Hi remember Brandon? Yeah I’m the daughter I know you miss my dad m But he’s doing good (for people who don’t know about this my dad was a employee in that sushi place and that one recording is the manager now y dad is in Vietnam he couldn’t work there anymore because that was in America)
@rokatapan45813 ай бұрын
good chef .from monster sushi 🇪🇸 spain
@qw0ehqweqheqehqe5 ай бұрын
holy that looks so good
@fishnewhere3875 ай бұрын
This audio is Garbage.
@floracatacun88866 ай бұрын
'Promo sm' 😱
@xymonau24686 ай бұрын
Is the skin being peeled or is that just scales being removed?
@hbgriss7 ай бұрын
Maybe Yould get more views if you share some instructions. Hiro T can’t do it all for you.
@YouTubeinformation.5557 ай бұрын
You are doing great job keep it up. 😊🙏
@hbgriss7 ай бұрын
How about some labels. Salt? Sugar? Thx
@mooraamoora96597 ай бұрын
All I have to say is if you don’t tip the sushi guy you’re wrong
@user-xw7fz8pi1d7 ай бұрын
That looks so cool🤩
@YouTubeinformation.5557 ай бұрын
You are really doing great job keep it up,I appreciate it your hard work.😊🙏
@JayaBmc11 ай бұрын
Wow chef andy
@valeriaclack9940 Жыл бұрын
Disappointing and unsafe experience - think twice before signing up! I feel compelled to share my profoundly disappointing and harrowing experience at this institute during the Professional Sushi Chef Course I & II, 2022. What was supposed to be a dream come true turned into a gruesome nightmare rife with discrimination, racism, misogyny, hostility, and harassment, all because of Mr. Andy Matsuda, whose chef credentials I seriously question. From the beginning, Mr. Andy displayed a shocking disregard for diversity, openly commenting on discrimination in Mexican culture and forbidding the use of my native Spanish simply because he couldn't understand it. His unclear instructions in the English language only added to the students' confusion, leaving the entire class struggling to follow. Adding to the horror, Mr. Andy displayed a completely misogynistic attitude towards me, subjecting me to hostility and bullying while turning a blind eye to similar mistakes made by other Asian students showing preferences for his ethnicity. This demeaning macho behavior shattered my confidence and made the learning environment toxic. Aside from the aberrational behavior, the lack of professionalism throughout the course was disheartening. Mr. Andy did not complete the curriculum, resulting in a significant loss of time and resources. The crucial trip to the fish market, an integral part of the program, was conveniently canceled under the pretext of the pandemic, depriving us of valuable learning experiences. One of the teaching mistakes was when at the last minute, he showed us how to prepare a crustacean or fish, he prepared a small piece and distributed it to everyone to try the taste, and there the class stayed, without practicing it and teaching it when we already had to make the daily sushis and clean up. Just an inappropriate practice and many were unaware of that class. In addition, poor food storage practices endangered our health, with fresh fish carefully mixed with old, creating potential harm for students. My concerns about the condition of the fish were ignored, highlighting Mr. Andy's lack of responsibility. The disregard for basic hygiene was shocking. Mr. Andy blatantly reused the same unsanitary cutting board and knife for raw fish, putting us at risk of cross-contamination. His complete neglect of him in this fundamental aspect of sushi preparation was deeply troubling. To add insult to injury, we were served fish past its prime, and on multiple occasions, parasites were found in the bluefin tuna and other fish we were expected to consume. Such unprofessional and dangerous practices should never be allowed in any culinary institution. The situation worsened when several students became ill from the contaminated food, and we were forced to throw out the daily dishes. On the other hand, Mr. Andy abused his position by unfairly charging two Latino classmates for missed classes, in order to obtain their certificates while the Asian students did not face the consequences for the same. Such biases and favoritism have no place in any educational setting. As a former sushi teacher in Mexico looking to improve my skills, I am embarrassed to have studied at this institution. My performance led me to take a Sushi Master course from a renowned school in Japan with Michelin star chefs to validate my skills. If you are wondering why I am writing this until now, it is because I was threatened, and now I am sharing my experience to gather more evidence from fellow students. Given these shocking revelations, I urge prospective students to think twice before enrolling in this institute. The lack of integrity and concern for the welfare of the students raises serious questions about their credibility. Look for reputable institutions committed to professionalism and safety to ensure a fruitful learning journey.
