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Thanks so much for the comment. Appreciate it. Have a great holiday's...

Lol. Im just a high-energy person. Super pumped for every rush we get. Thanks for the comments... Call of Duty Stim, for high speed lol

@LetsCookAndTalk that would be great game to play!

@LetsCookAndTalk I've got adhd and bounce from here to there and when I need to concentrate the stimming starts. Can't sit still. Drives everyone around me crazy. I should be called Tigger😂

I love it. 😆 🤣 😂. Thats why cooking does it for me. Theres so much going on...

Lol. Yes and no. On purpose because im a fidgety person. Give me one those fidget spinners Im good. Lol

Thanks for watching. We will keep the videos coming.

Same here knowing I'm a certified chef and recovering from hip replacement surgery

Wishing you a fast recovery. How long until your back in the game?

Versus, my dirty hands? Stop trolling.... Tell me your story. Bad day? Came to TH-cam to get your get back. Lol. Get reallllll

Its called editing. Trust me i do.

Good evening. Well, good morning as of now. Enjoy the channel. There is tons of content on the way. Dont forget to subscribe

@LetsCookAndTalk sudah subscribe chef dari 1 bulan yang lalu, ok saya tunggu video dari anda.

Thanks for the loyalty. Great Video coming this week. The video will be with the oastry chef thos week who has to figure out how to produce 1,500 slices of cheesecake for an event this weekend. In January, we will start livestreaming once a week doing cook with me from home meals.

Sanmuzuo Japanese Santoku, Hammered Damascus. I got it on amazon. Bought it for $100. It's actually on sale now for $69. I love that knife, one of my favorites.

Sammy is awesome. Yes, vids every week. Dont forget to subscribe.

I wanted to set a consistent goal first. Soon, we will be putting out more videos. Thanks for the compliment, and look for the increase.

@LetsCookAndTalk look forward to it. Thanks

Np

Thanks for comment.

This is epic my friend. Next video will be a premiere so Ill gift you a channel membership. Thanks alot.

@LetsCookAndTalk your welcome 😃

Feel the same way. So my 40-minute drive is perfect for this reason. Every once in a while, theres those nights I wish I was closer. Especially a bad winter storm, etc...

I once got cussed out for having a vegan burger. "We sre vegan we dont want anything that looks like a burger". Why i never feature a vegan burger on my menu anymore... Confusing but i guess I get it.

well, that’s the fucking point…

@ prick

All sounds like food Im down to eat and try... Not sure what the question is but thanks for commenting.

@@LetsCookAndTalk, the question was about your thoughts on my really liking to cook but being a very picky eater. Some people I tell that to think it's weird.

Not at all. I can relate myself. Super picky eater. Breakfast and lunch I eat the same thing everyday. Breakfast: cream of wheat, banana, and yogurt. Lunch, jasmine rice light cheese. Dinner at home super fast and easy. So some chefs at the restaurant can eat something different every day at work. I cant do that. Lol

Chef

How so?

Here we go again. Must be another one who hasn't seen grilled romaine. They could literally google it​@LetsCookAndTalk

Thanks for the comment. More on the way...

You never too old to be a chef. My sous chef is pushing 50 also. Moves super fast and efficiently. Hope to see you in the comments and keep us updated on your journey.

That sounds fun. Nice short ride also.

Hey Jason, glad to see you like the long form videos. More to come. Ill be posting a poll in the next week of what exactly people want to see. Whether it is line cooking, baking department, pastry chefs duties, wedding preparation, prefix menu, soup/sauce and line prep, etc...

@@LetsCookAndTalk that sounds awesome!

I second the long format. So much fun to watch it all.

Thanks for the comment. What part of the videos are the most interesting?

@@LetsCookAndTalk I enjoy watching you interact with your crew. It seems like you all work well together. I think the dishwasher needs some love.

Hey Sharon, good to hear from you again. TBH, if I told you my average night meal after-shift, you wouldn't believe me. I'll speak for most Chefs, although I hope others answer here as well. After cooking all day long, Im looking for the most simple, convenient meal and fast as possible. My favorite go to is grilled cheese, or a honey tender chicken sandwich. Lol. I'll see other chefs post their after-shift meal. Its not pretty or what most people would think. Now that im older, I watch more what I eat. I do have the same breakfast and lunch meal everyday. Breakfast, yogurt, cream of wheat, and banana mixed all together. Lunch Jasmine rice with light romano chees... When my daughter (12) is with me on the weekends I cook her whatever she wants. Plus Ill show her how to cook various things.

Actually, at 46, it's not that bad. Chef Crocs are super comfortable, and I never try to lift anything too heavy without help. I mean, we all have our days of "Damn, im getting old".

Thanks for the comment. More to come every week. Dont forget to Subscribe & Like. It all helps.

Maybe with oil. Its Flambe and the technique is used from your average place to fine dining. When you flame the alcohol it leaves behind the flavor of the alcohol. When it is done with oil the molecules break down and release volatile compounds that resemble hydrocarbons in natural gas. Its why the type of oil you use and smoke point are important.

@@LetsCookAndTalk what are you flambe'ing with? maybe i'm wrong but wine doesnt have enough alcohol to properly flambe. i guess its a matter of opinion....

Bourbon/Whiskey. And yes, wine doesn't have enough alcohol to Flambe... Heating oil higher than its smoke point releases a chemical call orlein that is bitter and rancid. Its smells gasy. Normally, your pan will flame, especially if protein is releasing water. I think he was referring to that because flambeing bourbon would not cause a gasy taste or smell. Maybe he is doing it wrong.

