$116 vs $16 Shawarma: Pro Chef & Home Cook Swap Ingredients | Epicurious

Professional chef Ayesha Nurdjaja and home cook Julie are swapping materials and hoping for the best! We set Julie up with a bevy of the finest ingredients from chef Ayesha’s kitchen, along with a recipe for her amazing $116 lamb shawarma. Fortunately, food scientist Rose dialed in for a tutorial teleconference and pep talk to help Julie get her bearings. Meanwhile over with chef Ayesha, a much more modest $16 worth of ingredients were being tweaked and finessed in her quest to improvise a gourmet dish. Watch and see whose shawarma comes out supreme!
Chef Ayesha on Instagram at both @ayesha_rare & @shukanyc
Keep up with Julie at @jb2960
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$116 vs $16 Shawarma: Pro Chef & Home Cook Swap Ingredients | Epicurious

[@the_absurd_hero]

I'm only halfway through, but the pro chef is SO instructive! She's giving us so many of her reasons for why she does what she does, and I absolutely love it. Thank you, Chef!

[@LauraJean3]

And enthusiastic! How she got excited about pouring the pickling liquid "RIGHT over those pickles!" was so fun!

[@Frenchfri2391]

Right?! She's incredibly informative but aggressive and matter of fact but it works especially when paired with Julie who is so lighthearted

[@belalabusultan5911]

I am horrible at cooking meat, but the rest of the recipe is all personal, Shawarma has so many variations it's crazy. in my city (Gaza - Palestine) a Tahini-based sauce is essential, it is just tahini + lemon + water + salt, mix til it's a sauce, and even this has variations like adding garlic - minced green pepper - parsley - cilantro etc..... the two other usual additions are pickled onion with Sumaq, and a normal veggie salad usually made with tomato + cucmber + cabbage + salt + a litle bit of lemon juice. the bread cn be beta, or something that looks more like a burrito but bigger. a home-made mustard sauce can be a side dish to add to your liking, and any spicy sauce to heat it up to your liking is also a standard. and that's just one city's variation of Shawarma, you can find wildly different variations from citiy to city in the same country, country to country in the same region, and regional variations stretching from the Philipines to the east, Greece and Turkey to the north, and Mexico's (Al Pastor) version of shawarma to the west.

[@dylangeorgeson6580]

@@Frenchfri2391 This is a very weird thing to worry about, she's quite friendly and passionate

[@Shelsight]

There’s always one. She never said it was 100% authentic, just that it was her own shawarma - which given she’s also Arabic and a chef, I’d say would be a terrific shawarma. So don’t pretend yours wld be better or more authentic as you don’t know, do you?

[@robertcaliguri4364]

I have eaten at the pro-chef’s restaurant, ‘Shuka’ and her food is amazing!

[@hungabunabunga3645]

Where is it

[@robertcaliguri4364]

SoHo NYC - 38 MacDougal Street

[@meadryder2752]

Julies kitchen is so charming and comforting

[@trevorpacelli8056]

Just like her personality! :)

[@belalabusultan5911]

she can wear a mask so you can't tell her age, but the kitchen will tell you she's a grandmother.

[@chungusboy4772]

Bob Ross vibes

[@dikxiking1626]

The pro chef has some of the best culinary arguments i've ever heard.

[@belalabusultan5911]

she's from the middle east, we have been in the middle of all culinary traditions since the bronze age, so that's normal lol.

[@Eiensakura]

@@belalabusultan5911 Her name suggests that she's Indonesian imo, Nurdjaja is quite distinctly Indonesian.

[@ranbirro2]

@@Eiensakura still Middle Eastern though even though that’s Southeast Asia there are a majority of Indonesians that are half and even fully Arab we have strong ties to Indonesia as Arabs there’s a stronger connection when looking at religion both regions being predominantly Muslim most Arabs residing in Indonesia are Khaleeji usually Yemeni

[@belalabusultan5911]

@@Eiensakura 1- Indonisia and the Arab world have been in contact with eachother since ... idk, Roman times? Alexander the great times? even before maybe .... 2- While Shwarma's origin is not from the Arab world... it is a stable in Arab cuisine, just like Hummus, Falafel, and Shakshuka. 3- Arabs, India, and South East Asia share a very old trade route for spices, it goes way back, but there were no records of when it began because people did not write of it, but I mean ... there were Phoenician merchants in India before the bronze age, and that should reveal how intertwined our cuisines have been.

