Cooking With 4 Vegetables We've Never Had Before

[@brittanymitchell9215]

I feel like this channel caters to home chefs in a way that other channels fail. I know my stuff in the kitchen and I never feel like I’m sitting through a culinary lesson while watching your videos, which is such a refreshing experience. Super inspiring, super great, 10/10.

[@madeofcastiron]

yeah, it helps that the About To Eat crew are not chefs that work in professional kitchens/restaurants, like gordan ramsey is entertaining and great, but he is still a professional chef with many michellin stars under his belt, so it kinda makes me feel like the stuff he uses are for professional chefs only. but for About To Eat, they feel more grounded and i can see myself in them, so they make me feel less intimated about wanting to try new and more expensive ingredients.

[@christopherkarr1872]

As a person who watched infomercials and food network in lieu of cartoons as a child, I cannot relate.

[@natalie_kendel]

YEEEES

[@kaemincha]

It makes me want to get in my kitchen and have fun! There are so many options!

[@andynguyen9676]

@@madeofcastiron I think they all graduated from culinary school. Well, we all know Rie graduated from ICC and worked as a line cook before but the others, I feel like they did sth similar as well

[@keziamickens261]

rie: i didnt really know how to plate the dessert also rie: decorates plate like something that could be served at a michelin star restaurant

[@shelbymachado8712]

Rie switching to Japanese out of surprise when she picked the good berry was such a delight.

[@conoredwards4423]

Yeah! She said "Look, amazing!"

[@KPopped98]

You know someone is really excited/surprised when they switch to the first language

[@nekoneko5777]

@@conoredwards4423 not exactly ''amazing'' but smth like that😂 it's just an expression of being surprised like wow

[@conoredwards4423]

@@nekoneko5777 sugoi can mean a lot of things but basically what you said to show amazement

[@BikoFactory]

such a precious moment

[@justachick9793]

Rie can't help herself, even when she's not trying, she still makes it fancy. 😂 Those were beautiful pavlovas.

[@rujutashah4423]

Love how Andrew went from asking Rie's help when he messed up in Eating your Feed to cooking with her, side by side

[@idkifitsblueorgrey]

10:59 I love how Rie goes "Oh, look!" but in Japanese. I don't think I've heard her casually speak Japanese because that's her first language.

[@librasgirl08]

In Germany we call the pichuberry just Physalis. It's pretty common here, nearly all stores sell it. I like to eat them just as snacks, but could really try something more fancy. I do have some at home right now

[@paddington5492]

Same thing in France. They are usually called Physalis, but have other names, like "amour-en-cage" (love in a cage), winter cherries or Japanese/Chinese lanterns ^^

[@charliebrown1184]

They're great dipped in melted chocolate!

[@moara4144]

In southern Africa, we call them Cape gooseberries, and in Canada we call them groundcherries. They have so many names!

[@CapeCear]

OMG I’M FROM SWEDEN AND I THOUGHT I WAS GOING INSANE FOR A SECOND😂

[@CapeCear]

We also call them Physalis

[@Abhi-wl5yt]

The way they talk about food, with a sense of passion and appreciation makes me like this channel more every time. Also, you guys are reaching very close to 1M. Can't wait to see you reach 10M

[@violetviolet888]

Abhi:: If you like this, you'll love this: "All-Time Highest Scored Recipes In Budget Eats History | Delish" Dec 15, 2021 It's one of the best for home cooks and award winning.

[@sujixx1858]

I love how passionate Aaron is for the farm! You can see how much he loves the plants

[@Jennevere11]

Yes! This right here is EXACTLY what I love about this channel! I feel like the whole ATE team knows what home chefs really want to see/experience vicariously through them. And beautiful camera work as always! This is my favorite channel to watch while I'm having lunch 😄

[@violetviolet888]

Jennevere: If you like this, you'll love this: "All-Time Highest Scored Recipes In Budget Eats History | Delish" Dec 15, 2021 It's one of the best for home cooks and award winning.

[@rexbenny1553]

@@violetviolet888 June and budget eats is what is keeping Delish alive, the only reason I'm subscribed to that channel is June, just amazing!

