bruh in most restaurants you dont find all these roles and you just hope in anything

Nobody can beat my caramel sauce recipe

absolutely wonderful!

My heart is soo crushed because iv been working for a caterering company for almost 10 year, i only make 42k canadian a year if i get enough hours. Right now im trying to get my Red Seal in canada ehich will allow me to cook at retirement homes or in hotels. I want this to be my career but i need a little more money to at least start a family and a little more stable hours

Stupid content

Why do so many companies make caramel with palm oil and corn syrup? Why can’t they make it with ingredients like this? Consumers are worth more than profits.

I'm 55 and 11 mounth. I started a cullinary school in dublin andvi'm very bless that the cost are very raisonable..you're one of my favorite super star.❤❤❤

Did you make chili crisp in the sous vide? How did it turn out?

Where did you find Clover brand heavy cream? The best!

Great tips but the camera angles....soo dizzy

Great video

So can anyone give me some advice on how to renegotiate in the 60 days from now.

So I was just made Chef De Cuisine from a sous chef after only two and a half months of being at my job. They are already paying me $68,000 per year and then they came back to me and he said that he was only going to give me $1,000 yearly bump on that after I get the training and the knowledge that I need from the corporate executive chef because this is my first time taking over a kitchen he said then we'll review it in 60 days and yeah they also put in that whole bonus structure thing saying that oh but they want the food cost percentage to go below 21%

Joining a chef driven restaurant really is the most amazing thing. Ive seen bad executive chefs and bad sous chefs and ive seen great ones. Its definitely not just inventory and menu and pricing and keeping people in line. Its about team environment, giving advice, ensuring that everyone is on. The same page and growing stronger in their position wether its line cook, pantry or prep. I learned so much at each kitchen inwasnin each very different from the last.

I've worked in kitchens of various kinds (fast food - resort) for a decade and have seen chefs I love and chefs I have no idea how they even got the job. It's wild. Sous chefs who only got the job because they were butt buddies with the chef. And sous chefs who practically run everything because the executive chef doesn't care enough. Good and bad bosses. Now I'm a home chef. I've been debating school for the recipe and method education . But it seems it's not worth it.

Impressive!

Hey good luck! Love meat custom cut and cooked well!

inspirational chef!

it's really cheap in saudi arabia

Jesus, ur good looking. My God!

Now I want caramel on my body

I am 17 should a do hotel management or culinary schools

“you’re going to jail if i see this”😂😂😂

Using a scale to weigh your shot is silly.

Can we please get the measurements for the ingredients?

I disagree I think it’s worth it to always have on a resume

I clicked on this video purely out of curiosity just wanting to kinda know why people decide to become chefs bc me personally, working at a different restraunts and fast food, i absolutely despised it and was embarrassed to be working there. Personally i do not mind cooking and enjoy the process of experimenting with new dishes and recipes but when I cook and decide to try to experiment, i have to be in the mood for it and know exactly what i want to eat but besides that cooking for 8-10 hours or however long yall work with all the pressure sounds like a nightmare to me. I honestly do believe chefs have a pretty big role in society and do important work making the masterpiece dishes some chefs are capable of

Best secret? Butter first , brown sugar in butter on low heat , add milk slowly

Hey, I’m 15 years old, I want to become a chef when I grow up, I currently work at a small local pizza joint. I would like to take a step up and possibly go to culinary school after high school. What would you think is the best route for me to take to achieve that dream

What are the most important qualities for a chef?

Missoula resident here and a new follower. Awesome stuff, and I'm excited to enjoy what you're creating!!

My dream was to become a chaf lam 15 years old lam from Papua New Guinea and l really really what to become a chaf

I really like your video

I prefer the golden ones. Bought some kiwi berries today and it was bland like a mushed kiwi

Should the heavy cream be room temp before adding?

I want the recipe 😢

Chef make a video about restaurant topics such as family/staff meal recipes and concepts, and baking from your experience to be applied for both professionals and home. I feel like tenured chefs have that experience of costing and utilizing everything including scraps that can help anyone from the struggling family to the upstart chef who does not have the guidance on these things. Also flatbread recipe lol

Can I use milk

Every one don’t eat it

You dont eat the shell?

Am from Kenya,still in high school and I wanna be a chef.....what can I do

The worst part is that I actually laughed out loud hahahahahaha

Will it work if I use milk?

Not doin this to become a chef but so I can cook like a chef for my gf

😂😂😂😂😂😂 а что с котлетой?

A tip to accelerate the softening of freshly baked bread is to mist some water inside a plastic bag, place the bread inside, and seal it. Blast it in the microwave for about 10 seconds. The heat will cause the water to create steam, which will be absorbed by the bread, making it soft without drying it out as microwaving alone would.

😂😂😂🤣🤣🤣

😆🤣🤣🤣🤣😅😆😆😆😁😁😆😆😅🤣🤣🤣

😅

Lmao 😂