I’ll happily toss that duck in my salad 🥗 Loving the reverse sear. I’ve been doing that for a while now (thanks Chef Koji). Everything looks so yummy !
Speaking as someone who couldn’t do their dream cause of the disability I was born with wanna say u should def cherish n relish the ability to live out ur dream n following ur heart, a lot never get to, these kinda moments n memories make life worth living for !
I freaking love this. I don't know if you were really into content creation prior to culinary school, but it's soo badass how you are able to turn culinary school into a source of content.
I love the way you narrate. You have a great voice. As a fellow chef I appreciate your talents both in narration and what you work for putting it on the plate. Ps duck is so underrated
I had my first sous vide steak a few weeks ago at a new restaurant and all I have to say is 🤤🤤🤤🤤🤤 It was absolutely phenomenal. Better than most steaks I’ve had off the grill, smoked or charcoal BBQd. That’s how damn yummy it was
I'm about to attend Louisiana Culinary Institute in August. A video of what to expect as a new student would be so wonderful. I'm watching all the videos I can on different things, thanks!
There’s a lot of air in watermelon, so when you pull the air out of the bag you pull it out of the watermelon. Making the melon more dense, and concentrated
Hey!! How should one go about joining ICE?? How did you get in and what did you need to do to get in? I have a friend who really wants to get in but is worried she won’t do the right things to be able to!!
Chef should be teaching you not to keep towels on your apron it’s unhygienic and and good food environmental officer should be absolutely railroading you all for it 😂
This channel is too much: gourmet food, dedicated to education, inspiring, a beautiful woman…love it!
Thanks so much 😊
I agree
I’ll happily toss that duck in my salad 🥗 Loving the reverse sear. I’ve been doing that for a while now (thanks Chef Koji). Everything looks so yummy !
Speaking as someone who couldn’t do their dream cause of the disability I was born with wanna say u should def cherish n relish the ability to live out ur dream n following ur heart, a lot never get to, these kinda moments n memories make life worth living for !
I freaking love this. I don't know if you were really into content creation prior to culinary school, but it's soo badass how you are able to turn culinary school into a source of content.
I love the way you cook I am in love it’s your videos! You are my inspiration to my love of cooking!
I love the way you narrate. You have a great voice. As a fellow chef I appreciate your talents both in narration and what you work for putting it on the plate. Ps duck is so underrated
I had my first sous vide steak a few weeks ago at a new restaurant and all I have to say is 🤤🤤🤤🤤🤤 It was absolutely phenomenal. Better than most steaks I’ve had off the grill, smoked or charcoal BBQd. That’s how damn yummy it was
Can't wait for part 2! Does anyone else try to pause these when she shows her notes? 😂
Your videos are always so interesting 👌🏼👌🏼👌🏼 They always make me want to know more!
I'm so glad! WAY more to come ☺️
@@FlavorsByAle 🥳
Why this girl has a special beauty it captivates my eyess😮 so pretyyyy
I'm about to attend Louisiana Culinary Institute in August. A video of what to expect as a new student would be so wonderful. I'm watching all the videos I can on different things, thanks!
eye rolling good has to be a win!❤
This looks amazing!
Looks soooo delicious! ❤
Omg it looks so goodddddddddddd. You have a nice voice :)
ok not trying to be weird but she looks like she gives good hugs
Bro that looks so good 🤤 keep cooking
I don’t sous vide, but it looks amazing. Maybe I should reconsider. In other news, You’re getting so cheffy! OMG! 🎉❤
I have a major crush on her ❤❤
Your bearded instructor is hawt 🔥
girl u lucky they gave you a practice day mine was pick your pastry from a mystery bag and do it tomorrow
the way you said temperature is 100% New York, hahaha!
😆
I’ve been working in the lower east side so close to you 😅
I think of Sous Vide, and Arctic Char.. and I remember Tali from Masterchef. LOL
That's who you remind me of, Rachel Ray.
I have heard that many times
Omgggg yes it is Chris !
I either eat my meat fully raw or burnt and charred, no in-between. Just my preference.
preference??? this is either a mental disease or a cannibal
Broo she made that O face
That meat looks phenomenal 🤤
So pretty
what college do you go to? you really inspire me to go into culinary some day.
It’s a NYC culinary school I believe.
Go work in a real kitchen for 6 months and then see how you feel about it.
ICE ..Institute of Culinary Education
How does vacuum sealing enhance the taste of watermelon? I’m not doubting it just trying to understand. Thank you in advance
There’s a lot of air in watermelon, so when you pull the air out of the bag you pull it out of the watermelon. Making the melon more dense, and concentrated
It locks in the flavor
I wish so badly that I could go through their Plant-Based Culinary Arts program- so lucky you’re there!
Got my mouth watering for your food mmmm
Kevin's Chicken Game looks... *insert shade*... mid😂. Jk, Kev. Looks like a 4.2 🌟
Hey!! How should one go about joining ICE?? How did you get in and what did you need to do to get in? I have a friend who really wants to get in but is worried she won’t do the right things to be able to!!
Contact admissions
The best thing is to call the schools admission office they will explain in detail.
@@FlavorsByAle okay thank you so much!!
That instructor needs a beard net
Ayyy souce weed 😂😂😂
What was the dish at the end?
Who's this cutie
omg zo lekker
How much did going to cost/ you are paying i know it sounds creepy but I’m actually quite Interested in it.❤😊
you kinda look like younger Maura Tierney
I'm so tired of people rolling their eyes over food they haven't even chewed. Come on now
Fried chicken looks so dry😅
🫀
Damn you’re so beautiful
What school are you at, I really want to go,
ICE. Institute of Culinary Education? I'm unsure
@dulcecelestepalacios5194 thank you, I'm not sure if it was that one or
CIA culinary Institute of America
ICE institute of Culinary Education
Chef should be teaching you not to keep towels on your apron it’s unhygienic and and good food environmental officer should be absolutely railroading you all for it 😂
I'M EARLYYYY
That chicken is burnt
no one is ever paying for food if they go here. got gourmet meals every day
AMEN
Sous Vide is pronounced soo-VEED, not soo-vee. You don't even have to speak French to know this LMFAO
Who asked tho?
she's learning how to cook, not how to be a nerd