Every single thing you made looks delicious. I also like that tip for putting the potatoes in the instant pot. That's very helpful. Your clients coming home to this selection of perfectly cooked food is such a blessing. Plus there are people who tend to need to rest after traveling. Sorta like wanting a vacay to rest up from having a vacay. So at least they don't have to think about what they'll be eating. Thank you for taking us along on how you prepped and cooked each dish. Wishing you a great rest of this year and all of next year.
Loved everything! That ricer, I’ve broken so many ricers, I need to get a monster one like that. I was hit with pneumonia right before Christmas. Just starting to feel better. Can’t wait to get back in the kitchen and make some of your menu items. Loved the colorful glazed carrots! Merry Christmas
No, self-employed personal Chef rarely ever have I gotten to spend time with my friends and family during the holidays. Mine is usually during slower times which is very rare.
Hi I am from Kuwait and the spices you use in your daily cocking is great and the spices we have here is more fresh and will add more taste and smell in your daily use Well done and keep shining as always
In my trucking travels, I’ve met the owner of a small batch maple syrup producer, in Vermont. If you’re interested, lmk. They’re a super nice husband and wife team, that are school teachers, who make maple products on the side. They don’t even have a website, and sell locally, but they have shipped out to individuals I send to them. Edit: I lied. It seems that they have since expanded! With your permission, I’ll post the website, in response to this!
I really love the whole mix and match aspect of meal prep. You don’t always know right away what you want and it’s great to have options to choose from.
(Having not watched yet/just starting) I’m interested in the idea of the carrots, but I struggle with texture of cooked carrots… hope you change my mind!
I don't take on vegan clients. There are specialty private chefs that specialize in that. It's just not a field that interests me at all. More work, same money. I'll pass
I put quartered or half potatoes in the ricer with the skin on and the skin gets left behind, not sure if your ricer allows for that, however, my ricer looks less cool/pro than yours haha. Great content chef!
Everything looked great! I loved the tips on using different methods to get everything done in a timely manner. I would love to learn more about sous vide, but I wonder if it’s practical because I live alone and don’t meal prep for an entire week.
Your doing amazing!! Anything you could suggest for an ultra runner for protein. Keep up the great work! Thank you for always sharing. I hope you have a great new years 🎉
Were the potatoes Yukon gold? And did you do a natural release on the potatoes? That was one mighty ricer! Everything looks so good. Thank you for showing a marinade for the shrimp!
I love your videos, and every single dish looks amazing. How long will it all keep in the fridge, i feel like it’s 5 days of food that would need to be eaten in 3 days? Does it last 5 days?
Glad you have a few days off with a friend ❤craving you mash potatoes and glazed carrots, like the lamb rack, on my New Year's Day menu, after marinating, browning whole what's the finishing technique?
Do you fry your rice for Mexican Rice? Like after I've sweated the onions and garlic, I'll toss my rice and spices to lightly fry before I hit it with the tomatoes.
We need to buy you a Van so you can become a Chef Van man. 😂 I would love to see a Khmer dish or Two. My Adopted Cambodian sister authored a cookbook but I struggle to find the ingredients being in New Mexico with no asian markets. 😢
@ it’s not for everyone. I have a number of old associates/ friends that especially after that C word went around and they were out of work, they became nomads and work at high end resorts during the tourist season, usually have no rent and save up and after the season they just travel on what they made in 5 months until the next season. Definitely not for everyone
Not sure if this is just temporary but I clicked on your Amazon store front and it only took me to Amazon - I even tried to do a search for it and it didn't work. Maybe the link is not working? I love your videos and ideas of cooking plus the lessons on how to just get stuff done - so many ways! Thank you and Happy New Year! Enjoy your friends visit!
Just hearing about your schedule makes me tired! I wish I used my sous vide for lamb Christmas dinner. It got away from me a bit. Speaking of New Orleans, have you done shrimp and grits?
I could not click on this video fast enough! If I lived anywhere around the area you’re in, I would definitely would want to be one of your meal prep clients. Since I am nowhere close to that area… I am going to take the second best thing and start prepping my own meals to make my life easier. Also, as someone who is single and doesn’t have time to cook every night, this would work. I do have a question…how long will these meals last in the fridge? Of course I wouldn’t make all three and pick and choose but I’m curious. Also, What would be the best substitution if I don’t own a ricer? Now, I’m not a master chef, but I’m born and raised in Louisiana and love to cook when I get to do it for everybody else, I am not a fan of cooking just for me, but eating out cannot happen twice a day. My position allows me to eat out for lunch and that is great, but I don’t even wanna do that every day! Thank you for doing this, and wishing you a very Happy New Year!
When you give the meal prep meals to your customers, do they give you the class tupperware back when they have eaten everything? I am assuming they do?