[@Blue-mv5ie]

@@belalabusultan5911 no one is saying any of that information is wrong. All they said was that she WASNT Middle Eastern or from the Middle East bc she isn’t. She’s Indonesian with an Indonesian father and an Italian mother

[@reemalfar7an]

You gotta put a little black pepper because..IT’S THE LAW.

[@limalicious]

If you don't have salt and pepper, you are, in fact, a criminal.

[@alexandernorman5337]

Pepper picks up pretty much everything.

[@dipsithecreeper]

davie

[@DBT1007]

It's the shawarma police! RUN!!!

[@DBT1007]

@@limalicious pepper and black pepper are different

[@nadiajamison9764]

Ok let's be honest, Julie is the pro chef in our hearts

[@GhadyKhalil]

Trueee

[@GhadyKhalil]

@@AshrafMMA ouufff frank as well

[@_Rms_No.1Pookie_Bear_]

Yes yes and... YESSSSS

[@NATHYMACHADOLIMA]

❤️

[@nickyarmuth74]

Julie is the best!

[@thomasa5619]

I’m glad Julie mentioned how long it took, I’m sick of some ten minute video that takes me 4 hours to cook

[@belalabusultan5911]

I spend *ATLEAST* 45 minutes while making instant noodles, so I keep my time schedule open lol

[@thomasa5619]

@@belalabusultan5911 it’s a curse lol

[@belalabusultan5911]

@@thomasa5619 if you spend more time, it means you add your touch, and should love that about yourself :)

[@thomasa5619]

@@belalabusultan5911 I spend 10 days in hotels for work, then get like 4 days at home to lead a complete adult life I don’t have time for “my touch”

[@belalabusultan5911]

@@thomasa5619 I boil some veggies, then add the ramen/noodles to it. that's why it takes me too long. we are polar opposites, I have too much free time and try to fill it, and try to enjoy cooking, while you have no free time, and would like fast meals. did you try salads? there are even meat salads, they take far less time to make because you don't put them on stoove or in oven. also : cup noodles, they don't taste best when you make them the fast way, but they are good enough.

[@peenmonster3961]

julie is that person that’d call you “baby” or “honey” and you’d just feel loved and happy for the rest of the day because of how genuine and just amazing she is

[@iceiix-quit7321]

Fr fr

[@quixotic4233]

There is something about the ending that makes me smile. I love seeing people support one another and encourage learning.

[@TheAbundance111]

Julie: “Taste really good through my nostrils” 🤣🤣🤣😭

[@jjamesmonroe]

😂🤣😂🤣

[@TYF3N]

🤣🤣🤣😂🤣😂🤣😂

[@ConstantChaos1]

Well from a biological standpoint tastebuds are the same as scent receptors so while weird it wasn't wrong lol

[@TheAbundance111]

@@ConstantChaos1 ok

[@hamarabhai78]

I think she snorted the shawarma off camera( just a joke I frickin love Julie)

[@ntokozomahlangu3628]

Rosemary Trout. Talk about living your destiny.

[@ConstantChaos1]

Lol

[@O2BAmachine]

Lol was gonna say this. So true!

[@csg2013jg]

Julie is the grandma/aunt/mom we all want😭😭😭 Imagine her just cooking dinner

[@koryschrutz7357]

The pro chef in every episode: "Well this wasn't in the box but I had some just laying around so I'm gonna go ahead and add this."

[@alfredoaguilar6561]

"I got an olive oil that cost 200$ but I mean I never finished, So I'll use it a bit to make it 5 cents more expensive than it is." Believe me, is like asking why your maras salt never run out in your kitchen in one day. 😁 Things cost a lot but yes they have a lot of those amazing ingredients just lying around Because in the long run, they are not meant to be used a lot, but they have a GREAT change in the flavor. You can't believe the change that 2 extra cents can make in your dish, I mean if I got to use the normal oil vs an Oil I know that will make rich food on my plate, I want everyone to have a better tasting since I know is almost the same thing, however, the flavor will change dramatically. I mean that is why she is a pro, She wants the best even in the most simple setups. Because as a chef you love to eat your plate, You are sure that the one who will try the plate will also love it. That is the line between level 2 and level 3 chefs.

