Enjoyed your video thanks!I having this kind of catering dinners but my concerns about my safety and I am planing to meet my clients prior the event but sometimes I can’t,wanna ask you how you do that just taking the client and come right on cook day?maybe it’s easier for you as a man not to be concerned about this things?just wondering,thanks.
It's very easy. You take the clients number. Address. Name. Do some googling. Have google maps save your trip location and always tell someone you trust, where you will be and what time you expect to return home.
I assume this is translate text, but, you can Google the location, their Name and often affiliation. Carry pepper spray, and if it feels sketchy "As Cilantro Fudge," it probably is.
What a beautiful location to work! I would love to see a video of the way you pack, your containers and materials. I love how compact everything was. Thanks for the video!
@@mmc9828probably more of a case of what their parents or grandparents did for a living. Most wealthy people I have encountered have inherited their fortune. Of course there are exceptions like sporting athletes and celebrities but most people with a ton money got a leg up in life…or should I say a ladder 🪜.
Im rewatching the entire video cause i was interrupted kast time! This is just great to see and hear you explain what you're doing precisely. It show how hard you work & how it appeaars so effortless to your clients!
@elizabethgerring130 A Sous Vide! It is a carefully controlled temperature consistent water bath, basically. It will cook, then hold your item at the preset temperature, consistently. Perfect for proteins. Then, you can quickly sear them off, for a nice tasty grilled or char outer crust w perfectly cooked inner.
I just found your channel. Popped up in my feed. Instant subscriber. Amazing idea for a channel! You are really great on camera. I am looking forward to the future you will be making. Someday homeowners will be begging you to film in their kitchen. 😁 They will fly you to the other side of the world.
I love being a personnel/private chef. It's so much better than a restaurant, and you get paid more. But sometimes, more stress, mainly because sometimes people hold higher expectations for private/personnel chefs.
I've done work in a lot of homes in the birmingham, Alabama area (electrician) that had private chefs and a couple that had private chefs that only cooked for them . Its a different world.
I love your videos. You are seem so calm and unflappable! I'm impressed and the menus look fantastic! Have you ever booked a gig that the place was sketchy or gave you pause with the people there or who booked it? Thank you!
I have the Joule Sous Vide stick and have mostly done chicken with it. Then I saw your video and I knew I needed to try steak. It is amazing that it comes out so well. Thanks for the inspiration. Love your videos!
lol, Hungryman Dinner. I loved to make a well in mashed potatoes when my grandparents treated us to KFC when we took summer trips. Kind of still do, lol.
This is the comment I was looking for equipment for transport and prepare. Can you share your affiliate links to the equipment? I also wanted to know what food can/do you prep before you cook at the client's home? A video for this would be greatly appreciated. Thanks 😊 love your content by the way!
I have just found your channel and your delivery is so smooth. I thought you looked familiar but could not place the face. It then dawned on me you look like this UA-camr Vanlife. Love your work, thanks for sharing. Living The Van Life
Hello, looks good. I like filets but too undercooked for myself. Surf and turf! Last year I made a lobster tail for myself and wasn’t sure how to eat it. I needed this video. See you on Twitter.
Looking forward to the equipment list. I’ve been debating getting a sous-vide (not to cook professionally, just love cooking for my family) and I have no idea how to pick! I don’t need a million programs and settings, just sometimes that holds the temperature properly. Loved the video as always.
@@CulinaryMisfits thank you! Fingers crossed you post before Xmas - I feel like it should be on my list:-)m speaking of which, I have to check whether you have a shopping list at Amazon or something - instead of us always asking which pots and knives, we could just go straight to buying.
How do you decide what to cook? Is it mainly coming from a menu? A collaboration between you and the host? Do you do request? For instance if someone asked for Italian, French, Indian, Chinese? Or is it just coming from a list?
How long do you cook the fillet in the sueve? Provide more tips on cooking if you can. I like the videos and think you’re an amazing chef. Just curious how timing works so well for you.
@CulinaryMisfits What I see is an experienced Chef. My question is, how much experience; aka, How many years under the Apron? Its kinda obvious that experience is what we're witnessing. That and of course, the Right Man for the right job.
