1:03:07if they're TV chefs they probably want to look good while doing it
1:03:09Dark Soul difficulty apply to making bread loaves
1:03:11Status and marketing, they're hyping themselves up
1:03:23You gotta oversell your job to make it more valuable
1:03:27sure, I think it is just complicated because people value time differently also it is annoying honestly.
1:03:28I will have a class about making pannetone in a week
1:03:31Did the interview tell him to "Just put the bread in the bag, bro"?
1:03:32yeah, partly to show off, I assume
1:03:38i have the opposite experience
1:03:41I think part of it is pride over handicraft
1:03:50I would say it's more-so a desire to be perfectionist
1:03:50Hi David:person-turqouise-waving:
1:03:52gotta keep the mystery of aura
1:03:54Guys like to feel like they're doing something important and/or difficult. Comes with being a dude
1:03:55that does sound like a guy thing to do
1:04:12like min-maxxing in a video game sort of thing
1:04:16i feel bad showing the fruits of my labor because i know what i do is very basic
1:04:16I make bread doesn't sound as cool as 5 paragraphs of "I'm the best of the best"
1:04:30Listen making those without becoming French is a skill
1:04:30people talking like that are more likely to be considered fancy chefs by the outside since taste is more subjective, I guess?
1:04:30"Making a cherry pie that looks like a feverish nightmare is really tricky"
1:04:31:rolling_on_the_floor_laughing:the science and history of croissants
1:04:35I think it's just a chef thing, like those recipes online with a whole ass novel explaining their life's story before getting to the recipe
1:05:02let the poor man have his croissant fetish
1:05:08“You made me drop my croissant”
1:05:08wait, there is a whole book on it?
1:05:09but thats just everything, of course things can be simplified but the ones trying to master that craft will obviously be putting more into it
1:05:11sort of sounds passionate in a way but at the same time it's like ehh
1:05:34my own thinking internally is overly complicated, got to simplify things before I try to explain
1:05:46then again it depends on who you're talking to if they even understand the depth
1:05:52reminds me of the chef in france thats really proud of his butter being artisinal