The 5 Skills Michelin Chefs Should Know

[@AKAchillez]

"Come with the right attitude and the rest is our job", if only more people understood this

[@ivermektin6874]

and be prepared to work in central london on minimum wage.

[@optimisticnihilist3417]

@@ivermektin6874 Depends really. Some of the higher end restaurants and hotels offer pretty competitive wages. If you can hack a 50 plus hour work week you could be walking home with £1300 every fortnight. It's not megabucks but it's a LOT better than the average wage for a commis chef in London, and the wage will climb as you progress in your career. The real draw of working for these restaurants is the training you get, and the career opportunities that come with being able to put them on your CV, as well as the connections you make. You eat shit for a few years until you get to be an experienced CDP, and then you're in demand for pretty much any chef job in the country with whichever financial benefits that come with living in those areas, on top of a pretty decent salary. This is without even mentioning the eligibility to take your trade overseas and being at the front of the queue for an "in demand worker" visa in countries like Australia. All this is to say, London chefs pretty much eat sht for their first few years - financially speaking. But it can be worth it if you make it so.

[@D-Z321]

1:26 also… listen to what he says… it’s not just about showing up with the ‘right attitude’…

[@SteveR63]

Absolutely right. I've cooked for a living for 40+ years, and still remember the 1st and best GM I've ever worked with, told me "you hire for the three A's, attitude, attitude, and attitude". So true, especially in the hospitality industry.

[@Keegsx]

@@ivermektin6874long hours, backbreaking labour, expectations that you work every major holiday, no sick days unless you’re actually dying, constantly understaffed, dead man’s trousers if you want to move up the line. All to cook for a bunch of posh pricks and nepobabies. I’d rather cook a pie for some fat sod that’ll make his week.

[@Dark_In_The_Light]

I currently work as a sous chef in a large chain, but you guys make me wanna go back to some proper fresh cooking so badly! I love creating dishes, and knowing people enjoy my cooking, and watching your stuff reignites my passion for food all over again :)

[@christhurston728]

Trying to break out of the industry and the dice shallot got me going too haha

[@LamperougLelouch]

*DO IT JUST DO IT*

[@CraigWeir-q5v]

''sous chef in a large chain '' - aka ''kitchen manager'' / microwave technician . People who work in ''large chains '' aren't chefs.

[@john-t9o6p]

@@CraigWeir-q5v Senior CEO microwave operator XD

[@Dark_In_The_Light]

@@CraigWeir-q5v Wow, it's almost like you didn't read my comment at all. Yeah, I took a role that is far beneath me, purely because there aren't many opportunities in the area I now live in. Being able to create beautiful dishes for a living is a blessing, and I wish I could go back to it. For now, i'll provide for my family in a secure role.

[@criticalmass613]

Love his description of what he wants in an employee - character. Good leadership has made Fallow successful. This is also why many businesses (restaurant or other) fail.

[@a.wagner7985]

I haven't been giddy about new videos from any creators in a looong time. What an inmense joy to see each one that comes out

[@andersjjensen]

As someone who was taught in a Toxic-as-Fuck(TM) environment I absolutely adore the attitude at Fallow. The Danish chef route seems quite different from the English one, but this video, and the video where one of you taught an apprentice how to part up a full pork side tells me you're doing a whole heck of a lot more for the food industry than serving people at the tables.

[@devanman7920]

What is the typical Danish chef route?

[@andersjjensen]

@@devanman7920 You attend trade school. Once you've completed base training you get an apprenticeship with a qualified restaurant. Then you do alternating periods of on-the-job training and school until you graduate.

[@varrko777]

Positive attitude indeed, goes along way, builds the passion.

[@GwresYnKernow]

When I came in as a commis I started on pastry. Never left pastry until I left the industry. Loved it. Like science, for hungry people.