[@chuchisneko]

I was surprised to see pichu berries are a bit of a novelty, not widely known thing for the US apparently, bc we literally use it for example as cocktail or dessert decoration here in Europe very commonly

[@amchez97]

I feel like the farther north you go in USA, there are fewer varieties of South American produce available in most grocery stores. The most common "exotic" fruits I've seen here are often from SE Asia, like dragon fruit or star fruit. I'd love to try more types of produce, but it seems that a lot of people here buy the more common fruits like apples, bananas, various berries, mangoes, etc. instead.

[@Eliza-zd2ly]

We have something that looks identical though! I had to go look up the scientific names since they have the exact same golden yellow colour and the same husk you need to peel back to reveal the berry. In Canada we just call them gooseberries but they come from the Ribes family, whereas the pichuberry is from the Physalis family. I would love to taste and see what the difference is though

[@josephlucatorto4772]

Yeah i'm from NYC and this video was the first time i'd ever heard of them

[@heylow5142]

Funny thing is, Tomatillos are very closely related to the berries and with them its the other way around. Very common in the US, not so much in Europe.

[@Aeronautgal]

Yes we have them in ordinary supermarkets in the UK and they are not expensive

[@Bessieboo5]

Hmm ice plants are commonly found at beaches and costal areas of New Zealand.Also Oca is very in New Zealand too.Pichu berries are often found in home gardens but not commercially and we call them Chinese gooseberries or paper lanten goosberries.The only one that I have not had was the wasabula

[@staceye6075]

Hey guys. To sort the kitchen aid not hitting the bottom of the mixer bowl, There's a screw located at the back of the mixer arm, that you will see when you lift the arm. If you twist that and test between turns, you can get the mixer to go lower into the bowl, to reach the bottom... It's like a calibration thingy. Also Yams in NZ, we also boil them, and then add butter and brown sugar/honey... soooo good!!!

[@violetviolet888]

Right. And most people don't know that ovens can be calibrates (and often need to be) and that freezers should be set to 0˚F. Look up: "VIDEO: Adjusting the Beater to Bowl Clearance (Dime Test)"

[@MrAriadnegal]

Thank you. I was going to comment the same!!!

[@ericseitz334]

Yes, I could see the mixer head was not perpendicular to the stand in the video.

[@kaylaspencer6912]

I'm from NZ too and I've never had yams that way...maybe we're boring but we roast them and eat them with gravy 🥰

[@violetviolet888]

@@kaylaspencer6912 Your savory version is much better. I never like sweet yams or sweet sweet-potatoes. However in the states, American's have a sweet tooth that corporations like to profit from, so they don't sell the less sweet cultivars. You can only find the less sweet sweet-potatoes in Asian groceries. They're soooo much better.

[@maplefanzzz1]

Out of everything, I am impressed with how the fork got settled when being placed 9:26

[@fahmiranurafifah7802]

We Indonesian have the same pichu berries that we called "ciplukan", it's literally same, the shape and the color. Mostly it can be found on way to the mountains or in a place near river basin 😃

[@safomorarobinson4237]

We have them in Costa Rica too. They also can be found in the mountains. But we call them uchuva.

[@dindjarin2628]

is ciplukan javanese or bahasa?

[@yosafatgerath9319]

@@dindjarin2628 in indonesia almost every city have diffrent name of particular fruit of vegetable heck even animal and rock .. and its depent of race people in that city

[@najwakays]

oh! that's why i felt the berries seems familiar :0

[@dindjarin2628]

@@yosafatgerath9319 welp thanks, gw tau itu.

[@swisski]

As mentioned by the crew we grow alot of Oca or as we call it Yams at the begining of the colder season in New Zealand (American Yams being known as Kumara or sweet potato). Commonly deep red or yellow skin. The best way I know how to cook them is line a baking sheet with paper, halved lengthwise, cut side up, sprinkled with olive oil and then a selection of the punchy ground spices of your choice and a bit of salt. I always add salt and pepper, paprika, sumac and cumin, possible some chipotle powder or other chili powder. Roast for 1/2 an hour or until golden brown and the sweetness intensifies and they are delishimo. You could also play around with the idea of orange zest and coarsely ground coriander seed when roasting to bring out their natural sweet tang. You can try them raw, finely sliced on a mandolin, mixed with salt, pepper, olive oil lemon juice and some finely sliced green onions. Serve quickly before the acid and salt draws out too much water and the sauce get diluted. They are good, but not as good as roasted.

