Why Charter Oak State College is better than Thomas Edison State College

[cookderosa]

We really need 13 pages of redundancy?

Oh come on now, this isn't fun?:confused:

Here's a story... when I was a culinary student, I learned how to make fantastic and elaborate garde manger platters (google it). But the fact remains, no one eats this crap. Still, it's a skill, and I have it. As a new grad, I was pretty invested in doing food I wanted to do. I wrote a lot of menus that no one bought, and was offended that my uneducated, unsophisticated customer didn't know what good food was.
But, then you learn (or not) that zeroing in on your customer's satisfaction is how you get a gold star. That lesson took me several years to really understand, and the crux of the story is...well... possibly lost in the heat of this thread, but I feel like this thread is arguing over fois gras or sweet breads.