There's Alot of other factors involved, but nevertheless thanks for sharing and commenting. Have a great day.

Thanks for the comment. Have a good one.

Google it. How else would a grilled romaine be made. Lol

Its triple washed.

Sorry, ill do better.

Facts 😆 🤣 😂

Thanks for subscribing from 🇮🇩. Have a great day...

I hear ya. We have changed it a couple times already. Remember the plate costs $38. We live in an value era. What's more at play with this dish is prep, execution and flavor.

Thanks for tuning in...

As long as you're washing you're hands thoroughly and don't have any open cuts I don't really see the need for gloves. Seems a bit pointless tbh.

It is pointless. The chicken is already cooked and poultry is the most dangerous. People eat raw beef and salmon all the time and it's fine

Studies show that gloves can be more "dirty" than hands as people wash their hands more than they change their gloves. I love it when people who have never worked in a kitchen chime in on this.

@@sean8563 Please. I have watched chefs taking the receipt that contain BPA and BPS with their hands and start touching foods without washing.

Our Pastry Chef makes them 90% of the time. The rare occasion, like in this video, is when we have extra from a large function. So we host 40 weddings a year and other multiple events along with running the regular dining room.

Thank you for the compliment and comment.

Thanks for the comment. It's a wedge salad. It is what it is. Can't make everyone happy. I'll do better next video, lol. Have a great day.

@@LetsCookAndTalk Thanks Chef!

Its triple washed. You have to read the label maam. Especially romaine hearts. If it was romaine, then yes, I would wash, chop, and spin dry.

Its triple washed

No offense taken. It's called editing. Rewatch again, There are a million jump edits all over. People dont come here to watch me change gloves. They want to watch me cook, so I edit out all pauses and glove changing. Although maybe an unedited video might intrigue even more users? Maybe no. Idk.Another thing when plating unsoiled gloves from raw meat and/or use of meat tongs will be suffice. I work at a top resort in NY with multiple cameras and tons of eyes on the operation every minute.

I'm not sure where you're from. LOL. It's called surf and turf amd its very popular here in NY.

@@LetsCookAndTalk ok I didnt know that.

@@LetsCookAndTalk thanks for answers

No problem. What kind of dishes you like?

At this rate,.at home or I bring my own food. So my first 2 meals of the day are the same every day. Cream of wheat, banana, and yogurt. Lunch, jasmine rice with light cheese.. At dinner, i eat whatever. Sometimes fast food, chips, I love ritz crackers. Grilled cheese, honey chicken tender sandwich. First 2 meals, healthy. Last one is not. I stopped eating where I work because you end up eating all the wrong things all day long. Other than tasting everything all the time because it's required in order to do your job well.

More to come every week. 2 videos a week soon

Huh... lol. What video are you watching? Not mine's. Let me guess. Rough day? Why are you on this video commenting something false about a video that clearly you dont like? Or something down those lines. So bulls blood that comes in a plastic container and put in a PLASTIC container. Somehow, it has provoked you to comment here. Man, listen. Life lesson. Whatever is failing you today, you can change tomorrow. Im sure you can fix it. Just not here, not now, not this video. Keep it pushing. Now, have a great day.

Idk, maybe the same reason you're not a professional golfer but a goofy golfer. Listen, im not here to critique your game. Just saying.

No, seriously, if you trimmed the stem off, the whole purpose of a wedge salad would fall apart. So for presentation reasons thats kept on. Hopefully, that answers your question.

Hmmm. Well, the stem of romaine is very edible. For your education, google it. I think you just dislike it. Which is ok. It's my interpretation, which there is not a wrong or right. I respect your opinion. But you're wrong with it not being edible.

@ Maybe you should read my comment again. I never said I didn’t like it nor did I at all indicate it wasn’t edible! I was talking about appearance and presentation. In my many years as a chef, I’ve always trimmed any foods that have a brown spot where the customer might think the food is old or spoiled. I was not criticizing you or your work sir, it was a simple question. Curb your ego and think of it from the customer’s perspective and you’ll go far and do well.

As a chef why question another chefs plating. Grilled romaine is traditionally root left on. So your comment started a rabbit hole you can't climb out of.

Great questions! We actually have a fantastic cornbread recipe. The cornbread was baking near his station because he needed it for his dishes that night. So I was more or less asking so that they didn't overcook it. Yes, i used the butter flour to thicken the sauce. The process is called "Buerre Manie" I give my chefs the freedom to figure out what works best on the line. They have the autonomy to create their own specials, develop recipes, and solve kitchen problems. However, different restaurants or chefs might not allow this approach for various reasons. Every chef has a unique style. I tell everyone in the kitchen, including the dishwasher, that they are chefs-they should feel equally important. That said, I do acknowledge specific roles like sous chef or pastry chef due to their hard-earned distinctions. There are levels to this craft. Apologies for the lengthy explanation!

@LetsCookAndTalk Thank you so much for the thoughtful response!

Anytime...

They hurt my back. I think it's because I have flat feet. Some Chef's love them. I hate them.

Thanks for the comments. Have a great day...

Glad you enjoyed. More to come. A new POV video every Tuesday. Recipe videos other days of the week.

Thanks for the comment. We tons of more videos to be uploaded. Every Tuesday, a new POV video and recipe videos other days of the week.