At this point, when so many varied culinary programs are easily accessible online for the cost of electricity, internet access and an internet-connected device, why would anyone spend the money, effort or time unless it was to enter the highly competitive and poor financial reward culinary field? I can see the appeal, truly, but only on a personal level. If I were smitten with wealth, single and had nothing better to do with my time.
This is what the video didn't mentionyou know over here in California or United States or whatever the hell you want to call it we use cups 1/2 cup of this 1/2 cup of that but the rest of the world use metrics I didn't understand to take the 1/2 cup and turn it into the metric systemso that's why two days later I dropped out because math was never my forte and regular high School
I went to the Grandma Roberts School of Cooking. Basically, I grew up watching my grandmother cook and learned most of my skill from her. I'm no Master Chef, but I'm a good cook.
That's how I learned! I started watching my dad cook at the age of 3 to 4. I would just watch him make all of the meals. Fried chicken, homemade soups and stews, pies, and fresh seafood. He had me helping him. I was so little. He would pull up a chair, for me to climb on so I could reach the counter to stir stuff.
For me it was my aunts, I loved watching them cook growing up. And then one summer when I was home from college one of my aunts taught me the family blintz recipe and I treasure that experience
I have been working at a restaurant since I was 14 years ago, I started work at a professional restaurant in New York 7 years ago. A chef is all about the passion.
I now teach culinary school. One thing we're not able to teach is how to handle the stress of a busy kitchen. I've seen students drop out from minimal stress in school. This is unfortunately why so many kitchen workers turn to drugs and alcohol.
@@LironKabizon There's no such thing as a slow, sleepy cook. If you enter the culinary field, you need to be attentive, fast and alert. Even though I teach culinary school I never attended it. I did the old school method of following through with a culinary apprenticeship with Gordon ramsey's more hateful twin. Lol If you can find an apprenticeship I highly recommend it. Please learn the difference between your and you're! Lol
@@LironKabizon no. I apprenticed under a wicked French chef. He was a monster to me. That's so old school these days. Most chefs have gotten away from treating employees that way, however, there are exceptions.
This is all common knowledge that can be learned on the internet. Plus the one obvious misnomer: noone is a chef just because they go to culinary school. A chef is just the boss in the kitchen and any chef worth his weight will admit that 99.9% of everything valuable learned is through working, not in school.
@@CulinaryImageseason I went through a community college culinary school - still accredited with the ACF. It is true that some culinary schools are ridiculously expensive, but the education doesn't have to be.
And another sad fact is just because someone went to culinary school does not mean they can cook. I've worked with culinary graduates that had the knowledge in their heads, but could not cook to save their souls.
I attended online culinary school, and it wasn't really good. I felt like I was just watching RUclips videos all day. I got a job as cook. I started from cleaning kitchens and worked my way up from cook III to cook II. I am now pushing to get promoted for cook I.... It has been really easy going, but there are days where our team faced many challenges. It really is heavy work when it gets busy, especially when you're under staff. I don't really get paid much. Even when I started I was making very little with absolutely no overtime. I love cooking, though.... something inside of me is telling me that I can't stay here for the rest of my life.... i miss my weekends, I miss having to work in the morning. I miss going out at night. In the end I tapped out of school and never finished.. I have to look for another job, I'm trying to move out, I'm stuck. But i will climb the latter once again.
Grated ginger can brighten up a dish as well, something that's pretty common in Japanese cuisine, but plenty applicable elsewhere. Use a small amount to taste as a little goes a long way-- stop short of being able to identify it individually in a dish.
I want to become a chef but idk know where to start I want to get a degree first since diploma doesn’t count as a high level education can you please suggest me what type of bachelor degree options I have which can help me later to become a chef?
Please no. A person fresh out of culinary school is just cook. A chef is someone who has cooked for over a decade. Only 10 percent of people who leave culinary school actually survive in the industry for a decade.
I reside in a cool-to-cold region of the Upper Pacific NW. When plating, I regularly microwave my microwave and oven-safe plates (usually my Correlle-ware) for 1 minute. This is essential to my family’s following a zero-to-low carb diet that is animal-fat-heavy ingredients for reversal and amelioration of metabolic disease or disorder symptomology by inflammation elimination.