@valeriaclack9940 Жыл бұрын
Disappointing and unsafe experience - think twice before signing up! I feel compelled to share my profoundly disappointing and harrowing experience at this institute during the Professional Sushi Chef Course I & II, 2022. What was supposed to be a dream come true turned into a gruesome nightmare rife with discrimination, racism, misogyny, hostility, and harassment, all because of Mr. Andy Matsuda, whose chef credentials I seriously question. From the beginning, Mr. Andy displayed a shocking disregard for diversity, openly commenting on discrimination in Mexican culture and forbidding the use of my native Spanish simply because he couldn't understand it. His unclear instructions in the English language only added to the students' confusion, leaving the entire class struggling to follow. Adding to the horror, Mr. Andy displayed a completely misogynistic attitude towards me, subjecting me to hostility and bullying while turning a blind eye to similar mistakes made by other Asian students showing preferences for his ethnicity. This demeaning macho behavior shattered my confidence and made the learning environment toxic. Aside from the aberrational behavior, the lack of professionalism throughout the course was disheartening. Mr. Andy did not complete the curriculum, resulting in a significant loss of time and resources. The crucial trip to the fish market, an integral part of the program, was conveniently canceled under the pretext of the pandemic, depriving us of valuable learning experiences. One of the teaching mistakes was when at the last minute, he showed us how to prepare a crustacean or fish, he prepared a small piece and distributed it to everyone to try the taste, and there the class stayed, without practicing it and teaching it when we already had to make the daily sushis and clean up. Just an inappropriate practice and many were unaware of that class. In addition, poor food storage practices endangered our health, with fresh fish carefully mixed with old, creating potential harm for students. My concerns about the condition of the fish were ignored, highlighting Mr. Andy's lack of responsibility. The disregard for basic hygiene was shocking. Mr. Andy blatantly reused the same unsanitary cutting board and knife for raw fish, putting us at risk of cross-contamination. His complete neglect of him in this fundamental aspect of sushi preparation was deeply troubling. To add insult to injury, we were served fish past its prime, and on multiple occasions, parasites were found in the bluefin tuna and other fish we were expected to consume. Such unprofessional and dangerous practices should never be allowed in any culinary institution. The situation worsened when several students became ill from the contaminated food, and we were forced to throw out the daily dishes. On the other hand, Mr. Andy abused his position by unfairly charging two Latino classmates for missed classes, in order to obtain their certificates while the Asian students did not face the consequences for the same. Such biases and favoritism have no place in any educational setting. As a former sushi teacher in Mexico looking to improve my skills, I am embarrassed to have studied at this institution. My performance led me to take a Sushi Master course from a renowned school in Japan with Michelin star chefs to validate my skills. If you are wondering why I am writing this until now, it is because I was threatened, and now I am sharing my experience to gather more evidence from fellow students. Given these shocking revelations, I urge prospective students to think twice before enrolling in this institute. The lack of integrity and concern for the welfare of the students raises serious questions about their credibility. Look for reputable institutions committed to professionalism and safety to ensure a fruitful learning journey.
