Probably proper knife skills. I’ve always been pretty good with a knife, but I’ve been taking my time to really refine the skill as I do a lot of cooking for large groups so speed is extremely useful. I honestly learnt a lot of it indirectly by just watching how chefs use them, but for the theory and all that I started with Lan Lam’s video on knife skills over at the America’s Test Kitchen yt channel.
I’m about to be going to an event where I’ll be cooking nearly a thousand meals a day for three days, so I’m going to be putting it to the test. The one nice thing is we’ll have a team of volunteers to help with ingredient prep, so it should be okay but daunting none the less.
Depending on the way it’s modified, I think there’s some environmental risk particularly for soil erosion and potentially cross breeding with non-modified crops.
I don’t think these should stop us from making better food sources, but it does concern me because there isn’t much corporate incentive to adequately test for these things.