A true measure of a persons wealth, is the number of people that care about & for you. Jack has a fortune. Nice people always stopping by. He always has something nice to say or quick to point out the others talents. As within, so without.✨
Jack was a great man who lived a truly enviable life; he passed away May 11, 2021. I think the wider impact of this unique chef's wealth will be truly realized after his passing via these videos. Now to know him personally would have been a blessing - that I and many others will regrettably never enjoy. But this showcasing of his talent and magnetic personality will have to suffice as a welcome substitute now that this irresistibly fascinating human has passed on. Please keep these channels going. RIP Daddy Jack.
I love you, Jack, wish I could work with you.....love that you teach EVERYONE!!!! GOD BLESS MY GENEROUS FRIEND ACROSS THE MILES..... ♡♡♡ Thank you So Much!!!!!!! I can't explain how much I love to watch you and learn from you. ♡♡♡♡♡♡♡♡♡♡♡♡♡♡♡♡♡♡
Hi Chef : The proper pronunciation is SCARPARIELLO ( in Italian means shoemaker style ) SCARPA IN ITALIAN MEANS SHOES . To pronounce: scarpa rielo 2 words Thank you CIRO
He isn’t speaking modern Italian (post unification). You Tuscan speaking Italian guys don’t understand that most Italian American families came over PRE-unification and most came from the southern parts. Italy is a very young country made up of many very old kingdoms awkwardly stapled together to make a patchwork whole. Before 1861, these different kingdoms-Sardinia, Rome, Tuscany, Venice, Sicily (they were called different things at the time, but roughly correspond to those regions now-those were, basically, different countries. Its citizens didn't speak the same language, didn't identify as countrymen, sometimes were even at war with each other. The country was unified over the period from around 1861 until World War I, and during that period, the wealthier northern parts of the newly-constructed Italy imposed unfair taxes and, basically, annexed the poorer southern parts. As a result, southern Italians, ranging from just south of Rome all the way down to Sicily, fled in huge numbers to other countries, including the United States. About 80 percent of Italian-Americans are of southern Italian descent. Ships from Palermo went to New Orleans and the ships from Genoa and Naples went to New York. They spread from there, but the richest pockets of Italian-Americans aren't far from New York City. They're clustered in New York City, Long Island, New Jersey, Rhode Island, Connecticut, and in and around Philadelphia. Yet those Italians, all from southern Italy and all recent immigrants in close proximity to each other in the United States, wouldn't necessarily consider themselves countrymen. That's because each of the old Italian kingdoms had their own "dialects" or "languages". Basically the old Italian kingdoms each spoke their OWN languages that largely came from the same family tree, slightly but not all that much closer than the Romance languages, such as French, Spanish, or Portuguese. The general family name for these languages is Italo-Dalmatian. They were not all mutually comprehensible, and had their own external influences. Calabrian, for example, is heavily influenced by Greek, thanks to a long Greek occupation and interchange. In the northwest near the border with France, Piedmont, with its capital of Turin, spoke a language called Piedmontese, which is sort of French-ish. SICILIAN, very close to North Africa, had a lot of Arabic-type stuff in it. I use the past tense for these because these languages are dying, quickly. Dialects do still exist, but they're spoken mainly by old people and some words like in the video have trickled down to the younger generations and are still used in the US and other places. During unification, the northern Italian powers decided that having a country that speaks about a dozen different languages would pose a bit of a challenge to their efforts, so they picked one and called it "Standard Italian" and made everyone learn it. The one that they picked was Tuscan, and they probably picked it because it was the language of Dante, the most famous Italian writer. You can see why calling these languages"dialects" is tricky; Standard Italian is just one more dialect, not the base language which Calabrian or Piedmontese riffs on, which is kind of the implication. Standard Italian has variations, like any other language, which we'll call accents. Someone from Sicily would have a Sicilian accent, but when speaking Standard Italian, a person from Milan will, hopefully, be able to understand them, because at a basic level, they'll be using a language with the same structure and a vocabulary that is mostly identical. But this gets weird, because most Italian-Americans can trace their immigrant ancestors back to that time between 1861 and World War!, when the vast majority of "Italians," such as Italy even existed at the time, WOULDN'T have spoken the same language at all, and hardly any of them would be speaking the northern Italian dialect that would eventually become Standard Italian. There are two trajectories for a