He stated in another video, he has client pay for food directly at shop time - via a card! He actually had the client's card declined that time, while at the grocery store! Yikes! But, it did eventually work.
Amazing content thanks sharing this. What temp in the sous vide for the filet mignon? 125 or 130. When you keep it warm in the oven at 170 .. how do you make sure it doesn't screw up the term of the meat?
So what is a good price point for dishes like these? Do you have a flat rate for each dish? Like a steak and lobster dinner would be $55 a person and then go from there? Or do you build a menu with the client and then give them a realistic price after? On average how much would a 6-top party be charged for a meal like this?
@CulinaryMisfits Sounds like the best way to price a meal and charge accordingly. Sounds fair for everyone. I wondered if you got a deposition case anyone ever cancelled at last minute, etc. that probably doesn’t happen though with this clientele . It’s all very interesting to me!
Enjoyed your video thanks!I having this kind of catering dinners but my concerns about my safety and I am planing to meet my clients prior the event but sometimes I can’t,wanna ask you how you do that just taking the client and come right on cook day?maybe it’s easier for you as a man not to be concerned about this things?just wondering,thanks.
Honestly, just exercise common caution. Plenty of people go cleaning, watching kids do maintenance etc. at private homes for a job.
Google people, and don't feel bad about it. Screen your clients. 👍❤️
It's very easy. You take the clients number. Address. Name. Do some googling. Have google maps save your trip location and always tell someone you trust, where you will be and what time you expect to return home.
I assume this is translate text, but, you can Google the location, their Name and often affiliation. Carry pepper spray, and if it feels sketchy "As Cilantro Fudge," it probably is.
Fellow comment readers please like the video so he stays encouraged to pump these out for us
You are one great chef, not afraid to reveal your cooking strategies. Thank you.
What a beautiful location to work! I would love to see a video of the way you pack, your containers and materials. I love how compact everything was. Thanks for the video!
Thanks for taking us to work with you..very interesting
Live this stuff. I watch while I ride my stationary bike. 😂
I nannied for 7 years in a 20,000 square foot house in Massachusetts. Let me tell you I got my steps in!
I'm curious what the owners of that house did for a living.
@@mmc9828probably more of a case of what their parents or grandparents did for a living. Most wealthy people I have encountered have inherited their fortune. Of course there are exceptions like sporting athletes and celebrities but most people with a ton money got a leg up in life…or should I say a ladder 🪜.
@@mmc9828 Probably finance or a New England Patriot/ Bruins/ Celtics players family
I have watched enough of your videos to realize I could no more do what you do. I’d be a basket case. Your menus always look delicious.
Im rewatching the entire video cause i was interrupted kast time! This is just great to see and hear you explain what you're doing precisely. It show how hard you work & how it appeaars so effortless to your clients!
Absolutely loved this! Keep the long one's coming boss :)
Thanks! Will do!
Culinary with his cooking skills! 😊
This is awesome! Love your long form videos!
Beautiful view!❤
I totally thought the steak was going to be overcooked. I am convinced! Gotta get me one of those “sue veed” (haha).
What was that thing?
@elizabethgerring130 A Sous Vide! It is a carefully controlled temperature consistent water bath, basically. It will cook, then hold your item at the preset temperature, consistently. Perfect for proteins. Then, you can quickly sear them off, for a nice tasty grilled or char outer crust w perfectly cooked inner.
I just found your channel. Popped up in my feed. Instant subscriber. Amazing idea for a channel! You are really great on camera. I am looking forward to the future you will be making.
Someday homeowners will be begging you to film in their kitchen. 😁 They will fly you to the other side of the world.
Wow! Thanks and welcome!
Wow. I would crumple under the pressure. 😅 I feed 6 kiddos, but they aren't super picky. Happy to subscribe and learn from you. Thanks for sharing. 💌
Beautiful!!!
Your voice is very soothing. I could watch ur vids for hours
Really enjoyed the longer video and the overall style. Thanks. Keep it up sir
I think many will enjoy longer videos. It will also help him to get hours needed in order to monetize.
