This is impossible. Each chef, book, youtube video done by a "chef" has a different name for each cut size.

where to find 1L of wine.

Thank you chef😍

What are the tenderloin bits for? They get separated from the breast purely for shape or do they have another use?

Yeah they don't teach this when you study cooking. At least, not to this standard. This video is miles better than what they teach in an institution. Thank you for the good video Chef.

Nice recipe well presented...Thank you!😀

the scar tell us everything

👏👏👏👏👏👏👏👏

this video SUCKS

Brenica is watching the classic precision cuts

micah watching the classic precision cuts

simple skills---sushi chef's knife skill more advanced

Wow healthy yummy recipes thanks

0:54 Julienne 1:16 Brunoise 1:24 Batonnet 1:36 small dice 1:46 Fine julienne, thin stripes 2:01 Fine brunoise 2:05 Medium dice 2:20 Large dice 2:35 Rondelle, circles 2:53 Paysanne 3:06 Fermier 3:22 Lozenge, Diamonds 3:45 Tourne, Barrels

Thank you chef! It was very informative. I've my practical exams from next week.

Can I use whole wheat flour instead of white? How much flour then ?

Chef i just wanna ask how do you cut jardiniére?

Very informative!!

For the National highschool SPTVE students who chose cookery.

Thank you chef Stas, Just made this today for my daughter's first steps traditional celebration

this is amazing, i will cook for my bulgarian fiancé when he comes back from holiday ❤

Great video, but there is always but ;) use sharp knife its very important

Hello chef watching here from Philippines

I watched this before my cooking competition. Thank you, chef for the demonstration

🔥

The ingredients look so fresh and so delicious!

Hi chef. What can we substitute eggs with with in this bread? I'm a vegetarian.

1:02 julienne / allumette stripes 1:16 brunoise 1:29 batonnet 1:41 small dice 1:47 fine julienne, thin stripes 2:00 fine brunoise 2:10 medium dice 2:20 large dice 3:32 diamonds 4:00 tourne

I made it Chef, and it's delicious! Thumbs up!

Nice and easy 😋

I’ve made this soup twice. Delicious. My husband asked me to make it the second time because he saw we had pumpkin and persimmon.

I love your videos

There are only 13 cuts...

I really need more practice with my cuts before competition in march, this helps sm, thank you

Thank you chef! It helps me with my practical exam.🖤

Thank you! This recipe looks amazing!

If I wanted to add some Berbere spice to it would I still add in everything you showed? Thanks.

Chef tried this super soft and super delicious muffin lots and lots of luv from india it’s just too perfect

I will make the your recipe with lamb, thanks

All dishes look amazing! Definitely going to try.

thanks chef ,,I learn on u 🤗

Dubai nice

Wow!!! Delicious.Thanks Chef.

Love that I don’t waste my time going through a lengthy video. You get down to what’s important, period. You’re able to show 3 recipes in less time then others do for 1. THANKS

Thank You, Chef, I will practice this

Hi it looks delicious 😋 and health Bon appetit

ok super 👍😄😁❤❤❤❤❤

Try dry aging beef lengua for 30 days... cook sous vide with simple seasonings at 170F for 24hrs... the BEST I have had in the 55 years of eating lengua... won't fix it any other way... MORE tender.. MORE flavorful...

Thank you for the marvellous idea i thought there is only basil leaves to make pasto sauce- 😆