I feel so spoiled for saying this, but by the end of the 5th week, I really didn't want to eat another lobster for a while XD

What surprised me the most about this unit was how much more precision it is required to work on seafood products, because the flesh is so much more delicate. Also, killing live lobsters and langoustines never got easier... Sure I got quicker and felt confident to handle one, but the feeling of it struggling in my hand as I ended it its life made me queasy in the stomach. As a chef to be, I know that this is a part of the kitchen life, if anything, I want to know exactly how my products are raised and killed. In a way, it makes me appreciate the dish that much more.

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