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Old 04-27-2010, 02:14 PM   #61
Mr. Greenjeans
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Originally Posted by Andy M. View Post
I believe his issue was with the word CERTIFIED. Apparently the ACF (American Culinary Federation) certifies chefs. The OP thought they might be upset if they saw the way we were using the titles.

I received my certification from a different organization, the GPF, the Great Pretenders Foundation. A non-profic organization founded by the Platters. Wanna hear our school song?

No matter how many Bibles he swears on, when a dog tells you he's a vegetarian, he's lying.
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Old 04-27-2010, 02:14 PM   #62
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Originally Posted by Heffey de Chefey View Post
I would urg you to modify the lables now that you are aware that these two are inappropriate.
you have got to be kidding

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Old 04-27-2010, 02:47 PM   #63
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Well if I wasn't certified before I sure am now!

I've always been certifiable though!
You're only given a little spark of madness. You mustn't lose it. Robin Williams
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Old 04-27-2010, 02:57 PM   #64
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Here I thought the content of the forum and the great advice from the members is what made it better?! Next time I will look under my name and then decide if the forum is worth a damn.

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Old 04-27-2010, 02:59 PM   #65
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Originally Posted by bigdaddy3k View Post
Click this!

The Platters – The Great Pretender – Video, listening & stats at Last.fm
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
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Old 04-27-2010, 03:00 PM   #66
Mr. Greenjeans
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Wow Andy, that was some url string!!! I get the joke though. Sing it out, I'll do backup.

Ah, I see you discovered a different way.
No matter how many Bibles he swears on, when a dog tells you he's a vegetarian, he's lying.
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Old 04-27-2010, 03:24 PM   #67
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I am flabbergasted by some of the responses.

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Old 04-27-2010, 04:39 PM   #68
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Originally Posted by buckytom View Post
maybe i should have put it in foodie terms, so your extensive accomplishments can be worth their 25k.

i hope you'd agree when judging your peers, it's what you bring to the table, not what you think of yourself as a chef that matters. in this case, what's brought to the proverbial table are your posts, be it recipes, or helpful tips and techniques, or just a joke or two.

it's certainly understandable that you are proud of what you say you've done in your life. but pride goeth before the fall. apparently, it only begins to matter in late summer, so i'm not sure i get that...

ok, so, you've gotten plenty of attention. now let's see what you've got besides pride in yourself. anything for the rest of us?

eta: actually, what i find just as prideful are the responses that infer that we're wasting our time discussing this. in a way, we're paying the op respect by giving our opinions. why post that it's beneath you to give someone your opinion when asked? that's disrespectful.
Well Said.

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Old 04-27-2010, 04:45 PM   #69
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OK - let's move on folks. I think we can all agree that there is no point in piling on. Various takes on this issue have been offered and restating them will only inflame the situation. Please be kind to each other - spats in the kitchen can wreck good food and the same can be true here at DC. Thanks for understanding


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