I remember reading about the consistency of cuts from classically trained chefs. I think Adam Ragusea has a lot of niche, quirky practices that don't align with actual profession. He's more of a culinary advocate in the same way that Bill Nye is a science advocate. They're not professional chefs or scientists.
Adam's never claimed to be a chef or want to do things like a chef would, he tends to focus on how someone at home could do it, where things like preparing 50 onions as quickly as possible don't matter as much, hence the difference in style. I think both practices have their place, adam just home as he's never been trained in food and so all his cooking is for the home