I've started working in a restaurant kitchen for this past year, but the repertoire of skills I have learned has been rather small. This channel is helping me diversify that skill set. So enjoyable to learn!
Robert Hanlen I advise noone to go to culinary school most suck for practical application in real kitchens I've been climbing through the ranks and plan to become a sous chef experience is best! Not putting you down or anything but I've learned more and how to adapt then a culinary school grad or certified culinarian and how to make bearnaise that won't break as well as many Burr Blanc variations purees and creams my favorite we serve up right now is a pancetta halibut on rizo with pomegranate reduction around and nectarine relish and micro greens on top
Yes, you do learn more with hands on training. This is a trade after all, but there are some things culinary school teaches you that you might find very useful, like balancing recipe proportions and the science as to why certain ingredients work. This may not be something that many care to learn and that's understandable, but for me, because I came from a science background, these were the most interesting parts of being a chef. I cannot work in a fast paced kitchen, and I don't want to. I want to experiment with ingredients and decipher the chemical make up of the ingredients. So, if something like this is of no interest to you, then simply skip culinary school and get hands on training. It is better for working in a real kitchen where you need to learn to adapt to a fast pace environment. Culinary school is way too controlled to give you real kitchen experience.
iLoveTurtlesHaha but once again knowing how to improve your taste buds reading a book called the flavor Bible and watching Alton Brown can teach you the science behind cooking after all cooking tends to be more of an art then a science.
Every time when I need to brush up on my knife skills I always refer to this video because you teach it exactly how my chef teaches it which I need to pass my knife cuts test. I passed thanks to God and for your amazing techniques and precision. I only want to watch your videos because you show the correct way and you never cut corners or skip out on things. I only wish for more of a close up on the cuts slowly. Thanks!
To Mr. Albouze and your production team: The Culinary Arts has never been more appealing and approachable... your cinematography, editing, content, personality, dedication to excellence are truly cherished...thank you for bringing this art to "life."
I'm glad that i've found your channel. I type "how to cut carrot", the first recommendation is yours. Now, i know how to cut carrot, zucchini with pretty shapes. Thank you
I went to culinary school and learned all these knife skills and more.. then went to work at a few resorts and restaurants and learned most of these knife cutting skills are almost useless... a food & beverage manager just wants to see that you are capable of meeting deadlines and the head chef will most likely keep those with immaculate knife skills on garde manger..
Outstanding! My father was a chef and I used to love to watch him cook. I don't get to see these skills up close anymore 😢. Thank you for bringing back some lovely memories. 🤗
As a chef I cannot stop myself watching videos about food, watching this video took me back to being a first year apprentice where I first learnt all these cuts.
now that's a video I wanted to see, a guy who knows how to hold his finger when uses super sharp Damascus knife, and keep going through steps, without bragging about how good or master he is at every steps, a true master chef like a tree full of fruits down to the earth
Cullinary school doesn't teach slowly enough to learn stuff like this, nor do they check it or help you. Videos like this make it look much more achievable
I'm so happy I have found your channel, Bruno! You're my new favorite chef! All your videos are awesome & funny and the food is just gorgeous. Thank you for your work and never stop doing this!
The bunny at the end was so cute! Thanks for this video, which in all honesty, most home cooks don't really care about haha. Still good to know for when some fancy guests arrive or you just want to prepare a superb meal!
Beautiful narrative style as I have mentioned before. I was worried seing that the edges of thecarrots were chopped off thinking they will be wasted. Good to hear that you made use of all that as I heard at the end of the video. Thank you for this video. ❤️
love the way you speak. unique.. very poetic style. hm.. it does not matter how you speak, because your tutorial in cooking is the best and i like it. thank you so much. Wish you all the success.
Carrot scraps are wonderful for dog owners too. My cardigan welsh corgi will do all sorts of tricks for some carrot trimmings - even creative acrobatics, burglary and pickpocketing, if you don't pay attention!
Watching this video takes me right back to my apprenticeship days at tafe when I first learnt these same basic knife cuts. Never easy the first time, but the more you practice, of course the easier it becomes.
Francis Hacket give it time it all feels awkward now and your hands may ache but it's worth it I suggest investing in a massage therapist to keep your for arms and hands limber and dexterous lucky for me my wife is one so it's all free but for real if you become a line cook doing this once a week will give you a better edge then other cooks/chefs
Yours all basic cuts are amazing sir ☺️ I also wanted to become a good cheif and came to your country with my hole afraids give me your prayers so I will fulfill my dreams plz sir
Dear Chef I am excited with your technic of food cooking is very attractive , your explanation is also very nice , your voice is very soft and good . what ever you make foods are so delicious. thank you chef ... I would be with you I will be perfect chef I feel that.
