Inside Commander's Palace kitchen! - Big Kitchens

Inside Commander's Palace kitchen! - Big Kitchens - Food Documentary

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Күн бұрын

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@johnmaxwell4072 Ай бұрын

I am from New Orleans and worked in the food and drink industry for nearly 49 years, having worked every position both front and back of house . (Except baker…I’m not a baker..lol!!”) Eventually I owned 2 restaurants, a 250 seat jazz theater in the FQ, and a food truck. I loved what I did, worked 55-65 hours a week. Met people from all over the world, movie stars, famous musicians, politicians, etc, but serving my regular customers was best. Retired now, and am still amazed at what these hard working folks accomplish daily. It can be done, but it takes having proper equipment, highly trained committed workers, lots of planning and a passion for cooking and service.

@deagsdeegs317 4 ай бұрын

As a chef myslef, This videos is beautiful... the food, the service, the pride, the humility... just wow. Congrats to each and everyone of you guys running this establishment. I'll have to try the turtle soup one day!

@robertbissonnette4411 3 ай бұрын

I'm a chef as well I have to agree.. I may have to try turtle soup myself but you can go first 😊

@johnmaxwell4072 Ай бұрын

That turtle soup is so good but if you can find Justin Wilson’s recipe for Mock Turtle Soup, do it. So close to real thing, hard to tell difference. Enjoy!!

@dadofmma 3 ай бұрын

i love these styles of vids, reminds me of food channel days lol

@velvetjones1856 2 ай бұрын

I agree that Commanders is a must stop on each NOLA visit. They have a multi-course special that softens the bill. Bourbon bread pudding soufflé is a must for dessert.

@paulh7589 2 ай бұрын

I got into a good-natured argument with my best friend of 50 years. He lives in South Florida now. I live in Mobile. He was bragging about how great his regional food was, and I was bragging about mine. Finally I got him to come to New Orleans with me just to eat and eat and eat. It changed him. He even made the comment to me that the gas station food was better than any of the fine dining restaurants in his area. I think that's very funny.

@johnmaxwell4072 Ай бұрын

Florida has beautiful seafood, but they don’t know what to do with it…

@algernon5776 3 ай бұрын

This is an older vlog. Meg Bickford is the Head Chef at Commander's Palace.

@richardyoung871 3 ай бұрын

In this part of the video he talks about Mardi gras in New Orleans but just look at the different festivals in NYC, its mind blowing and it's in different bourgous from MANHATTAN TO, BROOKLYN, BRONX AND QUEENS and don't forget about the street fairs where you will find thousands of people walking the streets but NYPD knows this already to keep calm and in control of any type of situation

@maxineb9598 3 ай бұрын

The name of the program is "Big Kitchens", NOT "Big Festivals"

@Highland_Moo 2 ай бұрын

Eating turtles?? I’m from the Scottish highlands and I thought haggis was the weirdest food ever…..but turtles…..I just couldn’t eat those wee fellas. Place and food looks amazing though!

@valerieneal2747 2 ай бұрын

I couldnt eat turtle soup either.

@greatplainsman3662 Ай бұрын

I could and have. Definitely one of my favorite soups. Yum.

@theironworker781 Ай бұрын

I’ve had it. It’s ok. I wasn’t blown away by it. The turtle pieces are small.

@johnmaxwell4072 Ай бұрын

Turtle meat has 3 flavors and textures, depending what part it is. Very similar to veal, pork and beef, no “fishy “ taste at all.

@nancygodsey8312 2 ай бұрын

Gumbo? No gumbo?

@richardyoung871 3 ай бұрын

In this part of the video he mentioned redfish and not catfish,as I would like to try both but here in the APPLE you can't get fresh MAHIMAHI,never in 35 year's in any NYC kitchen unless it's a special order,which has to be flown in and they don't ever mention crayfish or croydades,as they say down south but there is no meat in the tails just make a soup or sauce rather make something from shrimp shells or from Lobsters or make a seafood chowder or MANHATTAN OR NEW ENGLAND clam chowder.but I understand batch cooking like in bulk. Like TAVERN ON THE GREEN or the WALDORF ASTORIA hugh kitchens. Massive quantity of quality food and always consistent has to be because ZAGAT AND MICHELIN are watching to keep that star rating is very important.

