Umm. I think there is a necessary separation between the professional, who may specialise, and the amateur. Who ought to be an all-rounder, so that all types and kinds of food may emerge from his solo kitchen.

Also, my mum used to make fabulous pastry. I feel I ought to have inherited that; I resent the lack of it. The pain is real, and makes a sufficient excuse, but it is an excuse. I made bad pastry before my hands ever started hurting. *beats himself*