[@idamoore7450]

I found some of that iceplant while I was camping! As it's a weed in South Australia, I picked some and added it as a side to a simple mushroom risotto - it added some delicious saltiness to a simple camping meal :)

[@jayhom5385]

"I added vanilla bean cause you know I wanted to make it a little fancy." I can't imaging where I've heard that before.

[@ianchroniclesyt]

Oh my god that food board and dessert looked amazing. Hard to believe that came out of a home kitchen.

[@holystyc]

I'm so proud of myself knowing I know one! hahaha. Pichuberry is locally known as Ciplukan or Cecenet here in Indonesia but people also call them Golden Berry. Used to be a wild plant but now I see them sold in the fruits section in stores. It's so good with yogurt and I also made a refreshing drink with it - looks a lot like orange juice but but the flavor just got very escalated when you drink it. very tropical.

[@wendylane7603]

I live in China and we have ice plant and pichuberry. I don't know what others do with ice plant but I just eat it on its own for a refreshing burst of flavored "water" - very much as a palate cleanser. The pichuberry has another name in English that I can't recall. When I was introduced to it, I was told it's called "shy girl" fruit because of the casing - she wants to hide herself/ her beauty. Not sure I like that name but I like the fruit. Andrew was spot on in his description of how it tastes. The wasabula sounds amazing! I want to get some!

[@Jskew]

Can I just say I am so jealous of your life. My one love and passion in life is food and wine. Well I guess that's two things. I can't support myself doing what I love so I love this channel. Much love and keep on keepin on J.

[@violetviolet888]

Jskew: If you like this, you'll love this: "All-Time Highest Scored Recipes In Budget Eats History | Delish" Dec 15, 2021 It's one of the best for home cooks and award winning.

[@mandypantsoriginal]

I do my best to watch things like this and then look and see where I can source ingredients for the best prices to try things once in a while. The more things I cook at home in general saves money, increases my skill and for the most part are healthier. Then with saving money on eating out k can occasionally spend slightly more on a few items to try less accessible ingredients or price prohibiting ones. Also I try hitting some farmers markets and roadside stalls as well. Not always cheaper but sometimes some cool rare finds

[@keshavavenkata7002]

10:58 that "mete sugo" from rie just melts my heart for some reason

[@roshnijmr]

Can I just say the meat board is absolutely beautiful!

[@cloudspinner]

Those ice plants are fascinating, I definitely have to try sometime! Like a mix between the textures and the tastes of umibudo(sea grapes -- salty) and finger lime (tangy) in succulent form!

[@Mobferklopfer]

We usually use perilla leafes like shizu, either dried with salt for seasoning rice or dried as a tea, when its fresh we use it for salad. Physalis we usually eat by it self or for dessert. I can recommend ice cream with it. I never had the other veggies. I'm from Germany but we like Japanese cooking because my fathers girlfrind is often in Japan and grew fond of it.

[@helenegrung5476]

We call the berries gooseberries. Or cape gooseberries in South Africa. If you cannot wait to pick them and the sack isn't completely dry, they are so sour and greener. That dessert is so pretty!

[@complicateditis]

We have the pichuberry in the UK as well (although maybe my grandad used to get it from the South Asian supermarket?) We call is physallis which, it turns out, is the genus of the plant, full scientific name physalis peruviana

[@-SarahElizabeth-]

Andrew and Rie with interesting vegetables. Could it get any better?

[@violetviolet888]

Sarah: If you like this, you'll love this: "All-Time Highest Scored Recipes In Budget Eats History | Delish" Dec 15, 2021 It's one of the best for home cooks and award winning.

[@user-zh6qg5gg7n]

I appreciate this chanel so much. The content is always fantastic, and I've recently found out it really helps me to avoid panic attacks. every video is so calming, positive, informative. Always brings a sense of connection, and doesn't feel like wasting my time because I am actively learning things that I apply, cultivating my creativity, and the very descriptive explanations distract me from whatever is triggering my anxiety. I really really appreciate this whole crew and the work and passion put into this content.

[@charliebrown1184]

We call the berries Physalis in the UK and they're widely available in supermarkets! I would usually eat them raw or turn the dried flower part inside out and use it to dip the fruit in chocolate and then leave it to cool on a tray lined with baking paper before serving. Like chocolate dipped strawberries but a bit more tart and less sweet. Simple but delicious!

[@Hallonkaktus]

In Sweden we use pichuberry a lot as garnish, but also like a snack. It's soooo good!