@teresapalmer2809 2 ай бұрын

Red fish, I think refers to Red Snapper. Lovely fish.

@marct9942 2 ай бұрын

Nice video, but why does the narrator talk like he's reporting a monster truck race?

@velvetjones1856 2 ай бұрын

The narrator is AI, not a real person. It doesn't know the difference between a red fish and redfish.

@xmaxbabilo 2 ай бұрын

Cuz mericaaaa🎉

@tbmcgough1 2 ай бұрын

@@velvetjones1856 came to the comments to see if I was the only one that thought it was AI.

@theironworker781 Ай бұрын

To engage the audience.

@richardyoung871 3 ай бұрын

In this part of the video the Chef who put NEW ORLEANS food on the map was Paul Prudome,when he published his book and forget emeirial lagasy,where everything with him was bamm.but I take nothing away from these CHEF'S but like NEW Orleans, so look At Florida, California and Hawaii all have one thing in common and that's near the ocean whether it be in the Atlantic or Pacific ocean but it depends on the types of seafood that is available like you won't find mullet, skate,swordfish or sea urchin, mako sharks in certain areas or regions of the world. What is available but seafood plays a vital role in the economy but now you see that seafood is farm raised rather than from the sea as consumption has gone up through the roof but people's eating habits have changed not to much beef,pork,chicken, turkey and in Hawaii turtle is not allowed by the state government and customs is very strict as my brother is a customs officer either at the ports or the airport and they are Federal agents more power than the FBI or DEA.

@algernon5776 3 ай бұрын

You have an opinion but Emeril was the Head Chef at Commander's Palace. Paul P. certainly popularized New Orleans cuisine ( Cajun & Creole) and was the 1st American born Head Chef at Commander's. But you failed to mention Ralph Brennan Sr. Who started all this. I think he and his family had alot to do with putting New Orlean cooking on the map. I've been regularly visiting New Orleans for 44 years and it never fails in its tasty foods, great people and wonderful culture.

@maxineb9598 3 ай бұрын

@@algernon5776He seems to have a lot of opinions about this series. Anything you can do, I can do better mentality. Though he seems to forget this was filmed in 2015 when laws may have been different to the here and now.

@step4798 Ай бұрын

Chef Meghan does not have a ring on her finger, I would be happy to put that there for her if she wanted, a beautiful women that can put out that many souffle's is a good women and I would know as I was an A La Carte chef before I changed jobs ;)

@rushcarlton 2 ай бұрын

There no way an executive chef leaves the restaurant on Mardi Gras day. There’s no way he gets anywhere in the neighborhood where Commanders is located on Mardi Gras. And there’s no way the seafood supply is open and that easy to walk in walk out, again if it’s open on MG.

@shaminteddy 3 ай бұрын

W the f is the narrator screaming

@maxineb9598 3 ай бұрын

Turn your volume down then.

@xmaxbabilo 2 ай бұрын

Mericaaaaaaa🎉

@n.tire-lee9193 2 ай бұрын

What crappy writing and equally poor narration.

@toddevans5731 3 ай бұрын

Narrator please stop yelling 🙄

@maxineb9598 3 ай бұрын

Turn your volume down then and he won't be " screaming".

@tomweickmann6414 2 ай бұрын

$15 line cook jobs there pay the same as McDonald's. Shameful as these high end places demand incredible attention to detail, long hours (very long) and produce a much more knowledgeable employee. Turtle soup? Nasty food prep right there. Like handling a slimy ball of bacteria. I won't eat the stuff knowing someone ruins their clothes being in the same room with it every day.