Mr Walter, Thank You for all those videos! I have literally binge-watched past 3 days (this is when stumbled on your channel; haven't got to the pastry side yet as I'm more of a meat&wine guy here) but oh my - this is, hands down, the most inspiring and educative fine-cuisine content I've ever seen. Super motivating and educative. The explanations, the dishes you've created, and yes - even the good and bad jokes are within the palate. Thank you for your genius! Proud subscriber for both TH-cam and your online classes! Cheers from Europe, Estonia Vahur Krautman
Thank you Vahur, appreciate your comment a lot. I wanted to visit Estonia many many years ago ( by car from England ) but only got to Lithuania. It was a funny trip with a few hick ups and we run of time 😉. It’s very inspiring to get feedback like yours and thanks for joining my courses. Keep well and have a great day Walter
hey , Thank you and yes its so tricky with those recipes, i know for a fact that some chefs would deliberately write the wrong recipe so that other chefs dont copy them one for one. that book series is actually very accurate. i think the worst must be Michel Bras First recipe books, the measurments in that book are mostly wrong. should try some dishes from it soon but that would be a bit to cover. anyway i hope you got something out of it and that recipe i think could be easily done by a passinate home cook 😉
Walter im beginning to feel im repeating myself but oh well. You're new format is spot on. You've found your "grove". The tips are fantastic and what cooks, new and old, need to know. Next thing i know some content creators have trouble getting their wife to get on camera. You're lady is absolutely wonderful and you two seem to be well balanced and great together. SOOOO, when you do finnaly visit for some fishing inform her she has to come along also. My boat is big enough for three. Fyi your pumpkin soup recipe video has been a hit with folks I know, even strangers i meet and share the video with them. Last thing today. I have a thought on how to possibly address the knife video issue. Perhaps do a recipe focused mostly on using just one knife. Just the chef knive, just the pairing knife,etc. Just a thought. Anyway have a great day.
Hi Victor, Thank you and yes i think i finally getting somewhere in temrs of unique content that is relateable. well my wife...... i got very lucky there she is a wonderful lady but i have taught thousands and thousands of people how to cook but have not managed to get her cooking but than i guess why should she..... happy to bring her along but killing a fish next to her could be a challenge but she loves 😉eating it. i know today is a big day for you and hope you made it a good one. all the best and have a nice weekend
@WalterTruppTheChefsTable one dosen't need to kill the fish to enjoy catching it. Releasing a fish can at times be even more enjoyable than killing it. I remember you did a video a few years ago of you fishing and showing one way on how to dispatch the fish. So I know you're aware of this. And some salmon we actually do have to release. It's the time spent out on the water. The power of nature. Thinking about how some of these fish have traveled thousands of miles following so many cycles of generations in the circle of life by instinct that so amazes me. Enjoying it all with a fresh hot cup of coffee with maybe a shot or two of Kahlua( I refer to it as " sweetner" when adding to my coffee ☕️). Anyway it will be time to get up in a few hours. One more thing I'll add here. I saw a small shop space a few miles from my place that I have looked through about that would make a great catering and BBQ shop if it came open. Im considering calling to fi d out how much and details about it. I believe it would be a fun venue to open about 3 or 4 days a week. I'll let you know more if anything comes up on it. Have a great day.
Hello Chef Walter, I thoroughly enjoyed this video and found the tips to be incredibly valuable. Would you consider continuing this format by recreating recipes from Michelin-starred chefs' cookbooks? I'd love to see more content like this.
Hey Juan, yes i want to do those types of videos more as i think there is a niche and that would match perfectly to my style. there will be more like that and i will do your floating island soon as well.... i hve not forgotten . hope all is well and thank you for your support 😉
@@WalterTruppTheChefsTable Thanks for not forgetting the Floating Island dessert! Your channel is amazing, and it's easy to support someone who shares such great culinary knowledge
Chef you are punching far above your weight class my Chef Well done done my Chef well done .. Your beatiful wife and i both agree (she told me to call her that ), looks like an eye ..... I love eggs . all eggs ... A kitchen with out eggs is like a Car whit out wheels ..... Another great video Chef ... Keep them up .
hi Sean, Nice to hear from you and hope all is well. yes i got lucky with my wife and i will take your other comment as a compliment. have a nice day 😉
Atmosphere, ambience, service, tableware glassware , classy service and best if the best ingredients all comes at a price …… it’s the bigger picture you pay for too when going to such restaurants 😉 hope your day goes well and thanks for watching
I was thinking about using a hairdryer to melt the cheese. But then I remembered the last time you tried that. I guess we would have had even more of the sound effects we heard during the spinach blitz. 😀
Mr Walter,
Thank You for all those videos! I have literally binge-watched past 3 days (this is when stumbled on your channel; haven't got to the pastry side yet as I'm more of a meat&wine guy here) but oh my - this is, hands down, the most inspiring and educative fine-cuisine content I've ever seen. Super motivating and educative. The explanations, the dishes you've created, and yes - even the good and bad jokes are within the palate.
