Reps 2 - Shallot + Radish 🧅🔪

FREE PDF DOWNLOAD of this routine is available here ➡️geni.us/reps2
Reps for Plating: • Reps for PLATING: Prac...
The sequel to my series where I want you to crush your goals of #knifeskills improvement. This episode is centered around shallots and radish, and my total time was right around the 21-minute mark for both rounds combined.
Be sure to post progress videos, finished prep photos or you in action on IG and tag me @justinkhanna and #JKReps2 so I can find you for a chance to win a Chrome Knife Bag!
Time codes: Shallots start at @3:02
Radishes at @5:45
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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 Repertoire Podcast geni.us/repertoirepodcast 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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Justin Khanna
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Seattle, WA 98102 USA
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[@stephenford4528..]

Thanks Chef for the advice

[@catblurbs]

ahhh yes!! I've been waiting ages for this!

[@ijtl999]

Looking forward to the next rep episode! Im not a chef (or aspiring to be one) but I do enjoy pre-prepping ingredients in the weekends so that my weekdays get a little bit easier. I'm learning a lot here!

[@jamescunliffe9649]

You are seriously awesome man. Starting a new gig in about 2 days, you’ve given me a extra step in trusting my intuition. Cheers!

[@michaelbereny6783]

great video. I'm so proud of myself, I did not remove any skin on the mandolin. I think i will use the pushing guide for now. At 68 I have become fond of my fingers and palms. thank you for the on going education

[@stanbuskirk2734]

24 yearls old. Chef of a local restaurant. Absolutely love your content. Please keep posting!!

[@rustyobra3552]

Can’t wait for this!!!

[@justinkhanna]

Stoked to have you here for the premiere! Thanks so much for watching

[@itscheft813]

Love your content!😁

[@ThePo303]

Love your content keep it up! Been watching you for a while, and i have used your knowledge in my experiences.

[@ThePo303]

@awesomeguynamedjon lmao how is that an insecure flex. your telling me you have never looked at KZbin videos to help you in your career or watched something to learn and use for later? If so i wonder what KZbin is for?

[@Max-lf4br]

great video man, loved it, my school is still open (Australia) but i can't do hospitality due to the virus so watching videos about cooking and prep makes me feel like I'm not skipping on my lessons, keep it up man loving the work!

[@justinkhanna]

That's so sad Max! Rough times for sure - hope you're doing some cooking at home and learning some new stuff too!

[@acooknamedMatt]

Nice

[@stephenford4528..]

I wonder if you can elaborate more on plating

[@studentsthoughts3]

I really enjoyed this video. Very informative. Thank you

[@justinkhanna]

Thanks for watching!

[@matrixstuff3512]

I really hope you come back to make more of these videos, they're absolutely fantastic!

[@justinkhanna]

I'm working on one for plating! Plus the long-awaited pastry edition.

[@Monsterdaene]

nice episode!

[@justinkhanna]

Thanks for watching 👊

[@ChefSachinMistry]

Awesome intro man!

[@justinkhanna]

Thanks Sachin 🙏

[@BrandonJPearce]

Have ever taken a look at the forged in knife? I’d be interested to know what your opinion on it would be.

[@chef_j_torres5152]

Awesome intro

[@justinkhanna]

Thanks Jose!

[@nathandaniel5451]

Our shallot brunoise has to be done the Marco way, where we flatten out layers, cut into fine julienne, then into a brunoise. I've never cut shallots like that before and was pretty brutal as a first year apprentice. Where the chef would throw away your shallots because they aren't good enough.

[@jwstrauc]

Thanks for the video. It’s been a while since you published this, but what’s the nuanced difference between the two petty knives you’re using? I can recognize the togiharu, but what is the black handled one? Nenox? Thank you.

[@ajkohkoh3921]

Last time I used a mandolin my thumb slipped and went straight into the blade taking off a huge chunk

[@justinkhanna]

Careful!

[@stephenford4528..]

A sous chef in training and I would love to learn as much as I can from you

[@itscheft813]

Also chef in training here

[@jaredwood8163]

Stephen Ford I’m a pantry chef and man I got a lot to learn, but I’m super excited to do so. taking this time in quarantine to sharpen my skills and get new tools for when I get back to work. Hoping to impress the higher ups in the kitchen.

[@rayslifeandfamily7244]

Thank you for the new series I have been following your for about 1 1/2 now. Two questions your apron with suspenders where do you buy them and I love the orange tape so I know it’s mine tape where are you buying the tape I’ve looked everywhere

[@justinkhanna]

I usually try and search Amazon - JB Prince sometimes sells the green color, but it's tricky to find colored tape that holds it's stick.

[@rayslifeandfamily7244]

Justin Khanna thank you now the apron?

[@burntvirtue]

@@rayslifeandfamily7244 He made the apron himself. He did a video on it if you haven't seen it.

[@ShayanGivehchian]

Can you do a plating tutorial please?

[@justinkhanna]

It's been on the list for a while, I'll get there eventually!

[@malakiespsasdernun]

I have a question. Regarding the petty knife, how sharp should the knife be, since it will touch my finger?

[@justinkhanna]

Super sharp - this routine helps with off-the-board knife control.

[@SomeTheorist9090]

Small items and mandolins. But what are radishes without a little blood and knuckle skin... ;)

[@Swift_Water]

Couldn’t help but wonder that your cutting in top of a tool chest, I’m scratching my head wondering what you have inside now

[@justinkhanna]

A studio/kitchen tour is way overdue!

[@stephen129]

What's the benefit of cutting off the edges of those radishes that have been cut into sixths?

[@justinkhanna]

It's a bit of a flex - showing that you touched each individual piece instead of just quartering them.

[@stephen129]

@@justinkhanna Interesting. Seems like a pretty redundant task and kinda wasteful. But then again I'm the kind of person who hates it when they put gold leaf on food.

[@barfyman-eg1so]

Why not get a job as a prep cook in a local kitchen?

[@justinkhanna]

An even BETTER option - but not always easy if you have no experience. And sometimes, depending on the prep you're responsible for, your skill stack isn't always balanced and you might want to progress in other things.

[@tavo.B]

When you rock chop your shallots in a good kitchen, you save time but you instantly lose respect from your fellow cooks and your chef. You're basically shouting out your knife skills aren't upto scratch. You would rather practice your brunoise the right way, and with time you will gain speed automatically.

[@adamhzk]

very slowly bro