Masterchef: The Professionals
Discussion
king rolling pin if they pulled those faces at me. Mind you, my cooking is sIs it just me or are these skills tests getting harder? Last night the soup was doable (might even give that a go myself) by the pig trotter tonight seems really harsh... I do appreciate they are professionals so I guess we'll done if they get close.
^^^^think you're right by the way... First aid distinct possibility.
^^^^think you're right by the way... First aid distinct possibility.
Monica : "John, I'd like you to bone me up" 
sorry - it's been a very long day and I should have stuck this in the 'juvenile things that make you laugh' thread. Boning a trotter should be well within the ability of a pro. chef.
Even if all they did at college was chicken and lamb, basic butchery is a prerequisite for a chef.
Although having just heard the comments from the contestant on screen about "all my training being on the job" I question the requirements for entry to "MC Pro" vs, "MC".
I could have gone in for "MC" with 10 years experience but wouldn't have considered "MC Pro" until i'd done 5 years study and another 10 years in commercial kitchens.
Even if all they did at college was chicken and lamb, basic butchery is a prerequisite for a chef.
Although having just heard the comments from the contestant on screen about "all my training being on the job" I question the requirements for entry to "MC Pro" vs, "MC".
I could have gone in for "MC" with 10 years experience but wouldn't have considered "MC Pro" until i'd done 5 years study and another 10 years in commercial kitchens.
HairyMaclary said:
hondafanatic said:
Anyone eaten anything like the chicken stuffed trotter?
Id rather eat a donner kebab sober!The trotter was up there with the sea urchin from a couple of years ago.
I see your point Tony. It was all about boning.
:fnar: seriously long long day
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