I worked kitchens for about 10 years and have a culinary degree. I can tell you that in many restaurants the cooks have never tasted the type of food that they

I worked kitchens for about 10 years and have a culinary degree. I can tell you that in many restaurants the cooks have never tasted the type of food that they are supposed to be cooking. They throw in the ingredients but what comes out is a sad given the resources at their disposal. My grandmother can cook better than many places using standard household equipment. It really is sad what we have done to both the culinary world and the home kitchen. Think about cooking different dishes for years, 40 to 60 hours a week. How good do you think they should be? Most good chefs that gave a damn and had the option left the business.