no gatekeeping on this channel which i really admire. you don't often get tips from a source like this, the advice is valuable n has been helping me a lot
POV vids, tutorials and now a guide like this rly shows the love of cooking and food. only three months time till i can debut the fallow roasties at xmas
I'm currently living in student accommodation with a shared kitchen floor, and I noticed that the overwhelming majority of people don't know how to cook ie. basic knife skills, let alone cook properly and efficiently. Its such a neglected skill that doesnt get taught in childhood. And as adults most people don't have enough time or passion for food to go out of their way learn how to cook. I now feel extremely blessed that my mom encouraged me to learn to cook as a teen before sending me overseas
Well said Chef! I admire what you and your team are doing at fallow. I have been the head Chef at a winery for the last year. This has been my first role as Head Chef after many Sous roles, it has been filled with Joy, sorrow, Pain, pride and of course hard work. I think I can tick every box that you mentioned in this clip and I encourage every cook to find, identify and work towards your shared goals as a team wherever that may be. Noho Pai, ka kita ano au I a Katoa from New Zealand!! Chur BRO!
this is the best advice you can get. START ON THE LINE. Go to culinary school AFTER you already have experience really working on a LINE so you know its what you want to do for the next 20 years.
That's definitely a good way to go if you're interested working in the food industry. But that's not a reasonable method for home chefs who simply want to elevate their skills
I completely concur with everything you spoke about in this video. I lost my passion for food/cooking at one point and it showed, especially when my kids were younger and would normally hoover down the meal and ask for more and they suddenly started returning plates half eaten. I took it rather personally but stepped back for a bit let them do it and when I felt ready went right back into it with gusto and confidence and haven't looked back since. Thanks for the great advice and keep up the amazing work. Can't wait until the day we get the chance to get to the UK and visit one of your restaurants.
love this. and love the point about more advanced techniques and sauces complimenting your foundations - it's spot on. The small/fine details a woodworker uses on a chair won't matter if their basic joinery skills aren't on point - the chair would still fall apart .
iny personal chef career, if id change anything, id take out culinary school. i wish id just started working in a restaurant straight out of high school. I'd do it for nothing until i get promoted to commis chef, atter about 2 years. yes school taught me alot of the theoretical work behind why certain things happen, but being in the restaurant, learning solutions, was learning about theoretical and practical problems. so yeah much love for this channel, it's helped me alot on my chef career ❤
I think it certainly depends on what culinary school you go to. I do think if you know NOTHING, where do you start to learn how to cook? I have had great teachers in culinary school and also met great farms, producers and makers. Which are all paid for by my workplace for me to go to culinary school (of course, I get a reduced wage) If you go to a shit culinary school, I can understand (VISA problematic culinary schools). I was predominantly in a seafood based restaurant so getting to touch and cook with game meat, cattle, poultry of all kinds was also a treat. Then also the boring health and safety stuff you need to learn, but you have to in order to survive the laws as well as being in the restaurant.
@@catherinepham1662 yes definately agree, I work in an all round restaurant with about 40 total kitchen staff so it's definitely better for me to have all those teachers than the few at school. to obtain some knowledge from each one of them. it definitely takes some time to adjust to working though, because you don't know where to start without culinary school
Food safety is number one! One of the first cookbooks I ever bought on my own was Modernist Cuisine at Home and some of the first pages are dedicated to food handling and safety. Wash your hands frequently, get under the nails, wash your veggies, and follow preparation guides. There are way more things to know than just your mother warning you not to eat raw cookie dough. I've seen popular cooks on youtube with millions of views mishandling garlic in front of their audience. Garlic in oil creates an anaerobic environment for the bacteria that produce botulinum toxin and that can land you in the hospital. Love, and stay safe and healthy!
Aw thanks, Jack. I always love Fallow videos. I still yet to dine there and I’m only 30 minutes away. Life hasn’t been great for me recently so kinda taking everything slowly at the moment. These videos always raise my spirits though, when things have been bringing me down over the past few months.
