Reps: Lemons & Potatoes 🥔🍋
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- Опубліковано 14 лис 2019
- FREE PDF DOWNLOAD of this routine is available too ➡️ geni.us/reps1
Reps for Plating: • Reps for PLATING: Prac...
A new series I'm launching where I want you to crush your goals of #knifeskills improvement. This episode is centered around lemons and potatoes, and my total time was right around the 14-minute mark for both rounds.
Be sure to post progress videos, finished prep photos or you in action on IG and tag me @justinkhanna and #JKReps so I can find you for a chance to win a Chrome Knife Bag!
Time codes: Lemons start at @4:04
Potato at @6:07
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👋My name is Justin Khanna. I spent 8 years training at Michelin-starred and critically acclaimed restaurants like Per Se, Grace, The French Laundry, noma, Frantzen and Lysverket.
I host a weekly podcast called The Repertoire Podcast geni.us/repertoirepodcast where I curate chef/restaurant/fine dining news. There, I also interview knife makers, authors, food critics, chefs, bartenders, farmers, entrepreneurs and thought leaders to discover insights that can improve your life.
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For all the homies out there who never stop hearing about how slow theyre prepping, finally our boy Justin has our back! Will be doing the challenge this Sunday to see how I stack up against Senpai
Hope you folks have fun with this one! Shoutout to everyone that beats my time 😅 cause imma just have to post another video with a better time 😉
The Intro is amazing :)
Trying this out tomorrow on my day off. I've recently been practicing quenelles with you shortening method!
I’ve always been stressed out about using the right techniques, knife cuts too. I try to be patient with myself though. Chef Keller’s words “Repetition, repetition, repetition” along with “Patience and persistence” do make sense. I find this series to be a great idea to show us how to do more organized and effective work and I’m looking forward to it, as well as trying myself at these drills. I got my own Chrome knifebag based on your recommendation and ever since I’m super happy with it! Thumbs up for all of your work, Justin! 👊
Yes to everything about this series! Showing prep organization in a video and process is something I’m here for
Duuude this series is gonna be so helpful! Cheers
I started Stageing at the bar where I DJ just cutting up the fruit and stuff for garnish and drink squeezers. I did it just like you did. I started with limes. The bartender looked at the limes I cut ... looked up at me ... knowing I'm in culinary now and says ..... "Wow .... well that's one way to do it" ..... lol They don't cut their garnish like that at all. I got her to show me her method and it works way better for bar garnish and squeezers. I supremed an orange for us all to eat and they loved me ... lol I do the garnish on my shifts now. I love it. It gets me some extra knife skills practice. I got a great hack too. They all cut the limes one at a time as you do. I had a two verticle line of limes on my board ... knolling ... lol .... and I just moved them to a horizontal line right in front of me and then I had like this big loong lime that I just kept slicing like a tenderloin. It was way faster than handling each individual lime. Batched that bitch. Superfast at that stage and I was actually taking my time and making sure all the slices were the same. I've only done it twice and I'm about 6 min faster than the bartender..... but she talks a lot when she preps. LOL
I can't wait to implement these techniques. I tend to struggle with the mandoline, and watching this video well hopefully make me more confident when using it.
Hey Justin! As I'm entering culinary school soon I'm really excited to take full advantage of this series to up my knife skills. I can't wait to see how this series is going to progress in the future.
The only thing I'd suggest is to do closer-up shots of each task that's not sped up (like during the beginning with the lemon supremes) so that it'll be easier to follow along with. Thanks!
So, I'm probably WAY out of your target audience, but just want to say I very much enjoy your videos and have recommended them to my culinary students. I may have to steal this idea for a competition on a slow night in our restaurant at school! Thanks!
Don’t care much about “target audience”, just helping people 😁 I love that it all ripples out, and I’m stoked that you want to try this out on some awesome students!
