Private cheffing dinner inspo prep 🔪

[@muzaaaaak]

Secret tip. Pomegranate molasses. It’s a Persian product. Check out Sadaf brand. It also goes well with lamb.

[@rehmasiddique5084]

Sadaf is Israeli brand. Boycott.

[@jackhanna7426]

I love how you made Pomegranate molasses Persian... It's middle eastern not persian

[@not-a-ghost2206]

​@@jackhanna7426 i mean isn't that the same as critising someone for saying soy sauce is Korean, while it is Chinese? Its used all over Arabian country's.

[@jackhanna7426]

@@not-a-ghost2206 yes?

[@meenamusallam]

im an armenian, palestinian american and can i say how awesome it is to see someone else mention sadaaf?? that brand is my LIFE from my honey, tea, spices, molasses, tahini, halava and everything else in between !!😂❤🇵🇸🇦🇲

[@stevenhenderson7281]

It would be great to see a video on how to prep ahead, I always struggle knowing what can be done/ how to prep food ahead of a big dinner and how to reheat them! 🤞🏾

[@at8052]

And how to keep warm the food while the other stuff cooks 😭my biggest problem

[@MeginDove]

@@at8052😊

[@mcduck5]

​@@at8052warming draw?

[@coldhalloumi]

I felt that fuck when the piping bag broke 🙃😂

[@taylorolson2908]

Another Pom tip, there's canned pomegranate juice sometimes at Asian stores that is significantly better than Pom brand

[@poppyyppop]

do u know the name of it

[@angelicafigueroa0221]

Nothing beats the Bomegranet Molasses, Shawarma Guy says so

[@m.theresa1385]

😹

[@vida3814]

P

[@isagrega1847]

The s is silent in pommes. We don’t pronounce the s in plural nouns in general. What determines the plural is the article. Une pomme or des pommes.

[@legendaryfitcrew1272]

You’re so beautiful and you cook so well ❤

[@alexis_5887]

This is so cool! The first time I saw one of your videos on my fyp I immediately followed you! Your videos inspire me and I learn so much from you!

[@AprilHamLincoln22]

New and improved Rachael Ray!

[@HethBleth]

Only the second video of yours I've seen and I'm subscribing

[@ccee7184]

Been there. Done that. I feel you---LOVE IT, don't we?!??

[@bluesroll99]

Good luck. You’ve got this!

[@NadeemKhan-yw1sb]

Love this chick 😊keep them vids coming 😉

[@cameronknowles6267]

If your going to do a lot of dinners, grab yourself a roll of large bags from the brand “1 way piping bags”

[@HlaKyi-vf8pg]

I love your voice❤

[@MichelleRicard-bx8er]

You should start a paid online interactive culinary school. My son and husband went to culinary schools. You are an excellent teacher 😊 a modern Julia Childs really ❤

[@shyammohabir8283]

so adorable!

[@user-fl3sr2kh5c]

Could use the potato skins as a crispy topping on that broccoli 🥦 fried or maybe baked. Also are you doing a dessert? Just curious

[@samonyx1085]

What cookware are you using ? I’m really struggling with buying some good cookware that I can lay my hands on.. also if anyone can suggest some good non toxic material cookware please do😢

[@ilovebetteporter]

Unrelated, but you are so pretty. What’s your skin routine?

[@fidgyblitzers]

Always great plating ❤

[@helenaalvarez9773]

Hi Alessandra! What brand of pans do you use?? Are those Hexclad?

[@adaniel8632]

Looks like it. Lot of "food influencers" are using them now - they probably got it sent to them to advertise the brand.

[@Penguinfilter]

OK, probably too late, and this might sound crazy. Throw some of the broccolini in the lemon, garlic and rosemary cream; it will balance the flavor slightly, and then when you throws those into the rest of the broccolini, it will add a slight amount of cream to bring that slight amount of silkiness to the dish.

[@jimbim1623]

I like the way you tie your hair to get ready

[@LooselyGrope]

The s on the end of 'pommes' is silent.

[@vishnu2407]

Bro idk why but every time i see her cook all I can think of is she's beautiful as heck

[@cgm4419]

Your pans look great, would you mind sharing what brand/type they are (or if your favorite ones if it’s not them).

[@BibDrg]

Hexclad, i have them too they re awesome

[@tensemurm5924]

Ignore Hexclad. They're overpriced and mediocre, especially in the long term. Plenty of reviews online that show this.

