Why do "Chefs" answer questions from NORMAL people who are looking for normal answers and give snide answers?

Good question ! Sadly, though, after a decade+ years of waiting tables, I have to say that happy, friendly chefs are the exception. Most of them are bitchy, have a bad-*** temper and are prone to screeching fits and throwing stuff around. Maybe it's all the pressure, or maybe it's just the type of personnality that gets attracted to the profession (just like have you ever seen a loud-mouth librarian ?)

Stuck up, self centered chefs have major inferiority complexes, so they have to demean and belittle other people when they ask them questions about cooking. REAL Chefs will be more than happy to tell you anything you want to know about cooking, WITHOUT the nasty attitude. Why do you think people worshipped Juila Childs? She was THE Chef of all Chefs...simply because she was willing and able to help anyone cook anything, without being an a** about it, or stuck up, or condescending. You can always tell a REAL Chef from a phoney one....by thier attitude towards others who love to cook.

I hope I am never snide, if I am, I dont mean to be. But what I often see is people who are scared of their kitchens and the process of cooking. So, they dont even try to really learn anything beyond reading the recipes they have, and then dont understand why it doesnt work. I answer fudge questions routinely from people who dont take the time to learn about making fudge and the things that effect it and the chemical processes going on... and then want to know what a better recipe is because its the recipe thats bad, without even considering to learn about what they are doing. Or people who are terrified of trying something new unless they can get x number of strangers to validate their idea. Its ok if it doesnt work out. Scrap it, make something else or go out. If its so important you cant mess it up, its probably the wrong time to try something brand new. Or people who dont know that a conventional oven is what that thing is called, so the claim there are no directions anywhere on the box for cooking. I think a lot of people would be more well served if they spent some more time learning about what they are making, how its made, why it works, and their own kitchen, rather than just asking other people for the answers. You dont learn it if someone else gives you the answer.

I try and give the best and most accurate answer, and I cite my sources when I "copy and paste" from another source. There are some "self proclaimed chef's" on this site that are about as much a "chef" than I am a surrogate hippopotamus..... You also have to take into account the "anomymity of the internet", do you think some of the things on here would be said to your face? Of COURSE NOT. There are "chefs" out there that do give hyper-critical or sarcastic answers, only to intimidate "normal" cooks", or those trying to better their culinary skills. And, Miss Libby, you know by my answers by this point in time, I'm truly here to lend a helping hand to those in need of it........ Christopher K.

those who are hyper-critical to other people are those "chefs" who are new to the biz, never had their own kitchen or staff to handle, and probably have had their *** handed to them constantly by their bosses (the real chefs) so many times that they feel like doing the same to those who they know has less knowledge than them... these guys are more often than not fresh out of culinary school, thinking they'll land the celebrity status and high paying chefs gig, only to end up as a line cook, prep drone, or even dishwasher at a local restaurant near you. i used to be one myself... until i did my time, learned the ropes, and eventually had my own crew and own kitchen. only then did i learn that to be a chef is to share what you know, your passion for food, and your enthusiasm for your craft. although i still do get impatient if i'm asked the occasional stupid question... hahaha...