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I've seen it argued that the "training montages" of modern American cinema (Rocky is a usual example) are responsible for a generation of kids growing up not really appreciating the value and importance of real and difficult work. This is usually incorporated into the same general complaint I've heard from older, usually right-wing folks about Kids These Days being given "too much" self esteem, trophies for participating, not being able to fail their classes, et cetera.
So, just to be clear, this montage is depicting difficult and intensive training at a fevered pace over the course of six hours, at a time when both characters would normally otherwise be asleep. We, the audience, are skimming through it. Cheryl and Jamie are not.
And, to further clarify the nature and importance and value of this kind of difficult training and hard work - this work does not inherently entitle Cheryl or Jamie to anything. It's hard, it's exhausting, it's real, but neither of them is currently earning a dime nor securing a position, nor should they. In fact, Greg would be upset to find them here now.
That's right, you hypothetically lazy and over-praised generation; Cheryl could very well put in 110% effort and learn how to cook expertly, and very well might still be immediately fired, in much the same way that working hard in school and getting straight As does not entitle one to a six figure job. One earns paychecks in exchange for the provision of value, not the expenditure of effort.
There's your value of hard work, kids. Now get off my lawn.
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0514-------------------------------------
(very early Tuesday morning, INT: Capsaicin Lounge kitchen)
[ChA is chopping]
JH: When in doubt, cut things on a bias - that means diagonally. It looks fancier and it opens up more surface area, which means more flavours can get out.
ChA: Yes chef.
JH: Don't actually lift the knife if you don't have to, just rock it back and forth, let your wrist do the work.
ChA: Yes chef.
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[comparing different cuts of beef]
JH: This one is skirt steak, it's from a part of the cow called the plate. It's tough but flavourful - we use it in our fajitas and stir fries.
ChA: Yes chef.
JH: Over here we have a flank steak, it's very similar, but has less fat in it.
ChA: Yes chef.
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[ChA is stirring a saucepan]
JH: Now you have what's known as a roux, it's used in béchamel, espagnole, and velouté sauces.
ChA: Yes chef.
JH: Keep stirring, you can't leave it alone for a second!
ChA: Yes chef!
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[shotglasses of different oils]
JH: This one is grapeseed oil. It has a higher smoke point than the walnut oil, but we don't use it for cooking, it's mostly for salad dressings.
ChA (grimacing): Yesh chef.
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