language divorced from its place of origin. It sometimes dies out quickly; people assimilate, speak the most popular language wherever they live, stop teaching their children the old language. But sometimes, the language has a firmer hold on its speakers than most, and refuses to entirely let go. The Italian dialects are like that! I grew up speaking English and Italian dialects from my family's region of Messina. When I went to Italy, very few people could understand me, even the people in my great grandparents' region. They recognized that I was speaking as if I was a 70-year-old man, when I was only 32 years old. Italian-American Italian is not at all like Standard Italian. Instead it's a construction of the frozen shards left over from languages that don't even really exist in Italy any more, with minimal intervention from modern Italian. There's a spectrum to all this, of course. Somebody, even in their 70s or 80s, who was born in Italy and lived in the United States can still be understood in Italy. But Italian has undergone huge standardization changes in the past few decades, and it'll be hard for modern Italian speakers to understand them, even harder than if somebody showed up in New York today speaking in 1920s New Yorker "Thoity-Thoid Street" slang and accent. For whatever reason, foods and curse words linger longer in a disrupted language. I think of my own complete lack of knowledge of Yiddish, with my lousy vocabulary made up entirely of words like blintzes, kugel, kvetch, nudnik, and schmuck. If you can't eat them or yell them, foreign words don't often stick around. So don't let Italians living in the unified country now shame you for using YOUR historical language from YOUR ancestors PRE-UNIFICATION!!!
@@XxMarosyxX Beautifully put . Wow. Thank you. Italian American Culture is not & has no desire to be , Actual modern (or any), Italian Culture . I see ppl getting ridiculed for pronouncing things the same way i would . Like for instance this very dish . My family does not pronounce the second "R" . I feel strongly because compar owns a restaurant that i grew up working in . They have been there 50 years ....no 2nd "R"
Gonna try this one. What kind of knives do you use jack?? You and Bob should do a short video on how to properly use a knife, saftey, and maybe sharpening
Just like Nona made for us. We're in NY and it would be worth the trip to have a dish of yours...but my husband says I have a crush on the cook, so I guess I'm outta luck :) Really nice job on that dish, though!
Daddy Jack started by saying he never cooked Chicken Scarpariello before, and after watching him make this recipe he still hasn’t cooked Chicken Scarpariello. It amazes me how much I like this guy and how he cooks, I also recognize that everyone puts there twist on recipes, but there are certain things that you never do.... like BLACKENING the chicken and vegetables... ughhhh that’s a NO NO... no matter what your individual take on the recipe is.
Chaplin's Classics your the best Daddy J, I can’t stop watching your videos and I look forward to visiting your restaurant for a great meal. I was just surprised with blackening spices, which could overwhelm all the other great ingredients... I’m sure the Chick was delish....
Jack, in Jersey we call this Chicken Murphy (due to the potatoes). My dad uses browned chick thighs, hot + sweet sausage and cooks it in a Pyrex in oven. Frees up time for a beer.....
This bear is so good. Moldelo negra. Like it's like an imitation beer of a German beer I drank brewed at a monestary. Their liquor was really good as well. And some monks told me that some of their fellow monks and priests drink way to much. That's how good it was, even the monks couldn't resist. End story//
One tip is don’t let the pan catch fire when you have a bunch of oil in it. It may look cool but it’s burning the oil which is transferring the burnt flavor to your dish.
I just dont understand. Youre a chef right How do you let every pan flame up, it just makes the food taste like gas. Like seriously, how does one who spend a career in kitchens not know this. Also control your fucking heat, every burner on full blast???like really.
How do you think food is prepared? In a sterile environment? I grew up with my Grandmother cooking this way. My mother. My aunts. I cook this way. And, not once in hundreds of years of combined cooking experience amongst us all, has anything ever been " contaminated". Not once. Lol Live in fear. Let the rest of us enjoy life and food as it was meant to be.
Absolutely! He not only cross contaminated the flour by putting his dirty hands from the raw chicken but this guy contaminated the entire kitchen! SMDH. FOR SAFE FOOD HANDLING PLEASE READ THE SAFE SERV GUIDE AND BECOME CERTIFIED! IT'S NOT FUNNY WHEN SOMEONE DIES!
SMH. How do people like you make it through a day?! Lol Guy's had a booming business for years with a loyal following for a reason. Wonder how many people HE'S KILLED?! None?... Lawsuits?... Lol Drama queen.Hate to break it to you....but Santa isn't real and this is how it's done in MANY kitchens in many of the restaurants we all eat in. Yet, we live to complain another day.
