I’ll help you out. Mise en Place: It translates to “put in place” and it refers to having all of your ingredients prepped and measured out before you start. This means cleaning, dicing, measuring, and putting together at your station so everything is on hand and ready to go for your recipe. Monkfish- A sweet white fish that is sometimes compared to lobster or scallops. It has to be fully cooked, and super fresh, or it can have an ammonia smell. Artic Char- A flaky orange fish that looks like salmon but tastes more like trout. Mirepoix: Two Parts Diced Onion, One Part Diced Carrot, One Part Diced Celery. It’s used a lot in French cooking, especially for the base of soups and sauces. Lardons: Slab Bacon cut into little batons and cooked until crisp Aromatics- Herbs used to add flavor
I love monkfish. It’s ugly, but delicious (like me 😂). Really hard to skin and clean. Did You have to clean the fish, or did You have filets to work with?❤
That’s not salmon, it’s Arctic Char and it’s a completely different fish that tastes more like trout. You don’t need to score the skin to get it crispy.
People. Don’t waste your efforts on catering college. Just get a job in a restaurant. Do it day in day out for years on end. That’s the only way to learn how to be a chef
Now i understand why fine dining is so expensive. A hoard of chefs do different components of just one dish. That's why it tastes so good. And why we can't replicate it at home at that level.
Line cook here. You can absolutely replicate these at home. The only advantage restaurants have at this level, is that you get your food in about 20 mins. As when making this at home u need to spend hours to make all the components. And usually result in having small ammounts of left over ingredients.
I have no idea what half these words mean but it looks yummy
me too 💀 😂
I’ll help you out.
Mise en Place: It translates to “put in place” and it refers to having all of your ingredients prepped and measured out before you start. This means cleaning, dicing, measuring, and putting together at your station so everything is on hand and ready to go for your recipe.
Monkfish- A sweet white fish that is sometimes compared to lobster or scallops. It has to be fully cooked, and super fresh, or it can have an ammonia smell.
Artic Char- A flaky orange fish that looks like salmon but tastes more like trout.
Mirepoix: Two Parts Diced Onion, One Part Diced Carrot, One Part Diced Celery. It’s used a lot in French cooking, especially for the base of soups and sauces.
Lardons: Slab Bacon cut into little batons and cooked until crisp
Aromatics- Herbs used to add flavor
@@janesays1278 Thank you
@janesays1278 you are a lifesaver
I'm just a home cook, and I've only recently found your channel, but it's fantastic. Never stop making videos, and may your finger heal fast! :-)
It is fun to see how far your plating skills have come since you began!
I'm so anxious thinking your class is going to end soon, don't stop making these videos 😢
Also, KEVIN! 🤩
“After trying both, the ar-“ the what? The Artic char what? Don’t leave me on the edge of my seat!
The Arctic Char was her favorite
I can't imagine the stress of doing all that in time and recording at the same time
that looks so good
I love your vids and wish I was in a class just like this
You still rock Alessandra
Good job, keep going you will be a professional chef and own multiple restaurants one day
How much longer do you have to go? Will you continue YT videos of you cooking once you’re done? I love your videos! ❤
I love your videos. Fun life!
Oh, so his name is Kevin 😄
Thanks for the likes everyone! 😁😄
Kevin is 😍🥺🥰
After trying both WHAAAAT!? WHAT HAPPENEDDD !!! 😭😭😭😭
Oooo perfect I just caught some fresh lake trout today!
I love artic char! Yum yum
I love the outfit, I have a shirt almost exactly like that.
I love monkfish. It’s ugly, but delicious (like me 😂). Really hard to skin and clean. Did You have to clean the fish, or did You have filets to work with?❤
When placing a protein in a skillet with hot grease, always lay it _away_ from you.
Yum. How do I find a recipe for the red wine brandy sauce? Your food is always inspiring and looks delicious
I had suggestion next time when you do salmon score the skin for crispy texture
That’s not salmon, it’s Arctic Char and it’s a completely different fish that tastes more like trout. You don’t need to score the skin to get it crispy.
@@janesays1278 true but it helps with people want to learn just want help out
How long does your program last?
She never finishes the videos 😭😭😭😭
Can we have more Kevin content plz?!
What school do you go to? Im planning on going into culinary and I’m trying to find schools that will be good
ICE
Nice
Hello, I love your channel💕
Kevin is handsome does he have a channel of his own?
Mung and truffle being cooked by a real chef😂
I have a crush on kevin
❤
People. Don’t waste your efforts on catering college. Just get a job in a restaurant. Do it day in day out for years on end. That’s the only way to learn how to be a chef
Monk fish look disgusting, but their taste and texture amazing. Fun fact: Lobsters must love them too, because they make great bait, mate.
Now i understand why fine dining is so expensive. A hoard of chefs do different components of just one dish. That's why it tastes so good. And why we can't replicate it at home at that level.
Line cook here. You can absolutely replicate these at home. The only advantage restaurants have at this level, is that you get your food in about 20 mins. As when making this at home u need to spend hours to make all the components. And usually result in having small ammounts of left over ingredients.
C A R R O T 🥕CU R R Y🍲
Are you and Kevin a thing
Your suppose to lay the fish in the pan away from u
I’m on a bet, can you reply to my comment with literally anything??
Heyyy
Is Kevin single?
Kevin is your bf right? 😏
Stay hard girl, and give them hell!
You use a knife weird as all hell 😂