I am honestly amazed, not only with your working space but also your patience and kindness to show it for us. It is really hard to see a chef willing to show the full background of chocolate making so, THANKYOU a million times! I can now visualize where I want to take my business, where I want to be in a few years from now. You are pure inspiration, thank you Chef!
Even though I’ve been in your kitchen it was so interesting hearing your thoughts and get more details. 👍🏼 I hope you can show us more how your freeze your completed bonbon. Also, I missed you showing us your shop. 🤩
Thank you for such a sweet tour, (sorry for the pun) but it was really nice to see. I have just joined the subscription courses. I am very much looking forward to it and perhaps one day I can meet you in your beautiful shop!
I look at this clip and smile. I was there 3 months ago at the January masterclass and the experience and all the information you shared were decisive to motivate me to start on my way. Thank you Chef and good luck with UA-cam channel!
That is just awesome to hear! Glad I can inspire and help you! I did not have any real support in the beginning so. I know how much a little support and advice means especially in the beginning.
Awesome! Thank you for tuning in. We are currently running a -25% discount on all courses at the moment. Ends 21st of April. go.chefjungstedt.com/products
This is fabulous, thank you for posting chef! I am just about to move from my home chocolate production area to some commercial space so this has been a brilliant watch.
Thank you for this! This is so interesting. I love seeing the work spaces of patissiers. Your 5-day chocolate course was already amazing, so I'm exited for all the knowledge you already shared and will br sharing here. Good, professional knowledge is hard to come by. Thank you so much!
We have a minimum of 2-3 Months. But that is only for texture and flavour they will not go bad och ferment or mould. We always have a long shelf life. I teach all my knowledge and skills to sort your shelf life, texture and flavour issues in my online fillings class. This class I aimed for professionals or aspiring professionals.
Yeah me too! I can't really see that they should be that different. I guess it might come down to how even the heat is distributed but that in it self does not present a huge issue for me in the way I work and we will probably come down to that in that video. But who knows :D
Hello Chef, thank you for the peek inside the shop! Can you tell us what the sq ft of your overall space is? We are starting to grow out of our small space now. Thanks!
This video bring me back to this kitchen a little bit. It was so great to be there almost a year ago, a gamechanger experience! Good luck with the chanel💪🏻💪🏻
Thank you :) It was a blast having you over in our kitchen! So happy to see your improvements over the last years since you attended! Good luck and go hard :D
Thank u chief! Everything looks great and technically right. Btw ur confectionery is very expensive))) I am a chocolate producer from Russia and your work inspire me as much as possible) Thank u for sharing information about producing because its a very rare content
Hi Kalle, Beautiful work space you have created for your staff ! Do you have a favourite room temperature clock brand ( the small one that you show us on the window ledge ) I will need one here in Australia. All the best to you on your new project ! Ian
I am honestly amazed, not only with your working space but also your patience and kindness to show it for us. It is really hard to see a chef willing to show the full background of chocolate making so, THANKYOU a million times! I can now visualize where I want to take my business, where I want to be in a few years from now. You are pure inspiration, thank you Chef!
Oh my gosh!! Thank you for your words! It really make want to push forward to inspire and help with my online courses etc 🙏🏼✨
Excited to see all the equipment comparisons, we needed this. Thank you!
Yes yes yes! We all do! :) Thanks for joining in!
Even though I’ve been in your kitchen it was so interesting hearing your thoughts and get more details. 👍🏼 I hope you can show us more how your freeze your completed bonbon.
Also, I missed you showing us your shop. 🤩
Yeah I missed to present the shop and the showcase :D NEXT time maybe.
So happy to see you get started on this channel!
Me too :D It will be a fun journey.
Thank you for such a sweet tour, (sorry for the pun) but it was really nice to see. I have just joined the subscription courses. I am very much looking forward to it and perhaps one day I can meet you in your beautiful shop!
Great. Love that you found the 5 day bonbon challenge helpful! Thank you for being here :)
6:15 Very modular is another way to put it!
I look at this clip and smile. I was there 3 months ago at the January masterclass and the experience and all the information you shared were decisive to motivate me to start on my way. Thank you Chef and good luck with UA-cam channel!