PEOPLE AT HOME DON'T COOK WITH A FLAME THROWER, I'VE WHATCHED A LOT OF YOUR VIDS ALWAYS THE SAME EXTREAME FIRE. I UNDERSTAND IN A RESTURANT IT'S BUSY AND YOU NEED TO COOK QUICKLY BUT NOT THE CASE AT HOME WHICH IS WHAT YOUR VIDEOS ARE FOR. GOOD RESULTS, BUT KEEP IN MIND THAT YOUR AUDIENCE ARE NOT OTHER CHEFS WORKING IN A RESTURANT, COOKING AT HOME AND NOT THE SAME STOVES.
We all know....Geezus you guys, alright already with the sanitation police...Every damn video..If you want to cook at home in a rubber suit with a bottle of bleach in your holster at the ready at all times go right ahead..This guy is about showing how delicious food is created...
@@Hagfan789 it's not ok! He's cooking in a restaurant and he should know better! Do you know he can kill someone??? Now if he was cooking at home, fine! Contaminate your entire house if you like! Obviously he's not familiar with the Safe Serv Guide that all food handlers have to follow! I have my certification..took a one day course then took a test! Do you ever wonder why after a nice night out for dinner, you come home and immediately go to the bathroom? I mean plop plop plop...well this is why. Now imagine if your immune system is compromised due to an illness. This could result in one becoming violently ill or worse case DEATH👀
It's not spelled "Scarpiello" and it's not pronounced "scar-pee-ah-REH-lo," either. It is spelled "Scarpariello" and pronounced "scar-pah-ree-EH-lo." It means "Shoemakers apprentice."
Dishwasher Steve69, A real chef (for example Jack Chaplin) makes dishes that taste wonderful. If the food comes out tasting great it really makes no difference how he holds the knife, what pan he chose to use, how he acquired the level of skill necessary to prepare the dish and the color of the flame. used to do the cooking. If you think that anything other than the final outcome matters then you will never become a cook; let alone a chef. david
Cooked this tonight. As always with DJ's recipes, it was a big hit with the family. RIP big guy.
I miss this guy. Rest easy champ
A true measure of a persons wealth, is the number of people that care about & for you.
Jack has a fortune.
Nice people always stopping by.
He always has something nice to say or quick to point out the others talents.
As within, so without.✨
Jack was a great man who lived a truly enviable life; he passed away May 11, 2021. I think the wider impact of this unique chef's wealth will be truly realized after his passing via these videos. Now to know him personally would have been a blessing - that I and many others will regrettably never enjoy. But this showcasing of his talent and magnetic personality will have to suffice as a welcome substitute now that this irresistibly fascinating human has passed on. Please keep these channels going. RIP Daddy Jack.
Love everything you do because you are so natural,no acting,nothing on a bed of this or a bed of that,just honest cooking,,thank you
still enjoy watching all these he was truly the man
Its amazing the different dishes jack did using butter, oil, green onions, blackening seasoning and garlic in literally EVERY SINGLE dish lol
Thanks for always sharing your talents!!!
I love you, Jack, wish I could work with you.....love that you teach EVERYONE!!!! GOD BLESS MY GENEROUS FRIEND ACROSS THE MILES..... ♡♡♡
Thank you So Much!!!!!!! I can't explain how much I love to watch you and learn from you.
♡♡♡♡♡♡♡♡♡♡♡♡♡♡♡♡♡♡
Looks soooo good! Thanks for the memories Jack.
Man how I miss seeing the videos! RIP Chef!
Geezzz!! I love watching you cook. Your food looks amazing. Wish I was your lady just so I cud watch you cook😍
When this guy "turns his heat to low" it's like.. from 13 down to 10.🤔
Hi Chef : The proper pronunciation is SCARPARIELLO ( in Italian means shoemaker style )
SCARPA IN ITALIAN MEANS SHOES .