I think this is much more practical for home cooking if you are able to compost. There's a lot of waste with these cuts. My culinary school had a wonderful garden for using up the waste.
I like your teachings very much. I had problems using a cutting knife. I've seen others but yours are better and you take your time showing me differently of how many ways of cutting. Thank you Roger Ricalde . Disneyland. Resort Cast Member.
I love your style I'd say that you have a very deep sense of humour. You are a very skilled chef and I dare say, the Franck Dubosc of chefs. Keep those videos coming!
Brilliant video!!! So helpful! I try to show basics for pastries and desserts too as I guess once we get those figured things can really start getting exciting 👩🏻🍳🎂💕
![[MV] A leap of faith...ความเชื่อใจครั้งสุดท้าย (From "Petrichor the series")](http://i.ytimg.com/vi/U1piZH2CNXA/mqdefault.jpg)
Fine brunoise 0:21
Brunoise 1:17
Macedoine/small dice 1:47
Parmentier/medium dice 2:02
Paysanne 2:44
Roll-cut/oblique 3:04
Diagonals 3:27
Tourner 3:42
Thnk u so much, u save my time !!
Thank you. 👍👍
Thanks cause I’m trynna study for a culinary test tmr 😭
Thanks, I have to watch this for school lol
Merci!
I've started working in a restaurant kitchen for this past year, but the repertoire of skills I have learned has been rather small. This channel is helping me diversify that skill set. So enjoyable to learn!
Could you say "a few minutes later"
😂😂😂
or "one eternity later"
🤣
Hahahahaha!😂
Why would he say that? The video is pretty short to begin with
I learned all those skills at culinary school but never found the lessons THAT exciting! Woof!
Robert Hanlen I advise noone to go to culinary school most suck for practical application in real kitchens I've been climbing through the ranks and plan to become a sous chef experience is best! Not putting you down or anything but I've learned more and how to adapt then a culinary school grad or certified culinarian and how to make bearnaise that won't break as well as many Burr Blanc variations purees and creams my favorite we serve up right now is a pancetta halibut on rizo with pomegranate reduction around and nectarine relish and micro greens on top
Yes, you do learn more with hands on training. This is a trade after all, but there are some things culinary school teaches you that you might find very useful, like balancing recipe proportions and the science as to why certain ingredients work. This may not be something that many care to learn and that's understandable, but for me, because I came from a science background, these were the most interesting parts of being a chef.
I cannot work in a fast paced kitchen, and I don't want to. I want to experiment with ingredients and decipher the chemical make up of the ingredients. So, if something like this is of no interest to you, then simply skip culinary school and get hands on training. It is better for working in a real kitchen where you need to learn to adapt to a fast pace environment. Culinary school is way too controlled to give you real kitchen experience.
iLoveTurtlesHaha but once again knowing how to improve your taste buds reading a book called the flavor Bible and watching Alton Brown can teach you the science behind cooking after all cooking tends to be more of an art then a science.
Chef, c'est toujours un plaisir de regarder vos vidéos et de vous voir faire la promotion de l'art culinaire à la française et du bien manger :)
je parlo france
baguette
@@sierraacharlie LMAO
Every time when I need to brush up on my knife skills I always refer to this video because you teach it exactly how my chef teaches it which I need to pass my knife cuts test. I passed thanks to God and for your amazing techniques and precision. I only want to watch your videos because you show the correct way and you never cut corners or skip out on things. I only wish for more of a close up on the cuts slowly. Thanks!
To Mr. Albouze and your production team: The Culinary Arts has never been more appealing and approachable... your cinematography, editing, content, personality, dedication to excellence are truly cherished...thank you for bringing this art to "life."
He sounds like the narrator from spongebob
😂
HAHAHAHAHHAHA TRUE
Gold
For real tho
I can’t unhear it now
I'm glad that i've found your channel. I type "how to cut carrot", the first recommendation is yours. Now, i know how to cut carrot, zucchini with pretty shapes. Thank you
I can't even begin to imagine how many carrots you've cut in your career/life to be able to so easily cut these so quickly! Thank you, Chef Bruno.
His accent is as mesmerizing as his cuts, I'm guessing he's French.