You should go to culinary school if you want to learn the foundations of cooking, how and why things are done. You get out of school what you put into it. When I was in culinary school, there were some people that just wanted the degree and didn't pay much attention in class (don't be the person). If you just want to cook then you don't need culinary school. You should definitely work in a real commercial kitchen while you're in school though
Never throw out the onion skins and trimmings, garlic skins, meat scraps, carrot tops, celery ends and so forth... it’s all great for making stock. Even roast chicken bones ( as long as they haven’t been chewed on first make great broth. Also keep your fat offcuts and render them, except possibly lamb because it’s very strong. We keep jars of dripping, fat from roasts and braises, use them for the next roast... I grew up eating dripping on toast as a late evening snack. Spread like butter and and sprinkled with a little salt... heavenly. Fat is not bad for you... trans-fat that has been processed is. We need to educate that fat is flavour and better than carbohydrates. Any processed food has something inherently bad in it for you................
Culinary arts schools are great for beginners. They really get you on the right track to mastering the basics and give you all the tools you need to be a fantastic cook/chef. But nothing compares to the experience you gain growing up in a multi racial kitchen. My dad was middle eastern and my mom is Italian and the experience I learned growing up not only helped me excel in culinary arts school but showed me how I was wasting my time and money learning shit I already knew...
I believe the importance of going to culinary school lies not just with learning kitchen skills, those can be found in any kitchen, but it helps you to grow connections to further better yourself. I am about to be 23 and have worked in kitchens from cafes to fine dining and am now looking to go to culinary school to further myself with connections.
There is a culinary school that teach a unique opportunity like Culinary in barcelona they teach you molecular gastronomy and so on. Culinary school is for student who doesnt have a background about food and cooking and they want to know how
Sugar to balance salt: too much salt add sugar! That is some shoemaker shit right there, 13 years in the kitchen never once did it and I saw it happen only once and the kid just out of culinary school looked like an idiot! Butter, cream.. maybe or just start over.
Why would anyone go to culinary school and go thousands of dollars into debt for a job that starts you as a line chef for about 28,000 USD GROSS per year? Take a look at the tuition these schools charge and ask yourself if you want to be in that amount of debt? Ask yourself how do you live on the little money left over each month. Look at at what CIA, Cordon Le Blue and others charge. Shocking.
Attended CIA Hyde Park late 70s - 1st thing hammered into our heads/ego; no one graduates a 'chef'. Skills & techniques learned were to be considered as the launching point, not the culmination. Where, and how a student took culinary arts forward was up to the individual, not the attainment of the degree. Many aspects play into subsequent fame of the few that achieve industry recognition and international acclaim, not the least of which is true study and mastery re fundamentals and ability to transfer same in changing tastes & customer preferences.
@@jeremiah8080 I am at the CIA currently. When do you move onto campus? Those of us that are making up courses from spring semester start-up classes on Monday.
I'm definitely still learning!!!! Learning the difference between, Searing, Sauteed, Smoking, Carmelized, Deep Fried, Steaming, when to cook at Low temperature or Hot temperature? What Spices go with what Meats? I'm all ears..
Would also add - personal motivation for attending culinary school is important. Having attended, with (@ that time) somewhat broad range of mostly young students, the few that chose a very rigorous curriculum simply for a degree acronym appended to their CV were not well received by either fellow students nor chef instructors (Joanna, am referencing you - 40yrs on, still remember your blatant disrespect to fellow students when mashing out your cigarettes on the meals prepared for you). The culinary arts are driven by passion for the sake of itself, not expectations of immediate notoriety & gain. Perhaps an altruistic view, but 40yrs in the industry has done little to disabuse the belief that those genuinely committed will always be able to hold high their talent - blood, sweat and tears are part of the journey.
Worked in a kitchen cooking for 2 years, it’s a nice trade to learn and comes in handy but it’s not worth it as a career. Too much stress and the schedule fluctuates, you won’t have a happy life after a while
This a great video, I have always chopped the my ingredients small when it comes to onions, bell peppers when sauteing. I like to cook and have my church family over. I have picked up great cooking tips.
The first thing u do in culinary school is theory.. first aid is usually the first module but it can be healthy and safety or firefighting as the first module.. pracs start after safety modules are covered
You learn the basics, how to work the equipment and safety. After your 2 years it gets cooler but all the great chefs did their own thing. Thats why they are great.
@@jasonbell6670 totally agree. It's part of the learning process/experience, only the first time that suprised me how "beautiful and harmony" it can be the mixture of it haha 😂
@@emiliob8538 i know right? Closing is next level tiring because you already tired and have to do all those cleaning afterward. Honestly i kinda dont like the one off-day in a week in a 24/7 F&B settings, it's not enough to rest and do stuff. Btw I hope you're okay buddy, keep on fighting yeah you can do it 😊
I'm definitely still learning!!!! Learning the difference between, Searing, Sauteed, Smoking, Carmelized, Deep Fried, Steaming, when to cook at Low temperature or Hot temperature? What Spices go with what Meats? I'm all ears..