To pronounce: scarpa rielo 2 words Thank you CIRO
This ☝️
He isn’t speaking modern Italian (post unification). You Tuscan speaking Italian guys don’t understand that most Italian American families came over PRE-unification and most came from the southern parts. Italy is a very young country made up of many very old kingdoms awkwardly stapled together to make a patchwork whole. Before 1861, these different kingdoms-Sardinia, Rome, Tuscany, Venice, Sicily (they were called different things at the time, but roughly correspond to those regions now-those were, basically, different countries. Its citizens didn't speak the same language, didn't identify as countrymen, sometimes were even at war with each other. The country was unified over the period from around 1861 until World War I, and during that period, the wealthier northern parts of the newly-constructed Italy imposed unfair taxes and, basically, annexed the poorer southern parts. As a result, southern Italians, ranging from just south of Rome all the way down to Sicily, fled in huge numbers to other countries, including the United States. About 80 percent of Italian-Americans are of southern Italian descent. Ships from Palermo went to New Orleans and the ships from Genoa and Naples went to New York. They spread from there, but the richest pockets of Italian-Americans aren't far from New York City. They're clustered in New York City, Long Island, New Jersey, Rhode Island, Connecticut, and in and around Philadelphia. Yet those Italians, all from southern Italy and all recent immigrants in close proximity to each other in the United States, wouldn't necessarily consider themselves countrymen. That's because each of the old Italian kingdoms had their own "dialects" or "languages". Basically the old Italian kingdoms each spoke their OWN languages that largely came from the same family tree, slightly but not all that much closer than the Romance languages, such as French, Spanish, or Portuguese. The general family name for these languages is Italo-Dalmatian. They were not all mutually comprehensible, and had their own external influences. Calabrian, for example, is heavily influenced by Greek, thanks to a long Greek occupation and interchange. In the northwest near the border with France, Piedmont, with its capital of Turin, spoke a language called Piedmontese, which is sort of French-ish. SICILIAN, very close to North Africa, had a lot of Arabic-type stuff in it. I use the past tense for these because these languages are dying, quickly. Dialects do still exist, but they're spoken mainly by old people and some words like in the video have trickled down to the younger generations and are still used in the US and other places. During unification, the northern Italian powers decided that having a country that speaks about a dozen different languages would pose a bit of a challenge to their efforts, so they picked one and called it "Standard Italian" and made everyone learn it. The one that they picked was Tuscan, and they probably picked it because it was the language of Dante, the most famous Italian writer. You can see why calling these languages"dialects" is tricky; Standard Italian is just one more dialect, not the base language which Calabrian or Piedmontese riffs on, which is kind of the implication. Standard Italian has variations, like any other language, which we'll call accents. Someone from Sicily would have a Sicilian accent, but when speaking Standard Italian, a person from Milan will, hopefully, be able to understand them, because at a basic level, they'll be using a language with the same structure and a vocabulary that is mostly identical. But this gets weird, because most Italian-Americans can trace their immigrant ancestors back to that time between 1861 and World War!, when the vast majority of "Italians," such as Italy even existed at the time, WOULDN'T have spoken the same language at all, and hardly any of them would be speaking the northern Italian dialect that would eventually become Standard Italian. There are two trajectories for a language divorced from its place of origin. It sometimes dies out quickly; people assimilate, speak the most popular language wherever they live, stop teaching their children the old language. But sometimes, the language has a firmer hold on its speakers than most, and refuses to entirely let go. The Italian dialects are like that! I grew up speaking English and Italian dialects from my family's region of Messina. When I went to Italy, very few people could understand me, even the people in my great grandparents' region. They recognized that I was speaking as if I was a 70-year-old man, when I was only 32 years old. Italian-American Italian is not at all like Standard Italian. Instead it's a construction of the frozen shards left over from languages that don't even really exist in Italy any more, with minimal intervention from modern Italian. There's a spectrum to all this, of course. Somebody, even in their 70s or 80s, who was born in Italy and lived in the United States can still be understood in Italy. But Italian has undergone huge standardization changes in the past few decades, and it'll be hard for modern Italian speakers to understand them, even harder than if somebody showed up in New York today speaking in 1920s New Yorker "Thoity-Thoid Street" slang and accent. For whatever reason, foods and curse words linger longer in a disrupted language. I think of my own complete lack of knowledge of Yiddish, with my lousy vocabulary made up entirely of words like blintzes, kugel, kvetch, nudnik, and schmuck. If you can't eat them or yell them, foreign words don't often stick around. So don't let Italians living in the unified country now shame you for using YOUR historical language from YOUR ancestors PRE-UNIFICATION!!!
