the absolute worst must be turned vegetables. I mean, barrel shaped potatoes look lovely but perfect 8 sided same shaped potatoes - it's just not natural.
After completing one week's 'work based training' as part of our City and Guilds requirement I have ploughed through umpteen pumpkins, untold cabbages, carrots, courgettes, capsicums etc etc hours of cutting veges, but at least no turned veges :)
So, what is the point of teaching/learning them at chef school?????????