[@JudyTheAlien]

Frank actually use stuff from the box. Thats why i only watch for frank and lorenzo

[@gbish6906]

@@JudyTheAlien Frank has also used ingredients from outside the box before. Nonetheless Frank & Lorenzo are my favs

[@meatandcookies2674]

Sometimes they really go OTT (I'm looking at you, Brownie Chef)...this one didn't bother me so much.

[@oraisteunyu]

and some ingredients we never heard of came in out of nothing.

[@Ryouseiken]

Wait, the pro chef was on chopped; really early on. If I recall she did an episode where she constantly got grilled by one of the judges for using raw red onion... Which made me chuckle when Ayesha said "A red onion. My favorite." Almost with a hint of sarcasm. xD

[@Colopty]

Terrible judge then. Red onions are specifically known to be mild enough that you can use them raw.

[@fatyma_zahra]

It was Scott Conant lol he HATES raw red onion

[@Frenchfri2391]

@@fatyma_zahra get over it Scott! It drives me nuts every time this is his biggest complaint

[@FrancesBaconandEggs]

Colopty right?! Red onions are like spring onions-you can cook them, but they are especially good raw :)

[@horololo4344]

@@Colopty Fresh ones are not mild . But they are so tasty

[@vmvt1998]

Julie's home looks so cozy like the one that you want to run in to after a tiring day at school/work oomph

[@delavidaebella]

The fact that Julie cooks from when the sun shines bright until night shows how much dedication she gave for this dish 💕

[@sirgaz8699]

"Isn't it fun to be flying blind when you have no idea what you're doing" well that IS how I cook all the time

[@ConstantChaos1]

I may know exactly what recipe im supposed to be making but this is still me cooking, like I made pickled green tomatoes today and sure I started by watching 3 min of a 20 min video on pickling but i didnt weigh my salt I measured with my hand and the spices were all over, at one point the brine smelled like corned beef then like pumpkin pie then spicy vinigar, it was a ride

[@hansf.6463]

they forgot a level Level 1: Amateur Level 2: Home cook Level 3: Pro Chef Level 4: G R A N D M A

[@fgnnl4204]

I think for level 4 u mean middle eastern guy in New York who owns a halal food truck.

[@oztsukimun5367]

Grandma is the lv2 home cook

[@hansf.6463]

@@fgnnl4204 i know but they say grandmas have better skills

[@hansf.6463]

@@velsonmisoxigenos5745 true

[@kkkfffggg6861]

@FGNNL 420 its a middle eastern teta (grandma) in that owns a halal food truck

[@jessicamolina2389]

First time watching this series and it's so fun! Love how Julie took her time and really made professional look accessible. Loved Chef Ayesha's energy and how she elevated a budget meal. So much to learn from both women! Would love to see both again!

[@KingKeseGaming]

Julies energy and optimism is so infectious. I love that woman.

[@ntawofficial1777]

"Gotta put a little black pepper because... IT'S THE LAW" This is the energy that brightens days

[@Takahirohiroshi]

Julie: "i will be baking~" Also julie :"this is why i hate baking"

[@shvat26]

Julie - congrats on making two or three new things today! The bread, the white sauce, the zhug or zhoug. For those who like fresh hot sauce, you can make zhoug green or red, with one or more green herbs (cilantro parsley mint) and more or less chile and garlic. Keeps in the fridge a couple weeks, in freezer two months.

[@bboyIcy024]

Nobody: Julie squeezing the lemon: This is how we do iiiiiitttttt 😊😌🎶 😂❤️❤️❤️

[@1tiptip187]

I've heard it said the Pro Chef's often cheat adding in ingredients. I don't see this as a competition though, so no real cheating. It's a cooking show with a twist and people of different mind sets improvising and adding extra hints for flavor. Which is an awesome add in.

[@bradsimpson8724]

I get the sentiment, but I do think it should be limited. Restricting a pro chef's ingredients should serve to demonstrate techniques that might be unfamiliar to the average home foodie watching. In this case, the pro chef has added so much that they may as well not have taken her ingredient box away. That's my take on it, anyway.

