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Приєднався 29 вер 2011
FOLLOW ME ON INSTAGRAM @Chefzackkasmar_
WELCOME!!! My Name is Zack Kasmar, I am first and foremost a father of 4 wild children, Husband to an extremely beautiful wife and a Chef With 17 + years experience in Five Star Five Diamonds Resorts and Fine Dining Restaurants all over Sunny Southern California.
I “Grew up” in the industry as my Father was (now retired) a Professional Chef Certified CEC(Certified Executive Chef, CCI (Certified Culinary Instructor) here in California. Some of My earliest memories of seeing Dad at work included the sights, sounds and wonderful smell of kitchens. For me, walking into a kitchen I feel at home, Most comfortable and motivated. Very similar to my father and Mother (whom was also a Teacher) I love to teach young culinarians and home cooks alike, all the “tricks of the trade” and any techniques I have learned along the way.
So lets dive right in, please ask questions, reach out, comment like and subscribe and LETS GET COOKING!!
WELCOME!!! My Name is Zack Kasmar, I am first and foremost a father of 4 wild children, Husband to an extremely beautiful wife and a Chef With 17 + years experience in Five Star Five Diamonds Resorts and Fine Dining Restaurants all over Sunny Southern California.
I “Grew up” in the industry as my Father was (now retired) a Professional Chef Certified CEC(Certified Executive Chef, CCI (Certified Culinary Instructor) here in California. Some of My earliest memories of seeing Dad at work included the sights, sounds and wonderful smell of kitchens. For me, walking into a kitchen I feel at home, Most comfortable and motivated. Very similar to my father and Mother (whom was also a Teacher) I love to teach young culinarians and home cooks alike, all the “tricks of the trade” and any techniques I have learned along the way.
So lets dive right in, please ask questions, reach out, comment like and subscribe and LETS GET COOKING!!
Lobster Stock — How to Clean Lobster Bodies for Stock
Here is my Go to lobster stock. This makes a great, huge flavor stock for tons of applications. I currently use it as my stock for my lobster risotto. Take tour time with it, keep an eye on it once your tomatoes go in and you will turn out a Great stock!
Follow along, see recipe below!
Stay tuned for more to come!
LOBSTER STOCK
10qt. Chicken Stock (Can Use all Chicken Stock if Desired, I prefer both)
6qt. Vegetable Stock (Can use all Veg Stock if desired, I prefer Both)
8 Onions, Skin On, 1/8’d
1qt. Peeled Garlic Cloves
60sprigs Thyme
2-#10 Cans Whole Peel Tomato
16 Large Bay Leafs
15 Sprig Dill
8oz. Basil leaf and Stem
1500ml White Wine
4Tbsp Coriander Seed
20lbs. Lobster Bodies, Separated and Cleaned
Follow along, see recipe below!
Stay tuned for more to come!
LOBSTER STOCK
10qt. Chicken Stock (Can Use all Chicken Stock if Desired, I prefer both)
6qt. Vegetable Stock (Can use all Veg Stock if desired, I prefer Both)
8 Onions, Skin On, 1/8’d
1qt. Peeled Garlic Cloves
60sprigs Thyme
2-#10 Cans Whole Peel Tomato
16 Large Bay Leafs
15 Sprig Dill
8oz. Basil leaf and Stem
1500ml White Wine
4Tbsp Coriander Seed
20lbs. Lobster Bodies, Separated and Cleaned
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Відео
BEET TUILLE ; Mold Brothers Honeycomb Mold (LIKE AND SUBSCRIBE FOR MORE😎)
Переглядів 10 тис.3 роки тому
If you Have not seen the first Video of the Honeycomb Tuille I suggest you check that one out as it it slightly more in depth. FINALLY , THE HIGHLY ANTICIPATED BEET TUILLE VIDEO IS OUT NOW!! The mold I use is from am Awesome Company Called @MoldBrothers on Instagram or Google!! 👉This can also Be BAKED @ 182c for 5min Follow Me on INSTAGRAM @Chefzackkasmar_ PLEASE LIKE AND SUBSCRIBE!!
HOW TO USE Mold Brothers Honeycomb Silicone Mold (PLEASE LIKE AND FOLLOW FOR MORE))
Переглядів 21 тис.4 роки тому
FOLLOW ME ON INSTAGRAM @CHEFZACKKASMAR_ NEW ON TIKTOK @Chefzackkasmar Here is a General Recipe That the ingredients were shared with me and I am sharing with you!! This is a New Process for me as well so if you have any tips or tricks I would love to hear them in the comments!! This basic recipe will give you the outcome you are looking for than it is up to you to tweak the recipe as needed to ...
How to Make POMME SOUFFLÉ
Переглядів 148 тис.4 роки тому
Ok TEAM!! Here it is, This one goes out to all my Chef and Cook Friends out there!! This is such a COOL trick with potato that can make a GREAT GARNISH or Vessel for and appetizer, options are Limitless!!! CHECK IT OUT!! Join me as I walk you through the Steps on what it Takes to Make a Pomme Soufflé !! Leave a comment on what you want to see next!! Thank your for your time!
Porcini Mushroom Puree (For My Porcini Risotto)
Переглядів 3,8 тис.4 роки тому
Here I make a quick and easy Porcini Mushroom Puree that is going to be used in my Porcini Mushroom Risotto. Please check it out, Like and Subscribe, Lwt me know what else I should Make!? I am goong to start with some basic knife skills, knife sharpening and a few recipes than go from there!
JALAPENO CHALLENGE! 6 YEAR OLD EATS IT NO PROBLEM!!
Переглядів 996 років тому
Shane, 6 years old has been wanting to eat a jalapeno exclaiming "i can handle it, no problem"! So here we go, and he handled it, no problem!! Go Shane!! Whats next? Serrano, maybe ghost pepper, stay tuned!
Truss, porchetta.. Homemade. Time lapse
Переглядів 2456 років тому
This is homemade Porchetta for our Easter buffet here at the Resort. This is after a 7 day brine, 1 day over night rest. Than rubbed with garlic and spices.. now trussed than to the oven. Quite the process. But quite delicious. I am lucky enough to work with a Fantastic Chef of one of our fine dining outlets Chef Troy Mendoza, who was generous enough to share this with me. Thank you Chef!