Day 14 in the life of an NYC Culinary Student - Clarified Butter and Emulsion Sauces 👩‍🍳🔪🌟

#shorts #culinaryschool #culinarystudent #chefintraining #nycchef #emulsion #clarifiedbutter

[@thefryinator7774]

Roux has another stage mostly seen in gumbo in Creole cooking. It goes the color of Hershey's chocolate

[@jayde_884]

I’m Cajun. I’ll never forget my first roux. I was 7 I think. Kept asking if it was done and my dad kept saying nope keep going. He took a picture and sent it to me recently. That was definitely the start of my love for cooking, especially Cajun food and food to share with people who’ve never had it. (I’m in college in Florida now and I love to share with my roommate and friends when I get the chance to cook.

[@thefryinator7774]

@@jayde_884 that's so awesome, I like to cook for friends when I get the chance too. I'm 30 and bout to be a mom. I'm not Cajun, but I know a little bit about Cajun cooking

[@marzipanmango]

I'm not Cajun but as far as I'm concerned the best roux is a dark roux! Makes the best stews and sauces.

[@thefryinator7774]

@@marzipanmango facts

[@camboy23filmsg16]

Yup Roux is wayyy darker than they think we make it with oil and flour

[@abigailmakb]

Hey Alessandra! I am in a culinary class too! I take it at my tech school and I LOVE IT!! I just came up to your page and binged all of your videos and I love that you are having so much fun! Thank you for posting your time in culinary school! ❤

[@FlavorsByAle]

Thank you so much for your kind words 😊❤️

[@bunnycrypted6160]

Hey I’m in a tech class for culinary too!

[@kyairaharris627]

I’m in culinary foundations at NFCI (I’m a baking and pastry arts student tho) and we learned all this too except making a rue

[@Firebird-6200]

Me too!!

[@maddisonnorton180]

The fact that you just learned more in your 14th day of class than my teacher taught us in a whole year.

[@jjvillejack]

😬🤧

[@thewetsock]

We did in a week

[@maddyrose80]

Stoned right now and this looks absolutely DIVINE 😩🤤

[@Shibaswifey]

I know right 😍🤤

[@tresdj]

I wasn't wiping drool off my face with that bruschetta highlight. However, I just had some righteous goblin punch and food sounds fan fucking tastic rn, so good!! BUT I am in full couchlock only able to scroll shorts and desire food - unable to actually bring it to fruition 🤣

[@PurpleMoon799]

why do people who smoke have to tell the whole world that they do

[@tresdj]

@f Because we are hoping someone like you will come point it out. For the same reason people who have dogs talk about them, or people that like the same content might discuss it, human nature to connect with other humans who are like minded.

[@AxelXionSora]

Completely sober and I’m salivating

[@hazley5404]

I love your outlook on everything you’re doing in these videos, you seem like the type of person who is very pleasant to be around

[@FlavorsByAle]

Thank you 😊

[@bonniebuchanan985]

I love Your videos, I like many people, have dreamed at one time or another, of attending a Culinary School or at least a few Classes. How You review what You are learning daily, really shows Your viewers exactly the types of things they would be learning in class, and for me personally, has help to remove a lot of my own imagined “intimidation factor.” Thank you for sharing both Your class lesson basics and Your evening meals+day..😁👍

[@FlavorsByAle]

So happy to help and give a glimpse into my days. Thanks for engaging 😊❤️

[@shainah.6388]

I absolutely love these videos. I don’t cook a lot at home but not only is watching these entertaining and educational, it also helps you to show what you’re learning to teach us!

[@FlavorsByAle]

Thank you 😊❤️

[@MegaGun2000]

Not to be the guy who is obsessed with his own country, but the second you said clarified butter. The first thing that came to my mind was ghee! You should really try it!

[@FlavorsByAle]

Chef was working on a side project on that today!!!

[@AlissaSss23]

I forgot the difference between clarified butter and ghee

[@violetskies14]

​@@AlissaSss23with ghee the milk solids are toasted before being removed.

[@puchipuchi808]

I don't think being " obsessed " with your own country is bad to a certain degree.

