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Discussion Starter · #14 ·
There are many very interesting answers here. I meant in terms of skill level, and what someone can actually manage to put on the plate.

Consistency is a word many use here. I mean how hard is consitency? For me personally ive always managed to get consistence results after some practice and studying.

I know of several home cooks who can out- cook, out-bake, and out-meat fabricate myself.
Why do you guys think that is? Wouldnt a pro have quite the advantage considering how many hours a pro spends with the ingredients
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