Hi Binod - that might be tricky depending on the wood in the handle. If it's got a smell, it might not be treated all that well and the removal process might damage the handle. You can always try using a warm bleach solution on just the handle part. Definitely avoid going through a dishwasher.
I love gantt charts, but i think they are good on larger timespans than a shift in the kitchen. Maybe they can turn useful with fermentation and alike processes
Justin, as a professional cook for just over a year your videos have really made an impact on the way I prep in a kitchen! Do you have videos on cooking during service? I'm still trying to get my "flow" down and make pick up times synchronize
I think proper prepping is crucial. In my kitchen I’m always preaching about proper multitasking (what can you start and leave alone while getting other things done) every Tuesday I have 2 hours to make 6 sauces, a batch of soup and fabricate 20 pounds of fish, 20 pounds of meat etc so of course I start my sauces and soup and let it build flavor, reduce while I’m fabricating. A lot of people don’t think like this sadly so it’s definitely refreshing to hear
i love the no waste kind of prep, like thinking how to profit of everything. And yeah multitasking its a must in kitchen of high level, nice podcast x)
Excellent video. Utilizing the brain is just as important in the kitchen.
Hi Justin!
What Tim Ferriss book are referring to?
Hi Justin, do you have any trick to get rid of fish smell from knife especially for a knife with wooden handle?
let know if you have any.
TIA
Hi Binod - that might be tricky depending on the wood in the handle. If it's got a smell, it might not be treated all that well and the removal process might damage the handle. You can always try using a warm bleach solution on just the handle part. Definitely avoid going through a dishwasher.
For the name of color coded timeline chart at the 5:01 mark, were you thinking Gantt Chart? It's a type of bar chart that shows a project schedule.
I love gantt charts, but i think they are good on larger timespans than a shift in the kitchen. Maybe they can turn useful with fermentation and alike processes
Justin, as a professional cook for just over a year your videos have really made an impact on the way I prep in a kitchen! Do you have videos on cooking during service? I'm still trying to get my "flow" down and make pick up times synchronize
I think proper prepping is crucial. In my kitchen I’m always preaching about proper multitasking (what can you start and leave alone while getting other things done) every Tuesday I have 2 hours to make 6 sauces, a batch of soup and fabricate 20 pounds of fish, 20 pounds of meat etc so of course I start my sauces and soup and let it build flavor, reduce while I’m fabricating. A lot of people don’t think like this sadly so it’s definitely refreshing to hear
"They were to busy wondering if they could, they didn't stop to think if they should" said like Jeff Goldblum
i love the no waste kind of prep, like thinking how to profit of everything. And yeah multitasking its a must in kitchen of high level, nice podcast x)