[@rinkagamine4545]

​@@puchipuchi808 extreme nationalism is definitely been a historically good thing😬

[@ava6516]

She sounds exactly like Alex from tasty omg

[@Conkers1997]

I was just about to say that🤣

[@jrtheblacksheep7159]

Awesome you need your own show already so happy and so much pep

[@FlavorsByAle]

Thank you 😊 that’s my DREAM

[@jrtheblacksheep7159]

I'll always be a follower and no thank you that culinary genius has me inspired again

[@SB__X]

obsessed with your chanel 💘

[@FlavorsByAle]

😊😊

[@AsianMike420]

What privilege to be able to attend a school like that.

[@PrinceCharlestheThird0]

I love this series so much

[@FlavorsByAle]

😊🫶🫶🫶🥹🥹

[@nikosfilipino]

watching these videos really takes me back to better times in my previous career. I remember learning these techniques with zeal and wonder like staying up all night going to work on bags of potatoes to practice knife skills, finally cracking the technique of emulsifying after hours of trying to make hollandaise, all the puff pastry i ruined because i was too impatient to let it rest in between laminating, etc. My career in the food industry has ended but best wishes to all of you just getting started in the field. Remember to pace yourself and always take care of your mental health

[@alohatvj]

You are an amazing 👏 student and will make a great chef 👩‍🍳 😀.

[@mazzyg6186]

You have such a lovely voice! I could see you doing a cooking show!

[@r3ck13ss7]

I can’t believe that no one noticed the smooth transition of butter in the pan from solid to melted haha.

[@thegreatishgamer2496]

This 30 or so seconds have taught me more than ANY cookbook could ever

[@bellaguthrie9162]

I love this.

[@charissemodeste6489]

You have a wonderfully, upbeat attitude. I can hear how joyful you are.. Keep doing your thing!!

[@yepitsme7237]

That knife sharpener part almost killed me. Would still smash tho

[@blanchekonieczka9935]

I learned most of this from my mother after she decided I was old enough to learn how to cook. Never realized not everyone had such a wonderful, knowledgeable mother. I was blessed to get this information for free from someone who loved me.

[@joclovelady]

You are learning so quickly. I have learned things just watching. I love your passion for cooking good food and pursuing your dream. I believe it goes deeper than passion. You cook with love. You are so stunning and I love your surprise every time you actually master the day's challenge. Have a VERY Merry Christmas. I pray you and your loved ones stay safe and that your Christmas be overflowing with joy and love.

[@marselbicentennial5159]

You put up gems everyday.

[@slappy8941]

That looks like a really top-notch culinary school.

[@vennitahensley4841]

Love how you explain every step. Love the videos

[@snazzyk1923]

Hi! I love your channel and wish you the best of luck in whatever you do. I know you don't need luck though. You can and will work for whatever goals you have! You're amazing!

[@FlavorsByAle]

Thank you so much 😊🫶❤️

[@alexpond648]

That lunch looked amazing.

[@ST4RB0M]

girl ily i love seeing what culinary will look like in the future, i can't wait to start after highschool

[@FlavorsByAle]

Yess 👏👏👏

[@damilolabalogun6130]

I feel like all culinary schools run the same program. This makes me so nostalgic. I went to OCC. They have a great program.

[@R0YAL_M3RCHANT]

Even tho im extremely picky i would eat the foods u show on here.

[@AlissaSss23]

They say you eat with your eyes first, she always shows off delicious foods!

[@awphooey2u519]

Oh, hun, in Louisiana roux is light, brown, or dark. Dark roux is best for gumbo cuz you have the flavor. First off, you cook the meat. Pan sear chicken or sausage. Then you take butter,flour, and you add it to the gris gris (the left over oil and brown bits after you fry sausage) in the pot and stir it for 10 to 20 minutes til it smells like toasty popcorn and looks like dark chocolate. You then sweat and cook your veggies before adding in your broth and spices for the gumbo.

[@FlavorsByAle]

Thanks for the recipe!!!! A few people have been talking about this dark roux. I have to try it ❤

[@awphooey2u519]

@@FlavorsByAle oh, that's the majority of the recipe. The last part is just combining the meat with the liquid after its simmered and let it cook for 20 minutes. Then you serve it over rice. Dark roux is great. You should try it when you can.

[@3.kingsdetail]

Taking a lunch break while making lunch 😂😮😂😂

[@randiken]

I love your descriptions, they are thorough yet short and sweet!