@@XxMarosyxX Beautifully put . Wow. Thank you. Italian American Culture is not & has no desire to be , Actual modern (or any), Italian Culture . I see ppl getting ridiculed for pronouncing things the same way i would . Like for instance this very dish . My family does not pronounce the second "R" . I feel strongly because compar owns a restaurant that i grew up working in . They have been there 50 years ....no 2nd "R"
Dude this dude has good recipes
I can’t believe the towel doesn’t catch in fire
Looks delicious.........I am in phoenix AZ your so far away, Connecticut is so beautiful!
Your Missing chicken stock and lemon juice
I could eat that for sure. Thanks Jack. Yum.
Two temps. High and off
Tried this one this evening and it turned out awesome. Thanks from Canada Jack! :-)
Gonna try this one. What kind of knives do you use jack?? You and Bob should do a short video on how to properly use a knife, saftey, and maybe sharpening
Don't forget the red wine vinegar.
Somehow I missed this in my catchup of Jacks videos, but glad I found as it looks great.
all my favorite ingredients too... love it
The woman love him! Great recipe
Miss him!
Just like Nona made for us. We're in NY and it would be worth the trip to have a dish of yours...but my husband says I have a crush on the cook, so I guess I'm outta luck :) Really nice job on that dish, though!
Really miss big daddy Jack😢
You need to move to FL Jack and feed us down here as well . Former CT resident couldnt take the cold and taxes any longer
Daddy Jack started by saying he never cooked Chicken Scarpariello before, and after watching him make this recipe he still hasn’t cooked Chicken Scarpariello. It amazes me how much I like this guy and how he cooks, I also recognize that everyone puts there twist on recipes, but there are certain things that you never do.... like BLACKENING the chicken and vegetables... ughhhh that’s a NO NO... no matter what your individual take on the recipe is.
Doing the best that I can Rollo, show me the way brother!
Chaplin's Classics your the best Daddy J, I can’t stop watching your videos and I look forward to visiting your restaurant for a great meal. I was just surprised with blackening spices, which could overwhelm all the other great ingredients... I’m sure the Chick was delish....
Why is this guy so likeable?
Larry Brown's Crank ..Because what you see is what you get. No pretensions, lots of love. One day I'll make my way to Daddy Jack's, I hope.
Because he's fat
This guy is so likeable cause he's SUPER NICE!!!
Great video like always!
Jack, in Jersey we call this Chicken Murphy (due to the potatoes). My dad uses browned chick thighs, hot + sweet sausage and cooks it in a Pyrex in oven. Frees up time for a beer.....
You forgot the lemon juice and chicken stock
Muito legal . . . . sensacional . . . . grande abraço brasileiro . . . !!!!!!!
Almost like Utica Chicken Riggie’s , it’s an up state thing , down state Italians don’t have it in menus?
I think I will make this one.....
This bear is so good. Moldelo negra. Like it's like an imitation beer of a German beer I drank brewed at a monestary. Their liquor was really good as well. And some monks told me that some of their fellow monks and priests drink way to much. That's how good it was, even the monks couldn't resist. End story//
Can you please do a recipe for seafood pasta with white wine or marinara sauce--also called Fruit'e De Mari (not surf if that's how it's spelled)
Frutte di Mare
To all the haters,move on.Quit crying .Move on,respect to chef
My man touched raw chicken then stuck his hand in the container of salt.. No thank you..
So what... bacteria won't survive in salt or cooking.
Got a audience on set today huh??? Don't let no one cramp your style Jack. Peace...
Non traditional method but great if you don't have time and want to finish it quickly.
RIP
I got salmonella from watching
This guy can cook man
A chef who calls s imported Italian olive oil grease.
Where's the health inspector.
Nothing like cross contamination on the meats there.
Domino 22 December 2020
Why havent Jacks daughters kept the restaurant running after Jacks death
Because they are not chefs..
Would you eat here? I wouldn't
Hellllll Noooooo🤣
Better yet Maybe...If I ever think about committing suicide 🤣
art , music , theater and pretty girls!..:)
One tip is don’t let the pan catch fire when you have a bunch of oil in it. It may look cool but it’s burning the oil which is transferring the burnt flavor to your dish.
I just dont understand.
Youre a chef right
How do you let every pan flame up, it just makes the food taste like gas. Like seriously, how does one who spend a career in kitchens not know this.
Also control your fucking heat, every burner on full blast???like really.