[@dylanmccool22]

Same as me only I moved up a little once I changed restaurant sometimes you need to leave the cage to spread your wings

[@mrawesome9219]

As a fellow pastry chef, reading "like science, for hungry people" is the best way I've ever heard this role described. Thanks

[@jinxhead4182]

I started out a chef in training but then pursued science because of cooking, I feel you on that statement. Also, you have my utmost respect, I am horrible at pastry, always were.

[@Samurai78420]

That's freakin awesome. I'm a Sauté guy, but I always picked at the pastry Chefs brains, because in my opinion, y'all are the magicians of the kitchen.

[@localcelebrity5204]

Thank you so much for not having to be yelled at for 4 years while learning this haha. You guys are the best.

[@methyod]

Who said anything about not getting yelled at?

[@CraigWeir-q5v]

Some walloper pretending he worked here . I don't know why so many people lie online and gullible people ''like'' it

[@CraigWeir-q5v]

@@methyod he / she is pretending they worked there for 4 years . 36 gullible people believed it .

[@mikikulesza]

I'm once again here to thank you for all the great work you're doing. Keep inspiring!

[@luvtheceltics]

Really love the instructional nature of these videos. Great insight to what goes on behind the scenes to get enjoyable food out on a plate. Not over produced as well, which is a pleasing departure from Oliver and Ramsay. Keep up the awesome content!!

[@Enhancedlies]

You ALWAYS inspire me, literally always cheer me up, and make me want to cook. If I could, I'd apply in a heartbeat!

[@CraigWeir-q5v]

Whats stopping you. Or do you want to go on ''Masterchef'' and claim your supposed career held you back ?

[@ekwesq]

Love it! Home cook but love learning. This reminds me of my mother trying to show me the proper way to polish silver the right way. With teen bravado I told her I would hire someone to do it. She asked me how I would know if they were doing it correctly 😂 I learned.

[@alternativeharvey7]

We'll let the dirst try on the omelet slide due to your great attitude and willingness to learn😊. Great video

[@Stethacanthus]

Thanks for all of the wonderful pointers. It gives me something to do on the weekends. I love practicing these skills and cooking for people is one of the ways I show care, and I have picked up applications for part-time kitchen work and considered dipping my toe in before but I don't think I could ever do what you do. I may lie awake thinking of things I want to make, but I worry that the high stress of a professional kitchen isn't where I belong. That and I spent 12 years becoming a very specialized biologist and a bit of a sunk cost exists there.

[@diegooliveirabenjamin]

I’m a mixing engineer, working in music my whole life, and just NOW some of the trades of my job are getting a little more clear to new people on the line, I wish everyone who’s taking cooking serious could really appreciate how priceless is this information right here.

[@CraigWeir-q5v]

''mixing engineer'' hahahahahahah what are you rambling on about ? Also , what possessed you to upload a profile pic to a website designed for watching videos ? Explain yourself.

[@tomweickmann6414]

"Everyone loves a fat tart" I'm American and that was world class humor.😅 A good cook/chef is on a never ending quest for perfection. Gotta admire that.

[@SanTM]

Great video and very important lessons for most people going into anything. Come in smart, on time with a attitude to learn and the rest will be easier.

[@eliasbsalas]

ya’ll changing my home cooking game everyday

[@stephengernenz8217]

Thank you guys for you channel! I've learned a lot.

[@PaolaBarrientos]

Greeting from Texas🤠. I found your channel recently though @Jolly and I got to say, I am enjoying it. New sub 🙋🏻‍♀️ right here!

[@daveryandirect]

This is so real. It’s the only way to train. I moved from the South West as a young chef in the mid 90’s to London. Then realised quite quickly that I knew nothing. But I did have 2 things, a good palette and a good work ethic!