[@kariiiba]

Can confirm that I know the oca as a yam in New Zealand! I didn’t realise yams were something else in the states , it’s sorta blowing my mind. Typically I’ve known them to be roasted, alongside potato, carrot, kumura and parsnip with your herbs of choice

[@rochelyruiz6856]

Wow, i never heard of those vegetables, So cool to see you guys make these unique meals

[@natalie_kendel]

Rie and Andrew's vibes are immaculate.

[@brundavani6190]

I wait for you guys to upload new videosss everyday 😭😭😭

[@PokhrajRoy.]

I’m here for Rie McClenny Culinary Excellence. She’s just the coolest ❤

[@batkate12]

super interesting! Also, I learn recently that you can lower the arm of your kitchen aid, it's explained in the manual, really useful for little volume!

[@camillasten4124]

Pitchuberry is called Physalis in Swedish, and is a very common fruit (especially in desserts) in Sweden. I'm also familiar of the Perilla leaf since I'm very interested in Korean cuisine, but the other fruits/vegetables where a new discovery for me. Thank you so much for a great episode! (And Rie's plating - wow!)

[@zepoubelle]

They are called "Amour en cage" in French, and i find this sweet :)

[@bln5944]

Rie's 'oh mite, sugoiii' is so cute.

[@justjammiedodger2608]

Went looking for someone else to notice the classic "so excited revert to native language" moment haha!

[@nekoneko5777]

yes that was so cute🥰

[@michaelkelly3221]

That meat and vegetable platter looked incredible, as did Rie's pavlova!

[@trex0004]

I love that Rie mentioned that other nations could have experience cooking with those veggies

[@_MSD75_]

more videos like this! It's really great to introduce people to new produce and how to use them

[@kevincinnamontoast3669]

My grandma made diced pichuberry compote and added it to a can of spaghettios , yum.

[@juliander8]

I really love the way Andrew talks about food. He's super talented!

[@violetviolet888]

Poleć: If you like this, you'll love this: "All-Time Highest Scored Recipes In Budget Eats History | Delish" Dec 15, 2021 It's one of the best for home cooks and award winning.

[@joanamonteiro2912]

Hi rie :) I'm from Portugal and here the pichuberries are pretty common, here we call them physalis and usually we make either jam with them or eat them fresh!

[@somyasaxena9236]

The Pichuberry grows wildly in India and is called Rasbhari (pronounced like raspberry) which translates to full of juice. I tried making a Pichuberry caramel by adding some butter to my compote to top my vanilla cupcakes when I didn't have any other toppings at home

[@mariposaenperu5490]

It is GREAT to see two Peruvian ingredients: oca and aguaymanto, which I had thought were marketed as "goldenberries" in the US, but you are calling Picchu berries. ("Picchu" means "mountain" in Quechua, the language of the Inca empire.) Next time, please try olluco (yet another Andean tuber), huacatay (Andean black mint), pacae (a fruit), and lúcuma (another fruit).

[@christinaaubin8508]

This was so fun and interesting. Also, there’s a little screw on the mixer to adjust the height. Put a coin in the bowl and make small adjustments to the screw. When the beater just starts moving the coin it’s at the right height. At least that’s how it’s done on my mixer.

[@epicrhino6785]

I came to comment this but you beat me to it

[@rachelshulman111]

I think this only works on bowl lift models which is not the one they were using

[@christinaaubin8508]

@@rachelshulman111 oh, that’s what I have. I wonder if there’s any way to adjust the type he has.

[@hannahcollins1816]

@@rachelshulman111 I don't have a bowl lift feature on mine and it has the adjustment thing also

[@garfinkelc11]

@@hannahcollins1816 on the ones that don't have the bowl lift, the adjustment screw raises and lowers the mixing head rather than the bowl

[@yarabayoumi8012]

the pichuberry reminds me of "harankash" more commonly known as "Peruvian groundcherry" that my dad used to get us from Egypt when we were young.

[@thisisme1999]

That was wonderful! Due to high blood pressure I live on the DASH diet which is very healthy, lots of fruits and vegetable, whole grain breads and pasta, and very lean meats. My eyes almost popped when I saw how much salt was sprinkled on the meat. I know it is very common to use excess amounts of salt when seasoning some foods but these days my blood pressure would hit the roof if ate foods like that. It would be interesting if you might look into cooking for the huge amount of people who suffered from high blood pressure, diabetes and obesity. I love eating on the DASH diet but I am always looking for alternatives.

