agree! it should be mentioned, though, that when adding broth (stock) to the rice while is cooking, which is a normal procedure for making risotto, the liquid MUST be at boiling temperature... otherwise it will stop the rice cooking process, ruining it
Absolute devotion to his culinary art. Can't be easy with Aden filming his every move. No wonder he snuck out for a well-earned cigarette. Great chef, great vid. Cheers
wow so amazing - what a great chef - so much care and skill - i love it ! i am not too far away from Bologna (Austria) - i really consider making a trip to there - soooo beautiful ! wish i could taste that right now - thanks for the tipps !
Sei un artista to your culinary art e certo Italians do best. Everything spotless starting from the kitchen to your uniform and may I add a handsomely meraviglioso young chef wow!. Erik sei rifinato in everyway, the way you present yourself a true master. Love your delicious risotto. With love from Melbourne Australia ❤
@@vikingzeppelinSo please enlighten us. U must be a 3 star Michelin chef instead of posting a content less reaction.😮 I think U miss the point of this vid.😅
@@HenriculeHe left a plastic spoon in the risotto the entire time he was cooking. That spoon already has multiple scorch marks. If you’re going to use plastic at least don’t leave it in the pot while the food is cooking. He’s also using non-stick cookware that looks like teflon and one of them looks scratched. Those type of pans should be banned because of the chemicals used to make the non-stick coating. He should use carbon steel instead, a much safer and better pan that is usually seen in professional kitchens. One of the prep cooks was working on raw seafood across the table from him. That seafood should have been on ice. Last but not least he never even tasted his sauces or the risotto to check for seasoning. And yes, I am a retired chef.
หลายเดือนก่อน
@@barrym2112 and since you are retired you now have the balls to talk about bad stuff in your profession...?
Beautiful dish and exquisitely prepared, Difficult to imagine, though, it being cost effective for the restaurant if made to order for a single customer.
Around 28:30 I screamed when he putted that pan in the sink. I would have rubbed bread on that pan until you couldn't taste any of that glorious meat juice.
Très belle réalisation mais comment fait-il pour garder à température son assiette de bœuf lorsqu'il termine son risotto ? Et lorsqu'il a des dizaines de couverts, a-t-il le temps de préparer de la même manière ? 🤔
Looked the risotto was moved to a larger pan and boiled to speed it up. Later shots show the smaller pan again. Was the cheese fondue poured cold onto a cold plate?
Чинията може да е по-гореща от ада, а фондюто изстива за половин час, какво не разбра? А ризотото остана водно, защото иначе с пармезана щеше да стане на буци.
May I suggest one improvement, not all of your videos clearly show the name of the restaurant. I respectfully suggest that the name of the restaurant be placed at the end of the video so people can visit the restaurant if they like what they saw. Thanks
I’m a home cook. He is a great chef and the preparation is superb, so I am in no way doubting him but I have two questions: 1. Why is the steak cooked so long? Is well-done steak a Bologna tradition? 2. I assume the risotto is a Primo and the steak a Secondo ? If not, is this the chef’s invention or, again, a Bolognese tradition? It is unusual.
entiendo la cocina haya evolucionado pero...las raciones son para un solo bocado y uno se queda con hambre caro y con hambre.....algunas personas en latinoamerica estan acostumbradas a comer con arroz frijoles ..sopas...arepas y las raciones de carne massss grande ...aqui estan jugando a la comidita
Excellent technique. Was surprised he didn’t put onion or shallot in the risotto. I was shocked at the number of dirty pots and pans and containers that had to be washed.
![[LIVE] : ONE ลุมพินี 91 | คู่เอก "คมอาวุธ vs อเล็กเซย์"](http://i.ytimg.com/vi/V0RkEfYFsgM/mqdefault.jpg)
I learned a lot about how to improve my risotto dishes. Thank you, chef.
First time I've seen a chef prepare risoto from the beginning. Thank you. You're a marvelous chef.
agree! it should be mentioned, though, that when adding broth (stock) to the rice while is cooking, which is a normal procedure for making risotto, the liquid MUST be at boiling temperature... otherwise it will stop the rice cooking process, ruining it
I like how you show the actual cooking of the meal after the prep in 1 take/ real time.
Delicious looking. All that love and care. Thank you for sharing and thank you chef for the passion.
