Is Fine Dining Experience Necessary?

I answer your questions for the month from my latest Community post! I'd love to see your rebuttal, or ANYTHING you'd love to hear on #TheEmulsion Podcast's Episode 100 on this #EmulsionTakeover: • I Want to Feature YOU ...
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👋My name is Justin Khanna. I spent 8 years training at Michelin-starred and critically acclaimed restaurants like Per Se, Grace, The French Laundry, noma, Frantzen and Lysverket.
I host a weekly podcast called The Emulsion where I curate chef/restaurant/fine dining news. There, I also interview knife makers, authors, food critics, chefs, bartenders, farmers, entrepreneurs and thought leaders to discover insights that can improve your life.
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[@kevinn3531]

I’m such a fanboy I come and revisit this video when I need some inspiration. I’m 21 now ! And a sous chef thank you for the advice and inspiration !!!! I hope you see this comment !

[@justinkhanna]

Thanks Kevin!

[@alexhenao7072]

When I first started out, that 3rd door would make me super salty... I would see alot of "friend of a friend" situation come in and take on leadership roles. After some time in the industry you develop your own connections, and I can now say it's an important part of progress in any restaurant and in my own career.👌🏼

[@MrMsal1984]

Haha I have basically the same experience with the immersion circulator. When I showed my wife she was like "oh that's a good steak." So the next time I tried to show it off I took some sous vide steaks to my brother's house for a cook out. So he could see the difference. Thanks for these videos I appreciate the interaction.

[@Cracklinolie]

One suggestion as well for David Estrada Zuniga is to spend some time in the Cajun areas of Louisiana (west of Baton Rouge to the Texas border like Lafayette, Breaux Bridge, Eunice, Ville Platte) and learn from the traditional Cajun cooks. This will add a cultural robustness to you higher end cooking once you get established in New Orleans.

[@johnsilva3347]

Good insight as always J.

[@MrEXTREMEKILLER123]

Hey bro I’m 22 and I want to get into fine dining I’m worried about forgetting orders when chef calls them out. Is there a good way to remember them without looking back at the tickets? Btw you give amazing advice thanks for uploading great content

[@justinkhanna]

My pleasure dude - yeah I have a video I'm writing using a methodology called "marking your board" which is effectively a way to keep track of things like that - weirdly enough, I use MEP components to do it because it's easier & more practical than using pen & paper. For example, if you have a cauliflower dish with shishito peppers on your station...every time an order comes in, you put a shishito pepper on your cutting board or on a tray on your station. Then every time you fire some peppers, you add however many orders you're firing (single peppers) to the pan/oven...then you're always on track. But hoping to get a bit more in-depth in the video. Hope this helps!

[@botanicallybuilding]

Would love to get tips on how to get the most out of Michelin dinning what are the crazy thing customers have asked for?

[@justinkhanna]

Be a sponge in places that intimidate you, there's so much nuance to absorb and learn. How do people move? What's their station setup like? What do they do when they're put under pressure? How do they organize their list? As for crazy guest requests, the standard dietary restrictions are most common, but I've seen guests ask to eat foods of only one color, smoke in the private dining room, take plated dishes to go, stay until 2am, the list goes on.

[@buzzlightyear01758]

Hello justin id love to do a q and a with you or workable contebt . Im a private superyacht chef and related to points in your video however tjere are different types of private chef with access to different levels of knowledge experience expenses etc would be good to share informatiom advice etc

[@buzzlightyear01758]

Let us know if you want to develop this theme etc and we can exchange details and sort out something pretty cool

[@kuillazodic2033]

Is having both culinary and pastry good? I have 4 more month of culinary left and I am not sure if I should take pastry or not? I need opinion 🤔🤔🤔

[@kuillazodic2033]

@@justinkhanna I see thank you