A Day at Austin's Top Caribbean Restaurant Cooking Whole Wild Boar | On The Line | Bon Appétit

[@fallensway855]

I love how passionate, respectful and knowledgeable Harvard is. Such respect for the food he is making, I would love a chance to eat food he and his team have made.

[@berthacook5911]

You need to go there. I have tried every thing on the menu and it is delicious. Unbelievably delicious.

[@el5495]

He called the tenderloin a backstrap...

[@phoenixkool]

if he was that knowledgeable he wouldn't make curry like that.

[@RizzSigmaSkibidii]

Harvard? Only black people would call their child like that.

[@HK-th1sw]

It's a relatively common name in the carribean, goofy@@RizzSigmaSkibidii

[@emmaharris4028]

This just seems like a really chill, tight-knit restaurant. So cool to see how a restaurant of this quality operates day-to-day.

[@christine2270]

I LOVE how clean his kitchen is...... shows how passionate he is about quality .

[@ricosolomon]

Harvard is a fantastic teacher. @21:51 - when the team resets the kitchen in 8 minutes , like an Indy Pit Crew changing tires. His approach to achieving the final product is meticulous and a joy to view. Must check this restaurant in Austin TX

[@amybalto7198]

Love love love all of the upcycling of ingredients and scraps that would normally be trashed by other people. Canje's food looks amazing, congrats on all of the success! Waste not and prosper.

[@yahshibakes]

This man's got it going on! The level of passion, humility, joy, respect, and dedication to his craft is what we strive to have on our team. What a beautiful story that is shared through this food. Can't wait to visit Canje!

[@demetrius763]

as someone that is a current culinary student, Guyanese and grew up eating pepper pot and curry, its very refreshing and interesting to see foods ive eaten growing up being used in a modern kitchen in a modern way while having its own modern twist and still being authentic

[@PassiveAgressive319]

As a Guyanese brought up on pepper pot I love seeing this on a modern cuisine menu🇬🇾😊 Glad that you are using casreep and not burnt sugar

[@Maui_ma]

Love to see it

[@Davidtrekker]

Amen to the casreep 😅

[@1newwoman07]

Is casreep the same as browning?

[@ladygem]

@@1newwoman07 no

[@hatcha6639]

So I wonder what you think about him making callaloo without any actual callaloo 😂

[@keatsiann]

really appreciate his mindfulness abt getting the most outta the ingredients

[@keatsiann]

adding the jerk drippings omg i need to try this

[@MaddMarc_RC]

I've been to Canje like four times and each time I've been blown away. Its so flavorful and consistent. I couldn't reccomend it enough. My favorite dish is the wild boar paired with the golden rice and some roti to scoop it all up!

[@ndrose]

This guy is really easy to listen to and interesting. He also shared many unique techniques and incites

[@Sibernethy]

3:20 - This is a story I absolutely love. Turning something problematic into something delicious, and helping out the farmers in the process. THAT is an excellent and juicy model for success, everything just works out.

[@tipsytahls]

Any person that believes there is no such thing as too much garlic is a person I can trust

[@obsidiancrow450]

fr i dont think ive ever added to much garlic even after tripling it occasionally

[@myldwinpierre3962]

Ditto!!! I guess if you are a vampire I could understand!!! 😁

[@jiggacho]

💯

[@taniachara77]

You can trust me.

[@defeatSpace]

@@myldwinpierre3962 Italian Vampires would still eat garlic

[@frambojan]

I would be thrilled to have Harvard running any business in any industry without exception. That dude radiates competence and organization.

[@whiskeyandsarcasm]

Amazing chef, I love how articulate and knowledgeable he is while still seeming approachable.

[@berthacook5911]

I know him personally, and he is all heart

[@Darknamja]

What would make you think otherwise? 🤔

[@lvanetten8508]

This is level of professionalism I am trying to see our people do business 👏🏽 ❤

[@allthebest1277]

What a strange statement. Did you expect him to rip your head off or something because he's "articulate?" SHEESH. .

[@cwg73160]

You love how articulate he is? Do you say these things out loud before you type them?

[@HawthorneHillNaturePreserve]

This guy is amazing. I feel like I just watched a master class.❤ I love the way he doesn’t waste anything. Everything is used.

