Didnt look raw but more rare, and because its beef people tend to be more forgiving if its a little under. A filet mignon would always be more popular than the small piece of lobster. If it was the judges judging it might be a different matter.
Being a chef is a trade. It's a skill. Experience is always more valuable. Why do you think companies are so reluctant to hire new grads straight out of college or uni? No experience.
@@squeet6831 I was started as a Kitchen Helper, Dishwasher back then, before i got an idea how to cook some dishes,, but for me if you have finance and willing to work in Kitchen industry, to have a Culinary School is advantage.
@@baifrancisbai6720 my best advice is to get into a kitchen working for someone who you respect who makes the kind of food you love. That doesn't necessarily mean a fancy, Michelin starred restaurant, but it should be a restaurant and a chef who inspires you to be and do better at your craft.
I cant believe they sent raw steaks out to everyone and won by a landslide lol. I guess seafood was risky
Didnt look raw but more rare, and because its beef people tend to be more forgiving if its a little under. A filet mignon would always be more popular than the small piece of lobster. If it was the judges judging it might be a different matter.
I was not on Culinary School but here i am working as a Cook, is it ok?
Of course, culinary school can teach you how to cook, but real-world experience teaches you how to cook as a chef.
Being a chef is a trade. It's a skill. Experience is always more valuable. Why do you think companies are so reluctant to hire new grads straight out of college or uni? No experience.
@@John-ir4id ♥️♥️♥️
@@squeet6831 I was started as a Kitchen Helper, Dishwasher back then, before i got an idea how to cook some dishes,, but for me if you have finance and willing to work in Kitchen industry, to have a Culinary School is advantage.
@@baifrancisbai6720 my best advice is to get into a kitchen working for someone who you respect who makes the kind of food you love. That doesn't necessarily mean a fancy, Michelin starred restaurant, but it should be a restaurant and a chef who inspires you to be and do better at your craft.
Landslide, ouch
Yoooo 🎉🎉🎉
1 min 2 views joe fell of