Would also add - personal motivation for attending culinary school is important. Having attended, with (@ that time) somewhat broad range of mostly young students, the few that chose a very rigorous curriculum simply for a degree acronym appended to their CV were not well received by either fellow students nor chef instructors (Joanna, am referencing you - 40yrs on, still remember your blatant disrespect to fellow students when mashing out your cigarettes on the meals prepared for you). The culinary arts are driven by passion for the sake of itself, not expectations of immediate notoriety & gain. Perhaps an altruistic view, but 40yrs in the industry has done little to disabuse the belief that those genuinely committed will always be able to hold high their talent - blood, sweat and tears are part of the journey.
Those USDA safe minimum internal temperatures for meat are just horrible BS. Imagine cooking your beef or veal to a145F. You just ruin the meat. Other tips we're pretty good.
of dried spices: "add them to the pan in the early stages of cooking - about a minute or two before de-glazing" ? wouldn't the 'early stages of cooking' be long before the de-glazing process ?
I’m not a chef but im a line cook and it is way different than what I thought cooking comes down to knife skills,knowing what food combinations are the best and so much more along with working hard hours probably 15 hours a day without sitting unlike a cooking food at home
Culinary school is a lil bit overrated but valuable in that it offers new cooks an avenue to make mistakes so that they don’t happen in a professional kitchen.
Cooking is like being a musician.... and there are no "best music secrets".... you are a musician OR NOT.... it happens, it is not your mistake.... and IF you are a musician, you have to practice your whole life..... there is no "easy way".... so enjoy perfect music and perfect food ("perfect "is absolutely all about YOU)
You guys are mostly American or learned American English, but for European English speakers we can all agreed her accent/voice will drive you insane. You may be a native English speaker but it's not British/Irish and you'll never understand what you're doing wrong
If you ever want to open a business of your own or even for something like a mortgage application, having a degree in the field you work in is extremely beneficial. Especially with the inherent high turn over rate in the industry, the more you advance in your career the more it will be of use. If you just want to be a line cook or a sous in a moderately successful restaurant than yes it's pretty useless, but you'll also probably never earn enough in those positions to own a home or business of your own.
The random movie clips with no context really don't work for me. It feels like a cheap version of WatchMojo. Which is in my opinion already bad enough on it's own. I cringed hard although I liked the content... Otherwise, I liked the video.
Yes alcohol does burn off. If you doubt that heat a pan and throw in an ounce or two of alcohol (what might be used in a recipe) the pan will be dry in seconds. And what do children have to do with it? Your young one won't be falling down drunk and slurring words from her Cherries Jubilee.
It isn't because of the alcohol, it is because of the flavor (some of them are weaker then others but it is still an alcoholic beverage) The alcohol evaporates, the flame is a sign, when the flame ends it means that the alcohol evaporated
@@bryanluis6868 yeah but thats not the point that the video said... also what gives alcohol that alcohol flavor is the alcohol... the deep complex flavors are present in any food.. alcohol just gives an extra funk.. which isn't something to worry about
good knife skills are not for 'cooking food evenly' they are for uniformity in your dish. wanna know how to not burn your small chunks of garlic with your larger chunks of potatoes? you wait to put the garlic in until your potatoes are almost done >4head
If you don't know how to cook there is a good chance you have not really developed your palette. Therefore your tastebuds starting out are not completely reliable.
I'm 15 I plan on being a chef but after reading these comments I'm not so sure. What are some jobs that have to do with cooking but not I'm a line or a resturant?
I learned not to leave a plate in the salamander .plate sometime go boom and shoot pieces of plate everywhere . Also don't try to put a bag of whip cream in the vaccum chamber to seal it .
If you could go to culinary school, would you do it?
Yes!❤👌🏼
YES!!!!
At this point, when so many varied culinary programs are easily accessible online for the cost of electricity, internet access and an internet-connected device, why would anyone spend the money, effort or time unless it was to enter the highly competitive and poor financial reward culinary field? I can see the appeal, truly, but only on a personal level. If I were smitten with wealth, single and had nothing better to do with my time.
