Wow that soup had a long journey. I like to think they froze it once they got home and the story of the four bowl soup is still ongoing...It might see 5 or 6 bowls before being eaten!
This was, dear chef, an exciting session! It appeared to me, however, that other staffers were sharing your station or, at least, that they stood (somewhat discomfortably) within very close proximity on each side of you. Is that problematic? I do understand the complex geographies and rhythms within active kitchen environments. All the same... Am I correct that Lyndon, recently introduced to viewers as a chef-in-the-making, is your mentee? If so, he is a fortunate fellow and will no doubt be the beneficiary of fine practical training. Do tell, professor! And finally, your early allusion to the French mother sauces (les grandes sauces, en français) rekindled a distant memory: Béchamel, Velouté, Espagnole, Hollondaise, Sauce tomate. And, then, alas, the many complex secondary derivatives from that group. I can only name them, whereas you develop them and apply them -- when, if and as appropriate, to culinary art! Kudos!
Thank you professor, Yes, stations being congested as an issue but it happens rarely though. Lyndon, is an ex-employee who rejoined and currently being trained at every station to refresh his memory. You wonderfully named and indicated basic mother sauces and some their derivatives, bravo that’s called a cuisine critic🕵🏻♂️
Chef Mr. Brown, 1 hour and 40 minutes??? Thank you!!! Thank you so much!!! I can't wait to see you doing your own recipes and cooking.
Wow that soup had a long journey. I like to think they froze it once they got home and the story of the four bowl soup is still ongoing...It might see 5 or 6 bowls before being eaten!
Keep up the videos at work I love them also a line cook here
Glad to have another line cook aboard!
I love your videos quite relaxing
Glad you enjoyed it 😊
This was, dear chef, an exciting session! It appeared to me, however, that other staffers were sharing your station or, at least, that they stood (somewhat discomfortably) within very close proximity on each side of you. Is that problematic? I do understand the complex geographies and rhythms within active kitchen environments. All the same...
Am I correct that Lyndon, recently introduced to viewers as a chef-in-the-making, is your mentee? If so, he is a fortunate fellow and will no doubt be the beneficiary of fine practical training. Do tell, professor!
And finally, your early allusion to the French mother sauces (les grandes sauces, en français) rekindled a distant memory: Béchamel, Velouté, Espagnole, Hollondaise, Sauce tomate. And, then, alas, the many complex secondary derivatives from that group. I can only name them, whereas you develop them and apply them -- when, if and as appropriate, to culinary art! Kudos!
Thank you professor,
Yes, stations being congested as an issue but it happens rarely though.
Lyndon, is an ex-employee who rejoined and currently being trained at every station to refresh his memory.
You wonderfully named and indicated basic mother sauces and some their derivatives, bravo that’s called a cuisine critic🕵🏻♂️
@@mr.brownofficial-u1kThanks to you, chef!
Food looks tasty. I subbed too 🫡
Thanks for subscribing and welcome aboard!
In the end, they wanted the soup to take home 🤦♀️
Yes, we do get some orders like these once in a blue moon.