[@Harrier42861]

I think the point is people are expecting to see how they can improve their cooking through technique without spending too much extra on ingredients. I don't think anyone cares about, say, salt, pepper, or the vinegar she used to pickle the cukes and onions, or other inexpensive ingredients - I think the problem is when the ingredients they pull out change the price bracket of the dish.

[@TheRealLap]

@@Harrier42861 It doesn't help that chefs who specialize particular dishes have a pantry that's specialize. For example most Chinese family will have soy sauce, oyster sauce, dried herbs I the cabinets, not to mention the spice box of Indian families. So to them, it is almost instinctive to add those ingredients that are rare/more pricey to a common westerners.

[@grapeape1965]

Not a competition but it is a CHALLENGE. That is the entire concept of the show. The challenge of making a great dish with only ingredients supplied by someone else without your knowledge. THAT is the challenge

[@quedizzle7378]

It is cheating. You have to use the ingredients given to you. The home chefs NEVER add anything. The pros are ALWAYS adding things

[@jennykc98]

Can we get a montage of the crates traveling to the different chef? I just imagine a NYC courier peddling all around town 🤣

[@carolmorali9614]

Chef Ayesha knows shawarma. I could watch this all day everyday.

[@carolmorali9614]

More of this!!!

[@HabsCowboysOwn]

@Black Guns Matter Care to explain?

[@aazimqawi3835]

@Black Guns Matter maybe because she’s at home she did it differently to usual?

[@MonsterBoon88]

Julie seems like that happy loving grandma that loves to cook for everyone and gets excited for it!

[@jdigiampietro]

Chef Ayesha is a joy to watch! Would LOVE to see more content from her!!!

[@loftyjones675]

How we gonna act like Julie isn't the one making $116 shawarmas on the nightly in that kitchen??

[@Mikemk_]

I don't know what it is, but Tony Stark wants to try it

[@gechuzhao2178]

He's dead.

[@lucaskasssab4543]

@@gechuzhao2178 TRUE!

[@n.w.flannel3463]

Don't just _say_ that!

[@laurenpeppers7531]

@@gechuzhao2178 RIP

[@sxcw]

That’s the ONLY reason i clicked on the video.

[@serisothikos]

Me reaching through the monitor to press the Tare button on Julie's scale...

[@mike1024.]

At least she can do math unlike kids these days!

[@susanjane4646]

Petition for Julie to have her own cooking show

[@supersoloman81]

I was Looking for this comment. Yes! 😍😍

[@mahmoodawad90]

First 5 seconds in, you already know Julie is going to make this a great episode! She, as well as the other chefs, are always a joy to watch! 😄

[@kristenbecker968]

I wish Chef Ayesha had her own cooking show ! Not only is she very entertaining to watch but she really explains why she uses each ingredient and adds great techniques in as well .

[@limalicious]

I especially love this episode! Less because of the food (even though I love Middle Eastern food) but because it's a stunning balance of showing that a lower level chef can achieve excellence with realistic ingredients (even if we might have to spend less on some of the ones we buy), but also because of the instruction from the level 3 chef to explain the science behind her steps! And I also love that she acknowledged Julie as a chef!

[@CatMoca]

Aww the Ayesha Julie exchange at the end was so cute. But damn cooking from 8 am for a shawarma 😭😭

[@c_6951]

So we're going to act like Julie's authentic middle eastern ingredients, smuggled across country lines during her most recent holiday overseas, is only $16? Oh ok.

[@jstuffs4536]

I know that reference. LoL

[@fatyma_zahra]

Lol her relatives smuggled it in a box of patties lol

[@4567donny]

lol i believe it actually. We pay a ridiculous amount for everything in the states but go abroad and its like 75% cheaper.

[@LadyASolveg]

Lol

[@belalabusultan5911]

@@4567donny most of the spices and herbs not common in USA kitchen are planted abroad, imported from various countries. like Indian spices, middle eastern Tahini, Japanese Wagyu etc....

[@benmcnutt223]

Does Julie not know that she can zero on the scales, like I think my brain would explode if I was constantly having to calculate how much it should be

[@Alejaros]

Julie is so much fun to watch!!! Also, in a scale TARE is your best friend

[@ayoubrachidi2668]

The accents in this video just give it soooo much character. I’m guessing it’s a NYC accent I’m hearing. I’m from the UK so I’m not sure. Either way I LOVE their accents.