@valeriaclack9940 Жыл бұрын
Disappointing and unsafe experience - think twice before signing up! I feel compelled to share my profoundly disappointing and harrowing experience at this institute during the Professional Sushi Chef Course I & II, 2022. What was supposed to be a dream come true turned into a gruesome nightmare rife with discrimination, racism, misogyny, hostility, and harassment, all because of Mr. Andy Matsuda, whose chef credentials I seriously question. From the beginning, Mr. Andy displayed a shocking disregard for diversity, openly commenting on discrimination in Mexican culture and forbidding the use of my native Spanish simply because he couldn't understand it. His unclear instructions in the English language only added to the students' confusion, leaving the entire class struggling to follow. Adding to the horror, Mr. Andy displayed a completely misogynistic attitude towards me, subjecting me to hostility and bullying while turning a blind eye to similar mistakes made by other Asian students showing preferences for his ethnicity. This demeaning macho behavior shattered my confidence and made the learning environment toxic. Aside from the aberrational behavior, the lack of professionalism throughout the course was disheartening. Mr. Andy did not complete the curriculum, resulting in a significant loss of time and resources. The crucial trip to the fish market, an integral part of the program, was conveniently canceled under the pretext of the pandemic, depriving us of valuable learning experiences. One of the teaching mistakes was when at the last minute, he showed us how to prepare a crustacean or fish, he prepared a small piece and distributed it to everyone to try the taste, and there the class stayed, without practicing it and teaching it when we already had to make the daily sushis and clean up. Just an inappropriate practice and many were unaware of that class. In addition, poor food storage practices endangered our health, with fresh fish carefully mixed with old, creating potential harm for students. My concerns about the condition of the fish were ignored, highlighting Mr. Andy's lack of responsibility. The disregard for basic hygiene was shocking. Mr. Andy blatantly reused the same unsanitary cutting board and knife for raw fish, putting us at risk of cross-contamination. His complete neglect of him in this fundamental aspect of sushi preparation was deeply troubling. To add insult to injury, we were served fish past its prime, and on multiple occasions, parasites were found in the bluefin tuna and other fish we were expected to consume. Such unprofessional and dangerous practices should never be allowed in any culinary institution. The situation worsened when several students became ill from the contaminated food, and we were forced to throw out the daily dishes. On the other hand, Mr. Andy abused his position by unfairly charging two Latino classmates for missed classes, in order to obtain their certificates while the Asian students did not face the consequences for the same. Such biases and favoritism have no place in any educational setting. As a former sushi teacher in Mexico looking to improve my skills, I am embarrassed to have studied at this institution. My performance led me to take a Sushi Master course from a renowned school in Japan with Michelin star chefs to validate my skills. If you are wondering why I am writing this until now, it is because I was threatened, and now I am sharing my experience to gather more evidence from fellow students. Given these shocking revelations, I urge prospective students to think twice before enrolling in this institute. The lack of integrity and concern for the welfare of the students raises serious questions about their credibility. Look for reputable institutions committed to professionalism and safety to ensure a fruitful learning journey.
@valeriaclack9940 Жыл бұрын
Disappointing and unsafe experience - think twice before signing up! I feel compelled to share my profoundly disappointing and harrowing experience at this institute during the Professional Sushi Chef Course I & II, 2022. What was supposed to be a dream come true turned into a gruesome nightmare rife with discrimination, racism, misogyny, hostility, and harassment, all because of Mr. Andy Matsuda, whose chef credentials I seriously question. From the beginning, Mr. Andy displayed a shocking disregard for diversity, openly commenting on discrimination in Mexican culture and forbidding the use of my native Spanish simply because he couldn't understand it. His unclear instructions in the English language only added to the students' confusion, leaving the entire class struggling to follow. Adding to the horror, Mr. Andy displayed a completely misogynistic attitude towards me, subjecting me to hostility and bullying while turning a blind eye to similar mistakes made by other Asian students showing preferences for his ethnicity. This demeaning macho behavior shattered my confidence and made the learning environment toxic. Aside from the aberrational behavior, the lack of professionalism throughout the course was disheartening. Mr. Andy did not complete the curriculum, resulting in a significant loss of time and resources. The crucial trip to the fish market, an integral part of the program, was conveniently canceled under the pretext of the pandemic, depriving us of valuable learning experiences. One of the teaching mistakes was when at the last minute, he showed us how to prepare a crustacean or fish, he prepared a small piece and distributed it to everyone to try the taste, and there the class stayed, without practicing it and teaching it when we already had to make the daily sushis and clean up. Just an inappropriate practice and many were unaware of that class. In addition, poor food storage practices endangered our health, with fresh fish carefully mixed with old, creating potential harm for students. My concerns about the condition of the fish were ignored, highlighting Mr. Andy's lack of responsibility. The disregard for basic hygiene was shocking. Mr. Andy blatantly reused the same unsanitary cutting board and knife for raw fish, putting us at risk of cross-contamination. His complete neglect of him in this fundamental aspect of sushi preparation was deeply troubling. To add insult to injury, we were served fish past its prime, and on multiple occasions, parasites were found in the bluefin tuna and other fish we were expected to consume. Such unprofessional and dangerous practices should never be allowed in any culinary institution. The situation worsened when several students became ill from the contaminated food, and we were forced to throw out the daily dishes. On the other hand, Mr. Andy abused his position by unfairly charging two Latino classmates for missed classes, in order to obtain their certificates while the Asian students did not face the consequences for the same. Such biases and favoritism have no place in any educational setting. As a former sushi teacher in Mexico looking to improve my skills, I am embarrassed to have studied at this institution. My performance led me to take a Sushi Master course from a renowned school in Japan with Michelin star chefs to validate my skills. If you are wondering why I am writing this until now, it is because I was threatened, and now I am sharing my experience to gather more evidence from fellow students. Given these shocking revelations, I urge prospective students to think twice before enrolling in this institute. The lack of integrity and concern for the welfare of the students raises serious questions about their credibility. Look for reputable institutions committed to professionalism and safety to ensure a fruitful learning journey.