[@ninjadudeofficial]

Haven't made a pie (usually apple) in a while but watching you line that tin makes me want to take a few tips and give it a go. I always make the pastry myself, and I always make a mess of it. A patchy crust still tastes good though, no michelin inspectors or critics for me to impress

[@MultiNexT123]

I've seen some POV's videos on this channel and I still can't believe how the pace is so...casual. where I work is a constant marathon..but it may be from an insufficient staff in the kitchen as I have to keep 3 stations constantly, but again..I've never seen how other kitchens work. thank you for showing me how it should supposed to be in a kitchen. I'm ready to check other places, who are more serious with the kitchen staff and not taking advantage of them

[@matiask7633]

I think it looks casual because they know what they're doing. They're still doing a lot of stuff, but it's routine. And at that level of detail, you wouldn't get dishes out if people were fumbling.

[@AJBTemplar]

Really excellent video. I remember watching a vid from MPW some years ago where he showed a similar method to get super fine brunoise so it was great to see you doing the same. It's quite a bit slower, but if you want perfection it is worth it. For chive chopping ultra fine, I made a little soft reusable clamp that holds them in a neat bunch. Interesting that you are using a sashimi knife for that job - I shall try that rather than the nakiri I usually use. 100% agree about what attitude is required to get the best jobs and the finest training.

[@JohnMorris-rd8vb]

looks so simple, but that is often the mark of a professional. Thank you

[@markhall5343]

Perfection right there. Every kitchen is different. Being able to adapt to change is the key. Doesn't matter how good you reckon you can cook, Its about how well you can fit into the Kitchen Family. Mise en place

[@catlion3073]

This channel gives me a lot of confidence, I have watched most of your videos and so far I have learnt 4 to 5 new things so far, makes me think I got it right. I am a home cook and started learning at a very young age because I had to under the circumstances of my life then. All in all, for anyone trying to learn this channel is by far the best content to learn from, thank you for making these videos, you are doing a great service to people interested in cooking.

[@spencealmighty]

Mate I am 100% with you - I have cooked a few things copying these videos and have had success because they explain everything so plainly

[@08mlascelles]

A few of my friends and partners over the years who I’ve cooked for have asked why I don’t try and pursue a career in cooking. THIS is why! I can cook, but this level of intense detail would drive me mad! Also the pace of a professional kitchen (even at busy pub level) would be too intense, and would turn cooking into a chore for me.

[@rsb8380]

Same for me, people are always asking why I don’t get into professional cooking but I cook because I enjoy it, it’s therapeutic, gives life some joy and relaxation. Cooking professionally is a different kettle of fish, and seems very stressful. I like drinking wine and taking my time.

[@matiask7633]

Cooking and being a chef are wildly different things. I love to cook, but I also take my time and experiment on the go. As a chef or working in a restaurant, you have to be efficient and orderly, and the pace is insane (not even mentioning the hours, if you're getting the classic 40h/week, your restaurant's failing)

[@WorksopWhiskey]

I love these guys. I’ve not eaten at Fallow yet (but I am going to) but the absolute unpretentious-ness of them in how they teach us says it’s gotta be a happy brigade there and that shows in the very very high reviews they get. Everyone is happy to make great food so everyone is happy.

[@GlazeonthewickeR]

Working in a kitchen is truly one of the most amazing things I can think of doing at a restaurant that really cares about people. I have aspirations to do this one day but currently lack the confidence necessary to take the step. Can’t see how anyone would have anything besides the utmost respect for you guys, it’s wicked inspiring. Even if it just helps me cook more delicious meals at home, thank you for sharing, and I can’t wait to try your food some day!

[@CraigWeir-q5v]

This comment is cringe beyond belief

[@GlazeonthewickeR]

@@CraigWeir-q5v Nowhere near as cringe as your cynical attitude. Every comment you post on this channel is seething with resentment. Find a hobby or an outlet for the energy. You’re doing nobody any favours, especially yourself. You are capable of more than this shit.

[@GlazeonthewickeR]

@@CraigWeir-q5v Lol you’re capable of more than this, dude. Don’t let cynicism ruin you.