Every great chef learned the basics at the beginning. I’m no longer in kitchens now but the basics make me a damn fine home cook if I do say so. Fan of Korean/Asian. Indian as well as modern European. Fusion across those made for some interesting meals and some drastic errors. Best lessons were learned in a vegetarian restaurant. Many chefs at least then complained constantly about vegetarian food it can be incredible
I'm a classically trained musician who picked up cuisine as a side suit (commercially). I'm a better musician than cook and that's just my priorities, but this video was still helpful for getting some perspective on my progress as a cook and, perhaps more importantly, helping me reflect on how I want to train my music students in the future. Thank you for reinforcing the importance of being personally invested in the flavours I'm trying to make. I plan to re-watch this video multiple times.
Excellent video. My son has got cerebral palsy but has really got into cooking/smoking/bbq and is now thinking of doing cookery at college. Is there any thing that you recommend to help him with his challenges
Outstanding! Sadly, I’m not a youngin, but just starting out and trying to learn & cook. Will take all this into account. Better to start now even at an old age than regret not trying 5 years from now.
I went to culinary school for 2 1/2. Years and they went over the basics very quickly they were far more interested in teaching fine dining something id no interest in ... Once i went into my first kitchen i was put on the basics and thats were i really started to learn ... But up most you really need to have a passion for food do what your interested in not what people tell you to be interested in ...
i think understanding how food goes into you is just as important as understading how it comes out of you. That's why the first semester, i forbid my students to even approach the cooking station, we just go over these basics, etc
Great video great advice. There's too many people throwing foods together with no knowledge of flavours, or seasonings, or when buying a cook book, just jump to the recipes, without reading the beginning of the book by the author...
I regret never going in this direction after highschool, even though the pay is relatively low ive always had a passion for this. Step 8 i couldn't agree more man, like when i work on a meal for friends or family the best part for me is the prep, cooking then giving, the worst part is when i sit down to eat, its almost like a feeling of its all over now.
My basics were cutting, how to portion a chicken- had to learn this myself with no internet, and the feeling with your hands of baking with pastry etc.
Having a good understanding of physics and chemistry helped me develop as a chef, at the end of the day we're chemists making art (imo). Hope any fellow chefs have had a great year so far. Let's av it chefs!
When learning to cook, do you use any "substitute" ingredients to be more economical? Like swapping beef with duck? or something I usually take a few tries...to reach something "satisfactory" to myself as an amateur at least, but if i go for the ingredients seen in ingredient lists each time, it really burns my wallet.
Passion is the one. Everything else should follow with ease if it’s meant to be. I’m 39 years old and acted on my passion during Covid. I left my job in the building industry and I’m on the path.. Where do I learn my skills? UA-cam. Thank you Fallow and your team. I’ll be dining in your restaurant before Santa descends my chimney this year 🫶🏾
When frying onions off for something like a Bolognese or cottage pie, make sure you fry them until their soft and sweet. You need to sweat that acid out of them. This takes longer than you think, and it may seem like a waste of time but it makes a massive difference. Its the base of your meal and if you get that foundation wrong, youre never gong to get a decent end product. take your time and plan ahead 👍
Thank you very much chef, your videos are always super helpful and truly amazing, if I could ask you a question what’s your opinion on going to culinary school? And also would you recommend going to work in fine dining/Michelin star restaurant rather than just gastropub or bistro?
Don't go to culinary school if you're not prepared for a life of the line work. As Bourdain said, work at a busy Olive garden for 3 months and then think for the rest of your life.
The Food Lab is great. My brother getting it for me before I lived on my own for the first time is what got me into cooking. The answer to your question is On Food And Cooking. And it's not close. TFL is a book that shows how to use science to arrive at the best forms of recipes, which is super valuable. OFAC is a definitive reference on how (nearly) all ingredients in cooking behave. The Flavor Bible and The Flavor Thesaurus (different authors) are both great listicle type books that talk about which flavors match with each other.