[@christopherwilson88]

If you mean the pro, whose accent was very strong, it sounded more New Jersey to me

[@1PrayerWarrior4]

@@christopherwilson88 Or Boston, maybe?

[@christopherwilson88]

@@1PrayerWarrior4 DEFINITELY not. I'm originally from Boston and have the accent, and she's not even close. That's for sure NYC or NJ, and it sounds more Jersey to me.

[@1PrayerWarrior4]

@@christopherwilson88 Gotcha, I was just curious. As a Midwesterner without east coast experience, it can be hard to discern the accent. Thanks for the clarification!!

[@shvat26]

Turns out Ayesha is from Brooklyn.

[@PolarisGrace]

I came here for Aunt Julie.

[@cristianpodesta6398]

Anyone else think, "why not just zero the scale?" 😂

[@Eisenhart9]

You know I actually really like the pro chef here. She explains things simply and loves what she does. Hope she does more videos for this channel.

[@elizabethmeyling151]

Julie is a true gem. I just love watching her do her thing! 💖

[@ericarossi8731]

Love Ayesha, she’s so informative and makes cooking fun whether you are a beginner or more experienced cook. She’d be great if she had her own show! Can’t wait to try her Shwarma recipe!

[@caterinacharriez8548]

Both of these women stole my attention & heart. Their passion for food is authentic - but most of all they are having fun! Cooking can be a drag most days (when you are a Mom cooking for two toddlers) but this reminded me you can be fancy or not fancy - and it can still be a masterpiece meal. Thanks for the inside tips Chef Ayesha - I didn’t realize pickling was so easy!

[@PuffinPsychologist]

13:00 “It’s time to put this all together and see what comes out.” I’ve never heard a better description of my life.

[@JoseEncarnacao]

Julie has such a personality! Not neglecting anyone on purpose, she's got a huge potential :D

[@J.J.C.JR.]

After reading comments I see I'm not alone in being a fan of Julie. If Julie isn't one of the chefs , I usually don't make it through the entire video.

[@NATHYMACHADOLIMA]

Same

[@camid5090]

These two worked so nicely together and they weren’t even physically beside each other. Their on-screen chemistry was so cute!

[@satik818]

Can we appreciate how adorable Julie is!

[@felipecorena5692]

Cook me food.

[@kaimuniz6799]

I wish Julie was my grandma! And her kitchen is freaking dope

[@donotme8061]

All Ayesha did was introduce herself and I was like, QUEEN

[@jrdmgl6190]

love love LOVE ayesha's energy!!! I hope she gets a lil bit more comfortable with the camera cause I'd love to see more of her personality!!!

[@carlygoodrich3448]

Julie's energy is what I strive to bring to the kitchen every meal

[@raphaelsalam7407]

Ayesha, the Level 5, smacking the shredder like "bINK-BOnK" is some of the funniest stuff I've seen in a while, hA

[@arsenelium932]

Is it just me or is it kinda weird that every pro chef has that notebook...

[@Patterner]

I'm laughing every time I see that notebook

[@arsenelium932]

@@Patterner same

[@williamc2071]

@Michael Markowsky why no recipe in it tho

[@StormCrusher94]

From my knowledge that notebook design is quite popular in America. It was even Ned's declassified school survival guide notebook

[@serengede]

@@williamc2071 Because a professional chef should know how to cook something just knowing the ingredients. They are that familiar with food science and cooking techniques

[@pasqualinamorrone9224]

Chef Ayesha knows exactly how to excite the palate with each individual bite!

[@MIZZCTM89]

Everyone's favorite grandma! Meeting her is at the top of my bucket list. She reminds me of my own grandma.

[@joykhanfour]

I swear as an arab it is a shame that no one knows how to pronounce Shawarma: Sha-WAR-ma not shworma🤦🏻‍♀️

[@TheTamago]

I'm Algerian and I feel you !!!!

