs are druggie hot heads who are more interesting to gawp at so they get all the cool TV shows about them.

>>19758526
Bakers have to get up very early and get fresh bread ready at the crack of dawn.

>>19758636
Chefs have the littlest peens. I've worked as a waitress at many restaurants in my 36 years and believe me, chefs have stinky baby dicks.

Because bread is too cheap. The food industry has flooded the market with crap that tastes good enough

Being a baker is basically no different than working in a factory. You're doing the exact same thing every day, following the exact same steps, and having so much time to produce so many of said thing. There's very little creativity for bakers, and their job is very low stress. Cooking in a restaurant is far more demanding, and requires you to constantly be thinking on your toes and juggling a dozen things at once. There's also far more room for human error, as a restaurant kitchen is a far less controlled environment, meaning a good cook/chef needs to be highly skilled, with a knowledge of a wide range of ingredients and techniques. There's nothing *bad* about a guy who can make good bread. It's just not on the same level as someone who can really cook.

>>19758628
I'm a straight guy (assumed gay) in pastry, gonna starting working bread soon at my work place just cuz I want to be able to actually make really good bread if I get my own place in the future.

baking is extremely easy. You just follow the receipe.

>>19758508
You need to look at it from the perspective of a wealthy influencer type. Bakers, even fancy ones, make a good. Fancy chefs provide an experience.

>>19758648
it would be hot to turn you out and make you enjoy getting fucked in the ass and talking like a flamer while I do it, then we eat your bread together

>>19758567
>literal backbone of human alimentation vs NOOOO YOU HAVE TO TRY MY ARCHITECTURALLY DECONSTRUCTED OVERPRICED PASTA

>>19758621
>seething kneader noises

>>19758642
>waitress
opinion immediately discarded. I can see your opiate induced sweat beads from here

>>19758646
>Cooking in a restaurant is far more demanding
Yeah microwaving that Sysco flat is really nerve wracking.

>>19759881
Bump

>bait so bad he has to bump the thread

>>19761533
>t. "chef" seething at being exposed

Because baking can and has been fully automated. Yeah baking is theoretically more technical and challenging, but if you are able to control for variables it requires zero skill. Cooking is a much more complex skill set that requires an actual human to do most of the work unless you're producing industrial slop.

>>19761566
>unless you're producing industrial slop
so exactly the same as baking? scintillating observation there, moriarty.

>>19758508
As a Chef who worked in both spectrums I think both are a fantastic form of culinary skill and artistry, personally I’ve worked with food for 15 years almost 10 years of my career was in the kitchen aka “The line” my last 9 years was me moving towards baking. Most of my friends/kitchen mates were either extremely low key intimidated by one or the other. To be honest though I miss the high of working in a fast paced kitchen, honestly I think thats why I’m getting in to Shooting to make up for the rush.

>>19761608
>As a Chef on the Spectrum

>>19758628
>mix water, flour, salt, yeast, it does all the work for you, then sit around doing nothing for hours
>spend hours with multiple types of bread, cake, decorations, chocolate, custard, cream and make it all look good
yeah, shocking how one "skill set" doesn't interact with another

>>19758708
I agree with the good vs experience, but a fresh bread restaurant (pairing different out of the oven breads with different toppings) would not be as well regarded as a sushi restaurant (slice of frozen fish on top of rice cooker rice, $100 + tip thanks).

BTW if someone wants to start a bread “sushi” restaurant I’d love it, but I’d be curious how well it’d do.

>>19759881
Hey man, you have to cut open the different bags, wash your scissors, adjust the power level, and actually PLATE the food. Bakers just take their par-baked frozen loaves, throw them directly in the oven, and call it a day.

>>19761755
>well regarded
Stop getting your opinions from social media. That's not real life. Anyone old enough to have actually gone out to eat back when that was a thing will tell you that the bread and butter at a good restaurant will typically be better than the sushi at a mediocre sushi restaurant. That doesn't mean that sushi from a good sushi place doesn't blow the best bread out of the water. You zoomers are so fucking stupid some times.

