YES!!! Now we are cooking! I took 2 pages of notes from this video. I did/utilized a lot of the stuff mentioned here but never really knew the "why" behind it. Looking forward for more.
Thank you for the videos. I think these are one of the most useful tutorials to make you from a good home cook to somebody who can work in a professional environment. I have two things. when you talk about ratios is by weight or by volume? and could you do in the future a video where you show hands on mise en place with the steps even broke down more. Like the channel and hope for new and helpful content
Hearing “Sauces, soups and stocks” gave me Vietnam flashbacks to my first cooking course where we did that as the first section of the curriculum and I had little knowledge/skill in the way of cooking at that time (I couldn’t even cut tomatoes without crushing them)
I think basically just like all chefs - French Knife (or chefs knife) they are 8 - 12 inches long. This is an all purpose knife: a variety of chipping, slicing and mincing chores.
YES!!! Now we are cooking! I took 2 pages of notes from this video. I did/utilized a lot of the stuff mentioned here but never really knew the "why" behind it. Looking forward for more.
awesome
Thank you for the videos. I think these are one of the most useful tutorials to make you from a good home cook to somebody who can work in a professional environment. I have two things. when you talk about ratios is by weight or by volume? and could you do in the future a video where you show hands on mise en place with the steps even broke down more. Like the channel and hope for new and helpful content
Hearing “Sauces, soups and stocks” gave me Vietnam flashbacks to my first cooking course where we did that as the first section of the curriculum and I had little knowledge/skill in the way of cooking at that time (I couldn’t even cut tomatoes without crushing them)
I feel you on that. its important to have the basic knowledge though!
@@BrandonDearden Truly!
@@BrandonDearden hey chef where can i find that chef knive? would apreciate it.
Cool 👍
Thank you Chef
absolutely!
Hi Chef! What knife do you use?
Thank you!
I think basically just like all chefs - French Knife (or chefs knife) they are 8 - 12 inches long. This is an all purpose knife: a variety of chipping, slicing and mincing chores.