Watching peoples faces light up if they enjoy it is an amazing feeling. I do cook for friends but strangely enough hardly ever cook anything decent for myself. Even when I am cooking, I'm tasting so much, checking, etc. By the time everythings cooked I'm just not hungry, I just do it for other people. Non professional, just a home cook that has been playing with food for nearly 35 years.
Escoffier: ma cuisine or similar for classical French cuisine The silver spoon: one stop for authentic Italian recipes. Jacques Pepin: techniques. For all classical basics. French cooking academy: book and UA-cam channel for classical French recipes and basic techniques. Pomeroy: taste and technique. A series of recipes that introduce a lot of techniques.
And I believe that the books by Julia child are good for French cuisine from an American perspective but haven’t used them myself. I do believe it is good to start with learn learning the basics from French cooking as the technical skills transfer to other great cuisines such as notably Italian Lebanese Thai and perhaps even Japanese but that’s just my opinion.
Do you even suggest a classic cookbook and learning those sauces etc if you are more interested in eastern cuisine? I feel like they don't really use those classic sauces etc there much. Am I wrong?
I have now worked in kitchens as a cook for 3 years and find that I am thinking more and more that I want to get my red seal, at this point I dont believe that I want to be a chef when I am older but I think I wouldnt mind the challenge. Is it worth it to pursue if I dont plan on having my own restaurant? or should I just leave it and cook at home?
Knife skills. It annoys me to no end when I see someone using a paring knife to chop vegetables rather than using a proper 10" chef's knife being held properly and sharpened, properly on a clean and maintained cutting board. When I cook at someone else's place the worst is dealling with dull knives. I absolutely understand why chef's have a knife-roll they carry with them! Happy cooking and Merry Christmas from the Piney Woods of NE Texas, December 2024.
I start taking cooking and being chef seirous 3 months ago now I know how to make handmade pasta some souces and pie and fluffy cake do u think I'm good enough level for 3 months??
Get into A good kitchen over 3rd year college, level 1 and 2 is good for learning but level 3 is A waste of time that year is far better spent in A kitchen than A college unless it's really quality
This is especially inspirational because from my experience, I don't expect to learn much from the head chef. They've often not been involved. Hope the people you're on the floor with aren't lackadaisical and truly have the right mind frame and attitude. Kitchens are not for thin-skinned people!
Personally, if I could start over, it's getting a sharp knife and learning how to use and maintain it early on. I wasted so much time prepping for years and years.
These days kitchens and chefs dont care about you as a person, what you can offer and what knowledges you do have. They only look out for your experience in busy restaurants and if you can make a plate faster than someone else, or if you can make a recipe faster than someone else. Its all about whos the fastest and not whos the smartest.. for me if someone wants to become a cook he has to travel first , taste different flavours and understand what you taste, discover new ingredients, new recipes and in general understand the basics of each culture meanwhile reading books that dont have recipes but explaining different techniques and flavours. yes at some point you will need the fast hands but as a beginner it will waste your time and you might not find the passion for cooking.. of course these thing require money and time but sadly you cant change the facts. restaurants dont care about us. we are not cooks but employees..Lets not include and low ass money you get with dozens of hours per week plus extra hours.. This job no matter where you look at it, is for me the worst job you can get by far, and by the owner prespective and as a cook and as a chef. all positions are SHIT
How do you think kids should learn to cook so they eat healthy fresh meals? It seems not enough parents teach their kids home economics so many get bad fast food habits and processed food as an easy out.
I didn't learn how to cook healthy food until I had an incentive to. People think eating healthy is a daunting task. It really isn't. People just don't know how to make things taste good that are healthy. But as in school, you're never taught how to learn and you were never taught what even is healthy. It's a lot easier to sort out the bad things than it is to bring together the good things. For me, I just have a list of things that I don't even eat because frankly it's poison.