Nope after 70 plus years of cooking I wouldn't last 30 Day
This is what the video didn't mentionyou know over here in California or United States or whatever the hell you want to call it we use cups 1/2 cup of this 1/2 cup of that but the rest of the world use metrics I didn't understand to take the 1/2 cup and turn it into the metric systemso that's why two days later I dropped out because math was never my forte and regular high School
I went to the Grandma Roberts School of Cooking. Basically, I grew up watching my grandmother cook and learned most of my skill from her. I'm no Master Chef, but I'm a good cook.
That's how I learned! I started watching my dad cook at the age of 3 to 4. I would just watch him make all of the meals. Fried chicken, homemade soups and stews, pies, and fresh seafood. He had me helping him. I was so little. He would pull up a chair, for me to climb on so I could reach the counter to stir stuff.
Me, too.
, ph
@@charlesdjones1 why are you hostile over this comment lmao you're a weirdo
For me it was my aunts, I loved watching them cook growing up. And then one summer when I was home from college one of my aunts taught me the family blintz recipe and I treasure that experience
I have been working at a restaurant since I was 14 years ago, I started work at a professional restaurant in New York 7 years ago. A chef is all about the passion.
Perfect saying...... THANKS FOR SAYING THAT..... I WAS LOOKING FOR A COMMENT... WHICH IS NOT SENDING NEGATIVE VIBES TO ME....
I now teach culinary school. One thing we're not able to teach is how to handle the stress of a busy kitchen. I've seen students drop out from minimal stress in school. This is unfortunately why so many kitchen workers turn to drugs and alcohol.
What's you're advice for a slow sleepy cook who considers entering the culinary world?
@@LironKabizon There's no such thing as a slow, sleepy cook. If you enter the culinary field, you need to be attentive, fast and alert. Even though I teach culinary school I never attended it.
I did the old school method of following through with a culinary apprenticeship with Gordon ramsey's more hateful twin. Lol
If you can find an apprenticeship I highly recommend it.
Please learn the difference between your and you're! Lol
@@boodoggy Lol, are you referring to Marco Pierre White?
@@LironKabizon no. I apprenticed under a wicked French chef. He was a monster to me. That's so old school these days. Most chefs have gotten away from treating employees that way, however, there are exceptions.
I've seen it too. Culinary grads that cant handle the stress of the line during the rush
This is all common knowledge that can be learned on the internet. Plus the one obvious misnomer: noone is a chef just because they go to culinary school. A chef is just the boss in the kitchen and any chef worth his weight will admit that 99.9% of everything valuable learned is through working, not in school.
Agreed education simply found a new way to rip more people off by popping up with these overrated expensive culinary schools.
@@CulinaryImageseason I went through a community college culinary school - still accredited with the ACF. It is true that some culinary schools are ridiculously expensive, but the education doesn't have to be.
@Eric I love this comment!
And another sad fact is just because someone went to culinary school does not mean they can cook. I've worked with culinary graduates that had the knowledge in their heads, but could not cook to save their souls.
Absolutely
Love how they feature Gordon Ramsay throughout this video! He is an awesome chef!
WHERES THE LAMB SAUCE
I cook at home and ever since I’ve learned to follow recipes then food has tasted better
I really appreciate this its very informative also I've learned all of these, basic "
need to knows" in the field and not in culinary school
Yes I’ve learned them on PBS, Food Network and RUclips. Jaques Pepin and Julia Child are my heroes!
I attended online culinary school, and it wasn't really good. I felt like I was just watching RUclips videos all day.
I got a job as cook. I started from cleaning kitchens and worked my way up from cook III to cook II. I am now pushing to get promoted for cook I....
It has been really easy going, but there are days where our team faced many challenges. It really is heavy work when it gets busy, especially when you're under staff.
I don't really get paid much. Even when I started I was making very little with absolutely no overtime.
I love cooking, though.... something inside of me is telling me that I can't stay here for the rest of my life.... i miss my weekends, I miss having to work in the morning. I miss going out at night. In the end I tapped out of school and never finished..
I have to look for another job, I'm trying to move out, I'm stuck. But i will climb the latter once again.
Grated ginger can brighten up a dish as well, something that's pretty common in Japanese cuisine, but plenty applicable elsewhere. Use a small amount to taste as a little goes a long way-- stop short of being able to identify it individually in a dish.
i know someone who watched food wars
@@thedjabzz2774 ?????
Brooo what the hell is jabzz talking about 😂
@@shawnbennett3902 Apparently I watch the same TV as him or something... I dunno.