[@geek211]

this Man is talking about life in general! well done

[@spencealmighty]

I just subscribed. I'm really enjoying learning about real-world best practices in such an accessible way. I used your gnocchi recipe over the weekend and it came out great - really happy to have produced something that looked similar to yours. Fallow is now on my dream Itinerary for a trip to the UK. Thanks and please keep the content coming!

[@RickyDOliveira]

Followed you guys for a while now. Always impressed 😊 Just before I watched this video, watched Gary eats at Fallow. All the food was great, but that Cods head was a show stopper.🎉

[@vincentconville3113]

Just wanna say thank you I love cooking but I really didn’t know what the skill ceiling needed for the high end kitchens would be this is a great reference point

[@ERiC-1]

I am so impressed with this content, this is the best advice for "any" job, ok perhaps with the exception of heart surgery.... attitude and personality are everything. Working with others is the hard bit, doing the job is the easy bit.

[@bethanderson2940]

Loving your channel!

[@sypharorigin]

Extremely happy to have found my found my way to this video; amazing content and some excellent chef skills being shown! That aside I'm curious as to how you'd rate that omelette at the end from 1-10 where 1 is catastrophy and 10 is best possible? When you're starting making it scrambled I think I was seeing a potential 9 or even 10, but for me personally the end result is a 5 at best. Although I'm known to be meticulous to the extreme seeing everything else first as quite perfect it made that last part quite disappointing due to the previous skills shown. I particularly liked seeing the chives and brunoise, but overall it's very well done!

[@actionclanton]

Yes Chef! love ur content...looking forward to visiting for a bite whenever i cross the pond (atlantic ocean lol) 👏🏽👏🏽

[@my3coins]

I've been aware of the chive test. But i wasn't aware of the wet towel technique. Thank you.

[@FoxxJunior]

Absolutely beautiful message; have a good attitude, show up on time, be willing to learn. Works for chefs as well as IT I guess

[@robinobrien8683]

life lessons for going for any job! 👏👏👏

[@evanolet]

"offered to stay late" this mentality needs to be binned ASAP.

[@mikestanley4457]

Former heavy prep cook turned home cook. Great guide on these techniques. Would you say the easier/faster technique is good enough for home cooks?

[@MCPeeBoy]

right now i'm working in a kitchen and i am enjoying it. it's not super high end, more of a low end just to feed people but I enjoy it regardless. I used to be a lab technician but then some things came along and i left the job and then kept searching. it was impossible to find a decent job in the field if one doesnt have connections but I was given an opportunity in a restaurant and i guess i will keep doing it as long as they let me

[@bipinanand]

I run a video production company and I swear ALL of these techniques can be translated into the world of media and how we work with our staff. Some top tips there sir!

[@mikewiz1054]

My plea to the geniuses at Fallow - I’m an amateur cook that was fortunate enough to spend a year in France where I took cooking lessons in Burgundy. I have decent skills but it didn’t prepare me for gluten free cooking. My wife has celiac disease so I have spent 15 years adjusting my cooking to this. The one thing I can’t master is a decent roux with GF flour. It turns to shit every time. My GF bechemel is lumpy and disgusting. Please do a video explaining gf sauces.

[@MrBlueSky-m2k]

When I was a chef , up too head chef we never asked for a skills test , they came in the mid 90 ‘ s , my last interview was as a senior Sous chef at “ The London Hilton “ my skills test for those interested was write three course menu , which was ..Hot Caesar salad , with poached baby gem lettuce 🥬, poached shrimp and Parmesan and anchovy dressing , pan fried Sea bass fillet with a cockle risotto , and followed with a wild berry crumble with a basil scented ice cream , order the ingredients to be waiting for me in the Hilton Kitchen , and cook it for the head executive chef , and pre seeding that was a formal sit down interview with my written resume and references, All went well until I did not warn the executive chef the plates I served the food on where red hot , he burnt his fingers on them so needless to say I did NOT get the job , I left formal catering and opened up my own gourmet bed and breakfast that made it into the “ Michelin guide “ I’m now retired sadly due too I’ll health , but I always remember the “ Dreaded skill test “ .