My mother always gave me healthy traditional foods. I hated it, and prefered to eat McDonald's, KFC and pizza after school. I avoided helping in the kitchen. But when I left home, I found that I had managed to learn much that she tried to teach me, and had tons of kitchen skills. I found I loved cooking healthy dishes, and wasn't intrested in fast food or takeaways. Continue to teach your kids, they may not seem to listen, but in the long run they will return to eating the healthy food you have provided them from childhood. It's a long game. But scientists have shown that healthy eating in childhood creates adults who will eventually continue to eat healthy as they get older. Let teenagers and young adults eat badly, it's just youthful exploration and it won't last long.
A really good one is the masterchef one Sounds naff but has absolutely loads of info about techniques and produce alongside dishes The internet is better for information than books trust me, they're so hit and miss sometimes But generally books by most top level chefs are good inspirational reads Autobiographies are good too especially on audible, devil in the kitchen and humble pie are quality listenings and reads
Don't forget a stovetop is something that you need to invest in. Cooking anything on an electric stovetop will not give you excellent it will always give you great or above avarage. Wood burner and gas is just simply better it will naturally taste better
Marco Pierre White (great mentor of Gordon Ramsay) said: "Question what you are doing" and "You have to taste taste taste. Cooking is useless if you dont taste it."
Step 3 took me the longest and I think it's the hardest to understand. For instance, I don't like cooking with wine, it took me a really long time to realise this. Sometimes it gives me the irks watching other people cook because I wouldn't have done it like they had, however it just comes down to style, and ultimately when I sit down in a restaurant and am blown away by a meal, it doesn't matter how it was prepared.
I personally disagree that you have to enjoy eating to be passionate about cooking. I have struggled with anxiety related appetite suppression for most of my life which makes it difficult to enjoy eating. However, I have still managed to find success as a chef, professionally and as a hobby!!
no gatekeeping on this channel which i really admire. you don't often get tips from a source like this, the advice is valuable n has been helping me a lot
POV vids, tutorials and now a guide like this rly shows the love of cooking and food. only three months time till i can debut the fallow roasties at xmas
agreed, these guys are doing it right!! love there content. gets me excited to go to work!
Basic knife skills, heat regulation, seasoning.
If you dont get step 2 done right at least step 3 is a freebee
True. Switching between various types of stoves and pots/pans, understanding the baking process
I'm currently living in student accommodation with a shared kitchen floor, and I noticed that the overwhelming majority of people don't know how to cook ie. basic knife skills, let alone cook properly and efficiently. Its such a neglected skill that doesnt get taught in childhood. And as adults most people don't have enough time or passion for food to go out of their way learn how to cook.
I now feel extremely blessed that my mom encouraged me to learn to cook as a teen before sending me overseas
Well said Chef! I admire what you and your team are doing at fallow. I have been the head Chef at a winery for the last year. This has been my first role as Head Chef after many Sous roles, it has been filled with Joy, sorrow, Pain, pride and of course hard work. I think I can tick every box that you mentioned in this clip and I encourage every cook to find, identify and work towards your shared goals as a team wherever that may be. Noho Pai, ka kita ano au I a Katoa from New Zealand!! Chur BRO!
Thank you so much for this, i'll be re-watching at least once a week for motivation and guidance. This channel is becoming the goat for young chefs.
Much appreciated! Let us know when your ready for a job 💪 Will
this is the best advice you can get. START ON THE LINE. Go to culinary school AFTER you already have experience really working on a LINE so you know its what you want to do for the next 20 years.
Lol yeah
That's definitely a good way to go if you're interested working in the food industry. But that's not a reasonable method for home chefs who simply want to elevate their skills
@@LaniakeaLeathercrafts Yea I figured since he was inside a restaurant he was talking about the food industry
That’s what I did and I was amazed how bad some of the people in my class are
I completely concur with everything you spoke about in this video. I lost my passion for food/cooking at one point and it showed, especially when my kids were younger and would normally hoover down the meal and ask for more and they suddenly started returning plates half eaten. I took it rather personally but stepped back for a bit let them do it and when I felt ready went right back into it with gusto and confidence and haven't looked back since. Thanks for the great advice and keep up the amazing work. Can't wait until the day we get the chance to get to the UK and visit one of your restaurants.
love this. and love the point about more advanced techniques and sauces complimenting your foundations - it's spot on. The small/fine details a woodworker uses on a chair won't matter if their basic joinery skills aren't on point - the chair would still fall apart .