[@rhot2012]

Recently filled out a survey and listed this channel as my favorite food show.

[@erinarose8781]

10:58 love how Rie's Japanese just went out when she opened a great pick. So pure and child-like aaaaaa

[@nekoneko5777]

ikr her pure excitement🥰

[@ularoh3677]

In Korea, we used to eat pichuberry. Its called kkwari(꽈리) in Korean. My mom told me she used to eat them when she was little but we can rarely find them know.

[@_anicold]

I'm from Perú and my grandma likes to eat oca on its own, she just boils the oca and eats it :D

[@whskyhamr]

In need of some batched of those Wasabula leaves. That sounds so good!

[@hkonyt797]

I've bought something at the supermarket here in Maine that looks exactly the same as the Pichuberry. They are labeled "Golden Berries" and I found them slightly tomato-esque, a bit tart and mangoey, some of them watery and flavorless. They come from Peru and are also called cape gooseberry and peruvian groundcherry. I wasn't surprised by the reduced quality/flavor since they had to be shipped all the way from Peru, but it's always fun to try something new.

[@moara4144]

They grow great as an annual in Maine, too. I'd reccomend growing them yourself.

[@MelissaThompson432]

I have seen ground cherries growing wild here in Tennessee. I never tried them because 1) wild 2) nightshade, but I know they're a safe and popular fruit worldwide. And I know that they grow well in Zone 7. I'd try growing them if I were you.

[@hkonyt797]

@@MelissaThompson432 Thinking about it. Thanks!

[@golddragon51296]

Okay, that's one of the coolest deserts I've ever seen. Period. And it's surprisingly in line with the pichu berry itself, the outside meringue being like a husk to the berry inside. Seriously awesome

[@amaio3290]

you often fin pichuberries in French restaurants, they put one on the side of many desserts but they donc actually incorporate the fruit in any preparations

[@isabellef4503]

Where I grew up we used to eat pichu berries (we called them physalis) a lot with cheese. It’s kind of a strange taste but rlly good

[@bluaaahhhh]

Omg Peruvian ones, loovee! I have Oca steamed and eaten with a spicy aji sauce Also those Pichu berries are called Aguaymanto here and usually have them on jams or just as it. Ahhh that farm is so cool, also I wish we could have perilla leafs, those are delicious with bbq

[@rosalievincent3005]

I call them gooseberries in Australia! Please more of this content, it is so important to learn about all the plants that are edible! Okra is so yummy, my mate told me a vietnamese recipe using them, just stir fried with onion and oyster sauce have over rice. Xxx

[@smit5065]

lets be honest adam is the true snack in these videos 🤤 hes the only ginger I'll let do things to me

[@farziakarim3087]

That dessert looked like it would win a MasterChef immunity challenge 💯

[@Sanj193]

Ok but is nobody going to talk about how perfectly the forks aligned themselves at 9:27

[@hanwei2525]

That moment when Rie went full Japanese when she struck gold, amazing

[@hagaressam1347]

In Egypt 🇪🇬 we have the fruit peachy perry but its called "Harankash" it's pretty delicious but we don't make desserts with it, maybe i'll give it a try

[@adridoesthings]

i love this format quite a lot, it's also great that both of you are cooking! love the channel

[@violetviolet888]

adridoesthings: If you like this, you'll love this: "All-Time Highest Scored Recipes In Budget Eats History | Delish" Dec 15, 2021 It's one of the best for home cooks and award winning.

[@sammyzaf]

Always great videos and really like the friendship you all have with each other.

[@vanessak7276]

the berry is called “lady berry” 菇娘 in Chinese which represents the shyness of the fruit that it was hide inside its flower bud

[@GabrielaSanchez2299]

In Colombia the pichu berry is called uchuva!

[@melmusica]

Wow~ mind blown by these ingredients never even knew existed

[@kathyerickson9402]

All of those ingredients were new to me and I would LOVE to taste them all! I loved the enthusiasm of their farm host...really genuine! I noticed that you didn't really have much to say about the oka and I was kind of surprised you didn't find another use for the ice plant. I did like how you commented on how some of your recipes didn't deliver on flavor as you had hoped. I am a person who reads recipes and then tries to get people who actually cook to make them and tell me if they deliver on expectations. Your feedback on these was thoughtful. More episodes of new/unusual ingredients would be great!