I went to culinary school and learned all these knife skills and more.. then went to work at a few resorts and restaurants and learned most of these knife cutting skills are almost useless... a food & beverage manager just wants to see that you are capable of meeting deadlines and the head chef will most likely keep those with immaculate knife skills on garde manger..
Thanks for ruining the fun loser
And then I'm going to build my own old clock...
Watch...
SO AWESOME.
Nicole Cruz lol comment goes with your pic
Studying for a test and this really helped, thank you!
knowing that he also gave ideas on how to use the scraps was so great because a lot of people would waste them otherwise
Outstanding! My father was a chef and I used to love to watch him cook. I don't get to see these skills up close anymore 😢. Thank you for bringing back some lovely memories. 🤗
As a chef I cannot stop myself watching videos about food, watching this video took me back to being a first year apprentice where I first learnt all these cuts.
now that's a video I wanted to see, a guy who knows how to hold his finger when uses super sharp Damascus knife,
and keep going through steps, without bragging about how good or master he is at every steps, a true master chef
like a tree full of fruits down to the earth
I don’t think this helped me much but I couldn’t stop watching
Cullinary school doesn't teach slowly enough to learn stuff like this, nor do they check it or help you.
Videos like this make it look much more achievable
Let's Be Honest,
You Didn't Choose The Video... The Video Chose You
I mean, I came here to study up for a knife cutting test myself so there's that
No i came for video😀
I chose it
most of us can agree that our teachers brought us here. shout out to my beloved tr tyrone. whoooo(2)
The oblique roll cut is something I could never figure out not that I was trying hard but I love the results. Thanks funny french cooking dude.
Ahh man your voice is so calming and French accent is so magnifique. This is very informative for me and quite enjoyable. You've got a new subscriber!
the commentary on this video was pure gold
I never subscribed so fast in my life. that voice, my lord it's heavenly.
He's voice sound like a narrator of a magical story
Gosh, your voice and techniques make me swoon. I feel faint.~ So smooth and beautiful.
Hi I’m a new subscriber… I am totally loving your recipes and techniques… not forgetting your accent … I’m from the Caribbean - Trinidad
I'm so happy I have found your channel, Bruno! You're my new favorite chef! All your videos are awesome & funny and the food is just gorgeous. Thank you for your work and never stop doing this!
Its always great to see the genius behind the knife .Thank you Bruno Albouze from Montreal , Canada .
Glad to see the scraps didn't get thrown away, I was worried about that. Great video, thank you!
I’m pretty sure I had clothes on when this video started..
🤣
Underrated comment!
Seriously!
🤣🤣
I don’t get it someone tell me 😭
@@saylay3034 his voice is too...how should I put this....?
calming, satisfying or something
thanks for teaching all these techniques in one video.
Your voice is smoother than melted butter on toast holy sh*t 💦
made my day :')
Your accent made my cutting skills that much perfect.
"I think I just got pregnant hearing his voice"
-My wife
Really? OMG is that a boy or a girl? ;)
Lol... Great Chef with great sense of humour 😊
You should be worried man...
😂😂😂
Divorce her fuck
The bunny at the end was so cute! Thanks for this video, which in all honesty, most home cooks don't really care about haha. Still good to know for when some fancy guests arrive or you just want to prepare a superb meal!
Beautiful narrative style as I have mentioned before. I was worried seing that the edges of thecarrots were chopped off thinking they will be wasted. Good to hear that you made use of all that as I heard at the end of the video. Thank you for this video. ❤️
Thank you for this vid! I’m still learning my way into the kitchen!
That voice makes me wanna do things I don't usually do.
ohhhhhhhhh wtf
Love your lessons.. thanks
I just started culinary school, so the timing for this video could not be better.
Thank you ! Great techniques and attainable skills... of course you make it look easy
These tutorials are Good chef Albouze, really it helps!! Thank you!
What should a chef take to work with them
well done...I enjoy your lessons a lot......and by the way......greetings from Stuttgart
thank you :)
It is so much to learn in cutting
love the way you speak. unique.. very poetic style. hm.. it does not matter how you speak, because your tutorial in cooking is the best and i like it. thank you so much. Wish you all the success.
I feel like this is the _one guy_ Gordon Ramsey would be impressed with.
It's just... so precise, like, what? I can only dream of doing that lol.
this was more informative than a lot of other videos i've seen on youtube
A Roll-Cut Zucchini is just awesome!