The chef made it with love ❤. Loved how he made it
I love your style of cooking 💥💯👍. Perfect mis en place, cleaning with paper, lovely cooking 💥👍🙏🏻🇨🇭
Love the chef going outside for a quick heater!
Chef is the real deal. Keeps checking the heat if things by hand when liquids sear right off 😂. Beast chef mode
Like my grandma did it... She could touch boiling water without getting burnt... 😎
@@whoolawoop6817🤓😅❤️
Thanks for taking all the extra time to break it all down. Most appreciated❤
Wow...what chief, what a cook. The real deal!
Methodical, clinical, professional, tidy. Beautiful ! Artist !
Thank you Aden and than you Chef for sharing, what a pleasure watching pros work their kitchens
So good! Thank you for all your videos! Happy New Year!🎉
Tight cooking, passion shines through
Absolute devotion to his culinary art. Can't be easy with Aden filming his every move. No wonder he snuck out for a well-earned cigarette. Great chef, great vid. Cheers
The "por favor" part to his assistant is what I like the most. Not some Gordon Ramsey bullshit kind of attitude. Well done sir.
Bravissimo e facile per me osservare tutto, ben registrato il video. Ottimo. Saludos desde Guadalajara. MX
Bravo! I piati sonno diventati meravigliosi!
wow so amazing - what a great chef - so much care and skill - i love it ! i am not too far away from Bologna (Austria) - i really consider making a trip to there - soooo beautiful ! wish i could taste that right now - thanks for the tipps !
These are the best videos to put on to help you fall asleep. Especially the hibachi videos
Sei un artista to your culinary art e certo Italians do best. Everything spotless starting from the kitchen to your uniform and may I add a handsomely meraviglioso young chef wow!. Erik sei rifinato in everyway, the way you present yourself a true master. Love your delicious risotto. With love from Melbourne Australia ❤
Thank you chef very nice food
Bravissimo Chef, delicious, we shall look for the restaurant next time in Bologna
The best chef ever knows your job
Loved the care Chef Erik showed in not only cooking the food but also in it's presentation! Well done 👍
So many things wrong with this video
@@vikingzeppelinSo please enlighten us. U must be a 3 star Michelin chef instead of posting a content less reaction.😮
I think U miss the point of this vid.😅
@@HenriculeHe left a plastic spoon in the risotto the entire time he was cooking. That spoon already has multiple scorch marks. If you’re going to use plastic at least don’t leave it in the pot while the food is cooking. He’s also using non-stick cookware that looks like teflon and one of them looks scratched. Those type of pans should be banned because of the chemicals used to make the non-stick coating. He should use carbon steel instead, a much safer and better pan that is usually seen in professional kitchens. One of the prep cooks was working on raw seafood across the table from him. That seafood should have been on ice. Last but not least he never even tasted his sauces or the risotto to check for seasoning. And yes, I am a retired chef.
@@barrym2112 and since you are retired you now have the balls to talk about bad stuff in your profession...?
You are a very organized professional. Very impressed
Fantastic presentation by a very talented chef. Delicious menu. Many thanks.
Bellissimi questi video con la spiegazione dettagliata della preparazione del piatto. Chissà com'era delizioso
Cooked with love ❤
His multitasking is amazing.
Nice chef molto interessante ❤ chiara quando parla e spiega bene.
Cosi si puo vedere che la cucina è una professione dura... l'attenzione alli dettagli !! 😮 bravissimo
Respect. Looks awesome!
I love to learn more how to make cooking of any kind Cook the steak,I'm viewing from Manila Philippines
Beautiful dish and exquisitely prepared, Difficult to imagine, though, it being cost effective for the restaurant if made to order for a single customer.
Around 28:30 I screamed when he putted that pan in the sink. I would have rubbed bread on that pan until you couldn't taste any of that glorious meat juice.
Gorgeous, Thank you, Chef
Stunning plates, love to try this, absolutely beautiful .....✌
Wao. He is an artist 🙏🙏🙏
excelente! me encanto el video. saludos desde argentina!
Hi is great it's like watching the most amazing thing on the plate 🎉🎉🎉
Awesome. HAPPY NEW YEAR
Merry Christmas and a happy new year 🙏🕊♥️🌹🤗
Solo chef! Bravo 👏 you
The steak and the risotto are the stars but those oyster mushrooms look delicious
Oh my… look simply delicious!