Thank you for your genius!
Proud subscriber for both TH-cam and your online classes!
Cheers from Europe, Estonia
Vahur Krautman
Thank you Vahur, appreciate your comment a lot. I wanted to visit Estonia many many years ago ( by car from England ) but only got to Lithuania. It was a funny trip with a few hick ups and we run of time 😉. It’s very inspiring to get feedback like yours and thanks for joining my courses.
Keep well and have a great day Walter
The glacier metaphone is perfect! I've fallen into a crevasse more than once! :)
hey , Thank you and yes its so tricky with those recipes, i know for a fact that some chefs would deliberately write the wrong recipe so that other chefs dont copy them one for one. that book series is actually very accurate. i think the worst must be Michel Bras First recipe books, the measurments in that book are mostly wrong. should try some dishes from it soon but that would be a bit to cover. anyway i hope you got something out of it and that recipe i think could be easily done by a passinate home cook 😉
Walter im beginning to feel im repeating myself but oh well. You're new format is spot on. You've found your "grove". The tips are fantastic and what cooks, new and old, need to know. Next thing i know some content creators have trouble getting their wife to get on camera. You're lady is absolutely wonderful and you two seem to be well balanced and great together. SOOOO, when you do finnaly visit for some fishing inform her she has to come along also. My boat is big enough for three. Fyi your pumpkin soup recipe video has been a hit with folks I know, even strangers i meet and share the video with them. Last thing today. I have a thought on how to possibly address the knife video issue. Perhaps do a recipe focused mostly on using just one knife. Just the chef knive, just the pairing knife,etc. Just a thought. Anyway have a great day.
Hi Victor, Thank you and yes i think i finally getting somewhere in temrs of unique content that is relateable. well my wife...... i got very lucky there she is a wonderful lady but i have taught thousands and thousands of people how to cook but have not managed to get her cooking but than i guess why should she.....
happy to bring her along but killing a fish next to her could be a challenge but she loves 😉eating it. i know today is a big day for you and hope you made it a good one. all the best and have a nice weekend
@WalterTruppTheChefsTable one dosen't need to kill the fish to enjoy catching it. Releasing a fish can at times be even more enjoyable than killing it. I remember you did a video a few years ago of you fishing and showing one way on how to dispatch the fish. So I know you're aware of this. And some salmon we actually do have to release. It's the time spent out on the water. The power of nature. Thinking about how some of these fish have traveled thousands of miles following so many cycles of generations in the circle of life by instinct that so amazes me. Enjoying it all with a fresh hot cup of coffee with maybe a shot or two of Kahlua( I refer to it as " sweetner" when adding to my coffee ☕️). Anyway it will be time to get up in a few hours. One more thing I'll add here. I saw a small shop space a few miles from my place that I have looked through about that would make a great catering and BBQ shop if it came open. Im considering calling to fi d out how much and details about it. I believe it would be a fun venue to open about 3 or 4 days a week. I'll let you know more if anything comes up on it. Have a great day.
Hello Chef Walter, I thoroughly enjoyed this video and found the tips to be incredibly valuable. Would you consider continuing this format by recreating recipes from Michelin-starred chefs' cookbooks? I'd love to see more content like this.
Hey Juan, yes i want to do those types of videos more as i think there is a niche and that would match perfectly to my style. there will be more like that and i will do your floating island soon as well.... i hve not forgotten . hope all is well and thank you for your support 😉
@@WalterTruppTheChefsTable Thanks for not forgetting the Floating Island dessert! Your channel is amazing, and it's easy to support someone who shares such great culinary knowledge
Nice work chef.
Hi Tony
It’s wtrupp@yahoo.co.uk
Look forward hearing from you
All the best
Walter
Chef you are punching far above your weight class my Chef Well done done my Chef well done .. Your beatiful wife and i both agree (she told me to call her that ), looks like an eye ..... I love eggs . all eggs ... A kitchen with out eggs is like a Car whit out wheels ..... Another great video Chef ... Keep them up .
Thanks 😳😳😳 very encouraging 😉 hope it’s all good up there and that you had a nice Sunday ( sure my wife would agree with you )
Walter you're a culinary scoundrel with a lovely wife. Thank you!
hi Sean, Nice to hear from you and hope all is well. yes i got lucky with my wife and i will take your other comment as a compliment. have a nice day 😉
Why would I want egg, cheese, and spinach for god knows how much money? Just get a bourekas
Atmosphere, ambience, service, tableware glassware , classy service and best if the best ingredients all comes at a price …… it’s the bigger picture you pay for too when going to such restaurants 😉 hope your day goes well and thanks for watching
I was thinking about using a hairdryer to melt the cheese.
But then I remembered the last time you tried that.
I guess we would have had even more of the sound effects we heard during the spinach blitz. 😀
H Anders that actually could work pretty well. should have thought of that😉
thanks for watching and hope you have an nice weekend