The day I walked out of a demo at King Arthur's Bakery School in Vermont changed my whole approach

I was at a weekend workshop at King Arthur in Norwich, Vermont, about 3 years ago. The instructor pulled a loaf out of the oven that had a perfect ear and open crumb, and everyone was oohing and aahing. But I noticed the crust had a weird pale spot near the bottom, and the inside was a bit gummy. I stood up and said "that's underbaked" right in front of 15 people. The instructor got defensive, said it was a new recipe from their test kitchen, and basically told me I didn't know what I was talking about. I packed my stuff and left, and I still think about that moment every time I pull a loaf. So here's the debate: when you're in a class or a pro setting, do you call out what you see as a flaw or just nod along? Has anyone else been in a spot where you had to pick between your knowledge and keeping the peace?

2 comments

2 Comments

gavinw4522d ago

Ngl, you were probably right about the gummy crumb, but leaving mid-demo over it seems like it burned a bridge for no reason. Could've just asked a quiet question after class instead of calling her out in front of everyone.

parkerp8022d ago

Easy to say after the fact, that must've been rough in the moment.