[@StonePebs]

What a weird coincidence... I just bought myself my first high quality knife and I'm 99% sure it's the same one use on the chives part of the video (3:28). I'll be binging the rest of this channel now! 🥳

[@jojojaykay]

What knife?

[@speppers69]

I'm just a cook. And have absolutely no shame in claiming that. I am an excellent cook. But I am just a cook.

[@PatrickKazmierczak-j6i]

I’d imagine a lot of top chefs are not formally trained. I worked in a Thai restaurant, none of the chefs were qualified but their food was to die for

[@speppers69]

@PatrickKazmierczak-j6i Trained chefs tend to look down on us "not formally trained" cooks. But I like cooking. Like your friends...I've got a few recipes in my quiver that are also to die for. My chives may not look as nice. But I've definitely made my family and friends fat and happy!! 😂🤣😂 My husband gained 40lbs our first year together! 😂🤣😂🤣😂

[@PatrickKazmierczak-j6i]

@@speppers69 I know what you mean. I used to see this in catering back in the day. I like the idea of being a chef but split shifts, early starts, late finishes…. Maybe not! I don’t know how old you are but maybe someone could give you a chance, see that you’ve got skill and talent and help (fund) you to get qualified. I used to be a carer and would get looked down by the nurses. I knew I could do more so trained as a nurse. However, I do love getting in the trenches when needed still as I remember where I came from

[@andersjjensen]

@@speppers69 In some countries you legally can't lead a commercial kitchen if you aren't formally trained. That said, try not to kill hubby with love :P

[@dgraham031588]

I’d like to see proof you are an excellent cook

[@boater_rob]

If I was 40 years younger, I'd be knocking on Fallow's door. What a place to work and learn.

[@asianboy938]

man.... you should have explained the reason for the omelete test. The reason you ask a chef to make a baveuse omelete. is to check if hes got the instinct of a hot kitchen chef. an experience hot kitchen chef knows when to to put pan on heat and remove it. without overcooking or undercooking the egg. by just sight and feel you can see if the egg is ready to be folded or when to remove it from the heat. but also to put it back. also folding the egg and plating it, requires technique. you have to be fast showing confidence but also not to fast you break the fold. the omelete test was the ultimate test for a saucier which was the most respected station in a french brigade. saucier is normally the most experienced chef in the kitchen next to the Sous-chef. because meat and sauce is the most important part in any french dish.

[@theneonpython]

Im confused on the shallots, which method is he saying is better?

[@yourtransformationgenie]

This video is super. The pace is great and I can really see the difference between what you are doing and what I do. I am a trained Thai chef, but while they all love eating western bread and cakes, thai cuisine does not tend to consist of pies! For years I was gluten intolerant and in those days there was no decent replacement for wheat-based flour... there are lots of alternatives now....so there was no point in my doing any baking to make things I could not eat, which meant I didn't get the practice in. ......So, I need some advice about pastry-making. Your pastry in this video is lovely and yellow - I am assuming it is butter and egg-rich or has at least one of those in abundance in it? Can you give out the recipe please or point me to it? Secondly, it seems much softer than the ones I make. Why is this - how do you get it to be this way? Is it the temperature of the ingredients, and if so, what temp is the pastry in this video? Any advice you can give on this, would be great. Thanks so much. Am going to subscribe!

[@taliesinllanfair4338]

This video should be compulsory for any vocational skills course. Great attitude makes a great employee worth investing in.

[@EatCarbs]

Thanks for the video

[@Dmzhkm]

We need more epizodes! Absolutely love that Channel!

[@no1baggiefan]

I would love to see a live stream.

[@EldwickCreamery]

I’ve never watched a premier before. Feel like we should get a signed picture!! 😂

[@yoitsdan]

I'd like Fallow to tackle the Roman pastas. Especially my true favourite, my "life is crap I need to make" Pasta alla Gricia. It's a ton easier to make than a carbonara but it does require technique and, it hits hard on that decadence. To get it balanced is a bit more tricky.

