Dish of the Day -
ฝัง
- เผยแพร่เมื่อ 25 ส.ค. 2024
- HIT THAT THUMBS UP AND SUBSCRIBE IF YOU ENJOYED, NEW VIDEOS EVERY WEEK!
Next episode of #DOD: • #DOD Episode 2 - BUGS!
🙏Thank you for watching this video. I hope that you’ll keep up with the weekly videos I post on the channel, subscribe, and share your learnings with those that need to hear it. Your comments mean the world, so please take a second and say ‘Hey’ ;)
-
🤑 To learn more about courses, community and coaching for hospitality creators: www.joinrepert...
Join Repertoire Pro Community: www.joinrepert...
-
🔪Browse gear I've reviewed on the channel: geni.us/chefkit
📐Sharpening supplies: geni.us/sharpe...
🥄Small but mighty kitchen gear I recommend: geni.us/sbmkit
_
Find me:
💌→The Repertoire Newsletter: www.joinrepert...
🎙→Podcast: geni.us/repert...
💻→Website (everything): geni.us/site
📸→Instagram (watch my stories/check my photos): geni.us/instag
🐦→Twitter (talk to me): geni.us/twit
📦→Kit(all the gear I probably used to shoot this video): geni.us/kitpage
▶️ →Share the channel with someone: geni.us/nFX4AaH
💙→Facebook: geni.us/faceb
👻→Snapchat (say hi): jkhan1
-
👥Sign up for one-on-one coaching with me: geni.us/coach
-
👋My name is Justin Khanna. I spent 8 years training at Michelin-starred and critically acclaimed restaurants like Per Se, Grace, The French Laundry, noma, Frantzen and Lysverket.
I host a weekly podcast called The Repertoire Podcast geni.us/repert... where I curate chef/restaurant/fine dining news. There, I also interview knife makers, authors, food critics, chefs, bartenders, farmers, entrepreneurs and thought leaders to discover insights that can improve your life.
-
💌Send me mail:
Justin Khanna
212 Broadway E Unit 22725
Seattle, WA 98102 USA
__
Disclaimer: I earn commission income with qualifying purchases made through Amazon’s Affiliate program and other affiliate links in this description.
![ฮักเทื่อสุดท้าย - บอย ศิริชัย [OFFICIAL MV]](http://i.ytimg.com/vi/-1PoPoQ-B-k/mqdefault.jpg)
Thank God we have ppl who like to cook. I can't imagine doing this for a living.
This was my first “Dod” video I’ve watched of Justin’s since I started following him a few weeks ago. I thought it was interesting watching him and his coworkers bring a dish together...I love collaborating with other chefs in the kitchen!! I never want anyone to feel left out. I’m not sure why someone would say his coworkers think he’s a tool, they seemed to be interested in what Justin was doing...and they didn’t have to stick around to discuss the dish after tasting! They could have said it’s good or bad and walked away. JS
I’m reading the “Flavor Matrix” right now to get a better understanding of flavor combinations when creating dishes. I’ll definitely be checking out more of Justin’s “Dod” videos!! Cheers!!
Hey Justin. Just an idea. When you have your cutoffs off the meat, they looked very ok, you can smoke/dry it, cutter it andtill jou have a crumble or even further andtill you have a powder you can use for garnish. Sorry for my bad english. Have a good one 😉👍🍀
You make us chefs look good
Hey Justin, I like the idea of adding crunch to the dish by adding the beet leaves but would add grated cured egg yolk add more depth and richness to the dish, as you already added vinegar to the dish (a twist on raw egg yolk on traditional beef tartare)?
i loved this, more of these!
Videos like this I love
Needed an egg yolk.
damn... that's one sexy kitchen. can we see more lol
damn... that's one sexy chef
Use the dried leftovers with game stock to prepare jerkies. Or powerburgers.
dude you are insane
congrats on the dish
🙏
Presentation wise I feel like the chips would go better around the side😊
I wish there was a place in Kansas City like where you work. I would be kicking down the door to try to work there
Justin Khanna I am a Homesteader who has been teaching myself the culinary arts for the last 2 years. I'm ready to find a mentor and learn the ins and outs of a fine dining restaurant. In KC, there are no M Stared establishments and only a single French Bistro. I'm in a small town outside KCMO. I may have to just give it a go via a food truck and go the hard knocks route.
Make a video of how to setup station nice at a restaurant
looking forward to it!
Sour cream could have gone well with it?
Creme Frieshe... could of been used. I have to make my own Creme Frieshe because it's not available here in my town.
Thomas Shue's World as soon as he said buttermilk and yogurt first thing that popped in my head was house made creme fraiche. Than I scrolled down and of course someone else suggests that too. I was also thinking chocolate!!!
Crème fraîche man!
Rode makes great microphones :D
LMAO but you're right
Wait... It looked smoked... I have no idea. Because I'm still new to the culinary world.
Thanks for making my tummy growl. The look of the meat is luscious.
It's dry aged
Soooo you guys dont believe in hair nets lol, I had to wear one on my beard at my last job
It’s not Mac Donald’s 😂
pretty sure that dude needs a beard net...
Hey dude! I'm a line cook, and I also offer professional grade audio cleaning on the side. Hit me up if you're interested!
Episode 2 got a proper mic! 😱
Dry aged meat? *growling sromach*
Justin Khanna I've never tasted dry-aged yet but I'll try it if I travel to America....mmm possibly...you know what? I will try finding steakhouses in Malaysia. And savor it.... EVERY SINGLE BITE™
This dude's co-workers think he's a tool.
They do?
Can’t please everyone 🙌
Also lol at people that think I don’t read comments or won’t respond to them trying to troll 🤷♂️
@@justinkhanna was perfect bruv. What I'd expect from a sous
So I guess you guys at the restaurant use the same spoon for multiple taste tests? That’s unsanitary as hell bro