Like, seriously my friend and I at 15/16 went out get a FF job, I went to McDs because the pants were gray, the shirt white with gray stripes....BK (where he worked) was a variation of ass brown colors in small checks shirt with brown corduroy pants....horrible!
Anecdote: Back when I was learning my trade after I graduated I made less than a McDonald's employee (7.50/hr, FL, 1995).
However, I made enough overtime to purchase a duplex 1 street off the beach with my friend from culinary school (80k for 3br 1 ba up, 3br 1 ba down).
Can you tell me how many entry level employees can do this now????
Overtime? Fuck you, work 3 jobs at straight pay and kill yourself for the company... fucking Horse shit and I make sure the people my age who bitch about this generation 'who doesn't want to work' fucking know it.
Now to really boil your noodle I used to work with a lot of (French) chefs who when they wrote out recipes for magazines and such (pre internet) they DGAF if it was accurate or not... "if zey screw eet up, zey sink it is zere fault"
So you're basically telling chefs to research and write out for you all the variables?
Baking is a science, cooking is an art.
Every recipe handed down through generations has notes, changes, etc....that's what makes it beautiful.
I am lucky to have my grandmother's cook book with 3x5 index cards hand written, with the date and whom the recipe is from....but I don't use lard in her Ginger Bread recipe from 1932.
There is no exact science you're looking for, the garlic grown here won't be the same as the garlic grown there, your experience won't be the same as someone who has cooked for years saying 'fuck it, throw that in there and let's see what happens'.
Like, seriously my friend and I at 15/16 went out get a FF job, I went to McDs because the pants were gray, the shirt white with gray stripes....BK (where he worked) was a variation of ass brown colors in small checks shirt with brown corduroy pants....horrible!