[@aiririak4110]

perilla leaves are suuperrrr common in korean food bc it grows like a weed LOL. dalkkalbi doesnt taste right without it, and i love it in kimbap!

[@bernandinocamilo1946]

we need more 👏👏👏

[@brent6565]

The little yellow berries reminded me of "Cape Gooseberries"

[@JakesterJung]

10:58 i just love how Rie is so comfortable around them she started speaking Japanese : oh look its amazing!

[@StCrimson667]

When I make pavlova, which is one of my favourite desserts, I macerate strawberries instead of a curd so I wonder if maybe macerating the berries would be better because it really intensifies the flavour!

[@brookeiscool101]

Yes in New Zealand we call those a yam!

[@zumbaroomba]

There should be a twist on your stand mixer to make it higher or lower. You normally have to use a screwdriver to adjust

[@amir234]

That dessert looks really fancy, well done

[@SAmaryllis]

FYI in the subtitles, Rie's name is consistently spelled Rhien lol

[@hannahcollins1816]

I wonder if Andrew's KitchenAid just doesn't adjust? Usually there's a screw-type thing in the head of the mixer you can use to adjust the beaters up/down. I didn't know this until like a couple years ago and it blew my mind, haha

[@violetviolet888]

It's called calibration. Look up: "VIDEO: Adjusting the Beater to Bowl Clearance (Dime Test)" And most people don't know that ovens can be calibrates (and often need to be) and that freezers should be set to 0˚F. Look up: "VIDEO: Adjusting the Beater to Bowl Clearance (Dime Test)"

[@mathewlowe8397]

I am from New Zealand and when I saw the oca I was like hey that’s a yam. And then he said it was a oca and I was like oh no it isn’t.

[@lilian.embucgo]

Are pichuberries different from the northeastern ground cherries? They look identical and the description of kumquat tomato is exactly how I would describe a ground cherry. We had ground cherries growing next to our rhubarb and our mint patch when I was a child and we made pie out of them.

[@juancarlosjerividal7382]

I saw "oca and Pichu berry" and clicked immediately. I'm from Peru, the local name for Pichu berry is Aguaymanto.

[@desiree3332]

i love the way rie and andrew talk about food. i can tell they love discovering these new things

[@kaedydoyle9727]

We eat at lot of Oca in New Zealand, alot of people eat it with roasts. It's great in soup.

[@timshay9503]

This was such an interesting video, I would love to see more of these kinds of videos. I forget that there is such a wide world of food out there and so many ingredients that I have never even heard of- it’s a little like magic

[@dyno4383]

Andrew's hands while cutting the pichuberries gave me goosebumps holy cow ✨🥵

[@dishen4140]

Week 10 of asking Andrew to cook for his next part in the series of : I cooked 25 pound of... Please use carrots and have your mom make you the carrot cake u have eaten for every year on your birthday and if possible please make 'Gajar ka halwa' which is an idian sweet dish made out of grated carrots, sugar, milk and different spices

[@viktorymodel]

loved it. pls introduce more uncommon vegetables and how to use and cook them

[@violetviolet888]

Check out videos from people who cook who are not Americans. There are EXCELLENT channels featuring cuisines from around the world.

[@viktorymodel]

@@violetviolet888 thanks I watched them all the time not American myself- however I like that they are including them. Love their personality

[@starlite.]

Love this duo video

[@cheyenned4216]

Brad Gates from boar heads farms out of California developed the atomic grape tomato

[@sanskritigupta7935]

Pichuberry in India is called makoi or rasbhari or cape berries. 🇮🇳

[@Charlebucle]

If you make an episode of products around the world, you should definitely check the ones we have in Ecuador... Your mind is gonna be blown 😱😱

[@ganeshz22]

Please go on more field trips!

[@TPJN777]

I've hardly ever seen oca called oca here in NZ. They're pretty much always just called yams

[@c0ldlight1]

the oca looks like the roots on my oxalis plant. lol. This was such a good episode! I love learning about new to me foods!

[@vergeldeleon9662]

Can I just say, these two look and operate like chefs in a fancy restaurant. With their white shirt and apron, the way Andrew cuts the meat and berries, Rie making the deserts. Both can be head chef and sous chefs at the same time. Love it!

[@sarahr7890]

Rie went to culinary school, so yes, she is a "chef".