Man you're so fuckin spot on so many times in this, I feel like I'm hearing myself talk. "Respect your dish guys, start your dice small, safety is more important than showing off" all goood shit
Thanks! It's always great when you have a chef who is willing to teach and be patient with those learning. Too many chefs are inpatient and have a stubborn attitude.
Yessir! Lowery and a bit more salt. Since salt and pepper is just a flavor enhancer of the profile we've built up, we'll add S&P to taste for most recipes 💪
the thing with the robot coup is if you use it you loose the integrity of the ingredient,an old chef could and would actually be able to tell the difference,you seem quite educated but you need to explore the nuances of old time values of a good chef
Man you're so fuckin spot on so many times in this, I feel like I'm hearing myself talk. "Respect your dish guys, start your dice small, safety is more important than showing off" all goood shit
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Hey if you know, you know! ✊ Thanks brother!
@@TNP-TV haha sister but I'll take it!
@@LordOfDisbelief You know, I had a moment before sending that comment, "What if..." 😅 My apologies, Sis!👊
Lol, learn something new everyday. I never knew a #10 can was a 10 lb can. Thank you Mr. CHEF
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Thanks! It's always great when you have a chef who is willing to teach and be patient with those learning. Too many chefs are inpatient and have a stubborn attitude.
Chef J is a gem in that way! The dude has amazing energy.
always a good day to see this upload
Great informative vid
Just a question, not judgeing . That was lowerys seasoned salt on the chicken first ? Then more salt ?
Yessir! Lowery and a bit more salt. Since salt and pepper is just a flavor enhancer of the profile we've built up, we'll add S&P to taste for most recipes 💪
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but the #10 can lid is good
I love his personality. Usually cooks and chefs are pissy and rude
try coccote brunoise is the size of the cut ,guy trying to look smart
the thing with the robot coup is if you use it you loose the integrity of the ingredient,an old chef could and would actually be able to tell the difference,you seem quite educated but you need to explore the nuances of old time values of a good chef