[@seanuriah]

i love your channel , now we’re all in culinary school

[@FlavorsByAle]

Yess 👏👏

[@kirstybrown1185]

Always been interested in food and cooking, I’ve never been this interested though. 🙌🏻🙌🏻🙌🏻 This all looks amazing, can see why people love this career.

[@officialtrashcan6216]

Culinary/BPA graduate here now working as a banquet prep cook and your potato dices look beautiful I’m so jealous because I can never get them that perfect 😂

[@tanyachef]

Practice, practice, practice. Pro chef here. Culinary degree in 1993, Master/intermediate classes at CIA, 30 years of experience, and Food Network champ. There are no shortcuts to honing one's knife skills. Its takes years of practice to acquire muscle memory (like karate kid "wax on, wax off") to have good knife skills. Keep a "model" piece of what you are trying to duplicate on your board for reference. That and actually using a ruler to measure. Keep up the good work and YOU TOO will have good knife skills. Keep those fingers tucked back and roll your knuckles forward against the knife (I prefer santokus rather than trad French style knives)

[@meganroberts8721]

cool clip, hope the joy of cooking stays with you

[@zebapatel4383]

Your videos reminds me of my college we never took it seriously now missing those days

[@t2cam581]

thank you so much for the rue information!!!

[@FlavorsByAle]

Thanks for watching 😊

[@fermi-dirac]

i love your voice it's so unique and beautiful

[@Danny_R_]

Watching this making me miss culinary school.

[@chasey.crochetssss]

i’m still young right now but ever since i saw my aunt, i’ve wanted to go to ICE in california. these videos make it better

[@SadBoy-pe5oq]

I gotta say I wish I was you cuz cooking professionally just looks so cool

[@thomaswebb9562]

I've done clarified butter here at home, and have done roux a million times making homemade buttermilk biscuits and homemade gravy. Yum yum

[@Homeside301]

Ngl this short was longer than normal. Like you refreshed me on all the stuff I learned in culinary school (I wanted to do carpentry but couldn't afford shoes) and just never did anything with because I didnt want to do it. But this is all stuff we learned within a few weeks and together. We made all types of compound butters and cakes and just cool stuff.

[@tgibbus]

I went to community college and got this same exact type of teachings!! Everything you talk about I learned too!! chase your dreams people!

[@FlamingBasketballClub]

Her smile at the beginning 😊

[@NanaOfTheMonsters]

THIS IS SO AWESOME!!!

[@TheGlamorousLifeofNae]

I’m so glad that I found your Channel!!! Your videos are so interesting. 💖🥰

[@DJRockProductions]

I took this class right before Covid. Great experience!

[@syeneingram1218]

You're doing so well on something sooo important to learn bc rouxs are hard AF to do!❤

[@fruitlooprainbow]

I took high school level culinary at a trade school. I still remember making roux to this day. I had to make a pate chou dough for creme puffs for part of my finals and that of course starts with roux.

[@sb-jp2vw]

I love these videos so much! Keep it going girl 💓

[@saimashapi3819]

Giiirlll I love your life! Keep it up!

[@kamelaparis7489]

Lucky girl 💚ROCK IT LITTLE SISTER !!!!💗🖤💗

[@zippygituai930]

you sure make this look so interesting ☺️

[@princessjessica2678]

Aaahh the flashbacks ☺️

[@02ninjaman]

Looks like fun, learning how to improve your cooking is always good.

[@nourintania5215]

Theses videos are so good! This made me subscribe

[@ML-jf6uq]

I’m 13 and take a culinary class and I honestly feel like such a pro getting to make whatever and work with food

[@lisafirstnamesapp4136]

This reminds me of my culinary school days….way back in 1996! Lol one of the best times of my life, working from 6 in the morning until 11/12 at night as the executive chef 6 days a week! Congrats and enjoy!

[@urbanchaosgirlucg7]

Through the years I've literally taught myself how to do all of these things and so much more I didn't have money for culinary school.

[@blackeyedsusan727]

I did, but still didn't go (though in another life I still would), because I am only middle class, and would rather have a job with benefits and not have to put up with the extreme sexism of the culinary world. It's such a bummer that it has to be that way. So many talented people are left out because of these things. Anyway, I'm also self taught, and it makes me happy that I know how to do all of these things too. The only thing is that my work lunch never looks that good unless I pack my own 😆 She's got a great channel here.

[@hereisahuman5977]

I love your voice!