[@canadadry220]

I could watch this guy talk about his job all day!

[@kitahubbard514]

Harvard need his own show, I would certainly watch it.

[@mstrasser]

this series is always enjoyable, but, I can't remember the last one I liked as much as this. The dedication, passion, and commitment to the fine details, is legit inspiring. Thanks!

[@AniseDaniel]

Think I need to plan a trip to Austin just to visit this place, Harvard is A GEM. As someone who worked as a professional Barista for many years, his keen ability to run a tight-knit ship, all while keeping cost and time in mind, is superb! As a future business owner, this is the type of talent you hope and pray to find! 🙌🏽⭐💫

[@Wammy4000]

Friendly yet professional, Harvard is class.

[@fatdabsallday]

I wanted to watch the whole dinner shift after this. Best chef I’ve seen in forever when it comes to attitude

[@shakagirvan4501]

as a half texan ( born in Austin ) , half Jamaican , living in Jamaica , this all seems very well thought out and brilliant , and I can't wait to visit . My only criticism is , I know for a fact that habanero is NO substitute for what scotch bonnet brings to dish . it may be difficult , but I feel , you guys have got to get some some actual scotch bonnets in play . to me who is very familiar with both , they are not similar , flavour wise . cheers , can't wait to try

[@thethirstymason9684]

That jerk chicken dripping is a top move 👌

[@lilnikki8589]

We need more Harvard Aninye videos, he's amazing!

[@rickloginname]

This guy has an oddly compelling charisma - like I really want to have him to the house.

[@berthacook5911]

You are not wrong in your thoughts. He is amazing.

[@vallee7041]

I hear you

[@ninaoz1224]

The drinks, the Wagyu beef curry, jerk chicken and roti were all amazing! Love it and will keep returning with friends and family 😍

[@LeftyRed]

I like that this was nearly half an hour. It was a more in depth look at the process. More videos like this.

[@Veron-u6v]

Congrats to you and your team chef. The food service industry is physically demanding. Nice job of showcasing Caribbean cuisine in a fine dining setting.

[@dxcheong]

so fascinating to see all the aspects besides actual food service that happens in a successful restaurant. Thank you for letting us in!

[@stevegotcheese]

i can hear and feel the passion when he talks. He must be a wonderful teacher

[@the_shadow_healer]

I love seeing my fellow brothers create amazing food in the food industry. I own a juice business, one suggestion on the coconut milk, instead of water use young green coconut water, the flavor is wayyyyyy different.🙏🏾 PS really love the kitchen break down before dinner service,, attention to details.

[@nathalie1922]

I have personally ate there… and the food is AMAZING. The minute I know I’ll be in Austin I will reserve at least one dinner at Canje.

[@wisterio.musicgeek]

That curry recipe tho..... sounds heavenly

[@lynnna5136]

Learned something new. Never heard of fruit stock. Thanks for sharing

[@abbilisiastephens7588]

The staler the pepper pot, the sweeter the dish, one of Guyana national dish, all time favorite especially around Christmas time

[@hadiyaferguson1383]

Pepperpot, calalloo with coconut milk, beef curry, roti. Plus the restaurant name after the canje river in berbice. Am so proud. 🇬🇾🇬🇾🇬🇾

[@brandyylee216]

Throughout all the chaos in the world I love how watching other's cook, soothes my soul ♥️

[@Veron-u6v]

To make the EPIS blend: Onions, Scallions, parsley, celery leaves, garlic, thyme , scotch bonnet pepper, pimento (seasoning peppers). Remove the fennel, it is not part of the traditional flavor profile of epis. Add a puree of raw black eyed peas (skin removed) to reduce the gumminess of the malanga and add a nod to Accras West African origins. Malanga = taro = choux caribe = dasheen.

[@JerryC25]

Dudes operating at a high level.

[@janisblack2183]

Love the way Harvard is so innovative, progressive and passionate in his approach towards cuisine. Very respectful and inclusive towards the team. Restaurants that are successful are just that, a collective of dedicated people working together as one. You love your job and you love to eat there.😊💙💜💗💖❤️

[@vickylikesthis]

Between the egyptian bbq and this, someone is trying to make me go to Austin

[@berthacook5911]

You need to go you’re missing out if you don’t.