Air fryers are excellent at reheating fried foods and getting them just as crispy as it was when it was served right in front of you
Rodney Dangerfield🎯😊✌"Nailed it"
Great work mate
Mashed : *talks about the danger zone*
Kenny Loggins : Did somebody say... Danger Zone?
I want to become a chef but idk know where to start I want to get a degree first since diploma doesn’t count as a high level education can you please suggest me what type of bachelor degree options I have which can help me later to become a chef?
Wow
Great
Please no. A person fresh out of culinary school is just cook. A chef is someone who has cooked for over a decade. Only 10 percent of people who leave culinary school actually survive in the industry for a decade.
What will you do!!! Is dat the custumers want! Udjust wat we like! Costumer is always ryt!
i love your video
I reside in a cool-to-cold region of the Upper Pacific NW. When plating, I regularly microwave my microwave and oven-safe plates (usually my Correlle-ware) for 1 minute. This is essential to my family’s following a zero-to-low carb diet that is animal-fat-heavy ingredients for reversal and amelioration of metabolic disease or disorder symptomology by inflammation elimination.
not just amelioration but also reversal. Not just disease, disorder. And "symptomatology." Lady what are you sniffing
Dafuq?
Jammy is good Cook
If had this course I cannot fast smelling food.
I am in a culinary school
Is it nice because I'm planning to go
This video would be good without all the clips from films.
I went to the CIA. DO NOT GO TO CULINARY SCHOOL. Find the best restaurant in your city and start there. Don't waste your money.
I’m just a cook
"those bits" are not called fond 🤦🏻♂️
Am I the only one who finds this woman's voice massively annoying?
boring
You should go to culinary school if you want to learn the foundations of cooking, how and why things are done. You get out of school what you put into it. When I was in culinary school, there were some people that just wanted the degree and didn't pay much attention in class (don't be the person). If you just want to cook then you don't need culinary school. You should definitely work in a real commercial kitchen while you're in school though
Never throw out the onion skins and trimmings, garlic skins, meat scraps, carrot tops, celery ends and so forth... it’s all great for making stock. Even roast chicken bones ( as long as they haven’t been chewed on first make great broth. Also keep your fat offcuts and render them, except possibly lamb because it’s very strong. We keep jars of dripping, fat from roasts and braises, use them for the next roast... I grew up eating dripping on toast as a late evening snack. Spread like butter and and sprinkled with a little salt... heavenly. Fat is not bad for you... trans-fat that has been processed is. We need to educate that fat is flavour and better than carbohydrates. Any processed food has something inherently bad in it for you................
Culinary arts schools are great for beginners. They really get you on the right track to mastering the basics and give you all the tools you need to be a fantastic cook/chef. But nothing compares to the experience you gain growing up in a multi racial kitchen. My dad was middle eastern and my mom is Italian and the experience I learned growing up not only helped me excel in culinary arts school but showed me how I was wasting my time and money learning shit I already knew...
Great story, and your story will probably save many others from wasting money...
i mean, a piece of paper saying you legit sounds really good with a good atmosphere and ability to bring out food in a chef
I believe the importance of going to culinary school lies not just with learning kitchen skills, those can be found in any kitchen, but it helps you to grow connections to further better yourself. I am about to be 23 and have worked in kitchens from cafes to fine dining and am now looking to go to culinary school to further myself with connections.
Takumi aldini in the flesh lol
There is a culinary school that teach a unique opportunity like Culinary in barcelona they teach you molecular gastronomy and so on.
Culinary school is for student who doesnt have a background about food and cooking and they want to know how
Sugar to balance salt: too much salt add sugar!
That is some shoemaker shit right there, 13 years in the kitchen never once did it and I saw it happen only once and the kid just out of culinary school looked like an idiot! Butter, cream.. maybe or just start over.
Check @chefrohit.30 at instagram
What you hear in the video it’s real we as a chef learn everything in step by step and it’s real
So these are secrets, eh? S'funny, I had always thought of it as . . . cooking.
😂
Very first thing you learn is sanitation. Knife skills come later.
A real chef knows where the lamb sauce is
Mashed always provides a luxery of false culinary information that culinary students will not co sign.
Signed: Culinary student
Why would anyone go to culinary school and go thousands of dollars into debt for a job that starts you as a line chef for about 28,000 USD GROSS per year? Take a look at the tuition these schools charge and ask yourself if you want to be in that amount of debt? Ask yourself how do you live on the little money left over each month. Look at at what CIA, Cordon Le Blue and others charge. Shocking.
