From a piece on French baguettes, I liked this:
Delmontel, now 41, began his career in Paris just as this movement was percolating. Trained as a cook and pastry chef, he initially looked down on breadmaking. Bakers had a reputation for being screwups in culinary school, with few prospects aside from vocational trades. â€œI thought, All theyâ€™re doing is mixing flour and waterâ€”whatâ€™s so hard about that?â€ he said.