Thank you so much for this amazing video! I need some advice: My OKX wallet holds some USDT, and I have the seed phrase. (alarm fetch churn bridge exercise tape speak race clerk couch crater letter). How can I transfer them to Binance?
Can anyone point me to the video (and timestamp) where he differentiates between a private and personal chef? I remember watching it, but I forget the details and can't find it.
That all looked so good! Really appreciated your little tips and techniques woven in.
Every single thing you made looks delicious. I also like that tip for putting the potatoes in the instant pot. That's very helpful. Your clients coming home to this selection of perfectly cooked food is such a blessing. Plus there are people who tend to need to rest after traveling. Sorta like wanting a vacay to rest up from having a vacay. So at least they don't have to think about what they'll be eating. Thank you for taking us along on how you prepped and cooked each dish. Wishing you a great rest of this year and all of next year.
Loved everything! That ricer, I’ve broken so many ricers, I need to get a monster one like that. I was hit with pneumonia right before Christmas. Just starting to feel better. Can’t wait to get back in the kitchen and make some of your menu items. Loved the colorful glazed carrots! Merry Christmas
All the food looked wonderful!
Thank you!
Thanks for showing us your techniques, Chef!
I like the process of the program: the cooking technique, recipes and tips. Excellent.
You sound so busy. I hope you take the time to enjoy the holidays. And wow. You and that chicken. Yum. ❤❤❤😂❤❤❤
No, self-employed personal Chef rarely ever have I gotten to spend time with my friends and family during the holidays. Mine is usually during slower times which is very rare.
Down with flu😢 your videos is what making me feel better...I love cooking
Thank you for this! It was so great. Some words on how to heat things up so you don't overcook would be helpful (for a home setting)
will forever make my mash potatoes the way you just made them! thank you -
Aaand now I'm hungry. 😀 Thank you, your videos are always great.
Hi I am from Kuwait and the spices you use in your daily cocking is great and the spices we have here is more fresh and will add more taste and smell in your daily use Well done and keep shining as always
Dm me if you want me to send you more fresh spices
In my trucking travels, I’ve met the owner of a small batch maple syrup producer, in Vermont. If you’re interested, lmk. They’re a super nice husband and wife team, that are school teachers, who make maple products on the side. They don’t even have a website, and sell locally, but they have shipped out to individuals I send to them.
Edit: I lied. It seems that they have since expanded!
With your permission, I’ll post the website, in response to this!
Your knives are wicked sharp!!
You make this seem so “not scary “
The foods looks mouthwatering as always! Mmm nom nom! 🤤
I really love the whole mix and match aspect of meal prep. You don’t always know right away what you want and it’s great to have options to choose from.
Watching you is therapy for me....Thank you for your brilliant content. Happy New Year!
Awesome,thanks for showing the seasonings.
I just use a wet dishcloth under my cutting board. Works like a charm.
Love these meal prep videos. Lots of useful info for us misfits
Oh this will be good. Thanks!
Not a lamb person maybe because never had good lamb always tasted gamey… but i would eat everything else in a heart beat Eric!!
Love your content! I finally figured out the vibes you’re giving off. Jason Bateman.
Love the potatoes in the instant pot. The pressure cooking makes the perfect mashed potatoes!
I would like to try all of it! You rock chef😊
I enjoy these videos and curious about the Mexican rice and chicken meal.
This video was very nice and informative
beautiful meal🌷
Thank you for this video. Great to see the diversity 😊
from winnipeg manitoba you are incredible
WOW! The client eats well.
Thanks for including the Sous Vide portion of the video. Every thing looks delicious.
That was great ! Thank you. Wish you a great New Year in good health ❤❤
Love watching you cook!! More please! Looking forward to your culinary adventures in all forms in 2025!! 🎉
(Having not watched yet/just starting) I’m interested in the idea of the carrots, but I struggle with texture of cooked carrots… hope you change my mind!
I would love to see what you would do for plant based/ vegan clients.
I don't take on vegan clients. There are specialty private chefs that specialize in that. It's just not a field that interests me at all. More work, same money. I'll pass
Love it! Especially that chicken marinade 😮
I put quartered or half potatoes in the ricer with the skin on and the skin gets left behind, not sure if your ricer allows for that, however, my ricer looks less cool/pro than yours haha. Great content chef!
Everything looked great! I loved the tips on using different methods to get everything done in a timely manner. I would love to learn more about sous vide, but I wonder if it’s practical because I live alone and don’t meal prep for an entire week.
Chef, can you make the toro tartar or the black cod with spicy fish broth?
I've never seen Spnish rice cooked that way...🤔
Everything looks delicious!
