#shorts #culinarystudent #culinaryschool #chefintraining #nycchef
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#shorts #culinarystudent #culinaryschool #chefintraining #nycchef
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I NEED that pork loin and sauce recipe ….. PLEASE PLEASE PLEASE !🥰🥰🥰
How long have you been cooking for
This looks like steak with "batata harra"
The medium potato dice is a channel stable at this point
Youre videos make me wanne quite my study and go to culinary school
Looks so yummmy
Those potatoes look glorious 😩
I know that it’s now “technically” safe (and probably preferred) to serve pork that has a blush of pink, but it’s not going to happen in my kitchen.
Can't wait to try this recipe. Thanks. Your shorts are a lot of fun to watch too. Great stuff
I don't even eat meat but that looks bomb! Well done!
Your videos are making me want to go to culinary school!!
Didn't know that there was a charcuterie sauce. I always thought charcuterie board were especially whatever your little heart desires it to be!
It’s raw
Why does every short you make end mid sentence?
Where is the written recipe? Who agrees? Come on share
Soooo is this free culinary school? I’m really enjoying your content!
I wonder how many of your class would actually cope in a real kitchen. Most likely 20% how many years is your course……. I've been a chef for 20 years and I've never met anyone who trained this way who is successful in the Michelin world
Have you out out a video on how to make the apple roses? If not, please do. Thanks.
If has been such a blast witnessing your journey! Thanks so much for sharing
Ok I've seen a few of these shorts before and things looked good but this has my mouth watering like no tomorrow and even tho I'm sick and have little to no appetite I'd clean my plate
When you do the medium potato dice, what happens to the parts you cut off to get the flat sides?
Hey! Just a small thing I've noticed, u bend quite a bit while cutting. I used to do the same during culinary school and didn't understand the effect it had on my spine and neck until months later, so just straighten your form a little.
Those cornichons looked an awful lot like capers.
'charcuterie sauce'.. first time I'm hearing of this. I'm obsessed
The sear is where you get the crust from, but hey, I didn't go to college believe what you want. I baste every steak I cook myself but it's for additional flavor.
I want to go to culinary school next year so I love watching your videos ❤
🙏BRAVO‼️
🍽Absolutely BEAUTIFUL🏆
⭐️ @RestaurantAficionados ⭐️
I just love watching your vids but your voiceover is so bright and happy and I just KNOW you are loving every second. That is what makes your vids so enjoyable for me, because the love you have for cooking food comes across loud and clear 💖
I’d love to see longer/more details vids of ALLLL of these 😍😍😍
your gonna make it big one day
don't forget us all
Is culinary school expensive?
Who eats all the food you guys practice making?
What a dice!
A charcoochie sauce.
What did you do for GCSEs since I wanna go into food catering but I don’t know what to do for GCSEs for it
Has any one grabs the pan strait out of the oven no cloth yet
May or May not have done that fistt week of colage aha
Just found out she's been doing this for 12+ years, Makes it more beautiful to watch her grow up doing what she loves. ❤️❤️❤️
Gorgeous crust on that steak!! Looks so good ^^
Love the potato dice😍✨
You guys are payjng for learning at home in South Louisiana. Love it.
I have to say that steak you had didn’t look so fresh.
meat is murder 🔴
Random question are you Italian
I’ve been telling my mom that after high school I’m gonna take a gap year, I live in New Jersey but is this something I could do? Because I wanted to take a gap year so that I could take a cooking class but I would love to make a career out of it
And this is why I wanna go to culinary school mama