@valeriaclack9940 Жыл бұрын
Disappointing and unsafe experience - think twice before signing up! I feel compelled to share my profoundly disappointing and harrowing experience at this institute during the Professional Sushi Chef Course I & II, 2022. What was supposed to be a dream come true turned into a gruesome nightmare rife with discrimination, racism, misogyny, hostility, and harassment, all because of Mr. Andy Matsuda, whose chef credentials I seriously question. From the beginning, Mr. Andy displayed a shocking disregard for diversity, openly commenting on discrimination in Mexican culture and forbidding the use of my native Spanish simply because he couldn't understand it. His unclear instructions in the English language only added to the students' confusion, leaving the entire class struggling to follow. Adding to the horror, Mr. Andy displayed a completely misogynistic attitude towards me, subjecting me to hostility and bullying while turning a blind eye to similar mistakes made by other Asian students showing preferences for his ethnicity. This demeaning macho behavior shattered my confidence and made the learning environment toxic. Aside from the aberrational behavior, the lack of professionalism throughout the course was disheartening. Mr. Andy did not complete the curriculum, resulting in a significant loss of time and resources. The crucial trip to the fish market, an integral part of the program, was conveniently canceled under the pretext of the pandemic, depriving us of valuable learning experiences. One of the teaching mistakes was when at the last minute, he showed us how to prepare a crustacean or fish, he prepared a small piece and distributed it to everyone to try the taste, and there the class stayed, without practicing it and teaching it when we already had to make the daily sushis and clean up. Just an inappropriate practice and many were unaware of that class. In addition, poor food storage practices endangered our health, with fresh fish carefully mixed with old, creating potential harm for students. My concerns about the condition of the fish were ignored, highlighting Mr. Andy's lack of responsibility. The disregard for basic hygiene was shocking. Mr. Andy blatantly reused the same unsanitary cutting board and knife for raw fish, putting us at risk of cross-contamination. His complete neglect of him in this fundamental aspect of sushi preparation was deeply troubling. To add insult to injury, we were served fish past its prime, and on multiple occasions, parasites were found in the bluefin tuna and other fish we were expected to consume. Such unprofessional and dangerous practices should never be allowed in any culinary institution. The situation worsened when several students became ill from the contaminated food, and we were forced to throw out the daily dishes. On the other hand, Mr. Andy abused his position by unfairly charging two Latino classmates for missed classes, in order to obtain their certificates while the Asian students did not face the consequences for the same. Such biases and favoritism have no place in any educational setting. As a former sushi teacher in Mexico looking to improve my skills, I am embarrassed to have studied at this institution. My performance led me to take a Sushi Master course from a renowned school in Japan with Michelin star chefs to validate my skills. If you are wondering why I am writing this until now, it is because I was threatened, and now I am sharing my experience to gather more evidence from fellow students. Given these shocking revelations, I urge prospective students to think twice before enrolling in this institute. The lack of integrity and concern for the welfare of the students raises serious questions about their credibility. Look for reputable institutions committed to professionalism and safety to ensure a fruitful learning journey.
