When you get so much as a papercut in the kitchen and you are using your hands, the pressure causes even a small cut to bleed more than usual.
I guess it is the human blood factor that causes our recipes to differ!
If I'm already waiting an hour for a meal in a restaurant, I can wait a minute or two more for a bandaid.
I would also like to think that the callus came from hard work rather than show-off chef.
No GB; I did not read the book.
If people put a thermometer in their dish washing water, it would probably be 140F + . Burns are serious business and can cause permanent nerve damage.
I am asking what influence this will have in the culinary arts schools?