Glad it was helpful! Will
iny personal chef career, if id change anything, id take out culinary school. i wish id just started working in a restaurant straight out of high school. I'd do it for nothing until i get promoted to commis chef, atter about 2 years. yes school taught me alot of the theoretical work behind why certain things happen, but being in the restaurant, learning solutions, was learning about theoretical and practical problems. so yeah much love for this channel, it's helped me alot on my chef career ❤
I think it certainly depends on what culinary school you go to. I do think if you know NOTHING, where do you start to learn how to cook? I have had great teachers in culinary school and also met great farms, producers and makers. Which are all paid for by my workplace for me to go to culinary school (of course, I get a reduced wage)
If you go to a shit culinary school, I can understand (VISA problematic culinary schools). I was predominantly in a seafood based restaurant so getting to touch and cook with game meat, cattle, poultry of all kinds was also a treat. Then also the boring health and safety stuff you need to learn, but you have to in order to survive the laws as well as being in the restaurant.
@@catherinepham1662 yes definately agree, I work in an all round restaurant with about 40 total kitchen staff so it's definitely better for me to have all those teachers than the few at school. to obtain some knowledge from each one of them. it definitely takes some time to adjust to working though, because you don't know where to start without culinary school
I mean for me it’s definitely helped but fuck it is too expensive
Food safety is number one! One of the first cookbooks I ever bought on my own was Modernist Cuisine at Home and some of the first pages are dedicated to food handling and safety. Wash your hands frequently, get under the nails, wash your veggies, and follow preparation guides. There are way more things to know than just your mother warning you not to eat raw cookie dough. I've seen popular cooks on youtube with millions of views mishandling garlic in front of their audience. Garlic in oil creates an anaerobic environment for the bacteria that produce botulinum toxin and that can land you in the hospital. Love, and stay safe and healthy!
Aw thanks, Jack. I always love Fallow videos. I still yet to dine there and I’m only 30 minutes away. Life hasn’t been great for me recently so kinda taking everything slowly at the moment. These videos always raise my spirits though, when things have been bringing me down over the past few months.
Every great chef learned the basics at the beginning. I’m no longer in kitchens now but the basics make me a damn fine home cook if I do say so. Fan of Korean/Asian. Indian as well as modern European. Fusion across those made for some interesting meals and some drastic errors. Best lessons were learned in a vegetarian restaurant. Many chefs at least then complained constantly about vegetarian food it can be incredible
thank you chef
Superb and stateful video truly. Your channel is sooooo sincere and it is clear you enjoy your work.
Thank you very much!
I'm a classically trained musician who picked up cuisine as a side suit (commercially). I'm a better musician than cook and that's just my priorities, but this video was still helpful for getting some perspective on my progress as a cook and, perhaps more importantly, helping me reflect on how I want to train my music students in the future. Thank you for reinforcing the importance of being personally invested in the flavours I'm trying to make. I plan to re-watch this video multiple times.
Excellent video. My son has got cerebral palsy but has really got into cooking/smoking/bbq and is now thinking of doing cookery at college. Is there any thing that you recommend to help him with his challenges
Inspiring! Passion and knowledge is everything. Go for it! Will
Outstanding! Sadly, I’m not a youngin, but just starting out and trying to learn & cook. Will take all this into account. Better to start now even at an old age than regret not trying 5 years from now.
I went to culinary school for 2 1/2. Years and they went over the basics very quickly they were far more interested in teaching fine dining something id no interest in ... Once i went into my first kitchen i was put on the basics and thats were i really started to learn ... But up most you really need to have a passion for food do what your interested in not what people tell you to be interested in ...
