Masterchef: The Professionals
Discussion
It begs the question do some them actually eat food/go in restautants? Duck peach and barley, beef pork and fowl ?
WTF are they thinking, it happens every year that several of them stuff 30 Ingredients onto one plate of chaos - dont they watch the show and learn not to (i'm fairly sure chef school teaches them simple is best so why these characters keep doing it ii've no idea - bar two of them I thought most in tonights show were hopeless, I certainly wouldn't want to go where they work
WTF are they thinking, it happens every year that several of them stuff 30 Ingredients onto one plate of chaos - dont they watch the show and learn not to (i'm fairly sure chef school teaches them simple is best so why these characters keep doing it ii've no idea - bar two of them I thought most in tonights show were hopeless, I certainly wouldn't want to go where they work
MC Prof. implies that they are professional chefs. Based on what I have seen tonight at least 2 are not professional chefs. They are cooks who earn living cooking. That's not a chef. A chef completes a minimum of 3 years full time training plus several years as an apprentice working their way up through the ranks building skills and knowledge. Starting at 17/18 they are a commis if lucky, maybe they can call themselves a chef mid-late twenties.
21TonyK said:
MC Prof. implies that they are professional chefs. Based on what I have seen tonight at least 2 are not professional chefs. They are cooks who earn living cooking. That's not a chef. A chef completes a minimum of 3 years full time training plus several years as an apprentice working their way up through the ranks building skills and knowledge. Starting at 17/18 they are a commis if lucky, maybe they can call themselves a chef mid-late twenties.
Would you go on or do you think it'd be bad for business if you had a disaster?DoctorX said:
Would you go on or do you think it'd be bad for business if you had a disaster?
As I'm not in the customer facing industry anymore its a bit hypothetical but being honest, right now I would probably duck it if my income depended on it. My first head chef was on MC prof. and he was damn good but very young and didn't get to the finals. If I was a younger career chef knowing how much self belief (ie. cockiness) young chefs have I would be beaming at the camera and sneering at the judges.Personally, right now, I would do it. I wouldn't make the finals but I would get close. That's why I went into management and teaching
Not for me any more thanks but some of my ex-students might appear and more to the point some of my current protégés might one day be on telly with Michel Roux on kitchen impossible.DoctorX said:
Feel for them though. With those three staring down and gurning at me, together with pressure of being on TV and not wanting to look a tit, I'd struggle to cook beans on toast.
Yeah. Its not easy. I did it with a serious industry chef watching me one-to-one for a whole service. Didn't sleep the night before and then I went home and slept for at least 16 hours solid. garyhun said:
boxst said:
That seems a bit quick and brutal: One quite random skills test and one own cook and 50% go home!
It needs to be brutal. Get rid of the rubbish quickly and then build a program around the ones with promise.spikeyhead said:
garyhun said:
boxst said:
That seems a bit quick and brutal: One quite random skills test and one own cook and 50% go home!
It needs to be brutal. Get rid of the rubbish quickly and then build a program around the ones with promise.garyhun said:
It needs to be brutal. Get rid of the rubbish quickly and then build a program around the ones with promise.
I understand the quickness of the make your own dish -- inexcusable to not be good at that.However, the 'Come, make something you've never done before and in some cases have never heard of ..' in 15 minutes seems a bit pointless.
boxst said:
garyhun said:
It needs to be brutal. Get rid of the rubbish quickly and then build a program around the ones with promise.
I understand the quickness of the make your own dish -- inexcusable to not be good at that.However, the 'Come, make something you've never done before and in some cases have never heard of ..' in 15 minutes seems a bit pointless.
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