Cadieux applies different standards to himself, however. “I don’t like thermometers,” he says. “I’m a romantic.” He has cooked so many thousands of steaks, he can tell instantly by the look and touch of a steak whether it is done to order. Which is all very well until Cadieux needs to translate his own superior knowledge for his apprentices. At that point, he gets over his dislike of thermometers. Even if he himself has no need of measuring devices, he gets his sous-chefs to use them as crutches until they develop the instinctive knowledge of a master.