JACK ------> I ADORE YOU!!! ♡♡♡♡♡♡♡♡♡♡♡♡♡♡♡♡
I"ve said it before . I like your cooking but have never seen anybody cross contaminate as much as you do .
Right! 2019 that was my comment! This is why I DONT like to eat out! Now I know the reason why I have to rush home after eating out #bubblegut LOL
Remind me if I ever go to that State not to eat there! This guy is going to kill someone!
How do you think food is prepared? In a sterile environment? I grew up with my Grandmother cooking this way. My mother. My aunts. I cook this way. And, not once in hundreds of years of combined cooking experience amongst us all, has anything ever been " contaminated". Not once. Lol Live in fear. Let the rest of us enjoy life and food as it was meant to be.
Nice way to cross contaminate your flour, dude 🤢
Absolutely! He not only cross contaminated the flour by putting his dirty hands from the raw chicken but this guy contaminated the entire kitchen! SMDH. FOR SAFE FOOD HANDLING PLEASE READ THE SAFE SERV GUIDE AND BECOME CERTIFIED! IT'S NOT FUNNY WHEN SOMEONE DIES!
SMH. How do people like you make it through a day?! Lol Guy's had a booming business for years with a loyal following for a reason. Wonder how many people HE'S KILLED?! None?... Lawsuits?... Lol Drama queen.Hate to break it to you....but Santa isn't real and this is how it's done in MANY kitchens in many of the restaurants we all eat in. Yet, we live to complain another day.
if you dont like beef or pork then dont eat the dish
So much cross contamination 👀
PEOPLE AT HOME DON'T COOK WITH A FLAME THROWER, I'VE WHATCHED A LOT OF YOUR VIDS ALWAYS THE SAME EXTREAME FIRE. I UNDERSTAND IN A RESTURANT IT'S BUSY AND YOU NEED TO COOK QUICKLY BUT NOT THE CASE AT HOME WHICH IS WHAT YOUR VIDEOS ARE FOR. GOOD RESULTS, BUT KEEP IN MIND THAT YOUR AUDIENCE ARE NOT OTHER CHEFS WORKING IN A RESTURANT, COOKING AT HOME AND NOT THE SAME STOVES.
Supposed to use chicken thighs
can you say cross contamination?????
We all know....Geezus you guys, alright already with the sanitation police...Every damn video..If you want to cook at home in a rubber suit with a bottle of bleach in your holster at the ready at all times go right ahead..This guy is about showing how delicious food is created...
Get the fuck over it, dudes been running very successful restaurants.
@@Hagfan789 thank you.
@@Hagfan789 it's not ok! He's cooking in a restaurant and he should know better! Do you know he can kill someone??? Now if he was cooking at home, fine! Contaminate your entire house if you like! Obviously he's not familiar with the Safe Serv Guide that all food handlers have to follow! I have my certification..took a one day course then took a test! Do you ever wonder why after a nice night out for dinner, you come home and immediately go to the bathroom? I mean plop plop plop...well this is why. Now imagine if your immune system is compromised due to an illness. This could result in one becoming violently ill or worse case DEATH👀
You pronounced it wrong. But ok.
Wow this guy not good cooking , look his hands touch and cut chichen in green board this is not good
Right! HE CAN'T COOK! THIS GUY DOESN'T HAVE A CLUE. THAT ENTIRE KITCHEN IS CONTAMINATED! AND NOT TO MENTION ALL THAT ADDED BUTTER #SoUnnecessary 👀
It's not spelled "Scarpiello" and it's not pronounced "scar-pee-ah-REH-lo," either. It is spelled "Scarpariello" and pronounced "scar-pah-ree-EH-lo." It means "Shoemakers apprentice."
.....cross contamination and No hand washing... and he even has staff/chefs watching..... Shame on YOU
disaster
wished he would of lost weight
All hail the King of Cross-Contamination!
It’s a video you idiot.
No I don’t think I will
you cook on a yellow flame. a real chef would adjust the air flow for a blue flame
Dishwasher Steve69,
A real chef (for example Jack Chaplin) makes dishes that taste wonderful. If the food comes out tasting great it really makes no difference how he holds the knife, what pan he chose to use, how he acquired the level of skill necessary to prepare the dish and the color of the flame. used to do the cooking. If you think that anything other than the final outcome matters then you will never become a cook; let alone a chef.
david
Disaster
your pronouncing it wrong..lol it's not chicken scarpiarello..lol.. no R.
What a mess.