>>19761735
t. seething homosexual sugar-faerie—I mean "pastry chef"

>>19758508
The most shit I see getting thrown out at night is Bread and Desert.
>Why not show respect to the book keepers and make only whats needed your faggots!

Professional bread baker here of anyone has any questions about the work.

>>19758602
>tfw you learn ciabatta has only been around since the early 80s
Up until very very recently, good bread was basically non-existent. We straight up did not have the milling technology to make flour with a high degree of precision and consistency, and most of what we think of as "traditional" bread still isn't more than one or two hundred years old.

baking can be done better by robots

>>19762023
Why is your dick immeasurably bigger than a restaurant chef's floopy baby knob?

>>19762023
Ciabatta isn't good bread though. I get my bread from a water mill (est. 1587) if I can. Sourdough of course. Wood fired oven of course. Ancient wheat, spelt and rye varieties, of course.

You promised me your high precision, flawless consistency, no knead garbage would conquer the world. 40 years ago. Yet here we are, still trying to get rid of your marketing garbage. Still looking for proper wind or water mills and a decent baker on top of that. Why do you keep shitting on things that used to be great?

They just bake premade frozen bread they get delivered lol

Also bakers are so fucking shady that not only the baker's dozen had to be invented, they also had a whole dedicated torture device just for themselves.

>>19762151
>of course, of course, of course

Sorry friend, but that's all modernist garbage by your metric. Try the same 100 years ago and you're guaranteed 15% sawdust in your product.

>>19758508
restaurants are an "experience" so chefs are appreciated more. bakers just make one thing which you take home and enjoy

>>19762196
>Americans just bake premade frozen bread they get delivered
Do they really?!
I mean... I already know that they do, but c'mon. Have the fatties no shame?

>>19758602
>>19758628
My dad did both. He went to baking school. He also worked briefly in one of those really fancy banks and prepared cakes and pastries for the clients (or rather the representatives of such). He’s retired now.

>>19762632
Even grocery stores mix their own bread and bake it from dough
Many big box stores do offer par-baked pastries outside of donuts

>>19762775
>Even grocery stores mix their own bread and bake it from dough
lol
You actually believe that, don't you?

>>19762632
>muh rikkans
Literally every country does this, do you believe all these tiny shops have a full-blown bakery in the backyard? LMAO

>>19762809
>do you believe all these tiny shops have a full-blown bakery in the backyard
lol
I don't need to believe it. Much like two plus two is four whether I believe it or not, bakeries where I'm from bake their own bread from scratch daily whether you or I or anyone else believe it or not.

>>19762789
Want to know how we know you've never even been inside in a grocery store bakery much less worked in one?

>>19758648
Can i suck your dick?
t. wink

>>19763008
>she says, frozendoughedly

>>19763031
Seethe away, "chef". We're all laughing our asses off watching you unload the Sysco truck.

>>19758602
Restaurant work is basically running a small factory, there is no artistry of any kind

>>19763079
>she says, cupcakedly

>>19762826
>tfw mixing dough right now

Ahh geez it's happening again guys.

>>19758640
why

>>19764000
Bread making is a long process and if you want it for use fresh day of it often needs to be done and out the door in a 6:30-9am timeframe.

>>19762632
Unironically, in Australia our two main grocers store brand bread is frozen imports from Ireland they reheat in the store.
How the FUCK that makes economic sense I have no idea.

>>19762023
>Professional bread baker here of anyone has any questions about the work.
A neet with no skill thinking of trying to find job in some bakery to make bread or something because making something real doesn't depress me.
What are your thoughts?

>>19764437
Give it a go. Oftentimes skillset and experience are less important than just knowing how to work well. Move with urgency, pay attention, follow direction and take feedback in stride. My place has rejected folks with CIA degrees and hired others that had significantly less technical apptitude right out of the gate.

