Living in Japan, I get to eat octopus pretty frequently and I'm always so conflicted about it. On the one hand, I really admire them as they're such smart creatures. On the other hand, they are damned tasty when prepared right (great takoyaki, for instance).

Still, there is no way I would eat this. I prefer my food 100% dead. I had the same problem at a sushi place once where they took the fish out of the tank and sliced it up right in front of us. The fish slices were still wiggling ever so slightly when the chef handed them to us. I couldn't eat it and my friend wound up eating my share.

Interesting video. Off-topic - why do people pronounce the word "food" like this guy does? There's this slight "y" sound between the "f" and the "o" that I hear a lot, like that Padma on Top Chef pronounces it that way.

Food rhymes with mood, so pronounce it that way. ;-)

Yo chef dude... I am willing to turn gay for you

I agree with ChaosEngine here, you don't have to be a chef to recognize puke on a plate.

And, on an entirely different bent, if you needed to be able to create something to critique it, nobody would ever be able to critique a big-budget movie, because nobody can make one of them, it takes a huge team.

Finally http://www.imdb.com/name/nm3943342/

So there. He has written, directed, edited, and even done sound work. (though to be honest, I have a bigger profile on IMDB than him, and I'm not exactly well-known)

This firm comes highly recommended by the Swedish Chef.

On what @SDGundamX said, before I read his post I was going to say that passion industries are generally known for notoriously long hours, bad pay and horrible treatment. I was actually going to mention game developers (especially what I've read about crunch time before release), also chefs who often get paid less than the waiter staff, and of course most creative jobs where job insecurity and poor pay abounds.

It's simple economics. These industries know that these people are willing to put up with more to do what they love. There may not even be a conscious decision on an individual level for a given employer looking to hire, you simply know that you can find employees for X profession at X level of pay and can't really offer more if you want to stay competitive with your competitor. Meanwhile there are people streaming in who don't consider the pay or conditions beforehand and are just adding to a surplus of workers.

That's not to say that people can't be successfully, job secure or wealthy in these sectors but we know most notably from the arts that most of the money accrues to the top actors, top musicians. I do agree that when you see these people giving motivational speeches about 'never giving up' or 'always chasing their dreams', there are dozens who put in just as much effort but never got their lucky break.

The arts may be one of the worst examples, but I think this is true to a lesser extent for all 'passion' industries. It's textbook selection bias and our tendency to lionize success. On a related point, it's like how we idolize successful entrepreneurs and think their autobiographies contain the holy grail to success when perhaps the hypothetical book by a failed entrepreneur detailing their failings might actually be more beneficial to our lives.

How do they not mention that Ramsay wouldn't even exist if it wasn't for Julia?

You just have to compare cookbooks before she arrived on the scene to the cookbooks written for the next 50 years. She changed the way we view food forever. She was the original celebrity chef. Without her, there'd be no 24 hour cooking channels and no Chef Ramsay.

They are butchering this for some undefined reason.
Check out its lower-neck....yep....they just sliced it open with a giant chefs knife.

That camel is fearing for its life (but its already been killed, it just doesnt realise it yet).

I don't want to defend Gordon Ramsay, but describing him as a sweary loudmouth who owes his stature to reality TV is a bit of a stretch when he's got 15 odd Michelin stars and is a world renowned chef separate to any TV work he does.

As one of my favourite chefs says on her NY vegetarian restaurant webpage:

Anyone can cook a hamburger, leave the vegetables to the professionals.

It's just easier to make meat taste good, but vegetables can be amazing. The rub is that it's just not as easy as throwing meat onto the BBQ.

I have yet to make this. He has the best personality of all the YouTube chefs. Thanks for the dp & q sir!

If you did high school bio, think about what you covered that has any sort of influence on medicine... =)

Frog or rat dissection? Covered that in Bio 101 in the first year of my Applied Chemistry degree (and yes, you can give a rat a Columbian necktie... . Photosynthesis? Mating?

Yeah, Bio was pretty much introducing you to broad concepts and it's nothing that doesn't get rehashed in the first 6 months of Uni via intro subjects. I think of it more as a way to dip the toe in the pool and see if the subject matter excites you enough to try and turn it in to a career.

eg. At 40 now (and having forgotten my chem degree and gone in to IT as a sys admin after working as a chef, bouncer etc), I could go back to uni barely remembering anything about chemistry and start from scratch and be none the worse for it. The keystones you talk about are literacy and numeracy, that's about it. And they are learned in primary school.

Oh sure, it helps if you can do some higher math, but English lit? Physics? Drama? Almost nothing you do at high school has any real defining affect on most of what you do as an adult. It's more like a sampler platter, and of course a way of grading students (on a curve of course, we can't have people's scores based on their own merit) to distinguish what tertiary studies they should be eligible for.

School should be about igniting curiousity as much as practical skills for life. I did "Home Economics" (ie. cooking/sewing/budgets etc) and typing (on real mechanical typewriters no less) as opposed to wood/metal shop ( I was awful at shop). My home ec teacher was always interested in making different food, so we tried some pretty out there things in grade 8 (~13 years old), and I've always been interested in cooking since. Similarly, learning to touch type has made my life radically simpler, particularly in IT (try writing a 40 page instruction manual hunting and pecking).

Most of the high school grads we see as cadets or trainees are essentially useless and have to be taught from scratch anyway. Most of the codified BS we have these days doesn't prepare kids for life, doesn't encourage critical thinking or creativity, it a self justification to keep schools open.

Your video, Le petit chef, has made it into the Top 15 New Videos listing. Congratulations on your achievement. For your contribution you have been awarded 1 Power Point.

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Maybe he's a chef?