[@aliciasmith6387]

Damn takes me back to my days in culinary school

[@be_epbop]

The way she talks its like shes on suit life of Zack and Cody and I love it

[@nathangross2149]

Looks interesting, although I’ve learned everything your learning in culinary school and more just by working full time under a good chef. That’s one of the cool things about the culinary business.

[@simka_18]

Cooking seems so fun! And you seem so good at it! I’m so proud!!😂❤❤

[@teirose]

i go to CIA in hyde park and it is so interesting watching ur videos and seeing how different/similar ur classes are. i love them truly

[@greathorrors1783]

Wow, the food looks divine!! Also, this might sound weird but I love the sound of your voice! It would be cool if you ever did voice acting on the side :)

[@williamboggess6893]

love the videos GREAT job

[@Tiarrahenderson]

I've never seen a better looking bruschetta wow

[@beetroot48]

Your demonstration of techniques looks amazing. The only question I had was about clarifying butter. You skimmed. We often see the milk solids browned and floating at the bottom of the clarified butter, and then the butter is strained through cheese cloth.

[@stevelopez318]

Love the outfit of the day 🙂

[@Beachandpool]

WOW! Loved this! Subscribed!❤👍

[@mohadese8586]

hey. just wanted to tell you I've noticed that your dicing is really improving. keep going. I love your content ❤️

[@brian1192]

Why go to culinary school when you can watch this, love it !

[@Maradnus]

Watching that steel on the blade.. i winced a little!

[@WarEagle1023]

Thank god I wasn't the only one who noticed that. The food looks great, and the technique wonderful, but she needs to focus some more on the fundamentals of maintaining a knife.

[@Maradnus]

@@WarEagle1023 I feel the same way! haha that poor knife

[@WarEagle1023]

@@Maradnus it's a JA Hinckel, not a shun. It was poor when it came to br haha

[@almareginainfante5233]

i vicariously live through you!! im a culinary apprentice myself however im doing it job based not so much as actually scholarly based..would have liked to though..

[@chefbcarr]

Great job!

[@danielkampman8419]

I am having ptsd seeing the medium cut potatoes. Chef Chris had us doing them every day.

[@TheOfficialTarynTots]

I'm amazing at making a roux thanks to my Grandma. It's a right of passage in my family. We all are very good at it, including my son now.

[@atpackman2156]

Did all this and had a fantastic experience at a community college. For those of you that dont have insane tuition for these fancy schools know this, culinary school doesn’t make a great chef. But it WILL give you the structure to become great

[@user-ts6im4qo7s]

Love watching your videos! How exciting and good luck from Texas

[@l-train7876]

This is so awesome, thank you for sharing everything that you’re learning about. It makes me want to sign up myself!

[@FlavorsByAle]

Thanks for watching 😊❤

[@amarie1852]

You’re doing your thing 🔥🔥🔥

[@olejoe3485]

Down here in Louisiana we also have a dark brown roux, cajun napalm 😅. Love your videos, congrats on all your accomplishments.

[@garbanzobeansforbigounce]

Roux is my dog’s name because it is most often cooked to the “brown” color, much like her fur color. I never see people talk about rouxs so this is so cool!

[@chiannexiong]

Your medium dice is looking good!

[@tammiepulley7167]

Follow your dream. I am over 50. I withdrew from culinary school at age 20 because a professor from a previous college advised against it. I have regretted it my entire life. You go girl!!!!

[@dominicgalloway4481]

Awesome you're learning all this. I learned all this through KZbin but I'm sure you're learning more stuff than I am. I'm a fancy at home cook. Lol.

[@MamaBethsWorld]

The Rue is what makes or breaks the dish! Congratulations on yours!

[@nursesheris8777]

I used a rue for the first time for my gravy on Thanksgiving it worked out awesome

[@kellyazeez9156]

I just love her voice. Sounds a bit like Rachel Ray

[@TheSiobhan12]

Makes me miss culinary school. 😉

[@nayla6679]

love watching your videos

[@mindlessjamila]

Lunch must be amazing

[@ohtrueyeahnah]

Love these

[@fromheartfeltplaces_4627]

This takes me back...

[@WarEagle1023]

Only saw a few people comment this so I thought I should as well. Please please please PLEASE be careful with your honing rod. Always keep it on the table and never move the rod on the blade. Move the blade on the rod. As someone who has been in the industry for his whole life it made me wince seeing that