The Randomizer in Tournament of Champions hands out all sorts of proteins for chefs to cook up: Guinea hen, turkey thighs, kanpachi, skirt steak, alligator, rabbit, mussels, and so, so much more. When I watch, I often think to myself about what a difficult protein would be to cook - but my skills and palate are very different from a professional chef’s. Something I can add to the conversation, though, is what do the data tell us about what’s the most difficult protein? And is that actually the right question to be asking?
If you’re interested in this type of analysis, check out some of my other data-driven posts!
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