>>19764506
I can't tolerate doing a shitty job, is that a problem?

>>19758508
Baking is a more feminine-coded job.

>>19762196
>cucking stool

>>19764557
Then why >>19758628?

>>19762789
I've been the guy who had to do it before and I can tell you you're full of shit

>>19764579
Bread baking is more physically demanding and less artisticly focused. Additionally feminine coded does not equal feminine dominated. The stigma can persist in spite of a more nuanced reality

>>19763079
>We're all laughing our asses off
You and the other 3 pastry chefs? Because the rest of the world laughs at you. People respect actual chefs, and respect bread enough to give a nod to a good bread baker. But ask anyone whether they would like a delicious dinner without a macaron at the end, or the other way around.

>>19761566
>fully automated
Not good bread, just grocery store fare with soy flour, dough conditioners, and preservatives.

>>19764807
>gender is a spectrum
lol

>>19764000
Because a bakery will have Frenchmen at the door loudly HON HON HON'ing for bread as soon as there's enough light for them to stumble their way over the wine bottles and out of their homes

>>19764840
The fact that most factory made bread is mediocre crap doesn't change the fact that it is completely possible to make high quality bread repeatably using automated processes. The shit you find in grocery stores isn't worse than the stuff made with better ingredients because it's somehow harder to make, it's because the shit quality stuff is cheaper to use.

>>19762023
How to get my pizza dough more airy and chewy like the Italian kind?

I think it depends on the country. Bakeries in the US aren't as popular as Europe so I think European bakers get more respect than the ones here.

>>19765320
high protein flour and lots of kneeding makes it chewy.
proper time to rise makes it airy.

>>19764842
I didn't say that

>>19758508
they do, at least here in Australia
the town bakery makes or breaks a small town.

>>19765573
>the town bakery
You mean walmart?

>>19765704
I'm not sure kangaroos have WallyWorld

>>19758508
I actually can make bread at home (albeit shitty one).
I couldn't do any of those fancy pantsy french thingies they do in high end restaurants.

>>19763996
what the fuck you can't do this anon told me everything comes from sysco

>>19765561
Yes you did

>>19758508
The average person knows more chefs than they do bakers

>>19761735
that just tells me you're not a baker of any kind

>>19765436
What the fuck is that?

>>19764835
Microwaving a Sysco package doesn't make you a chef.

>>19766134
The pic? Looks like beetroot pasta

>>19758508
It's not the same, most bakers essentially have machines that do all the kneading and mixing, they weight out the same measured ingredients and then they just let the yeast do all the work. That and you're just making the same thing day in and day out essentially, even if you make 10 kinds of bread, you've made it all hundreds of times and everything is written down and measured out and again most the work is done for you. That coupled with how most bakers and baking in advance, granted they wake up early, but nothing is baked to order for the most part.
Meanwhile chefs have to memorize a complete menu and everything is cooked to order, often times multiple dishes all at the same time with different cook times and different ingredients and very few machines to actually help with anything.
Cooking is far more stressful than baking, baking is almost therapeutic if you don't mind waking up early and going to bed early

>>19766432
>baking is almost therapeutic if you don't mind waking up early and going to bed early
The interesting thing about bread baking in particular is that a lot of the skill involved is actually related to logistical ability given that the second you mix something, it's alive and chooching along, and certain things absolutely need to happen within a certain timeframe. Pic related is the very light schedule we had last night, which excludes the 240 artisan loaves that were mixed and shaped and the 240 from yesterday that were baked. When we need to get 6 different items baked and cooked by a 6:30 am delivery time and each of them is several hundred to thousands of items, things can get...well...not very therapeutic.

Overall I'm not super interested in a chef vs baker dick measuring contest because, come on. There's just more to bread production than folks probably realize.

>>19766167
Yes, the pic. Weird.

>>19766557
>There's just more to bread production than folks probably realize.
Feel free to enlighten us bakelets.