Chefs: Organize Your Ideas

[@ChefJTS]

I was a FOH guy and went to culinary school in my mid-30's (in the mid 90's). "Becoming a Chef" was just released by Andrew Dornenburg and Karen Page and I read it over and over. I found the interviews with prominent chef of the time inspiring. The authors spoke at my culinary graduation and I became a huge fan. I used notebooks and now at 60 years old I have stacks of legal pads with old ideas. Their second book, "Culinary Artistry" became my go-to reference for years, then later their "Flavor Bible. I bring this up because I now teach at my alma mater and have a recent grad who has become a fan of James Briscione's "The Flavor Matrix." And he too, uses an iPad with a pen to articulate his ideas, which I want to learn to do. The student teaches the teacher! (best compliment he could give me) Thanks for all the great content. Please take care and stay safe.

[@justinkhanna]

Such a legendary book set. I used those semi religiously during my menu writing sessions early on for sure! Helps so much in a roadblock.

[@justinkhanna]

Shoutout if you're cracking open a cookbook this week or scrolling through some old menus! Let's use this time to stay safe and improve so we can come out of this better than how we started 👊

[@sebcartes2097]

any templates you recommend for notion??

[@mestreketer]

I'm trying to calm down, avoid the panic by "rereading" The Professional Chef, the quarantine here in Brazil has already been cruel to the gastronomic sector, my business probably won't be able to endure, now it's studying a way to reinvent myself.

[@justinkhanna]

The “Mood Board” one is where I started for my inspiration tab.

[@adityaskitchen]

Hi Justin! I was wondering what you are looking for/taking notes on when you go through cookbooks. Thank you!

[@stephendulajr.8124]

Justin, I'm a hospital patient cook. I've used your videos to improve my flow and organization. Thanks for recognizing us. Thanks for all the useful content. Best regards.

[@justinkhanna]

Do it to it! Awesome work, grateful for your work Stephen 👊

[@ChefKaito]

Justin, the amount of value you provide is insane. You are so intelligent and a gifted teacher. Wish there was more channels for professional cooks. Thanks bruddah

[@justinkhanna]

Appreciate you dude 🙏

[@noman8892]

Thank you for this. I needed it.

[@MAN88CAVE]

U are a Genius! Thank you for the inspiration 🙌🫂

[@papayalovesMAC]

no one is putting out info like you, keep it up!

[@justinkhanna]

Thanks Alisha!

[@michaelbell2897]

I’d love to see more new west knife reviews

[@blakebastin1366]

Hey Justin. My fiancé and I are both nurses on the front lines. Cooking has been a big part of my life when I’m not at the hospital and your vids have helped keep my mind off things. Hopefully we can get to the point where we can see everyone in person again soon. you do a great job.

[@justinkhanna]

Sincerely appreciate you and your fiancé Blake, stay safe and thanks so much for watching 🙏

[@raulortiz3137]

Super informative. Thanks

[@ryannewman8008]

Hey Justin, I just downloaded Notion and i'm thinking of using it for daily Mise, Current projects, meeting notes etc. However i don't quite know how to make templates and get organised. Any tips/video tutorials/templates that you can recommend? appreciate the help chef, love your content.

[@emmanuelamoranto37]

More like a digital teacher my guy. Keep killing it. Also any tips on finding a job during times like this. I got laid off the restaurant I'm at closed down because of all the craziness

[@justinkhanna]

Now might be the best time to reach out and build relationships with new people in your network. If they aren't busy at work, they might have time to start a productive conversation with you and you can provide value to them now so when your resume comes across their desk, you're top of mind. And notice I said start a conversation, not a monologue, and provide value, not ask for a free ride. You got this 👊

[@thebeatls09k]

Fuuuck yess tyre club!! Greatest knife and knife maker

[@marijusrunovicius6945]

Hey, big thanks for your videos, they are great. Can you update whats new in your bookshelf, so we could buy something new and study as we have plenty of time by staying at home.

[@justinkhanna]

That's a great plan, I've gotta bring some cookbook reviews back.

[@quielmallari]

Thanks Justin!

[@joshuaburridge3948]

You should check out stone notebooks if you haven’t already, thoughts ?

[@justinkhanna]

They look super high quality! Haven't tried them personally yet.

[@SeanoHermano]

I use Google Drive to organize my iseas in text documents. I have been thinking about getting a bullet journal, but find organizing my thoughts all in one physical place to be difficult sometimes. And now that You mention it again, I downloaded the Notion app, but never created an account. 😅 I use my own menu template, which was modified from a restautant I used to work at. It kind of goes like this, but I might add or remove courses depending on the setting and amount of time available for the service. Snacks Crudo (raw) bread egg veg pasta fish beast (basically land living meat - usually steak or game). Primi Dolce Grazi.

[@justinkhanna]

Ooo the Italian flair tho! Yeah helps so much to have the framework in place and then be able to eliminate. Even if you cut dishes, you can use them on the next menu.

[@joshuaburridge3948]

Japanese style Knife brands that you recommend. Double bevel and non carbon

[@justinkhanna]

Togiharu, Misono, Suisin, Nenox

[@joshuaburridge3948]

Hey mate. What’s your thoughts on if you see a menu dish you like. You want to use it, not specifically the way it’s plated or technique wise but more so flavour combinations. Who owns that ? Does this make sense?

[@justinkhanna]

No one "owns" that - they're building blocks. Where the similarities get drawn often reside within the beholder - and then the execution (presentation, texture alterations, etc) can often make it something "new" as well.

[@buzzlightyear01758]

Hi justin can you do an episode on how you set up your Google drive to organise your recipies etc... on your episode you said it takes time to do but never explained?? I know this because after watching I went onto Google drive would like a bit more info on this

[@justinkhanna]

I'm actually building out an even NERDIER way to do this - but for Google Drive, since all the text is searchable, I'd just make sure to land on a "naming" structure that makes it clear for you...and then organize by folders in a way that makes sense. They allow you to change colors if you wanna get super fancy, but the best hierarchy might be "Sweet" folder and "Savory" folder...and then breakdown from there, with like "Cakes" "Sauces" "Fermentations" "Tuiles" etc - the most important thing you can do is make a system that works for your workflow; not just one that looks pretty.

[@UnordinaryCook]

Biggest fan

[@joshuaburridge3948]

Does Hubert have a podcast ?

[@justinkhanna]

Nope, not yet!

[@joshuaburridge3948]

Any websites like chef steps or blogs for chefs that you can recommend?

[@justinkhanna]

It's tough, there's a huge push for the Bon Appetit/Binging with Babish/Joshua Weissman online right now...they're producing great stuff but it's more fun to watch than professionally related.

[@joshuaburridge3948]

Top chef podcasts you recommend?

[@justinkhanna]

Dave Chang + Line Cook Thoughts!

[@Spuga21]

What app do you use for drawling your ideas?

[@justinkhanna]

It’s a basic one called sketches. I’ll get to procreate levels one day 😅

[@jimandrews89]

Has anyone ever said you look exactly like an old pro Counterstrike player Freakazoid?

[@UnordinaryCook]

Love to cook