Thank you❤
Carrot scraps are wonderful for dog owners too. My cardigan welsh corgi will do all sorts of tricks for some carrot trimmings - even creative acrobatics, burglary and pickpocketing, if you don't pay attention!
😂😂
Thank you! Im an american trying to eat healthy. I really appreciate ur help and ur voice is very sensual. 😉
fried butter leave pls fuking usa people
holy shit dat voice
Careless whisperings to the ears
Bruno we need more knife skills videos, please make on the different fruits used in pastry shop.
That video gave me flash backs...Turning veg. Really enjoying the channel
Watching this video takes me right back to my apprenticeship days at tafe when I first learnt these same basic knife cuts. Never easy the first time, but the more you practice, of course the easier it becomes.
Peter Jones I just started at the Culinary Institute of America, and these cuts are anything but easy
Francis Hacket give it time it all feels awkward now and your hands may ache but it's worth it I suggest investing in a massage therapist to keep your for arms and hands limber and dexterous lucky for me my wife is one so it's all free but for real if you become a line cook doing this once a week will give you a better edge then other cooks/chefs
That carrot ginger purée looks amazing 😻
I was stunned by his narration. But then.. Nice!👏👏
This is the perfect narrator voice
who is this guy? it is the most insane cooking channel on youtube, the guy is genius!
Anyone else had the urge to hug that rabbit?
Thank you for this Vid. I learn new things in knife cutting. It is helpful to my course.
Parabéns
I'm cooking allmost every day but didn't know about such ways 2 cut smth,thx
I could listen to you read a phone directory. Just gorgeous.
Just made a soup with chicken, herbs, onion and roll cut carrots - and my hubby thought it was very gourmet.
Thank you, great video
Im commenting with 9 fingers
😂
Amazing!!!! Best video ever, really great tone of voice, explanation and camera angles!!!
Thank you so much Bruno!!!!
Knife skills ❌
Sukuna skills👍
Complite cutting skills first time on TH-cam (SIMPLY THE BEST ALL ABOUT FOOD & BEVERAGE
That's where I was going wrong...not squaring off the sides..it all makes sense now.
That omlette looks amazing! Will you post that recipe aswel?
He already did. Search his channel for Tamagoyaki. :)
Thank you for sharing your techniques.
Yours all basic cuts are amazing sir ☺️ I also wanted to become a good cheif and came to your country with my hole afraids give me your prayers so I will fulfill my dreams plz sir
Dear Chef I am excited with your technic of food cooking is very attractive , your explanation is also very nice , your voice is very soft and good . what ever you make foods are so delicious. thank you chef ... I would be with you I will be perfect chef I feel that.
Wow, this is a great video. Super basic and clear.
What a beautiful French accent 😉 As a French myself, I’m able to spot it by afar 😅
sa fikirkan masih iklan masa mula sudah. suara dia bah, mahal betul. bah, marilah belajar memotong lobak. poinsikou cef! love it.
Pro cook for sure. Great job chef!
Do this in French. Add subs, so I can learn both the language and the techniques. Awesome!
let's not oversee the fact that he made perfect looking tamagoyaki on a round pan wtf! nooice!
I think this is much more practical for home cooking if you are able to compost. There's a lot of waste with these cuts. My culinary school had a wonderful garden for using up the waste.
OMG, that bunny rabbit was so cute!!!
Thank you! This was so helpful!!!
Chef, merci pour vos vidéos ! :)
who's watching this before their test ?
الله الله الفن بعينه !
❤❤❤❤❤❤❤
*Amazing job. I really like how this one turned out. Excellent job! Thank you again*
You make other chefs on TH-cam look like a joke :)) love your work
Everyone is different, no-one is perfect
Bruno Albouze so humble!
I like your teachings very much. I had problems using a cutting knife. I've seen others but yours are better and you take your time showing me differently of how many ways of cutting. Thank you Roger Ricalde . Disneyland. Resort Cast Member.
I love your style I'd say that you have a very deep sense of humour. You are a very skilled chef and I dare say, the Franck Dubosc of chefs. Keep those videos coming!
Fabulous Bruno! Thank you. Great filming too!
This video is so satisfying
Thank you!! Great and informative video
마샤스튜어트님이 당신에게 야채 써는 방법을 배우면 알맞겠네요 당신은 선수를 키우는 셰프 죠
i love your videos, you are so positive!
Brilliant video!!! So helpful! I try to show basics for pastries and desserts too as I guess once we get those figured things can really start getting exciting 👩🏻🍳🎂💕
Increible ojala ponga subtitulos