I agree with your side. There's so many factors if someone is good or not. To me, I just care if they are "hungry", because that means they are willing to go that extra step to learn. And in my experience, everyone whobis hungry ALWAYS ends up as one of the key players on the line.
One of the recent questions I saw answered was "is there a certain way to calculate ingredients for a garum or miso?" and the answer was "If trying something new, start with a reasonable looking recipe and then scale off their ingredient list to the final batch size I have in mind."
and for this reason, I believe it comes down to the three R's we've learned in school. Reduce, reuse, recycle. When writing recipes, we sometimes narrow it down to bare bones recipes that can be adapted. Does this expand and apply to all techniques a restaurant uses, such as those steam buns?
I agree with your side. There's so many factors if someone is good or not. To me, I just care if they are "hungry", because that means they are willing to go that extra step to learn. And in my experience, everyone whobis hungry ALWAYS ends up as one of the key players on the line.
One of the recent questions I saw answered was "is there a certain way to calculate ingredients for a garum or miso?" and the answer was "If trying something new, start with a reasonable looking recipe and then scale off their ingredient list to the final batch size I have in mind."
and for this reason, I believe it comes down to the three R's we've learned in school. Reduce, reuse, recycle. When writing recipes, we sometimes narrow it down to bare bones recipes that can be adapted. Does this expand and apply to all techniques a restaurant uses, such as those steam buns?