So genuine and so true all the way, I love it! Thanks for putting that out there chef! :)
i think understanding how food goes into you is just as important as understading how it comes out of you. That's why the first semester, i forbid my students to even approach the cooking station, we just go over these basics, etc
This is the video I’ve been waiting for.🙏 Thank you so much
Great video great advice. There's too many people throwing foods together with no knowledge of flavours, or seasonings, or when buying a cook book, just jump to the recipes, without reading the beginning of the book by the author...
Brilliant presentation. In another life I could see myself in this vocation.
I regret never going in this direction after highschool, even though the pay is relatively low ive always had a passion for this. Step 8 i couldn't agree more man, like when i work on a meal for friends or family the best part for me is the prep, cooking then giving, the worst part is when i sit down to eat, its almost like a feeling of its all over now.
Great advices and I agree 100%✨
Thanks for the good advice chef.
My basics were cutting, how to portion a chicken- had to learn this myself with no internet, and the feeling with your hands of baking with pastry etc.
Having a good understanding of physics and chemistry helped me develop as a chef, at the end of the day we're chemists making art (imo).
Hope any fellow chefs have had a great year so far. Let's av it chefs!
Love this very informative for someone like myself keep up the good work
I would suggest to learn how to cook like your great parents did. I recall almost all recipes by memory and people really love it!
Yes Chef! Great advice and video! ❤
When learning to cook, do you use any "substitute" ingredients to be more economical? Like swapping beef with duck? or something
I usually take a few tries...to reach something "satisfactory" to myself as an amateur at least, but if i go for the ingredients seen in ingredient lists each time, it really burns my wallet.
Great Chef , Thank you .
Passion is the one. Everything else should follow with ease if it’s meant to be. I’m 39 years old and acted on my passion during Covid. I left my job in the building industry and I’m on the path.. Where do I learn my skills? UA-cam. Thank you Fallow and your team. I’ll be dining in your restaurant before Santa descends my chimney this year 🫶🏾
When frying onions off for something like a Bolognese or cottage pie, make sure you fry them until their soft and sweet. You need to sweat that acid out of them. This takes longer than you think, and it may seem like a waste of time but it makes a massive difference. Its the base of your meal and if you get that foundation wrong, youre never gong to get a decent end product. take your time and plan ahead 👍
I love all the TicTok videos that say it takes a few minutes to caramelize your onions 😂😂
Thank you very much chef, your videos are always super helpful and truly amazing, if I could ask you a question what’s your opinion on going to culinary school? And also would you recommend going to work in fine dining/Michelin star restaurant rather than just gastropub or bistro?
Don't go to culinary school if you're not prepared for a life of the line work. As Bourdain said, work at a busy Olive garden for 3 months and then think for the rest of your life.
My best advice is you can always cook down but never cook up. Meaning get some top level XP then you decide the level you want to cook to.
Gread advice! What are the best sources to learn food science? (Eg: how certain ingredients go well together and necessary chemistry stuff).
The Food Lab by Kenji Lopez-Alt is wonderful for this
On Food & Cooking by Harold McGee is the ultimate book on food science.
Trial and error, so experience is the best way to learn!!
Thank y'all so much
The Food Lab is great. My brother getting it for me before I lived on my own for the first time is what got me into cooking.
The answer to your question is On Food And Cooking. And it's not close.
TFL is a book that shows how to use science to arrive at the best forms of recipes, which is super valuable. OFAC is a definitive reference on how (nearly) all ingredients in cooking behave.
The Flavor Bible and The Flavor Thesaurus (different authors) are both great listicle type books that talk about which flavors match with each other.
What are some cookbooks you recommend to learn foundational recipes/techniques? 👀
‘Larousse Gastronomique’ and Escoffier’s ‘Le Guide Culinaire’ are the only essentials you need
Larousse is great, first cook book I purchased, something much more condensed would be fine.
Can't go wrong with Mastering the art of French cooking by Julia Child
Watching peoples faces light up if they enjoy it is an amazing feeling. I do cook for friends but strangely enough hardly ever cook anything decent for myself. Even when I am cooking, I'm tasting so much, checking, etc. By the time everythings cooked I'm just not hungry, I just do it for other people. Non professional, just a home cook that has been playing with food for nearly 35 years.
