If you taste an actual difference, and it's not in your mind only, then she does not in fact use the same exact method as you do.
because cooking is a gestalt type thing. Where little things make a huge difference on the whole. And someone who has her education knows really well what those little things are and how much of them to use. I think a good example of that is how sometimes you can add a tiny pinch of a spice to a recipe a pinch so tiny it's imperceptible in as much as no one will be able to pick out that spice or even the specific thing it adds to the recipe, however it will somehow elevate that recipe into something new. There are infinite examples of this in action. I am sure we've all had restaurants that we can't tell you what's so much better about how they do something because it basically tastes like everywhere else but somehow better.
after years of working in kitchens I can say that the worst people to work with are trained chefs, with one huge caveat. That being that rule doesn't apply to CIA and Cordon Bleu, everyone I worked with who studied at either of those places might as well be considered food wizards.
Like their stuff with the United Fruit Company. I guess they're pretty serious about their bananas.
