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.
@susanjanewilkins
Ай бұрын
awesome
@benfletcher8100
2 жыл бұрын
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)
@BrandonDearden
2 жыл бұрын
I feel you on that. its important to have the basic knowledge though!
@benfletcher8100
2 жыл бұрын
@@BrandonDearden Truly!
@AlejandroLopez-ns9ve
Жыл бұрын
@@BrandonDearden hey chef where can i find that chef knive? would apreciate it.
@hochilinio
Жыл бұрын
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
@sarah-md5dp
Жыл бұрын
Cool 👍
@agathakaseke2581
2 жыл бұрын
Thank you Chef
@BrandonDearden
2 жыл бұрын
absolutely!
@klf1016
Жыл бұрын
Hi Chef! What knife do you use? Thank you!
@Learnaut
Ай бұрын
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.
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