Some great advice from a great person :)
A quick vid on how to keep your knives sharp with a steel would be helpful
Watching “Salt, Fat, Acid, Heat” on Netflix completely changed my cooking.
Do you have any recommendations on a classic cook book?
Escoffier: ma cuisine or similar for classical French cuisine
The silver spoon: one stop for authentic Italian recipes.
Jacques Pepin: techniques. For all classical basics.
French cooking academy: book and UA-cam channel for classical French recipes and basic techniques.
Pomeroy: taste and technique. A series of recipes that introduce a lot of techniques.
And I believe that the books by Julia child are good for French cuisine from an American perspective but haven’t used them myself. I do believe it is good to start with learn learning the basics from French cooking as the technical skills transfer to other great cuisines such as notably Italian Lebanese Thai and perhaps even Japanese but that’s just my opinion.
You’re giving advice on if you had to start again - what path did you actually take and what were some major mistakes you made?
Do you even suggest a classic cookbook and learning those sauces etc if you are more interested in eastern cuisine? I feel like they don't really use those classic sauces etc there much. Am I wrong?
Well said ❤
Could you give cexamplws lassic cookbooks that are good to start with ? Every chef has different recommendations and I eould love to hear yours!
What would be a good list of basics that every chef should know?
Great advice! Sharp knife a must!
I have now worked in kitchens as a cook for 3 years and find that I am thinking more and more that I want to get my red seal, at this point I dont believe that I want to be a chef when I am older but I think I wouldnt mind the challenge. Is it worth it to pursue if I dont plan on having my own restaurant? or should I just leave it and cook at home?
Brilliant ....thanks for this
Is there a video thats been made about what these guys have in there kitchens?
Do you have any basic cookbook recommendations regarding step 2?
Where do we get the professional ingredients form ie sour cream powder / seasonings
Knife skills. It annoys me to no end when I see someone using a paring knife to chop vegetables rather than using a proper 10" chef's knife being held properly and sharpened, properly on a clean and maintained cutting board. When I cook at someone else's place the worst is dealling with dull knives. I absolutely understand why chef's have a knife-roll they carry with them!
Happy cooking and Merry Christmas from the Piney Woods of NE Texas, December 2024.
I start taking cooking and being chef seirous 3 months ago now I know how to make handmade pasta some souces and pie and fluffy cake do u think I'm good enough level for 3 months??
Get into A good kitchen over 3rd year college, level 1 and 2 is good for learning but level 3 is A waste of time that year is far better spent in A kitchen than A college unless it's really quality
7. The journey never ends.
This is especially inspirational because from my experience, I don't expect to learn much from the head chef. They've often not been involved. Hope the people you're on the floor with aren't lackadaisical and truly have the right mind frame and attitude. Kitchens are not for thin-skinned people!
What classic cook book would you suggest Chef?
Do you have special book recommendations for the fundamentals?
Great video 👍
@fallow, what basic cookbook should I start with?
Give us your top 3 books, that every culinary journeyman needs?
Buy as local as you can, know the source of your food, it's origins. Don't over complicate, respect the ingredient.
How to cook? Bro I wanna learn how you shoot these videos!👌🏻
Thank you for the video.
who do you get your shirts from? your uniform looks great
Whats really clever about this video is you have spawned 8 more videos to elaborate on the steps, that most people will click through to.
I love passionate people
Personally, if I could start over, it's getting a sharp knife and learning how to use and maintain it early on. I wasted so much time prepping for years and years.
Thank you chef!
What brand of jacket is that?
yes chef!