@@justinkhanna I turned 60 this summer, spent the first half of my career in the FOH, then graduated from culinary school in 1996, just shy of my 37th birthday. Worked my way up to running casino kitchens in Atlantic City, now in my 13th year teaching at my Alma Mater. Love sharing your videos with my students. Some of their favorites include TSD, what's in your tool box, how to pack for a stage, and how to land a stage. Thanks for providing some great content.
@@justinkhanna 7:15 Add a cut resistant glove to your kit and to your videos. Every kitchen where a mandolin is in use should have one. They're also good to have on hand anyway.
Please makes videos from home/appart to enter kitchen to over handle/closing restaurant. I want to know do's and dont's when we enter kitchen until closing. Like where we put our chef bag, and if we need other stuff in our bag, we go back to the bag or we already bring to the kitchen
Feels like home, i feel like this is what I needed being a culinary student.
Already love this series!
So excited for this series!
I've had "No Waste" drilled into me for over a decade. Now that I'm out of the industry, I purposely make all my cuts beautiful and use the "waste" to make custom wet dog food for my boi.
That's a lucky boi! 🐶
Looking forward to trying this. Looks like a lot of fun.
I never went to culinary school so this is a massive help. 🙏🏽🙏🏽
Oh man, absolutely love this super helpful cannot wait to give it ago and share with my team. Thanks for your content brother
Bro you have helped me a lot! Thank you so much!
Great video and teaching tool, going to make our cooks at work perform some of the these just to see where their skills are at!
Interested in seeing how this series develops. Gonna be lit 🔥
That was so amazing to watch. Definitely will help me
Great series and UA-cams more broadly. I have a family member that's now beginning his culinary journey that I've referred to your channel. Thank you.
Ah ha, my sous chef is gonna be so confused when I show up to work and I’m all the sudden way faster than I’ve always been, gonna be hitting this one up a lot my guy
Loving this video
“Get some color on that like button”....fucking brilliant! 😂 Keep up the great videos!
Brilliant!
This is gonna be an awesome series to learn from! Thanks Justin!!
Great idea for a series man 👍
Washing? Gloves ? Maybe start with the 123's before the abc's
The lemons had taken me 9 minutes 41 seconds, though it was honestly my first time ever supreming lemons. It was a little sloppy, though I am going to practice some and try again to improve my time.
Potatoes took me 7 minutes 54 seconds. I'm confident I can get it down below your time, so watch out!
Let’s goooo 👊
Very helpful thank you ☺️
THANK YOU, KEEP IT COMING CHEF
Thanks Giuseppe!
Orange tape!!!!!! Oh my God! Mind blown!
Great video but awesome caviar tin in the background 🙌🏻
Great video
This was so helpful to a new line cook like me! Can the next one include cucumbers? Keeping them even gives me so much trouble.
First and always most important forget your speed please everyone watching this vlog......wash wash wash before you start...I love your video...but no short cuts my good sir
I just found your channel searching for reviews and i ended up watching more than 5hs of your videos... KEEP GOING PLEASE.
Won’t stop!
@@justinkhanna Please... Don't, just... Don't!
Great idea for the "Reps series". Btw just wanted to say I really like your approach to gastronomy. Keep up the good work!
This is exactly what I want holy shit
My guy, this is such a good idea. Can't fault the creativity.
Please do an herb version!
Cowabunga mate.!
Justin, lets turn artichokes next. I'll drive up to Seattle and we can have a show down. If you beat me, I'll treat you to dinner at my restaurant. Cheers.
Ooo love the challenge! That potato bevel would probably help with that too, I know I had the hardest time with artichokes when I started.
This series ever going to come back? Good stuff!
It is! With a plating focus for the next one...
can you show us the crescent shaped tourne?
Hey Justin, do you have a link to the Labelling Tape you used? Thanks
It was from this brand, you'll have to find the one that works best for you: amzn.to/2UOqYOE
Great video! I've not seen anyone bevel the potatoes before. Why is it done? Is there a specific application? Thanks!
It's more to practice turning vegetables in your hand like that. At French Laundry I used to have to do potato coins and carrot coins that were beveled, so it's not completely gone, but it's not super common because it takes so long.
