I had a friend a long time ago who was a Le Cordon Bleu trained chef (was no longer a professional chef though). A couple of things he said to me stuck with me

I had a friend a long time ago who was a Le Cordon Bleu trained chef (was no longer a professional chef though). A couple of things he said to me stuck with me for years. "You should have a good knife but cheap pots and pans that are heavy enough to kill someone with" and also the story about all of the students at the school stealing each other's expensive knives.