So much useful information gained for a commis like me, like how different place set up their herb station on the chiller and how it works on the pass using the japanese msp box and like how they wipe the side of the sauce pan after using preventing it from drying and looking dry and how they scale each portion by doing it backwards. thanks a lot staff canteen always looking forward to your next vid and more pov please. i'm also a fan of chef Anne Sophie, have 2 of her book.
The crepe suzette in the other video was overpriced. I'm putting this here because you seemed to have blocked comments in the other one. Do replies scare you?
So much useful information gained for a commis like me, like how different place set up their herb station on the chiller and how it works on the pass using the japanese msp box and like how they wipe the side of the sauce pan after using preventing it from drying and looking dry and how they scale each portion by doing it backwards. thanks a lot staff canteen always looking forward to your next vid and more pov please. i'm also a fan of chef Anne Sophie, have 2 of her book.
Thanks for the comment
❤
The crepe suzette in the other video was overpriced. I'm putting this here because you seemed to have blocked comments in the other one. Do replies scare you?
No replies are blocked 🚫