POV Solo Head Chef until... Part II

[@param6525]

so basically every dish contains 80% of the same ingredients, got it

[@ayechef]

Yeah I agree, there are a lot of dishes that are similar. But then there are a lot that are different. These dishes that are on the videos are just really popular, I mean really popular 👍. Thank you for watching 🙏

[@ncsptr9425]

What if every dishes contains totally different ingredients. The nightmare for preparation and logistic😱

[@jeepowner2675]

Maybe that's just one portion of the kitchen. I've worked in restaurants that had a grill, saute and salad/sandwich stations and everyone specializes in their own part

[@ayechef]

@ncsptr9425 I agree. If every dish was completely different, then it would be a nightmare for anyone 🤣🤣

[@ayechef]

@@jeepowner2675 that is the entire kitchen you see in the video. It's quite small 😄

[@bobfromaccounting93]

So every dish has curry sauce in, got it.

[@ayechef]

@@bobfromaccounting93 yep, every curry dish has curry sauce except the dry fry dishes 🙂

[@sebas4423]

Could you tell us what is in the first bucket, the red sauce I believe you called Chefs Sauce before?

[@ayechef]

@@sebas4423 that's the service sauce. It mainly consists of all the spices we use and slowly cooked with chopped onions. It's like an extra spoonful of flavour for the dishes 😊

[@sebas4423]

@@ayechef Thank you! I hope you make a video on it sometime - I've been wanting to try and up my own curry game and this seems like a great step :)

[@ayechef]

@sebas4423 much appreciated, thank you for watching the videos 🙏🙏. Hopefully in the near future, I'll upload a video on it.

[@jungleflame6776]

chef 1:30 whats the white powder? nice video

[@ayechef]

That's sugar and next to that is coconut powder 😊

[@GreatAmericanStateFair]

I would keep everything the same, but serve around a hill of rice, chop the vegetables much smaller with some precision and the meat rested and sliced nicely and served on top, it would look so much better. Seems more like an assembly line. Guessing nobody else slings the ingredients quicker than you so you got stuck there. A head chef should be making changes, preparing the best parts of the meal so others can put it together. Making sure each plate leaving looks amazing. Hope you can get out of this cook role, looks too easy for you. That sauce at 27:11 almost made me gag though.

[@ayechef]

@@GreatAmericanStateFair I would love to have a kitchen system like that. Our kitchen is too small ☹️. That sauce looks like sh*t but tastes amazing 😆😆

[@tetsuo2195]

While your suggestions are well intended, Indian cuisine isn't served/plated how your describing. This looks like a pretty typical kitchen setup for indian/paki/bengali. And the sauce your referring too yes looks a little dark/oily and could've been blended better but it's fine. There's room for some dialing in no doubt, but clearly you haven't eaten much Indian

[@GreatAmericanStateFair]

@@tetsuo2195 Yeah well Indian people aren't exactly friendly to white americans haha, I'm not even allowed in INDIA because of my work in ITAR AS9100 DX DO for the Department of Defense.

[@neilruparelia5257]

Bro, great video as usual, need some help, whats the red paste that you use in youre tika masala?

[@ayechef]

@neilruparelia5257 Much appreciated 🙏🙏. The red sauce we use in the tikka masala is cardamom flavoured yoghurt sauce.

[@neilruparelia5257]

Thanks for the reply. How do you make the paste in terms of ingredients, and also this means there is no tomato pure in the tikka masLa?

[@ayechef]

@neilruparelia5257 we don't add any tomato puree in the masala sauce. We use set yoghurt, grounded green cardamom, red/ orange colour, and a little cinnamon powder. Hope this helps 😊

[@neilruparelia5257]

Thank you brother. All the best

[@liamsaggers554]

What’s the green chicken mate

[@ayechef]

@liamsaggers554 it's chicken marinated in spinach and mint and then tandoori grilled. Green chicken tikka sounds a bit weird, but it tastes really nice.