[@capsulecorp.2036]

@@berthacook5911no they aren’t. don’t come here.

[@MrKeeganimal]

​@@capsulecorp.2036huh? WTF, what a weird response

[@antoinettemiles5741]

Went to both. Go!

[@TheTwerkingDead]

Texas in general is awesome for food destinations! Every part of Texas is unique and different with flavor and style

[@call_me_ping]

Absolutely loving these videos. They're so wonderfully made and really highlight each fun host's "day in the life"

[@slackstation]

Ate here a few years ago when they just opened. Completely amazing experience. Came back the next year, still spectacular. Amazing service on top of the the best food in Austin. Immaculate vibes.

[@luvu4eva16]

this was so cool to watch! He's so down to earth and knowledgable. And that roti looked deliciousss

[@michaelfouladi4961]

I love the modern approach they’re taking to cultural cuisine, as they’re honoring the origins of the dishes while simultaneously adapting them to today’s palates. Great job and a great team!

[@ArianaDindial-i6r]

This is so exciting! Never thought I would see Coconut Choka on a menu! I definitely want to bring my parents here, it would be such a fun experience to see our cultural food in a new way. :)

[@karohemd2426]

Now THAT is a team leader. Also, I want a personal transporter so I can eat at this restaurant every day for a week.

[@Ludawig]

That happy salmon handshake 🤣

[@theeverlastingfatherkjv5980]

Akra with Pikliz, Legumes, Diri djon djon (rice with black mushroom), Griot, fried breadfruit with Pikliz, Pâté, crémas, barbancout rhum, pumpkin soup, Haitian porridge or la bouyi, bean sauce or sos pwa are some Haitian dishes.

[@20MinsNap]

Colud be watching theese episodes for hours!! Please keep them coming. Amazing content

[@harambeexpress]

Never heard of fruit stock but it makes a lot of sense to me. I like the menu.

[@tbunny86]

I love this. As a born bred Guyanese fyi the Pepperpot is made with cinnamon and cloves. The curry is burned before with shallot and fresh parsley or Thyme with a hint of bird pepper or habanero.

[@RebekahEllerby-eu9et]

I love trying new recipes, including Caribbean cuisine. I've loved watching this blog since I was first introduced to it and have learned a lot

[@RedHeadAgent]

FRUIT stock! wonderful idea!

[@BradleyM-o7r]

I wish we got to see more of the actual service! Great video.

[@markkidman9535]

The minute he said “Pepper Pot” I knew he was legit 🥰

[@joncurtis19]

I am really impressed with this, very professional. Can't wait to eat here.

[@chelladevonwrites3505]

SO EXCITED TO TRY THIS PLACE IN JANUARY! i COULD LISTEN TO HARVARD TALK FOODIE TO ME ALL DAY! MUCH RESPECT. GIVE HIM HIS OWN SHOW!!!!

[@felisapaul5738]

I will definitely visit the restaurant! The food looks amazing! Great job, CDC and team!!

[@mon6745]

This was a pleasure tonwatch - Havard and the team radiate amazing energy 🥰

[@ArielK1987]

Butchers are probably one of the unsung heroes in the restaurant industry

[@Dean0eastyorky]

100 percent nailed it

[@thousandstar]

Facts

[@sharinaross1865]

Real talk

[@tacocasa9812]

🐖

[@roxannebellille5553]

This was a masterful. I enjoyed watching the chef’s passion, the food preparations and his team/leadership in the kitchen. I wished I was there to taste everything! The food looked delicious!! Yummy😊

[@OrganicAlumination]

Whoa his hair is amazing The fusion of cultures is so beautiful and informative

[@maryellengarcia3885]

Remarkable! Harvard, I am humbled and so proud to call you friend! Congratulations and best of everything always ❤️

[@Crazyazzb]

Well spoken gentleman. You can tell he always loved what he do

[@kelsilulu]

I like watching people be passionate about what they do.

[@housseinide7518]

Wow! I must say: This Is A perfect Example of What A great Chief with A great Team can Do!!!