That is just awesome to hear! Glad I can inspire and help you! I did not have any real support in the beginning so. I know how much a little support and advice means especially in the beginning.
Som nybörjare i konfektyr och studerande konditor så är detta väldigt intressant, jättebra video. 🙂👍
Toppen, välkommen! :)
Interesting to see what you have built, Kalle. Well done!
Sweet, thank you! :)
I cant wait to see everything you're planning chef, saving up for your courses 🫶🏽
Awesome! Thank you for tuning in. We are currently running a -25% discount on all courses at the moment. Ends 21st of April. go.chefjungstedt.com/products
Thank you for the excellent tour. Looking forward to watching your channel grow!
Cool! Can't wait to get more content up! :)
Yeah me too! I hope it will grow to keep it going.
What is that warming drawer you've got the cocoa butter stored in next to the spray booth? That's genius!
Chef, congrats on your new channel. I follow you from Instagram and I'm really happy to see you here.
Awesome! and Welcome :D Good to see you here as well!
Bom dia Chef,
Por favor, o senhor poderia colocar a tradução no vídeo...
Yeah I will try to do that. Just new to the platform and everything about it :D
@@chefjungstedt muito obrigada
Wow thank you. Great video please post more and teach us how to make Chocolates
This is fabulous, thank you for posting chef! I am just about to move from my home chocolate production area to some commercial space so this has been a brilliant watch.
Thank you for this! This is so interesting. I love seeing the work spaces of patissiers. Your 5-day chocolate course was already amazing, so I'm exited for all the knowledge you already shared and will br sharing here. Good, professional knowledge is hard to come by.
Thank you so much!
Thank you so much! Happy you tuned in :D
Amazing kitchen chef, it really shows the effort that you put in to built it. Im really inspired, i want to work in a kitchen like that!
Yeah it is truly a dream come true :D
Thank you so much for this video!! So helpful! Just curious what the total square foot of your place is?
189 Square meters not sure what that is in foot :D
Thank you for the tour. I loved how organized everything is.
You are welcome! :) Yeah well the team is really good and we all really work together to keep everything organized.
Excellent kitchen tour 👍👌, thanks chef 💫
You are welcome :)
What is the shelf life of chocolate couverture?
We have a minimum of 2-3 Months. But that is only for texture and flavour they will not go bad och ferment or mould. We always have a long shelf life. I teach all my knowledge and skills to sort your shelf life, texture and flavour issues in my online fillings class. This class I aimed for professionals or aspiring professionals.
Misread...Pure couverture have approx 2 Years of shelf life.
cant wait for the melter comparison, i have been using the martellato melters and looking at a mol d'art one as i have got one of their pumps
Yeah me too! I can't really see that they should be that different. I guess it might come down to how even the heat is distributed but that in it self does not present a huge issue for me in the way I work and we will probably come down to that in that video. But who knows :D
Hello Chef, thank you for the peek inside the shop! Can you tell us what the sq ft of your overall space is? We are starting to grow out of our small space now. Thanks!
That would be 120 200 foot. Just enough :)
This video bring me back to this kitchen a little bit. It was so great to be there almost a year ago, a gamechanger experience!
Good luck with the chanel💪🏻💪🏻
Thank you :) It was a blast having you over in our kitchen! So happy to see your improvements over the last years since you attended! Good luck and go hard :D
Thank you Chef
Thank u chief!
Everything looks great and technically right. Btw ur confectionery is very expensive)))
I am a chocolate producer from Russia and your work inspire me as much as possible)
Thank u for sharing information about producing because its a very rare content
Thank you for tuning in! :)
Wonderful
Nice video! What was the approximative investment to build your kitchen + machines/AC ?
The kitchen it self from ground up cost about 700 000 Euro and then equipment and interior for about 200 000 Euro.
Hi Kalle, Beautiful work space you have created for your staff ! Do you have a favourite room temperature clock brand ( the small one that you show us on the window ledge ) I will need one here in Australia. All the best to you on your new project ! Ian
Wooooow❤
Yay! :D
This is really nice. Am new in chocolate business. How can one maximize their home for chocolate business and what tips can ease the whole process
Hello chef!
Hello!
Bombon factory