Would you like to take a massive shortcut in learning fine dining cooking and plating? Apply for my one-on-one coaching at www.chefmajk.com and let's work together on your cooking dreams! :)
My wife and I just tried out this recipe - brilliant! It will definitely be added next time we cook for friends in our culinary round. Thank you so much for the recipe 😊
Perfect timing, this was the perfect reminder that asparagus season began today on April 21st, at least here in Germany! Now I now what I'm cooking tomorrow, thanks! Great video as always! The presentation looks beautiful
C’mon guys, hit that subscribe button if you haven’t already! This dude is putting so much effort into every video-the knowledge, the skill, videography, presentation, production! All for free, for your enjoyment. The least you could do to support the guy, is subscribe.
Harder then it looks to plate like an architect but second time it worked out beautifully. By accident I had some extra chopped round slices of aperegus which I then made small islands of within the soup 😅 My own creation. Thank you chef! Please keep going.
Dear Chef! Thanks for all these wonderful presentations and production! Please may I suggest that you also include a recommendation on what component of the dish can be done ahead of time and what needs to be done at the last minute? That would be so helpful! 😊
Hey Chef Majk, I must say i'm an amature cook, bu your knowledge and recepies give me the confidence to know I can go to another level in my cooking skills. I must ask, where have you studied culinary cooking, and for how much years? I currently think about studying in a culinary school. Thank you very much for the videos they are truely great, keep it up!
You can definitely go to another level, but you need to find good mentors and invest time in it. I used to work for twelve years in fine dining restaurants. For me, classic schools are really a waste of time and only touch on cooking initially, but you start learning the real stuff in good restaurants. P.S.: I am talking about this if you want to be a very good chef. If you want to learn some basics at home, schools or courses can be useful.
Salut j'ai adoré cette recette 😊 part contre vous parlez d'apprendre en particulier avec vous ça allaire bien mais est ce que ces traduit en français ? ?
It looks fabulous. However, I'm a vegetarian, so I'll be using home made vegetable stock, and I'm allergic to garlic, (& sensitive to the onion family), so I'll be leaving out the garlic & minimising the onion. Maybe I'll try replacing the onion with chives and leek, maybe even a little celery. I find reducing the very strong flavour of the onion (& especially garlic), allows the true flavours of vegetables to shine, and I never feel I'm missing out. It's worth giving it a go (if you're curious). Thank you for sharing this recipe. Can't wait to try it 😋👌💃
Would you like to take a massive shortcut in learning fine dining cooking and plating? Apply for my one-on-one coaching at www.chefmajk.com and let's work together on your cooking dreams! :)
looks awesome mate
you must peel your round mushroom, the french will laugh st you😂😂
@@hazyla7zuzu425 As you see the video has been out for 5 months and no one is laughing at this 🙂
My wife and I just tried out this recipe - brilliant! It will definitely be added next time we cook for friends in our culinary round. Thank you so much for the recipe 😊
You're welcome.
Perfect timing, this was the perfect reminder that asparagus season began today on April 21st, at least here in Germany! Now I now what I'm cooking tomorrow, thanks! Great video as always! The presentation looks beautiful
Good luck,have fun ;)
C’mon guys, hit that subscribe button if you haven’t already! This dude is putting so much effort into every video-the knowledge, the skill, videography, presentation, production! All for free, for your enjoyment. The least you could do to support the guy, is subscribe.
Thx for support ;)
Thanks so much for these recipes, Mike! I myself practice “pompous” cooking at home, and your channel is a real find for me!
I'm glad you like it. Have fun with the recipes!
It's beautiful... and looks delicious! Nice platingT I'll try it!
Have fun :)
Harder then it looks to plate like an architect but second time it worked out beautifully.
By accident I had some extra chopped round slices of aperegus which I then made small islands of within the soup 😅 My own creation.
Thank you chef! Please keep going.
Once again, you will make us dream!
You deserve all the love
This is awesome
Thx ;)
This is awesome, thank you
Love this idea!
Look verry nice 👌 Thanks Chef 🙏
Thank you ;)
Very nice and wanna taste it
Dear Chef! Thanks for all these wonderful presentations and production! Please may I suggest that you also include a recommendation on what component of the dish can be done ahead of time and what needs to be done at the last minute? That would be so helpful! 😊
Soup and puree you can do day before but the rest last minute.
Hey Chef Majk, I must say i'm an amature cook, bu your knowledge and recepies give me the confidence to know I can go to another level in my cooking skills.
I must ask, where have you studied culinary cooking, and for how much years?
I currently think about studying in a culinary school. Thank you very much for the videos they are truely great, keep it up!
You can definitely go to another level, but you need to find good mentors and invest time in it. I used to work for twelve years in fine dining restaurants. For me, classic schools are really a waste of time and only touch on cooking initially, but you start learning the real stuff in good restaurants.
P.S.: I am talking about this if you want to be a very good chef. If you want to learn some basics at home, schools or courses can be useful.
Great recipe, as always...
Thx for watching ;)
Hello chef this is the first time I see your channel i really like it i hope you teach me how to make agood desserts for my work. Thanks alot ❤❤❤
You are welcome ;)
looks amazing!
Thx ;)
MEGA! thx
healthful and beautiful.
Hey Mike, looks absolutely stunning! I really like the soup plate, do you remember where u got it from?
No idea, I am buying most of my plates in the shops in my area when I see something cool looking.
Salut j'ai adoré cette recette 😊 part contre vous parlez d'apprendre en particulier avec vous ça allaire bien mais est ce que ces traduit en français ? ?
It looks fabulous. However, I'm a vegetarian, so I'll be using home made vegetable stock, and I'm allergic to garlic, (& sensitive to the onion family), so I'll be leaving out the garlic & minimising the onion. Maybe I'll try replacing the onion with chives and leek, maybe even a little celery. I find reducing the very strong flavour of the onion (& especially garlic), allows the true flavours of vegetables to shine, and I never feel I'm missing out. It's worth giving it a go (if you're curious).
Thank you for sharing this recipe. Can't wait to try it 😋👌💃
Generally which red wine and white wine is used for cooking? So that I can purchase them in India.
Any wine you like to drink, probably. Then you just have to adjust sweet/sour at the end.
usually for cooking you use a dry wine
Thanks for advice.
So this is the green soup a cold soup? I
Hot
Roughly how many platings are the amounts in the video for? 2 or 4? 😊 I will try this on Friday!
I ended up with at least 5 portions. It depends on how big your portion is and how thick you want the soup.
a veg doup must be vegetable adfing chicken stock id wrong . add veg stock
Not for me