When I first started cooking, i had the hardest time plating salads! My plates always turned out flat. My chef's were beautiful. He finally told me to imagine that they're growing and for some reason, that did the trick.
This is so good and what needs to be taught more widely! I used to be the chef for a teen cooking program and I was always saying take your time and practice being consistent when you plate- or in our case package because the meals were being delivered to patients with various medical conditions.
@@Fivehe It I would in the context that every package had a main protein component of meat, tofu, tempeh, etc., a vegetable component, a garnish, all packages need to look the same, and they all have a time limit for how long something can be unrefrigerated and doing 80 packages at a time of the same dish. Also with hiring teens, in CA they have strict labor laws for times of day and length of shift they can work, so all prep, cooking, and packaging has to be completed within a certain timeframe. So all that being completed successfully comes down to 2-3 people being able to plate different components together quickly.
Hey Justin I have been watching your content for awhile and thank you for being the chef that wants to teach and isn't pretentious about it. I don't know any other youtubers who are actually focused on developing skills in a restaurant kitchen environment and has practical advise. I had a TSD mindset before learning about you but I have doubled down since, and I love just watching those videos of service at different restaurants and trying to pick up any little tip. I work in a high volume not fine dining restaurant on the line and I feel like my knife skills have ironically have gotten worse since I have worked here. Its a high stress environment so I feel like I have a higher chance to make a mistake and hurt myself therefore I don't push myself to cut quickly but focus on being extremely deliberate. I remember doing your first reps video and Im going to work on it again.
This means a ton to hear 🙏 but kudos to you for putting in the work! I definitely know that feeling of having to increase volume (sometimes) at the expense of precision. You can make your own custom time table though - just define what those objective qualities are of your knife work and then just keep a timer on your station! You'll be back up to speed in no time 💪
Justin, you made me realize that I was born to cook. I feel so grateful for your content, keep up the good work. Also, I would love to get speak to you over the phone or smth.
Crazy because Justin is the first, THE FIRST, UA-camr I ever encountered that covers pursuing Fine Dining as a career. My friends ALL say the same. It’s surprising he only has 37k subscribers. Maybe it’s Niche but we are a loyal 37k
first one I dreaded was an individual flourless chocolate cake. The actual plate up wasn't difficult; run a cake tester around the rim of the foil ramekin, place a plate over the top of it, and flip quickly. The problem was there was a 10 second window about 30 seconds after the flip where the ramekin would release from the cake well enough to be presentable. if you went too soon the cake collapsed and if you went too late the bottom stuck and tore off. Almost cried tears of joy when I left that restaurant and realized I never had to make those things again. Then a year and a half later I moved restaurants again and the new place did a molten pistachio cake the exact same way... first actual technical plating skill I dreaded was at the place between those two nightmare desserts. It was a crispy potato crusted cod with truffled leeks and beurre rouge. I was supposed to spoon a large circle of sauce onto the plate for the fish to land, then draw a thin connected line to the far side of the plate where the leeks would go down. It was supposed to look elegant, mine always looked like dicks and balls
When I first started cooking, i had the hardest time plating salads! My plates always turned out flat. My chef's were beautiful. He finally told me to imagine that they're growing and for some reason, that did the trick.
Same - the analogies of "make it look alive" and "give yourself places to 'plant' garnish" really helped me too!
Thanks!
Thanks Burhan!
This is so good and what needs to be taught more widely! I used to be the chef for a teen cooking program and I was always saying take your time and practice being consistent when you plate- or in our case package because the meals were being delivered to patients with various medical conditions.
Would plating be a priority in that context?
@@Fivehe It I would in the context that every package had a main protein component of meat, tofu, tempeh, etc., a vegetable component, a garnish, all packages need to look the same, and they all have a time limit for how long something can be unrefrigerated and doing 80 packages at a time of the same dish. Also with hiring teens, in CA they have strict labor laws for times of day and length of shift they can work, so all prep, cooking, and packaging has to be completed within a certain timeframe. So all that being completed successfully comes down to 2-3 people being able to plate different components together quickly.