I ❤ ziplocks...😊
Your doing amazing!! Anything you could suggest for an ultra runner for protein. Keep up the great work! Thank you for always sharing. I hope you have a great new years 🎉
“Keep on rockin in the free world”!!!
Very good vid. Learned a few things too. Shrimps where they devained or not and who polished the lambracks the butcher? Perfect length btw.
Were the potatoes Yukon gold? And did you do a natural release on the potatoes? That was one mighty ricer! Everything looks so good. Thank you for showing a marinade for the shrimp!
Enjoyed ‘learning’ on this meal prep video. Thank you… question do you remove the silver lining on back of skirt steak?
It’s fun to hang out with you in the kitchen! Everything looks delicious!
Wonder if you would make a Filet mignon wrapped with bacon?
Looks delicious!!
5:21 😂 JARLIC
I love your videos, and every single dish looks amazing. How long will it all keep in the fridge, i feel like it’s 5 days of food that would need to be eaten in 3 days? Does it last 5 days?
Is there no difference in temps to doneness for the lamb and beef? And how long did you sear them? Thanks, I really like your techniques!
Great video. Keep it up!
NOLA in the building ⚜️. U gonna learn some gud stuff!
I want to see that skirt steak again!!
Love your videos, btw what brand of apple watch band do you have & does it wear well with working in the kitchen?
Love it!!!❤❤
Glad you have a few days off with a friend ❤craving you mash potatoes and glazed carrots, like the lamb rack, on my New Year's Day menu, after marinating, browning whole what's the finishing technique?
You can lightly brush with Dijon mustard and roll the rack in a ton of green onion.
@missali2u thank you, not sure to keep it whole to finish or do the individual chops, off course need S&P
Keep it whole throughout cooking. You can then slice individual portions and serve after resting.
I’d salt and pepper before I sear it off.
@missali2u Thanks and Happy New Year 🍾🎉
Looks delicious
Do you fry your rice for Mexican Rice?
Like after I've sweated the onions and garlic, I'll toss my rice and spices to lightly fry before I hit it with the tomatoes.
We need to buy you a Van so you can become a Chef Van man. 😂
I would love to see a Khmer dish or Two. My Adopted Cambodian sister authored a cookbook but I struggle to find the ingredients being in New Mexico with no asian markets. 😢
Living in a van sounds like a nightmare. You should probably first understand how bougie I am lol
@ it’s not for everyone. I have a number of old associates/ friends that especially after that C word went around and they were out of work, they became nomads and work at high end resorts during the tourist season, usually have no rent and save up and after the season they just travel on what they made in 5 months until the next season. Definitely not for everyone
Not sure if this is just temporary but I clicked on your Amazon store front and it only took me to Amazon - I even tried to do a search for it and it didn't work. Maybe the link is not working? I love your videos and ideas of cooking plus the lessons on how to just get stuff done - so many ways! Thank you and Happy New Year! Enjoy your friends visit!
Just hearing about your schedule makes me tired! I wish I used my sous vide for lamb Christmas dinner. It got away from me a bit. Speaking of New Orleans, have you done shrimp and grits?
Super Delish!!! Whoooooooaaaaaa...
I don't peel potatoes before ricing them, the skin stays in the 'bowl' and the mash comes out just fine.
What kind of salt do you use?❤️ the channel!
I could not click on this video fast enough! If I lived anywhere around the area you’re in, I would definitely would want to be one of your meal prep clients. Since I am nowhere close to that area… I am going to take the second best thing and start prepping my own meals to make my life easier.
Also, as someone who is single and doesn’t have time to cook every night, this would work. I do have a question…how long will these meals last in the fridge? Of course I wouldn’t make all three and pick and choose but I’m curious. Also, What would be the best substitution if I don’t own a ricer? Now, I’m not a master chef, but I’m born and raised in Louisiana and love to cook when I get to do it for everybody else, I am not a fan of cooking just for me, but eating out cannot happen twice a day. My position allows me to eat out for lunch and that is great, but I don’t even wanna do that every day!
Thank you for doing this, and wishing you a very Happy New Year!
I'm now 63 and love cumin but it doesn't love me , but the food looks great .
When you give the meal prep meals to your customers, do they give you the class tupperware back when they have eaten everything?
I am assuming they do?
I’m curious if you had a dairy free/gluten free client, what kind of dishes you would make.
Thank you so much for this amazing video! I need some advice: My OKX wallet holds some USDT, and I have the seed phrase. (alarm fetch churn bridge exercise tape speak race clerk couch crater letter). How can I transfer them to Binance?
How can I find a personal chef?
Can anyone point me to the video (and timestamp) where he differentiates between a private and personal chef? I remember watching it, but I forget the details and can't find it.
Thank you for having us again, chef Eric! Wishing you happy holidays from Tokyo. 🎉