Chefs in training

My company closed early today but something happened right at closing time so I had to stay an hour longer, bummer.  When I got home, I was greeted by these egg custard:

They look pretty good right?  They were pretty good too.  The crust is a little hard but I'd give it an 8 out of 10.  Not too bad for second time around.

At the same time, I see Julian was at the sink giving the crabs a toothbrush message bath, one at a time.  I mean the sink only had one crab in it at a time.  He had a conversation to each crab as he scrub them down with the toothbrush.  Too bad I didn't get a picture of him cleaning them.  2.5 hours to clean 2 dozen crabs, that's some hard labor.

I think I have two chefs in training here.  I just hope they are thinking about becoming a chef of some big hotel chain instead of Chinese restaurant.