Hey Justin I have been watching your content for awhile and thank you for being the chef that wants to teach and isn't pretentious about it. I don't know any other youtubers who are actually focused on developing skills in a restaurant kitchen environment and has practical advise. I had a TSD mindset before learning about you but I have doubled down since, and I love just watching those videos of service at different restaurants and trying to pick up any little tip.
I work in a high volume not fine dining restaurant on the line and I feel like my knife skills have ironically have gotten worse since I have worked here. Its a high stress environment so I feel like I have a higher chance to make a mistake and hurt myself therefore I don't push myself to cut quickly but focus on being extremely deliberate. I remember doing your first reps video and Im going to work on it again.
This means a ton to hear 🙏 but kudos to you for putting in the work! I definitely know that feeling of having to increase volume (sometimes) at the expense of precision. You can make your own custom time table though - just define what those objective qualities are of your knife work and then just keep a timer on your station! You'll be back up to speed in no time 💪
Justin, you made me realize that I was born to cook. I feel so grateful for your content, keep up the good work.
Also, I would love to get speak to you over the phone or smth.
Shoot me an IG DM!
I love this style of video. They have definitely evolved in a great way. Thanks for the video !
Appreciate you Trey!
Man, I hated doing potato puree quenelles. Depending on the freshness and who made them - they could be a wet, sloppy nightmare
REPS are back!!!!!!🎉
Gotta make sure I remind everyone of the best solution out there #morereps
Crazy because Justin is the first, THE FIRST, UA-camr I ever encountered that covers pursuing Fine Dining as a career. My friends ALL say the same. It’s surprising he only has 37k subscribers. Maybe it’s Niche but we are a loyal 37k
Share it up! Means the world to have you watching and supporting 🙏
@@justinkhanna been sharing for years, can’t stop now! 💪
Did you throw everything away after the exercise was finished or were you able to make a dish with your "pommes de terre aux ketchup"?
True honest answer: the ketchup, no, but the potatoes were just rinsed and then made into some skin on smashed potatoes with fish for dinner!
Boy do i remember dijon mustard bottle swooshes on a piece of slate charcuterie board - my first taste of technique!
Thanks man, very under rated - respect from Canada
Thanks for watching, Hayden!
first one I dreaded was an individual flourless chocolate cake. The actual plate up wasn't difficult; run a cake tester around the rim of the foil ramekin, place a plate over the top of it, and flip quickly. The problem was there was a 10 second window about 30 seconds after the flip where the ramekin would release from the cake well enough to be presentable. if you went too soon the cake collapsed and if you went too late the bottom stuck and tore off. Almost cried tears of joy when I left that restaurant and realized I never had to make those things again. Then a year and a half later I moved restaurants again and the new place did a molten pistachio cake the exact same way...
first actual technical plating skill I dreaded was at the place between those two nightmare desserts. It was a crispy potato crusted cod with truffled leeks and beurre rouge. I was supposed to spoon a large circle of sauce onto the plate for the fish to land, then draw a thin connected line to the far side of the plate where the leeks would go down. It was supposed to look elegant, mine always looked like dicks and balls
Pastry is such a gauntlet for plating haha - I had a similar problem with piping dots where I'd get yelled at for having them look like 💩
😂😂😂 thank you for sharing your story. I hope retelling resulted in more laughter than trauma.
I'm work in a💢💢💢Michelin restaurant, and I'm LOST. I hope to be one day as good as you Justin... . . .
Definitely the one-handed quenelle. I started out on Garde Manger and I had to o like 40 butter quenelles for bread service
Ha same - if I remember right I had to do 40-50 butter quenelles a day and I got it down pretty quick once I started tracking my time
#Perkydots is the hashtag of 2023. Such a dope video!
Big facts 🙌
But who makes that apron? It looks comfy af/
thank you i really needed some help for my plating teknick
Let's go! 🙌
the MN patch on your apron ?
Craftmade Aprons in Minneapolis! We designed a custom one for me way back when (almost 4 years ago) and I still rock it from time to time.
Justin, I’m thinking about ending myself because I can’t hang at my new sous chef role at a high end resort in my local area. Advice? Pretty please?!
Send me a DM on IG or an email please!
If you're not doing it the same way every time, you're doing it the first time every time.
You been working out????
💯💪