These days kitchens and chefs dont care about you as a person, what you can offer and what knowledges you do have. They only look out for your experience in busy restaurants and if you can make a plate faster than someone else, or if you can make a recipe faster than someone else. Its all about whos the fastest and not whos the smartest.. for me if someone wants to become a cook he has to travel first , taste different flavours and understand what you taste, discover new ingredients, new recipes and in general understand the basics of each culture meanwhile reading books that dont have recipes but explaining different techniques and flavours. yes at some point you will need the fast hands but as a beginner it will waste your time and you might not find the passion for cooking.. of course these thing require money and time but sadly you cant change the facts. restaurants dont care about us. we are not cooks but employees..Lets not include and low ass money you get with dozens of hours per week plus extra hours.. This job no matter where you look at it, is for me the worst job you can get by far, and by the owner prespective and as a cook and as a chef. all positions are SHIT
How do you think kids should learn to cook so they eat healthy fresh meals? It seems not enough parents teach their kids home economics so many get bad fast food habits and processed food as an easy out.
I didn't learn how to cook healthy food until I had an incentive to. People think eating healthy is a daunting task. It really isn't. People just don't know how to make things taste good that are healthy.
But as in school, you're never taught how to learn and you were never taught what even is healthy. It's a lot easier to sort out the bad things than it is to bring together the good things. For me, I just have a list of things that I don't even eat because frankly it's poison.
My mother always gave me healthy traditional foods. I hated it, and prefered to eat McDonald's, KFC and pizza after school. I avoided helping in the kitchen. But when I left home, I found that I had managed to learn much that she tried to teach me, and had tons of kitchen skills. I found I loved cooking healthy dishes, and wasn't intrested in fast food or takeaways.
Continue to teach your kids, they may not seem to listen, but in the long run they will return to eating the healthy food you have provided them from childhood. It's a long game. But scientists have shown that healthy eating in childhood creates adults who will eventually continue to eat healthy as they get older. Let teenagers and young adults eat badly, it's just youthful exploration and it won't last long.
What cook book would you recommend?
A really good one is the masterchef one
Sounds naff but has absolutely loads of info about techniques and produce alongside dishes
The internet is better for information than books trust me, they're so hit and miss sometimes
But generally books by most top level chefs are good inspirational reads
Autobiographies are good too especially on audible, devil in the kitchen and humble pie are quality listenings and reads
Don't forget a stovetop is something that you need to invest in. Cooking anything on an electric stovetop will not give you excellent it will always give you great or above avarage. Wood burner and gas is just simply better it will naturally taste better
My electric hob I fitted in our last house blows the pants off the gas hob I have inherited in our new house. It's coming out!
Salt, fat, acid, heat. And knife skills.
I would have chosen a different career here in Australia as the pay is horrible.
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I can't wait to eat there 😋
Work for knowledge. Not for money when starting. Money will come later proportionate to how good you are.
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loveee
whatta content.
Oui chef !!
Curious. Which British accent is this? Serious...
Marco Pierre White (great mentor of Gordon Ramsay) said:
"Question what you are doing" and
"You have to taste taste taste. Cooking is useless if you dont taste it."
If I could start over, I’d live in London. Or New York. And stay there.
Salt, Fat, Acid, Heat 👌
Last step is realizing nobody is ever going to teach you. You teach yourself
many years in kitchnens, i wouldnt learn it again. i would just get a remote job haha.
Step 3 took me the longest and I think it's the hardest to understand. For instance, I don't like cooking with wine, it took me a really long time to realise this. Sometimes it gives me the irks watching other people cook because I wouldn't have done it like they had, however it just comes down to style, and ultimately when I sit down in a restaurant and am blown away by a meal, it doesn't matter how it was prepared.
POG
you forgot the most important part! you gotta have a "mise en place" tattoo on your arm.
I personally disagree that you have to enjoy eating to be passionate about cooking. I have struggled with anxiety related appetite suppression for most of my life which makes it difficult to enjoy eating. However, I have still managed to find success as a chef, professionally and as a hobby!!
Step 9, make friends with the fact that in this job you are a modern slave for a restaurant owner
Is the Chef alright? He seems like he's slurring a bit and his face is a little wonky. Just asking out of genuine concern
He's english
If only those Hell's Kitchen or Master Chefs contestants watch this video. Ez pz lemon squeazy.