Voyeurism from Brazil
Bravo, bravissimo!
Sehr schön!
Saludos Desde Puerto Rico Delicioso Plato
2 steak yg menakjubkan 😁👍
Bravo Chef!
Fabulous!
This food is bringing me to tears.
lovd cookin byur temopo hase to faster man love youn-guys
Огромное спасибо за рецепты
Watching this while I eat my Chef Boyardee Beefaroni Pasta.
La cuisine c est physique, cela est un beau metier c est de l art aussi a ce niveau merci a tousbon reportage .
Sieht sehr gut aus weiterhin gutes gelingen 😊
Aden's heart went pitterpat when the chef brought the beef out.
Ganz schön aufwendig, aber bestimmt sehr lecker!!!👍😋🧡
33:46 chef said im out of here, smoke break. Lol 😂
very good i love this video
Bravo Btavo guys´regards from Icekand
Excellent
Très belle réalisation mais comment fait-il pour garder à température son assiette de bœuf lorsqu'il termine son risotto ? Et lorsqu'il a des dizaines de couverts, a-t-il le temps de préparer de la même manière ? 🤔
non, mais c'est fait exprès pour montrer la preparation, comme dans la plus part de video du genre
Avec des dizaines de convives, ils travaillent à plusieurs sur le même plat.
Говеждото трябва да почине няколко минути, а кой казва, че чинията е студена?!
imagine, he has more than one guest
Meravigliaaaaa😍😍😍😍ci provo anch’io
Grand chef .
👏👏👏👏fantástico!.
Complimenti
Due piatti
da Re 🥂
This is not to eat, this is just to taste those delicious dish)
Looked the risotto was moved to a larger pan and boiled to speed it up. Later shots show the smaller pan again. Was the cheese fondue poured cold onto a cold plate?
You are right. He used to much stock. He had to let it evaporate. Not the best way to make risotto.
Чинията може да е по-гореща от ада, а фондюто изстива за половин час, какво не разбра? А ризотото остана водно, защото иначе с пармезана щеше да стане на буци.
bravo , bravissimo !
🎊Feliz año nuevo🎊🥳🥂🎉🎇
Brillant!
Bravo!
Grande Erik
Belíssimo !!!
Awesome.
Mamma che buono!
May I suggest one improvement, not all of your videos clearly show the name of the restaurant. I respectfully suggest that the name of the restaurant be placed at the end of the video so people can visit the restaurant if they like what they saw. Thanks
Only problem is the time you get to eat it it's stone cold.
Merci pour cette excellente recette et beau travail .belgique 😊
perfect you are great sef
Amazing
bravo！
Супер!🎉🎉🎉
Bologna la patria del buon cibo
Порции малюсенькие,не наесться 😂😅😂,а столько труда вложено😮
Yummy 😋
Ahem, why change the pot a t 27:35??
За да дръпне от температурата
I’m a home cook. He is a great chef and the preparation is superb, so I am in no way doubting him but I have two questions: 1. Why is the steak cooked so long? Is well-done steak a Bologna tradition? 2. I assume the risotto is a Primo and the steak a Secondo ? If not, is this the chef’s invention or, again, a Bolognese tradition? It is unusual.
Perfeito!! E os filhas da mãe pedem ddesconto?
👏👏👏👏👏👏👏👏
entiendo la cocina haya evolucionado pero...las raciones son para un solo bocado y uno se queda con hambre caro y con hambre.....algunas personas en latinoamerica estan acostumbradas a comer con arroz frijoles ..sopas...arepas y las raciones de carne massss grande ...aqui estan jugando a la comidita
Поэтому они толще итальянцев
Nice.
FAntastic!
😍😍
Ilike too know the name of green leaf chef🌶️🎄🌎🥘 looks yummy bravo
Chicory
Bravo hai fatto un ottimo risotto con la propria manteca tura ALTAMENTE PROFESSIONALE CONPLIMENTI DA BOSTON E DIMENTICAVO LA CARNE
Excellent technique. Was surprised he didn’t put onion or shallot in the risotto. I was shocked at the number of dirty pots and pans and containers that had to be washed.