[@s.r6331]

​@@tensemurm5924what do u recommend

[@jakecortez4795]

@@tensemurm5924… okay then

[@veronicamozee]

Who got my eggs? That's effed up.

[@susanhiggs6873]

I hate it when the piping bag busts.

[@quincybert]

can you make a prep ahead video please!

[@maybelili]

for the plating 😭

[@zoejacober7626]

When the cook uses a pre-made reductions to make a reductions 😂😂

[@gm5570]

Yeah I can't believe she used a pomegranate drink to make this. Wtf?

[@zoejacober7626]

Lmaoo she used a balsamic vinegar reduction used for bruschetta ... like I thought u where a cook. Reductions are so easy to make y pre buy it?

[@gm5570]

@zoejacober7626 exactly! Imagine people paying her 100s maybe 1000s for her to use these ingredients

[@zoejacober7626]

I would be mad as hell, thats what im saying. Sad she went to school for this just to use all processes/pre-bottled shit. Lmaoo I have all this in my fridge..... just sad.

[@jakecortez4795]

@@zoejacober7626okay hater.. ever heard of saving time or maybe you don’t because you’re too far up an ass

[@serajacob8278]

Damn interesting recipe 😊 for real.

[@MyCommentsRMaturelol]

is there a recipe for the reduction?? my fav tangs

[@gregorylong4117]

Most kudos to you

[@steveazulay8233]

Good on cutting the potatoes same size as they will cook the same.

[@shogunjobu]

She's gorgeous

[@ginizzy4700]

so like when you lick the mashed potatoes you don’t use that cooking instrument again, right?

[@beachobsession29]

She's only cooking for herself.

[@MisterPuggles]

Her house, her food. I can't believe you think she would actually lick potatoes from a spatula and put it back into the potatoes when working for clients.

[@Smellylittleburgerboy]

Why do they tie the string around the meat, to keep it shape?

[@badnbruja6572]

Once again the video gets cut off at the end it is so aggravating

[@yellowskittle23]

How does your mind think of something like pairing balsamic vinegar and pomegranate? I always want to be a creative cook but then, I just find a recipe online, instead.

[@jrt1776]

da...sweet acid reduced

[@gabthang8]

Pomegranate and balsamic is actually somewhat common. You can buy pomegranate balsamic vinegar in some stores. Typically European markets or “fancy” grocery stores. I bought a bottle a while ago but haven’t used much of it.

[@johnconway627]

Was wondering why not just take a sous vide with you at clients houses?

[@Greydawg]

I don't have a ring light on high pointed at my face. Can I still make this recipe?

[@mariac8020]

Am I the only one who was legitimately concerned about the amount of salt she added to the pot? 😅

[@jakecortez4795]

No why would you be.?

[@nataliehendricks8273]

Im 2 days into college and im 👇

[@PLF...]

Get at chinois for that puree ma'am

[@jeffreyottinger3165]

Im still trying to figure out what broccolini is 😂 I’ve cooked many steak meals with asparagus. It’s my favorite combination although bread a potatoes is a great side! I love that hexclad my wallet doesn’t go deep enough for it though😂

[@hanniballecter1960]

Its basically just a brocolli with different texture, its very nice. I don't know where it's found in the US but here in brazil i can usually find it at farmers markets

[@cpmc5400]

Tenderstem brocoli if in the UK or Ireland

[@chris...9497]

Broccolini is a variant of broccoli.
While broccoli's florets are concentrated on a few short stalks with a tight head, broccolini florets occur in small heads at the end of long somewhat independent stalks.
Broccoli stalks have a woody, fibrous skin about 2 to 3 inches below the head, but broccolini is tender all the way down, making less waste.
They taste the same, but plate differently. Broccolini works better than regular broccoli for things like being wrapped in crepes and dressing with sauce.
Both types are available in most US grocery stores.

[@farnesworth1682]

She sounds like rachael ray

[@JB-oo4ym]

Andrea Botez cooking? Just check... lol

[@shittymakeuptutorials]

unrelated to the food but ur like glowing in the video u look so good

[@TheMurderousStan]

Why does she reminded me of love from you?

[@jrt1776]

And yet no final show of her plate? 😢

[@cpk313]

👍👍👍👍👍

[@shawncruz5610]

true chef here

[@theRealA.B.Q.]