@valeriaclack9940 Жыл бұрын
Disappointing and unsafe experience - think twice before signing up! I feel compelled to share my profoundly disappointing and harrowing experience at this institute during the Professional Sushi Chef Course I & II, 2022. What was supposed to be a dream come true turned into a gruesome nightmare rife with discrimination, racism, misogyny, hostility, and harassment, all because of Mr. Andy Matsuda, whose chef credentials I seriously question. From the beginning, Mr. Andy displayed a shocking disregard for diversity, openly commenting on discrimination in Mexican culture and forbidding the use of my native Spanish simply because he couldn't understand it. His unclear instructions in the English language only added to the students' confusion, leaving the entire class struggling to follow. Adding to the horror, Mr. Andy displayed a completely misogynistic attitude towards me, subjecting me to hostility and bullying while turning a blind eye to similar mistakes made by other Asian students showing preferences for his ethnicity. This demeaning macho behavior shattered my confidence and made the learning environment toxic. Aside from the aberrational behavior, the lack of professionalism throughout the course was disheartening. Mr. Andy did not complete the curriculum, resulting in a significant loss of time and resources. The crucial trip to the fish market, an integral part of the program, was conveniently canceled under the pretext of the pandemic, depriving us of valuable learning experiences. One of the teaching mistakes was when at the last minute, he showed us how to prepare a crustacean or fish, he prepared a small piece and distributed it to everyone to try the taste, and there the class stayed, without practicing it and teaching it when we already had to make the daily sushis and clean up. Just an inappropriate practice and many were unaware of that class. In addition, poor food storage practices endangered our health, with fresh fish carefully mixed with old, creating potential harm for students. My concerns about the condition of the fish were ignored, highlighting Mr. Andy's lack of responsibility. The disregard for basic hygiene was shocking. Mr. Andy blatantly reused the same unsanitary cutting board and knife for raw fish, putting us at risk of cross-contamination. His complete neglect of him in this fundamental aspect of sushi preparation was deeply troubling. To add insult to injury, we were served fish past its prime, and on multiple occasions, parasites were found in the bluefin tuna and other fish we were expected to consume. Such unprofessional and dangerous practices should never be allowed in any culinary institution. The situation worsened when several students became ill from the contaminated food, and we were forced to throw out the daily dishes. On the other hand, Mr. Andy abused his position by unfairly charging two Latino classmates for missed classes, in order to obtain their certificates while the Asian students did not face the consequences for the same. Such biases and favoritism have no place in any educational setting. As a former sushi teacher in Mexico looking to improve my skills, I am embarrassed to have studied at this institution. My performance led me to take a Sushi Master course from a renowned school in Japan with Michelin star chefs to validate my skills. If you are wondering why I am writing this until now, it is because I was threatened, and now I am sharing my experience to gather more evidence from fellow students. Given these shocking revelations, I urge prospective students to think twice before enrolling in this institute. The lack of integrity and concern for the welfare of the students raises serious questions about their credibility. Look for reputable institutions committed to professionalism and safety to ensure a fruitful learning journey.
@valeriaclack9940 Жыл бұрын
Disappointing and unsafe experience - think twice before signing up! I feel compelled to share my profoundly disappointing and harrowing experience at this institute during the Professional Sushi Chef Course I & II, 2022. What was supposed to be a dream come true turned into a gruesome nightmare rife with discrimination, racism, misogyny, hostility, and harassment, all because of Mr. Andy Matsuda, whose chef credentials I seriously question. From the beginning, Mr. Andy displayed a shocking disregard for diversity, openly commenting on discrimination in Mexican culture and forbidding the use of my native Spanish simply because he couldn't understand it. His unclear instructions in the English language only added to the students' confusion, leaving the entire class struggling to follow. Adding to the horror, Mr. Andy displayed a completely misogynistic attitude towards me, subjecting me to hostility and bullying while turning a blind eye to similar mistakes made by other Asian students showing preferences for his ethnicity. This demeaning macho behavior shattered my confidence and made the learning environment toxic. Aside from the aberrational behavior, the lack of professionalism throughout the course was disheartening. Mr. Andy did not complete the curriculum, resulting in a significant loss of time and resources. The crucial trip to the fish market, an integral part of the program, was conveniently canceled under the pretext of the pandemic, depriving us of valuable learning experiences. One of the teaching mistakes was when at the last minute, he showed us how to prepare a crustacean or fish, he prepared a small piece and distributed it to everyone to try the taste, and there the class stayed, without practicing it and teaching it when we already had to make the daily sushis and clean up. Just an inappropriate practice and many were unaware of that class. In addition, poor food storage practices endangered our health, with fresh fish carefully mixed with old, creating potential harm for students. My concerns about the condition of the fish were ignored, highlighting Mr. Andy's lack of responsibility. The disregard for basic hygiene was shocking. Mr. Andy blatantly reused the same unsanitary cutting board and knife for raw fish, putting us at risk of cross-contamination. His complete neglect of him in this fundamental aspect of sushi preparation was deeply troubling. To add insult to injury, we were served fish past its prime, and on multiple occasions, parasites were found in the bluefin tuna and other fish we were expected to consume. Such unprofessional and dangerous practices should never be allowed in any culinary institution. The situation worsened when several students became ill from the contaminated food, and we were forced to throw out the daily dishes. On the other hand, Mr. Andy abused his position by unfairly charging two Latino classmates for missed classes, in order to obtain their certificates while the Asian students did not face the consequences for the same. Such biases and favoritism have no place in any educational setting. As a former sushi teacher in Mexico looking to improve my skills, I am embarrassed to have studied at this institution. My performance led me to take a Sushi Master course from a renowned school in Japan with Michelin star chefs to validate my skills. If you are wondering why I am writing this until now, it is because I was threatened, and now I am sharing my experience to gather more evidence from fellow students. Given these shocking revelations, I urge prospective students to think twice before enrolling in this institute. The lack of integrity and concern for the welfare of the students raises serious questions about their credibility. Look for reputable institutions committed to professionalism and safety to ensure a fruitful learning journey.
