I would normally put myself into the latter category, but for the sake of this literary piece, I have succumbed into creating a segregation. Allow me to rephrase.
There are two kinds of people in the culinary world: cooks and pastry cooks. We are, in fact, poles apart, and if you really think about what we do, it makes perfect sense.
Cooks are creatures of habit and instinct. When a dish needs more seasoning or a sauce needs to be reduced some more, we just 'know'. We thrive in organized chaos and need the adrenalin rush of a busy dinner service to keep us going through the night.