[@Trrrrq650]

I am an Arab and a chef why are they using tahini in chicken shawarma

[@adilali8265]

Honestly she is saying it with her accent. And Ayesha seems to be a Middle Eastern woman who knows her food

[@joykhanfour]

@@Trrrrq650 yes it's so weird it's only used for beef Shawarma

[@joykhanfour]

@@adilali8265 Ayesha seems middle eastern but doesn't look like she knows her food because this is far from a middle eastern Shawarma

[@jennifern2386]

Pro chef- you are such a talented chef! It looked delicious.

[@tracythuytrangnguyen]

Omg Ayesha’s acting LOL 😭 I wish they didn’t force her to follow such a strict script. She didn’t need that.

[@barbaralevien4626]

I have known Ayesha for many years. Fabulous restaurant on Atlantic Avenue in Brooklyn New York and served us like royalty

[@kristieburzo1233]

Chef Ayesha is awesome!! She is so informative and makes this recipe easy to follow. The end result looks amazing!

[@fatagnus3153]

to everyone commenting about authenticity or pronunciation, this video does accurately show how the name and food has been adapted and adopted in the US and elsewhere. Ever since the popularity of Greek diners decades ago, the word 'gyro' (which we also pronounce differently) refers to the entire pita+meat combination, not to the type of spinning meat. So, ordering a "chicken gyro" in New York, even from a Halal food cart, would be widely understood to refer to something like what Chef Ayesha made, no matter how the meat was cooked or cut. "Shwarma" is often used in this same way.

[@itaishufman8951]

Yeah but its still different than actual middle eastern shawarma

[@fatagnus3153]

@@itaishufman8951 i know it is different. i specifically said that it has been adopted and adapted. new york pizza is different than italian pizza. american hamburgers are different than hamburg beef. california sushi rolls are different than japanese rolls. tex-mex is its own cuisine. american-chinese is its own cuisine. european spaghetti would not be possible without pasta from asia. spaghetti sauce would not be possible without tomato from americas. i'd rather live in a world rich with possibilities and interactions between ideas free to evolve as circumstance demand and allow, than live a life bound by immutable rules and pedants. that is no life, that is death by stagnation.

[@nerab.5678]

Came here to see my PRETEND aunt Julie🤷🏾‍♀️

[@HemaLatha-or1kq]

Same

[@alybean4211]

Tell her I said hi

[@nerab.5678]

@@alybean4211 oh no not real aunt, she is just everything I want in an aunt... and we are both jamaican so🤷🏾‍♀️

[@smellywhitevans]

At this point I think we all want her to be our aunt Julie

[@Inamichan]

Man she’s your auntie too? Small world 😂💜💜

[@marysmith5047]

This show brings me so much happiness. Idk where you find these uplifting people but please never stop! I always come here when I’m feeling sad. Good food and good people 💕

[@pajorion]

One thing i love is that the leftover expensive ingredients most likely stay with the home cooks, so they can have fantastic cooking experiences even after the episode was made

[@j.ninacanela1821]

Why hasn't anyone mentioned that the food scientist is named Rosemary Trout. There's a word for people who's names match their professions I'm sure.

[@markarbar2226]

Nominative determinism

[@rubikscubegod1]

Like Usain Bolt.

[@thomrik]

@@rubikscubegod1 would've been even better if he were an electrician

[@rubikscubegod1]

@@thomrik fair... But lightening bolt also symbolises that he's fast.

[@thomrik]

@@rubikscubegod1 yeah i get it man, thats why i said "even better"

[@susanjane4646]

At this point Julie is level 5 chef

[@my11isnot12]

Julie's kitchen is amazing, just has that cool nan vibe. I mean she does anyway, feel like she would have some great stories to tell!

[@AlliBearWasThere]

I love these two together I hope to see more of them!!!

[@plantita3183]

Loved this pro chef! (And Julie was lovely as always)

[@deepakmenon7733]

Ayesha added so much of extra stuff

[@nicolepetrosino3811]

This was so fun! That professional chef was very impressive! Not fussed by the cheaper ingredients. Both look delicious!

[@dizzylilthing]

Julie giving the ingredients a lil shake made my day

[@ambotngababoy]

My first time meeting chef Ayesha. She is so approachable.

[@lifeofanerd5113]

I think she was my favorite pro chef, besides Frank of course. She was very clear, consice, and she just looked like she was having fun and cared about the food.

[@ICatheraTashaI]

I just love it when chefs say "add some salt" and they throw in a quarter cup of it.