@lex77lex10 ай бұрын
What school in Japan? Im trying to learn.
@jeabzainu.s.a6273 Жыл бұрын
🎉Thanks
@kaosestilo.k.o.s7003 Жыл бұрын
do you do online class?
@otroflores91 Жыл бұрын
What is the tiny deba for?
@jacobji6845 Жыл бұрын
Thank you for your video. 1. How much Miora should I use for the sushi rice? 2. Where can I purchase Treha?
@mysushilife Жыл бұрын
Amazing as always Sensei!
@Joey001 Жыл бұрын
桂剥き大好き!!
@dogezillaschannel6551 Жыл бұрын
This looks amazing!
@mysushilife Жыл бұрын
Looks amazing Sensei, can't wait to make it at home.
@deryak.9996 Жыл бұрын
Thanks for video Chef 😊. Good luck Andrew Kim 😊.
@derricki18342 жыл бұрын
[̲̅p][̲̅r][̲̅o][̲̅m][̲̅o][̲̅s][̲̅m] 🤦
@ThorazineOppositeLane2 жыл бұрын
In the process of saving for your school just waiting on my wife to give birth.
@deryak.99962 жыл бұрын
Very nice idea Chef 😊
@deryak.99962 жыл бұрын
Hi Chef, nice to see your new video 😊
@chefandymatsuda2 жыл бұрын
Thank you very much!
@alobotjr15262 жыл бұрын
Always fun to watch you work Sensei.
@deryak.99962 жыл бұрын
Thanks for video, Chef ... and a happy new year 🥳
@chefandymatsuda2 жыл бұрын
Happy new year!
@maritesmenor66792 жыл бұрын
Chef can you tell what are those sauce and how to you cook those vegetables and fish thank you
@chefandymatsuda2 жыл бұрын
We might share more cooking videos in the near future! Stay tuned!
@maritesmenor66792 жыл бұрын
Thank you chef to your big heart.
@chefandymatsuda2 жыл бұрын
Thank you for watching my videos!
@Zeno_Sama_992 жыл бұрын
A high quality expensive knife is like life partner, long lasting in purpose and functions, until you (accidently) drop it... just kidding. Nice knives collection, Chef...
@chefandymatsuda2 жыл бұрын
That was funny! Thank you for watching!
@passangdhoundup59142 жыл бұрын
Sir 🙏🙏🙏I am.. Your big fan You are such a amazing teacher ❤️❤️❤️
@chefandymatsuda2 жыл бұрын
Thank you very much! I really appreciate your support.
@bubuco922 жыл бұрын
Beautiful plates!! But I would like to know which knife do you use in the video? Looks amazing!!
@deryak.99962 жыл бұрын
Thanks Chef for this lesson 😊
@chefandymatsuda2 жыл бұрын
Thank you for watching! Please share ;)
@alobotjr15262 жыл бұрын
I missed that by one month...
@chefandymatsuda2 жыл бұрын
More will come!
@alobotjr15262 жыл бұрын
Ahh good old days.
@chefandymatsuda2 жыл бұрын
right!? good old saba
@deryak.99962 жыл бұрын
Nice video 😊
@chefandymatsuda2 жыл бұрын
Thank you very much!
@deryak.99962 жыл бұрын
Thanks Chef, it is nice to watch how you make the preperation, also the hand moves 🤩