I don't think so

I'll admit I'm watching more TV than usual these days, and shows that I don't always watch.  Right now I'm watching Master Chef.  I am, or have been over the years when I had a family to cook for, a competent cook.  I can make a lot of good crock pot meals, make really good spaghetti sauce (almost from scratch) and can bake cookies with the best of them, but I don't work well under pressure.  As their first challenge, the contestants had 10 minutes to perfectly chop three large onions, fillet a fish, and separate two dozen eggs.  Of course Chef Gordon demonstrated all of this in under six minutes.  It was interesting to see how to fillet a fish, not that I have any intention of ever filleting a fish but it's interesting to see how it's done.  As far as chopping onion, I really don't care if every little piece is the same size.  Who's going to be measuring onion cubes?  The part I really found interesting though was how the chef separated eggs.  My high school home ec teacher would be appalled.  She taught us to carefully crack the shell, split the shell, hold the yolk in one half, let all the white gooey stuff spill down out of the shell and into the bowl.  You can pour that yolk back and forth a few times to get all the white out.  Some years later, as a newly wed who cared about such things, I discovered that you can buy egg separators - clever little gadgets that hold the yolk while the white runs out.  All very nice.  That's not how Chef Ramsey does it.  He cracks an egg, spills the whole gooey mess into one "very clean" hand, lets the white run through his fingers into one bowl and plops the yolk into another.  I must admit it's fast but I'm not sure I will be adopting that technique.