Numbskull it is then. 
Hahahahah...I sure hope that's not my new nickname! lol
I'm always posting late at night when I'm really tired so maybe I've just misinterpreted everything, BUT: MB you seem very unfriendly as I'm understanding your comments. It seems this topic is a hot button for you, which I thought was the point of this thread, no?
I'm a 25* year professional pastry chef (employed as such, not self titling). I get the OP's point...........I can't stand reading threads fighting about the use of mixes or not and the judgments people make about others who do or don't use them.
There are MANY very good reasons to mixes, as professionals or amateurs. Do I think that scratch baking takes far more expertise than using a mix and that it can make a superior product, with-out any possible doubt!! But I don't think someone who isn't a great scratch baker should sell scratch cakes until they've got a great product.
But until I walk in each persons shoes I can't judge them for their reasons why they've chosen what they've chosen. Plus I'm stubborn enough to believe that anyone 'well seasoned' in this business would not be foolish to judge someone just by whether they use a box or not.
Even though this thread was started in the Lounge, I don't feel it has any place at all here and is only up to provoke and cause drama at the expense of our membership. This is being deleted.
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