For a complete transcript of Padma's Vlog, jump to Page 3. Part 1:
It was nice to have Daniel Boulud judging the knife skills Quickfire because he is just the perfect person to do that. He's so tender and so precise and so sweet, and so knowledgeable, but in the kitchen -- I have been in his kitchen, and it is such a fascist military operation. I don't want to say fascist in a bad way. But it's, let me put it to you this way: It's very precise, and it's somebody who's after my own heart with that philosophy, so I'm with him on this. I think people didn't really understand what it meant.
If I'm going to make a dish to showcase my knife skills, they better be precise. It's not about what you do, it's how well you do it. So if you cannot execute a brunois, which is an extremely fine, fine dice. They look like very, very small, I mean just, they're just as small as you can get. They're like cutting a Tic Tac in three pieces. If you cut a Tic Tac in three pieces, that would be a large brunois. So, you know, you have to know the difference between a brunois and a julienne, if it's an herb, and you cannot go before somebody like Daniel Boulud and not know what you're doing. You just can't. and so I really think that separated the serious chefs from the dilettantes. It was a very telling Quickfire.