Michelin Star Chef- Shaun Rankin, cooks line caught Turbot with Cauliflower salad and sea vegetable

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  • เผยแพร่เมื่อ 28 ก.ย. 2024
  • Shaun Rankin Head Chef Bohemia Restaurant Jersey is The Staff Canteen featured Chef for August 2012. Watch Shaun as he cooks line caught Turbot with Cauliflower salad and sea vegetables watch this featured on our site also www.thestaffcan...
    The Staff Canteen, is a website for professional chefs, which offers the best chef jobs across the UK, Chefs recipes, images, chef networking, and packed with features from the world's best chefs. It's free to register, so why not join today? www.thestaffcan...
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    The Staff Canteen featured chef takes the very best chefs in the industry today, who discuss their job role, and their food style in a video recipe. You can read and watch the full series here www.thestaffcan...
    The Staff Canteen featured chef takes the very best chefs in the industry today, who discuss their job role, and their food style in a video recipe. You can read and watch the full series here www.thestaffcan...

ความคิดเห็น • 16

  • @DominicPannell
    @DominicPannell 4 ปีที่แล้ว +1

    I've missed Shaun Rankin from the telly... glad I stumbled across this vid.

  • @Chef_JRod
    @Chef_JRod 6 ปีที่แล้ว +5

    First staff canteen video without thousands of people who have never worked in a kitchen commenting on how they'd rather burger and beer over whatever the chef is preparing for us that day.

    • @SamBrickell
      @SamBrickell 5 ปีที่แล้ว +2

      That's because it's a 1 Michelin Star chef. At the 1 Star level they actually serve a meal worth eating instead of a bunch of splashes around a plate that looks like art rather than simply being delicious to eat.

  • @Thestaffcanteen
    @Thestaffcanteen  11 ปีที่แล้ว

    thank you

  • @ney57e
    @ney57e 10 ปีที่แล้ว +12

    Is it just me? I see a pattern that 1 star michelin chefs' recipes look so much more appetizing than 2 star or 3 star ones.

  • @Gourmet_Goon80
    @Gourmet_Goon80 4 ปีที่แล้ว

    That is a GENEROUS serving of turbot!

  • @dizziej4joka
    @dizziej4joka 7 ปีที่แล้ว +1

    Massive turbot

  • @kunt1969
    @kunt1969 9 ปีที่แล้ว

    Would suit a dark grey or black plate better

  • @riffraff9070
    @riffraff9070 5 ปีที่แล้ว

    One thing I can't seem to wrap my head around is when they say its "line-caught" I mean that's cool and all but I dont give a shit if you caught in a grocery store bag its still the same tasting fish.

  • @HirachieOfSociety
    @HirachieOfSociety 11 ปีที่แล้ว +4

    For a second I thought it was a young Marco Pierre White

  • @jkem0
    @jkem0 10 ปีที่แล้ว +1

    Wow that's beautifull.. all those textures and taste.. amazing recipe

  • @Thestaffcanteen
    @Thestaffcanteen  12 ปีที่แล้ว

    is that a TH-cam feature? If so how do we turn it on?

  • @declanla
    @declanla 11 ปีที่แล้ว

    Great upload, watching from rural Thailand, thank you so much. I can do a variation of this here fish will be frozen but cant be helped

  • @razza12003
    @razza12003 12 ปีที่แล้ว

    Put interactive transcript on, it has ALOT of trouble figuring out what is being said xD

  • @wardburkill2809
    @wardburkill2809 7 ปีที่แล้ว

    looks great shaun