Home Cook vs Line Cook Mentalities

[@synthguy7774]

To be a great chef, you need to cook like Grandma but 4 times as fast and for legions of people.

[@esetravels]

SynthGuy777 true

[@DeezNuts-uk7xz]

4 times as fast? More like 20 times faster lol

[@mrschmidt8384]

Skip to 7:25 to get the actual answers from Justin, before that it's basically just the other guy talking about himself. Sorry if that comes across harsh, I would have just rather gotten your cooking insights 7 minutes more rather than a stranger going on about how he's a world class engineer blablabla... But anyways, your content is always amazing, thanks a lot!

[@mrschmidt8384]

@@justinkhanna thanks for the answer, and yes I really didn't want to tell him off for that, I just meant that I would have preferred to hear more from you as you're the professional chef & your advice is great!

[@powerofdeath.]

ty for your comment

[@blackshot2000]

although its not relevant to this topic, could you do a video on plating techniques and tips etc?

[@derekanwar5357]

Yes

[@krystalmacaraeg2467]

I agree!

[@dylbecks]

Please!

[@MrMsal1984]

This is exactly the kinda video I was looking for, and even better it's a series. Now to add a little bit of my flavor, I think that vacuum sealing works great for storing cooked food/ meals that just need a reheat or some color from a sear.

[@OmegaSMG]

Thank you Justin, I'm recently starting my delve as a line cook and there are some really good tips here

[@justinkhanna]

Happy to help Gabe!

[@blackshot2000]

yes new video! really appreciate your videos justin especially for a culinary student, i feel school does not teach enough and your videos has helped alotttt

[@quielmallari]

Finally! I’ve been listening to your podcast, watching these youtube lately and I’m lovin it! Keep it coming dude. Awesome stuff!

[@browniac]

Once again you have provided a wealth of information and knowledge on my journey to culinary greatness. Thanks Justin !

[@josecamacho328]

This video was such a joy to watch. It shares an idea from a point of view that no one talks about. Keep up with the great work!

[@tomasheredia2514]

Great video man! Looking forward to the other episodes. For a guy just starting in a restaurant bar kitchen with no professional experience, what kind if beginner tips would you give a guy?

[@SwissMarksman]

Did you start?

[@tomasheredia2514]

@@SwissMarksman sure did! Managing the kitchen now

[@SwissMarksman]

@@tomasheredia2514 Not bad for 1 year! Congrats!

[@MrMsal1984]

I think the Betty crocker comment is central to the whole video. A quick walk around the grocery store is bound to give you an idea of how to prep ingredients wether they be dry ingredients sides/vegetables or whole meals.

[@sirbop3258]

i'm an engineer by education and a cocktail bartender by trade. A production line is a production line

[@toms-tf9qw]

Can somebody tell the songs name please;)

[@BloodBrotherenGames]

Hey Justin. Absolutely love your videos. I’m returning this summer (as a college student) to my local upscale French / New American restaurant as a line cook. I had formerly worked garde manger and have done several trails at Michelin starred restaurants so I understand how kitchens work very well. Where I’m specifically lacking knowledge is all the little intricacies of a line cooks position: how to cook lamb, steak, duck breast, etc. appropriately, how to negotiate multiple proteins at different temps and different garnishes on the stove, things like that. I was wondering if you could give some insight to that beyond the typical “be prepared and have an open mind.” Thanks so much, keep up the amazing content

[@asaftsu1]

Practice Research whatever you need Practice Repeat.

[@Chef99895]

How do I sign up for mentoring by you???

[@justinkhanna]

www.justinkhanna.com/coaching 🙏

[@NahumOchoa1]

A really great book that helps answer some of these questions is Working Clean by Dan Charnas. What this guy is basically asking is how and what is mise en place. Dan Charnas' book really breaks it down really well.

[@iangibson517]

Could you make a video on easy delicious kit ideas? Similar to your guest, I am an engineer that wants to find the most efficient way to cook my meals. P.S. I was drinking a passion fruit la croix when watching this and was pleasantly surprised to see you take a sip of yours!

[@annhoff1838]

Thx 4 the info

[@ThomasShue]

Should of left it as a single episode/hangout.

[@Lunibruniful]

I like this as a podcast but a 2 min intro is a bit out of place on yt

[@wyattfedora5562]

Overintelectualization of service is the downfall of food and the reason so many people stifle to execute a successful “futuristic/ progressive” gastro experience

[@masteryoda7875]

Hi Justin

[@hrhamada1982]

and BOTH home cook and working cook can learn from each other

[@chef2234]

No Professional cooks can honestly learn very little from home cooks, not the be pretentious but that is the truth.

[@zacharykoedyker3978]

Sorry I have disagree here. I'd like to think most of us who cook professionally all started off with home cooking.

[@bigmaclov3r228]

Nope never cooked at home started cooking because of dishwashing