[@andrewkarl5174]

Fruit stock? Mind blown, gotta try it

[@tilvertanderson2594]

Cuz I really like to see you doing what you love. You make everything look amazing. I can't wait to bring the wife down to try it out. Always know nobody do it better than you. You are the best for the job. My favorite chef! Always #1 ❤

[@jacksonlogan3767]

As someone who traps and processes about 20 wild hogs a year, he did a fantastic job breaking it down. Him and Jesse Griffins are the best I’ve seen at breaking down a wild hog so far.

[@4444Jules]

I love this video but is it weird to admit I love his and the team's attitudes, dynamic and systems & energy most even though I love the food too?? 😅 I wish they had a branch in West Australia honestly. I want Caribbean food so much sometimes but I haven't previously seen many places, if any. It's been literally years since the last time I ate Caribbean food.

[@mikem314]

Harvard you are a Gem Dude. You passion and Knowledge is a masterclass.

[@lfcbpro]

Love this guys energy, not my style of food, but love how he sees his kitchen, and I would certainly try a lot of his dishes to find a favourite.

[@mayaw7148]

i love the comments cuz i can tell this place is absolutely "authentic" . plus the upcycling, flavour, etc. just know this place is delicious

[@entrepriseenfondcommun2024]

Talk about EXCELLENT management skills👏

[@lovelinessism]

This is my favorite On The Line episode so far!

[@misstownes]

I must visit his restaurant! ❤

[@nicolapowell7730]

Come back and give us your reaction.

[@jameshandy6796]

I have been blessed to experience the awesome food and great service at Canje We tried 6 or 7 dishes, and all were mind-blowing. The flavors and seasonings have your taste buds going 🤪 crazy... Mr Harvard is the real thing.

[@lindseyspears3302]

I could watch this guy cook all day, give him a show!

[@freddiemalakorjoe4311]

What a family kitchen & restaurant. Great job Harvard!.

[@wcarp4231]

This dude is going places!

[@motrebal]

An absolutely great look into the inner workings of a quality restaurant, a fantastic video *****

[@ajitkirpekar4251]

Shows like kitchen nightmares give the sense that restaurants run haphazardly and by morons. In reality, it's an incredibly labor intensive, super choreographed operation. Super impressive to get a walk-through of how it all looks

[@bthsr7113]

This is how a restaurant should operate. Kitchen Nightmares is what happens when they lose their way or are handed off to people who don't know what they're doing.

[@clintonjlong17]

This is hands down the best "On The Line" video yet

[@antoinettemiles5741]

Ate here 2 weeks ago. Still dreaming about that curry and the roti

[@peasndough]

Wow I love his personality and passion for food. Great job Chef

[@madcitywendy]

Absolutely fascinating video! People! Remember the skill and knowledge behind those great restaurant meals.

[@SamuRlz]

this guy knows his kitchen , highly skilled

[@jonathanklabunde6639]

This is frickin sweet.

[@judygarland7611]

LOVE THE BRIGADE STYLE OF COOKERY. AWESOME JOB!

[@lisabrightly]

I would love to see the actual service. This is inspiring ❤

[@kishastanley344]

So much Love you put and speak about with your dishes🧅🥦🥒🥬🥕🌶️🍖🍗🥩🍜🍲🦞🍤🔪🥥🥥🥥🥥🥥

[@Ellecramfraiche]

Love this series! Fun watching the back of house.

[@mzerebniak]

Happy Salmon had me rolling! Hope to visit this awesome place soon

[@mmarksz86]

In a city that is full of generic, overpriced luxury sushi/bro-makase spots and hotel restaurants, this is definitely one place that has a more unique voice. Glad to see them get some coverage, and it's nice to see more Caribbean food showing up in the upscale casual scene. I don't think it should be elevated to fine dining, but it also can be more than just low cost food.

[@fitzanderson1980]

Why not?

[@JNo-sk5mz]

This was great, as a consumer I had no idea how intricate they inner Workings of a kitchen are in a high end restaurant, I love everybody's, enthusiasm and passion. This is a hard job, but seems to be gratifying for those who love food

[@sophitran]

Wow love the food, the passion and flavor profiles !

[@ienyams]

The tasties look absolutely beautiful ❤

[@Sinic818]

This guy is a champion.