She showed everything but the plating

[@jeannezulemamimbelacaro5537]

Si que se se ver rico

[@optimusmike8680]

As someone who’s been alone an felt unwanted majority of their life, wanna say cherish an relish being able to have someone in this life, but also to have the ability to make these type of memories an moments with someone or people in general, a lot in this life never get to find love or people, a lot end up dead before ever actually not ending up alone, an candidly I hope ya both realize how privileged ya are to do what u are an have what u do because a majority of the people on this planet would kill somebody just to be in half of y’all’s position/ situation!

[@yari139]

Jesus Christ dude. Give it up with this crap! Like, what do you want from her??? You’re such a nasty creep posting the same comment over and over in her videos.

[@smootheninja2129]

I know you from something else I feel like but I'm not sure..idk

[@yaretziyanez4247]

dont eat the mashed off the spoon pls 😢

[@RachelMaryTheStarFish56]

She's the only one eating it you weirdo 😂

[@m.theresa1385]

@@RachelMaryTheStarFish56 truth is that many chefs/cooks taste off the spoon they’re continuing to cook for others with. In my family we are all taught to tap a bit of the food on the back of the hand and taste from there. Utensil and hand palm of hand is still clean to continue cooking/further tasting.
Edit: If only cooking for oneself it is different, but if storing leftovers then the food shouldn’t be contaminated.

[@s.r6331]

​@@m.theresa1385wrong! We keep tasting spoons near our station. Get it correct

[@user-ez4jy6jj4g]

Year no, I think a real private chef a good one should be able to cook a meal for only 10 in a normal kitchen all at once, if families can do it you can to

[@zoejacober7626]

Agreeee you get paid to make it fresh.

[@MisterPuggles]

You can perfectly cook 10 steaks with sauces, intricate side dishes, and deliver them all simultaneously to 10 people? With different doneness levels? And get it spot-on? I'm impressed.

[@s.r6331]

Clearly u don't know how it works

[@zoejacober7626]

@@s.r6331 Clearly you only know how to be a lazy chef. You usually show up hours ahead of the event and set it all up. You can premake things like cheese boards, some appetizers and a desert. Other than that for the most part, you should be making everything as fresh as possible. She is literally using a premade reduction to make a reduction .... like what.... YOU clearly don't know how a cook.
I don't see grodan Ramzi pre-making shit.... I don't see beni pre-making stuff.... It's just not what good chefs do. If I wanted something pre-made and then reheated then y not do catering from a restaurant like olive garden 😒 🥱

[@jakecortez4795]

Clearly have 0 knowledge

[@dzifakafuiablankroma5136]

you putting the saddle in your mouth is not hygienic at all

[@josueescobarperez1435]

😘

[@denuijs]

Rehearsing with a cold puree is quite dumb. Your puree should be so hot you're not able to handle the piping bag without gloves.
Oh and if you prepare these lovely steaks without letting them cook in the oven and letting them rest you actually are kind of raping the beef .
~ Pretty dumb !~

[@HopeinJesus_]

Hi everyone God bless you. Learn about what Tarot is by reading your Bible and the Lord deliver you from evil . God is faithful. Love is rejoicing in the truth. ❤

[@amphoric2358]

Ohhh cooking cutie with a BIG HEAD. :)

[@matchaaaASMR]

I think dandruff came off at the beginning of the video

[@zoejacober7626]

Lmaoo

[@eklypse180]

Did anyone tell you how beautiful you are?

[@JohnWitTheGuitar]

I need you to take care of me

[@NTJ164]

Pommes purée? The ‘s’ is silent, sweetie, but don’t worry about trying to pronounce a foreign word correctly…

[@livjm]

You sound insanely miserable and pathetic lol

[@edp727]

Putting your arm further forwards increases the resistance in the stretched position. The stretched position has been shown to have a massive impact on muscle growth. Before you make your video, you should research

[@jameshamilton3031]

So gorgeous

[@sw1sha442]

you sear steak on a teflon pan? fired.

[@jakecortez4795]

… okay?

[@AutumnElaine]

WHAT DID YOU PRESS THE POTATOES THROUGH?! 🫢 I need it

[@ashrowan2143]

That's a potato ricer. They are meant to be really good at making super smooth mash without overworking the starches and getting them gloopy