Do Fine Dining Chefs need Classical Skills?
I have just read an article on a top chef who is self taught and now has a top restaurant in North Yorkshire and after watching another skills test on Masterchef the Professionals where accomplished chefs struggle with the skills test, the question came as to whether classical skills are required? Does going through basic skills help or hinder creativity? There does seem to be a gap between college and a real kitchen but this is similar to school and working life. Experience