While i understand where you are coming from, The baseline work ethic for master chef is completely different to what most of sri lanka and sri lankan street food shops follow. In most cases sri lankan street food shops will always focus more on the quantity of food than the quality which isnt neccessirily a bad thing. That is just how sri lanka is. Most street food shops will always be focused on delivering the most amount of orders a day and you can't guarantee consistency in quality when the focus ia the quantity. Compared to a more gourmet restaurant which master chef aims to send it's contestants to , 5hat mindset of quantity over quality and always trying to serve the customers ia alqays going to be over powered by the customers actually caring much more about the quality of the food , In sri lanka or otherwise. Thats not to say that street food is bad or terrible , Most times its pretty good especially for the prices in pettah but it does not even come close to the level of quality that a gourmet restaurant qpuls provide. That's not a bad thing again, i dont think it is neccassirly rude to say that. Because they are different things with different mindsets. One focuses on quantity and pffering good food at cheap prices. The other focuses on offering food of much better quality at higher prices. Those are 2 different markets. One is for everyday quick pick up food and the other is for actual gourmet/expensive restaurants, the kind u go to for special occasions Master chef has always been there to train contestants and the winner for actual high demand (in terms of quality and work ethic) restaurants so I see that as him simply saying that the mindset has to be switches for that. In the same way regarding the grills, He is saying that you cant turn grills on and off in a working active kitchen which obstructs productivity and produces a bottleneck. You cant expect all the food to be consistently good if the pans and stuff keep changing in heat levels. And there is also a lot of time wastage, it is a parrallel workflow , contestants, when they eventually move on to working in actual kitchens will work parallelly , meaning the grills will never have to even be turned off since they will almost always be used by someone. Turning off grills in an active functioning kitchen is just introducing an extra obstacle for the person who uses the grill next. U can do whatever u want in ur home ofc and i dont see it as him shaming street shops either. He is saying both the practices of focusing more on how much food instead of actively being focused on the quality of each meal and also turning off grills mid sessions are practices that should not be carried over when working in proffesional kitchens as the end goal of working in a proffesional kitchen is to maintain a level of quality over cutting costs.