Yes absolutely. We have all cut ourselves much more than once or twice, though. When adopting the lifestyle of a chef, you automatically inherit a lifestyle filled with burns, cuts, back problems, tendon problems, and a myriad of other health issues.
It most certainly is. Believe it or not, some of the best chefs in New York City are doing so. I am sure some chefs around the world are as well, however, I can only speak for what I have seen. The first time I had even heard of a steak being deep-fried was when I had the pleasure of attending a demonstration of David Arnold’s. Here is a short clip that gives a better idea of who this gentleman is and how his mind operates. David Arnold is semi-well-known in the food industry. He has a very unique style and the personality of what one would imagine an engineer, chef, and scientist hybrid. He is infatuated with cooking proteins sous vide style. Cooking a steak sous vide is great to get it to temperature, but it will not caramelize the outside of the steak, as everyone knows, is essential. The solution – cook the steak low and slow using the sous vide method to the desired temperature. Get your frying oil to a very high temperature and drop the steak in very briefly. By doing so, we are maintaining the beautifully cooked center of the steak while also evenly browning it. Wylie Dufresne and Dan Barber are also fans of this method. Here is a great reference for cooking steak sous vide: The Food Lab’s Complete Guide to Sous-Vide Steak
No, it is not hard to get into Monroe’s Culinary Program at all. It is actually very easy. I would recommend researching other schools though. I am not sure if there is some type of geographical restriction or any factors that may cause you to be drawn to this school however, there are much better schools available if you do have the ability to look elsewhere.
Not too far from New Rochelle is one of the best (if not the best) culinary schools in the world. The Culinary Institute of America is located just slightly north of Hyde Park, New York. You also have the ability to take the subway downtown to some other great schools. I actually wrote another blog to a question regarding culinary schools in New York not too long. If considering going to culinary school, especially in New York, I highly recommend referencing it. Best of luck – stay passionate and determined. I promise it will pay off.
I do not believe a more sufficient answer will be provided than that of Judy Levy Pordes. Mc’Gees On Cooking is culinary biblical status that will be read by aspiring cooks, foodies, and anybody seeking unprecedented knowledge regarding food for times to come. Although I do believe her recommendation best answers your question, in the spirit of collectively providing the most informative answer to ones question, I would like to add one small bit. In addition to studying books such as the one listed, I would highly recommend looking into particular chefs who have an astounding amount of knowledge on chemistry and are utilizing it to create food unlike the world has ever seen. I have attended several demonstrations from Wylie Dufresne and have had the pleasure of dining at WD~50. Observing how people such as himself put Mc’Gees theories into practical use might serve as a valuable asset in your quest to learn the chemistry behind cooking.