[@king_ltc_]

I would love to see this from a pastry point of view if possible. Thank you chef!

[@Typical.Anomaly]

7:10 I should call her...

[@imonahorse]

Like a moped. Great fun to ride until your mates catch you.

[@CraigWeir-q5v]

not funny at all. Also , makes me laugh when ''men'' make jokes like this as they don't get action . Its a bit like when you see someone try to be hard in a pub , you know he can't fight.

[@Typical.Anomaly]

@@CraigWeir-q5v Who hurt you, Kweg?

[@CraigWeir-q5v]

@@Typical.Anomaly your dad

[@strongestunited]

i love y’all’s videos. yall are the next gordon ramsey!!

[@CrawlTheWall]

I was a commis that was fast but not good attention to detail, the kitchen put too much pressure on me to prep too much, even during service for other sections.

[@pieteralmakdase1233]

small off topic question, I would really like to buy the kombu seasoning from your website, any updates on when it would be in stock again?

[@topgunm]

You missed...the recipe for the sour cream (for the onion rings) PLEASE!

[@shawndurbs]

I remember stepping up from a pub chef to a high end restaurant In London and being asked to chop the chives on my first day. I made a disaster of them. Now I'm a chive master. Definitely need a super sharp knife with a thin blade and use a light touch so you don't crush them.

[@NigelDeForrest-Pearce-cv6ek]

Brilliant!!!

[@redgummybear22able]

this channel has been blowing up

[@methyod]

I'm proud of the commentariat for catching you guys out on the omelette trickery.

[@mtownz6215]

7:30 this was my test. I was asked to make a soft scramble , soft boiled egg, poached egg.

[@Trevlee74]

I like that you guys don’t have to wear goofy gloves while handling food. It’s rational and logical.

[@xaap8408]

Solid! i would rather work with someone with good attitude and willingness to learn with no papers then, some high and mighty person with papers.

[@mary33909]

I was head chef at fine dining restaurants for years. The people with the worst attitude were those who attended culinary school. They never learned to wash a dish, clean a cooler, keep their station clean. I always hired people with a positive attitude, a genuine love for good cooking, a willingness to learn and be a team player.

[@justanothername0]

You really had me wiping my screen a few times until I realized...

[@a-3338]

Chives fucked me up for a while. After being corrected for them a few times it’s honestly something I’ve taken with me forever. I can’t stand anyone who I work with getting it wrong nowadays and I’m always correcting them

[@andersjjensen]

To some it can seem petty, but properly done chives makes a big difference to the visual appearance and the mouth feel. You take the first bite with your eyes, the second bite with mouth feel, and only the third bite is that actual taste of the food, once chewed a bit. All three things have to pop. If they don't people will, rightfully, prefer their own food at home.... And our job is to make them smilingly part with their cash.

[@butcho7492]

This is the coolest cooking channel on KZbin

[@slo8432]

I can do all this with ease! and I'm just a regular cook in a nursing home.

[@rewardchaazi3238]

Need an autograph , watching from Zim🇿🇼

[@MyRealName]

That omelette really wasn't playing along huh?

[@jonathankidwell6889]

But movie magic made it come out perfect!

[@f.marschall8114]

It looked fine for me. What’s your issue with the omelette?

[@jonathankidwell6889]

@@f.marschall8114 It wasn't rolling it was coming out looking like a half moon shape like an American omelets (minus the browning) and then cut to a new piece of video of a neatly rolled French omelet.

[@TV-xm4ps]

@@jonathankidwell6889 Plus it looks like it had a small crack. That must not happen of course, but easily can.

[@stocktonnash]

Just say you don’t know how to do this as well as him. Even a decent chef knows you can shape an omelette once it’s already hit the plate.

[@enricobregni7025]

Why you throw away That much of the artichoke stem? It’s some of the best part

[@CreepTV]

This looks so good.