Wow great view from the house, food looked great too
The views are everything! and the food of course looks as phenomenal as ever!!
I love being a personnel/private chef. It's so much better than a restaurant, and you get paid more. But sometimes, more stress, mainly because sometimes people hold higher expectations for private/personnel chefs.
I've done work in a lot of homes in the birmingham, Alabama area (electrician) that had private chefs and a couple that had private chefs that only cooked for them . Its a different world.
9:22 Everything looks amazing😊❤
I love your videos. You are seem so calm and unflappable! I'm impressed and the menus look fantastic! Have you ever booked a gig that the place was sketchy or gave you pause with the people there or who booked it? Thank you!
Oh wow so delicious looking. I can almost taste it. I love a view more than a house Awesome to see while you cook ❤
Great job! You run your business like a well oiled machine! The meal looks fabulous!
Yes please
Oooooo everything looks marvelous!
Huge home, stunning! But, I'd rattle around in a home that size!
My new favorite channel! If I didn't already have my dream career, I'd want to do what you're doing. I love cooking ❤
Thank you for showing this. The food looks great!
Dang u killed it chef that looks awesome
It's a lot to do by one person!
So awesome as always eric thank you for the long style video we love to hang out with you
Thanks for these videos..so well done and interesting
That view was beautiful! Loved watching you put the dinner together so easily! It all looked delicious!
good job! Beautiful Chef! !
Wow. What a view. Probably loved cooking at that home.
I think I need a Suvie. The meal looks delicious and love the presentation.
I have the Joule Sous Vide stick and have mostly done chicken with it. Then I saw your video and I knew I needed to try steak. It is amazing that it comes out so well. Thanks for the inspiration. Love your videos!
AMAZING!!!!!!
Keep the vibes going dude respect the hustle, dedication, and motivation.
Learning so much from you chef! love your videos!! You do an excellent job! 👌
So thoroughly enjoy your videos. You maintain calm and collected and this adds to your excellence!! Thank you for sharing!
I would love to have a chef cook for me at home....i can dream can't I ?
Food looks amazing 😊❤
lol, Hungryman Dinner. I loved to make a well in mashed potatoes when my grandparents treated us to KFC when we took summer trips. Kind of still do, lol.
Great video!
You have me inspired. Great video thanks.
Great work❤
What temp, & how long for the filet? Beautiful dinner! ❤❤❤
Your videos are magical 😮
like cooking a steak via sousvide,always perfect temp
Great content, thank you for posting 😊
Sous vide directly on directly the counter - bold. Those types of countertops have cracked for others in the past. Love your videos.
The water doesn’t go past 133. The countertops will be fine.
delicious beautiful meal🌷
You got a cool job!!!😊❤🎉
Where did you get those plastic stacking containers?? Those are neat.
Love the videos! Love learning how to do things better in the kitchen!
10:13 Great video, food looked delicious, thank you!
Can you provide a list of equipment used transport and prepare?
This is the comment I was looking for equipment for transport and prepare. Can you share your affiliate links to the equipment? I also wanted to know what food can/do you prep before you cook at the client's home? A video for this would be greatly appreciated. Thanks 😊 love your content by the way!
My favorite dinner. I have only ever had grilled filet. I would love to try sous vide prepared steak.
Yum!!
I have just found your channel and your delivery is so smooth. I thought you looked familiar but could not place the face. It then dawned on me you look like this UA-camr Vanlife. Love your work, thanks for sharing.
Living The Van Life
Really enjoyed this! Subscribed! 😊❤
Love these kinds of vids. More if possible!
Awesome stuff! You work very efficiently and clean. Super important qualities of a great chef 👍🏼
Loved th xtra gear reveal… thanku
More detailed videos coming out about that
Amazing! Zee French love having you there!
Amazing. Just subscribed
Omg...I'm drooling here Chef 😋
Hello, looks good. I like filets but too undercooked for myself. Surf and turf! Last year I made a lobster tail for myself and wasn’t sure how to eat it. I needed this video. See you on Twitter.
that meal looks delicious!!!