@@justinkhanna Great! Thank you =)
When you quarter the lemons, how come you cut them with the skin to the board instead of face down? I flip them over to they don’t roll. Just wondering if that’s bad practice or just preference
I think it's just preference and habit - they're large enough where I don't lose control and my knife is pretty sharp. I go over a great tip for the smaller items like radishes in Reps 2!
theres no link in the description
make more of these 😭
New one just went live!
Do you have a waste management commentary video? To a novice, that looks like a lot of waste on the potatoes...do they get used in stock or some kind of silly soup? What are the best ways to not waste?
Notoriously a waste heavy project because potatoes aren’t rectangles! We used to use potato brunoise for garnish and the peeled trim for a potato bread we used to make. You can also roast the skins and make a potato broth from the Relae book 🤓🥔
Can you recommend recipes for using lemon husks? And the rest of the waste used to get in the reps? For chef's this may be second nature but for us home cooks wanting to increase our productivity and maintain sustainable practices, having a few ideas for quick and easy use of the waste would be really helpful.
PS I like to do reps with sweet potatos and give the scraps to my dog, I can cut his normal food by half and bulk up his fiber and decrease his calorie this way.
That's awesome! Yeah definitely makes sure you zest the lemons with a microplane or peeler if you want to utilize that, and squeeze the remaining flesh from the supremes. Aside from that, you'll be left with the pithy part of the lemon which can tend to be super bitter without any of the acid from the flesh or the aromatic oil from the zest, and they're grown that way to extend the shelf life of the fruit, so think of it like "organic packaging" ;) I'm sure there are ways to preserve them with salt or sugar, but to be able to get flesh pieces, fresh juice, and zest out of single fruit is a pretty good use of something that most people just cut in half and squeeze!
What is the paring knife that you used in this video I couldn't find it in your gear list?
Town Cutler utility!
I was wondering, why not use a mandolin almost all the way, like till the second too last cut?
Miss those Lysverket slicer days
Woah, home cook here, would you use your chips like that with skin still on? I always peel brushed potatoes before I use them.
I love a good skin-on potato chip! Tons of flavor in the skins and they're supposed to be good for you...can't confirm if that's offset by the fact that you made them into chips 😂
@@justinkhanna But isn't the brushed potato still dirty? Washed potatoes I understand leaving the skin on. Chips are still vegetables therefore healthy :D
I am something less than a good cook ( if I ranked Myself I'd say I'm somewhere around OK ).
However , THAT , being said
I STILL have to eat ! I said all that , to ask You this ; what
wallet friendly knife should I try to buy ? Keep in mind I know pretty much nothing
of nomenclature or how to use a proper knife !
Check out my review on the Victorinox Fibrox Pro!
@@justinkhanna how do I find it
Greetings from the future. Can you reach them piggies yet? I can no problem. I like Tom's channel too.
Ugh nope - still working on it
Go faster by tap chopping rather than rock chopping or push slicing when possible.
4 minutes 56 seconds for the lemons
Nice moves!
@@justinkhanna Thanks! I've been focusing a lot on how to minimise my time spent on prep work. I believe an efficient kitchen starts with time management and building a connection with your knives/tools.
Hey justin, catching up with all your videos as a new viewer! Wondering if you achieved your 2019 goal of touching your toes :D
I wish! I'm still doing his routines (even more now because I can't go to the gym) and I'm slowly making progress. Feels like I'm combating 28 years of unflexibility, so no stress if it takes me 2-3 years.
feels like your wasting so much for the lemons, specialy when u dice them
Save the insides for juice!
The content was great, but dude, the new intro is fucking sliiiiick!
To bad most of this stuff is more like okay small dice 100pounds of potatoes julienne 100 pounds of onions you have 1 hour also you have to work the line. If it's not done you're garbage
Restuarant work sucks sometimes
That's the life sometimes!
@@justinkhanna I truly enjoy the work actually lol I'd be bored everywhere else