[@rachelgrace3963]

Let's all appreciate these two women who admire each other's recepie so much without thinking who's the better one. Bravo ❤️

[@sharishapiro2949]

Really enjoyed all of the helpful tips from Chef Ayesha. I learned so much and she was very informative in a down to earth and relatable way. Can we please have more of Chef Ayesha?? Maybe her own cooking show?

[@dianabarriosdepablos6812]

I want Julie to cook for me so I can just reheat her food

[@passiveagressive4983]

Or at least eat in her kitchen

[@johnnydisanza2517]

This episode brought so much joy. I love them both!

[@chefkellyhughett6682]

Such a fun and informative format to watch both chefs! Chef Ayesha’s food is as bright and spicy as she is! Can’t wait to see more of this Chef!

[@ooinvsaoo]

I D O N T B A K E (has kitchen aid mixer)

[@martinmorsch7507]

The memegame of the nice Black lady is spot on!

[@denisseretakos6740]

As a Shuka restaurant customer i am pleasantly surprised to see the Chef explaining her recipes . Although normally i am not much of a cook , under the present circumstances i need to learn to cook . Honestly this is the only cooking show i can watch , not only because its a lot of fun but also because the food is beyond delicious , its phenomenal ! ! Would love to see Ayesha having her own show . She is engaging and truly informative !

[@NicJoy10]

I love watching Chef Ayesha because she makes cooking easy to follow and she’s interesting plus she has a great personality!! I’d like to see more of her!!

[@BearMarie96]

“Got to put a little black pepper, cause it’s the law” 😂 the best quote of 2021

[@kelvisaisawesome]

Ya mean 2020, right?

[@BearMarie96]

@@kelvisaisawesome right. But 2020 never existed so 2021

[@prettyblkgyrl74]

🗣I LOVE JULIE’S KITCHEN - it’s sooooooo spacious 🥰😍(& I also like whatever room that is thats adjacent to her kitchen) 😁😁

[@joannnurdjaja3376]

Executive Chef Ayesha and Home Cook Julie appeared seamless in their delivery. They had a symbiotic relationship which made the show quite amusing. Chef Ayesha is a true teacher, showing her audience step by step techniques which are easily transferable to the layman. Undoubtedly, Chef Ayesha Nurdjaja possesses the qualities of showmanship, she is both entertaining and informative. Her next step should be to host her own cooking show. She is a natural.

[@shvat26]

Gee, same last name. Perhaps mother of Chef Ayesha? Other relative?

[@andrewknaff9220]

How awesome is this home cook?! I love her personality and humor!

[@OperaMamaG]

Chef Ayesha Wow!!!! U truly are an amazing chef. U had little ingredients and u made them into a masterpiece!! My mouth was watering at the end when I saw your finished product! Ps. Love the tip about the herbs. Thank u. Never thought to roll them to cut them. I’m going to use that tip for my Thanksgiving dinner prep.

[@aniruddhthakar1933]

level 3 chef :- "all chefs love salt" mw:- instant flashbacks to frank's fancy salts

[@nani2155]

Thay are controlling the salt 😍

[@hamptoncat75]

I have known and sampled Chef Ayeshas creations of delicious foods for many years. I loved all of the dishes I’ve eaten, how passionate she is when cooking and how knowledgeable and excited she becomes when the final dish is completed. She definitely should have her own cooking show.

[@haniazadlo]

This is great video! Love everything about it! Great ideas for making food, full of tips. And all the ladies know their stuff!! I think one of the best videos by Epicurious lately!

[@KatKaleen]

If feel for Julie when it comes to baking. WIth cooking, you can adjust the taste while you go, with baking, once it's in the oven, it's all in the space goblin's hands. ALso didn't help that my grandma started her recipes with something along the lines of "You make a sponge from six eggs...".

[@gawd-zila]

"Tastes really good through my nostrils." My senior quote.

[@supersoloman81]

🤣🤣🤣🤣🤣🤣🤣🤣

[@lunchboi8436]

These videos are so wholesome, always cheers me up!❤

[@danielevingelli1032]

This is the best pro chef I’ve seen! I wish I could be there to see how she makes all her dishes firsthand because she made it look effortless. Better yet, I wish she were on regularly so I could learn more techniques.