Looking forward to the equipment list. I’ve been debating getting a sous-vide (not to cook professionally, just love cooking for my family) and I have no idea how to pick! I don’t need a million programs and settings, just sometimes that holds the temperature properly. Loved the video as always.
Coming soon!
@@CulinaryMisfits thank you! Fingers crossed you post before Xmas - I feel like it should be on my list:-)m speaking of which, I have to check whether you have a shopping list at Amazon or something - instead of us always asking which pots and knives, we could just go straight to buying.
Me too I'm a kitchen equipment junkie myself!
@@TheResearchMom This! Especially geared to more of a seasoned home cook!
I just discovered your channel, subscribed after watching 2 videos. Very positive content
This is the kind of gigs Id love to book!!! Do you use a platform? That Filet looked spectacular
Diiner looks delish - but that view is killer! What did you put on aspargus/mushrooms?
I admire your cooking skills. Just wish I could cook 👩🍳 a meal without burning 🔥 the whole thing.
I have a dinner for 6 coming up finally back out in these streets you had alot to do with showing I can still get back out here
Let me know how the dinner went
Menu?
Lol, you could tell you derbed them it got really wiet for a moment. Too funny!
I really enjoy this kind of content
Good stuff. 👏🏼
This reminds me of an elderly designer who said: there will always be luxury.
How do you decide what to cook? Is it mainly coming from a menu? A collaboration between you and the host?
Do you do request? For instance if someone asked for Italian, French, Indian, Chinese? Or is it just coming from a list?
How long do you cook the fillet in the sueve? Provide more tips on cooking if you can. I like the videos and think you’re an amazing chef. Just curious how timing works so well for you.
New subscriber here . Love your content and hope you keep it up no matter how defeated you may feel. You got this!
ps shopping hauls for the events will get you so many more views.. you are welcome
Sou Vide! Cool!
Looks amazing!!! Can I use any Sous Vide machine or what would you recommend and can I use any bucket/pot with the machine?
really cool channel
Do you ever give out recipes? Would love the cheesecake one.
@CulinaryMisfits What I see is an experienced Chef. My question is, how much experience; aka, How many years under the Apron?
Its kinda obvious that experience is what we're witnessing. That and of course, the Right Man for the right job.
Pls explain what you are doing and what part of LV you are. I live in LV also .Love the channel.
Great job!
Wich sous vide machine do you use ? Do You recommend?
Two questions. How many times a day do you shop? And, what is a typical weekly menu for you? I am assuming a 5 day week, br, lu and dnr?
Nevermind lol... I did a binge of your UA-cam stuff. Got my answers. Really enjoying your fresh content.
Do you have to purchase the food with your own money or does the client pay for it prior to cooking? Love your channel!
He stated in another video, he has client pay for food directly at shop time - via a card! He actually had the client's card declined that time, while at the grocery store! Yikes! But, it did eventually work.
Amazing content thanks sharing this. What temp in the sous vide for the filet mignon? 125 or 130. When you keep it warm in the oven at 170 .. how do you make sure it doesn't screw up the term of the meat?
It's only in there for a moment
So what is a good price point for dishes like these? Do you have a flat rate for each dish? Like a steak and lobster dinner would be $55 a person and then go from there? Or do you build a menu with the client and then give them a realistic price after? On average how much would a 6-top party be charged for a meal like this?
I do a price per person plus the cost of groceries. Basically a chefs fee and then groceries. Gratuity is at their discretion.
@CulinaryMisfits
Sounds like the best way to price a meal and charge accordingly. Sounds fair for everyone. I wondered if you got a deposition case anyone ever cancelled at last minute, etc. that probably doesn’t happen though with this clientele . It’s all very interesting to me!
What brand of modular storage units it that? Great videos!
How long were the filets in the 170' oven? Or better yet, how long can the steaks be held in the over before it is no longer optimal?
hi man, do you reuse the bags for sousvide or not? thanks and keep the good work
I doubt it because the meat started out raw, and they're just ziploc bags, unless I'm misunderstanding.
Do you have a cookbook?