Debra Howard

I have really enjoyed watching Season 3, in episode 8, it became apparent to me that, the home cooks that stand in between being chosen as presenting/preparing the worst and/or best dishes, have much more of an advantage to observe, listen, interpret exactly what the chefs' expectations of delivering techniques and use it to their advantage to rise ahead. It all lies in between the balance of attitude, building self-confidence, rethinking, making it their goals to meet the chefs' expectations, in turn, the home cooks that are least expected to rise and shine, if they listen and watch closely, can use this as motivations, rise to the occasion, least expectedly. Even though it is a competition, paying attention to what the chefs are saying to their opponents, could be very valuable in the end. The idea is not for the home chefs to take the critiques personally but for them to learn from their mistakes. Likewise, the opponents can learn from what these worldwide prestigious chefs are saying. Even when the chefs are walking amongst the cooking areas, it is most likely that the opponent can clearly hear, the chefs' advice, if it is a good idea to try this technique, a risk, on the right path and apply it to reinvent, add style, class to their own original ideas. It's all in learning the art of culinary skills and putting them to good use. The home cooks can view themselves as apprentices, instead of competitors, are those who can really learn, they gain a sense of humbleness, they are willing to accept the critiques, bad and good, they support their rival opponents. The key is learning from first-hand experiences from some of the worlds' best culinary artists, and a lot of the home cooks that are sent home, are the ones who after all of the expert advice given, continue to disregard and stick with their own ways of thinking. Really? Who does that, anyone home cook, amateur or otherwise, has first-hand experiences to learn from the critiques of culinary geniuses, and disregards, should be sent home, they have no passion or desire to learn. Even though there are some that are sent home early on in the series of competitions. it is still very much to learn, they get the chance to step back, continue to observe the series, and learn. Let's face it, to err is human, even still, culinary arts is not only designed to place the most beautiful dishes but it is also designed to prepare foods that are safe for eating,. Anyone who has a passion and a desire to utilize prize-winning funding to advance their careers in the arts of culinary designs must also know and understand that, as much as people all over the world love and enjoy eating foods, owning and operating a restaurant, mobile catering, in any form of preparing and/or delivering foods, financials are at stake Restaurant owners who wish to be successful, also have to apply to regulations/rules/policies. People are willing to pay from $100-$100 or more in some cases, and they expect excellence in service, they do not expect to be exposed to fish bones, salmonella, overcooked and/or undercooked foods. These are all liabilities for restaurant owners. Masterchef is not about the prize of winning $250,000 but about who well one can utilize it to extend the delivery of quality dining experience. Nevertheless, $250,000 can also be unwisely used if there are those who choose to disregard food and safety rules and techniques, train those who they employ to follow the best in culinary arts and skills.