The cold war

I'm wondering if the Pastry chefs and Cuisine chefs are living in piece!?

When I was studying Cuisine the chefs were joking about Pastry and Pastry chefs.
For example: "The Pastry chef is a failed Cuisine chef!" .

When I was studying Pastry, the cuisine chefs were asking me :
"Don't you miss the real thing?". When I was answering : "Oh, Yes, I do" - they were very pleasant :-).
On the other side the Pastry chefs were always joking about Cuisine.
Pastry is a exact "science" - there is a recipe and if you do something wrong, you fail.
The Pastry chef was saying "It's not Cuisine here, you can't put in the pan a bit of this, a bit of that and get something nice, you should be very precised!"

What I think about all this it's following:
For me Cuisine, as I already told in my previous posts, is more exciting and interesting thing to do, I think there are more place for the fantasy, trying new flavours and tastes.
But I still think that it's not easy at all to be a good pastry chef. Yes, there are a lot of Pastry chefs that work in bakeries, shops and etc., but there are not so many of them that are really good, exactly the same as in Cuisine.
My point is - you should be good in what you are doing and never mind what it is.
(very philosophic sentence :-) )

See you in the next post!