What happened to skill in your trade? Now, everyone has to be babysat.
True, often all the way to the top. Which begs the even bigger question.....
Who babysits the babysitters?
Using them for mandolins or butchering or scaling/ fileting fish is a good idea, but for dicing green peppers and slicing lemons, it's a bit of an overkill.
Well see tha'ts the thing--we expect to take a little more time when we're trimming, fileting, prepping meats etc.
But there are many knife chores we do constantly that require....s-p-e-e-d. Its not just the exra time of donning
the blarky glove, the glove itself slows ya down depending, e.g., diminished dexterity. Translation:
decreased (or at least disrupted) productivity.
AND IN 5 YEARS YOU ARE GOING TO WEAR A FACE MASK LIKE IN SURGERY. IT'S COMING.
What're they after there? Spit/sneeze/cough contam prevention? Skwoo the Chef stuff, theyre gonna do
that they can start callin me Doc....and have pretty lil things handing me spatulas and stuff.
Til then as long as we have some 80-proof cookin' stuff nearby to breath through its okay maybe? :-p
That just reminded me, I had a VERY experienced Chef, in fact a TV-known one (won't mention who :-o)
supervising one night while we built dinner plates....for this particular main, we were garnishing with chopped flat-leaf....
so it got put on a little heavy on a few, so our wise, esteemed, renound Chef leans over and BLOWs on the plates
to get a little of that leaf off. Through-the-pass and right on out before I could even open my mouth! lol