[@mas0n25]

i’m training this video over and over and if i’m wrong someone please tell me

[@fakecdewxd73]

I hope this comment will be seen by the chef ! I just finished culinary school here in my country, i studied for two and half years and worked 8 months total during my studies and i am willing to progress and learn more about food. Before i even started to learn how to cook i focused more about hygiene and i think im ready to take a new step into this job. I would be honored if you could help me reach out to you and start a new journey among people like you

[@jaelord]

Dude go to the restaurant and do it properly No one is gonna reply to a KZbin comment

[@elden4142]

Even if im some random dude you dont know, Im proud of you

[@Herris456]

Yeah send their ownership team a proper email, at the restaurant or go there.

[@asmuslaustsen6762]

Hey, what knife are you using for the chives and shallots?

[@LJordan94]

He’s using some expensive high carbon Japanese knife, but I don’t know which one. If you aren’t looking to pay $400 dollars for something like it, I think Shun has a few knives with similar profiles that work pretty well.

[@mattclark8746]

1st man to consume artichoke back in the Jewish ghetto of Rome had balls of steel.

[@daimaoza832]

My dream is to work for you guys … I love learning

[@jackdavis8786]

Any idea what the long knife is he’s using? Thanks

[@zarathustraq]

It's a Japanese knife shape called Sujihiki. Basically, a longer blade meant for carving.

[@ZeuSiNTHeaiR]

​@@zarathustraqIt's weird because he only should use a suji to slice not cut vegis lol

[@napalm7559]

The pastry is my weakest area chef, tried but give me meat and stocks any day. Trying out your tapioca chix wings recipe. I agree cornflour rice flour mixes are too dense. Buttermilk and brine are always there.

[@Ellinoob]

Those chives were shocking, definitely a rate my chive score of 4.7

[@fieryweasel]

One more than one occasion it sounded like someone is expected to bring their own knife to a test like this? Maybe I misunderstood, but I thought I heard him say something to the effect of the applicant being judged on the sharpness of their knife. Edit: he later said that HE doesn't expect people to, but is that a common expectation?

[@8thlvlMage]

The haters are out in full force on this one. 😄

[@mkeysou812]

"You don't get TOO pissed at night"... well, at least he's realistic about this

[@godzillamike3809]

5:01 I do that with any kind of onion when I brunoise and everyone where I work thinks I'm crazy 😂😅

[@yourname3639]

The german autotranslation is comedy gold😂🔪

[@LarryDanaDavid]

Gunter gleiben glauchen globen 🇩🇪 😆

[@Farlig69]

9:14 I see what you did there.... 🤣

[@IanCrouse]

When making pastry, you have two rules: the rules to follow and the rules to not. It's a science, but you better follow the rules.

[@robbiesmith4373]

Please open up in Manchester 👏👏👏

[@america1st721]

So I qualify as a Michelin chef because I have 1st day in the kitchen knife skills? what a racket

[@jasoncora1]

The point about the attitude is spot on. The dicing of the shallot comes down to how much you think is ok to waste. The omelete was undercooked imo.

[@kr1886]

That's how I like mine but I think most people would want it cooked slightly more. When we have scrambled eggs at home, my portion comes out of the pan first and my other half has hers cooked slightly more.

[@jasoncora1]

@ makes sense

But it's only for western Michelin chefs. In Asia it can be small bar with chicken and they'll get a star.

[@JamesCloonan-gd6lv]

Ok... Maybe its me but i couldnt really tell the difference between the differently cut shallots

[@Novotny72]

When I trained, Robbie Millar (God rest his soul) bought me a tourné knife. Thousands of fecking potatoes. I got rather good at it.

[@routeddown66]

Im a custom painter and airbrush artist. If I were to hire someone I'd ask them to put masking tape on their forearm Then cut it with an exacto knife with out leaving a mark. I know it's possible. Bc I can do it easily.