Hahaha all i can.say its not about the.cutting ingrednts its about the taste hahaha
am i just tripping? but ive had wine based sauces all my life, even as a child, and its not ever gotten me near buzzed
You’re not tripping.. doesn’t get you buzzed
because there’s really not enough alcohol there to get anyone drunk.
The alcohol cooks off in sauces
Attended CIA Hyde Park late 70s - 1st thing hammered into our heads/ego; no one graduates a 'chef'. Skills & techniques learned were to be considered as the launching point, not the culmination. Where, and how a student took culinary arts forward was up to the individual, not the attainment of the degree. Many aspects play into subsequent fame of the few that achieve industry recognition and international acclaim, not the least of which is true study and mastery re fundamentals and ability to transfer same in changing tastes & customer preferences.
I'm going there later this year! Well hopefully anyway, they don't know what's going to happen due to covid but I'm still so excited
@@jeremiah8080 I am at the CIA currently. When do you move onto campus? Those of us that are making up courses from spring semester start-up classes on Monday.
@@thymeofourlives1477 I move in in September
I'm definitely still learning!!!! Learning the difference between, Searing, Sauteed, Smoking, Carmelized, Deep Fried, Steaming, when to cook at Low temperature or Hot temperature? What Spices go with what Meats? I'm all ears..
Would also add - personal motivation for attending culinary school is important. Having attended, with (@ that time) somewhat broad range of mostly young students, the few that chose a very rigorous curriculum simply for a degree acronym appended to their CV were not well received by either fellow students nor chef instructors (Joanna, am referencing you - 40yrs on, still remember your blatant disrespect to fellow students when mashing out your cigarettes on the meals prepared for you). The culinary arts are driven by passion for the sake of itself, not expectations of immediate notoriety & gain. Perhaps an altruistic view, but 40yrs in the industry has done little to disabuse the belief that those genuinely committed will always be able to hold high their talent - blood, sweat and tears are part of the journey.
Lisa this is an incredible comment; being a great cook for the sake of passion!
Worked in a kitchen cooking for 2 years, it’s a nice trade to learn and comes in handy but it’s not worth it as a career. Too much stress and the schedule fluctuates, you won’t have a happy life after a while
What do you do now .?
The stress goes away I'm completely numb to it now do your part and make sure your crew do there part too and service will be come easier and easier
life of chris tried that but management wasn’t the best, and still after a while it took a toll
life of chris going for cdl to drive trucks,
I can believe that but I guess I say that just based on what I've observed of many who work in food service.
This a great video, I have always chopped the my ingredients small when it comes to onions, bell peppers when sauteing. I like to cook and have my church family over. I have picked up great cooking tips.
As a culinary school graduate I can say I can never cook the same after learning these things and it’s actually annoying when I’m home cooking
Wait wdym by that?
I find many culinary school grads want to be the chef right away .
They think they are even though they are starting at the bottom lol
True. Too many people think going to culinary school will allow them to skip steps instead of working their way up. WRONG!!
The first thing u do in culinary school is theory.. first aid is usually the first module but it can be healthy and safety or firefighting as the first module.. pracs start after safety modules are covered
Why do you need secrets? What's wrong with sharing honest knowledge and understanding?
Would suffice.
Your temperature danger zone is old science. It has been 41-135 for several years now.
I think it might be a thing with state laws in the U.S.
@@Orokusaki1986 it's an FDA Food Code thing.
You learn the basics, how to work the equipment and safety. After your 2 years it gets cooler but all the great chefs did their own thing. Thats why they are great.
It's all fun and games until you were assigned to clean the grease trap... after 7 hours of cooking class. Much fun
yea it sucks but yea gotta do.
@@jasonbell6670 totally agree. It's part of the learning process/experience, only the first time that suprised me how "beautiful and harmony" it can be the mixture of it haha 😂
@@arkadiuszacap7670 haha yea thats true
when you work in kitchen you have to clean it everyday, in the morning and at the end, not just that but the entire kitchen as well :c
@@emiliob8538 i know right? Closing is next level tiring because you already tired and have to do all those cleaning afterward. Honestly i kinda dont like the one off-day in a week in a 24/7 F&B settings, it's not enough to rest and do stuff. Btw I hope you're okay buddy, keep on fighting yeah you can do it 😊
RUclips is the best culinary school and it's for free
agree
I'm definitely still learning!!!! Learning the difference between, Searing, Sauteed, Smoking, Carmelized, Deep Fried, Steaming, when to cook at Low temperature or Hot temperature? What Spices go with what Meats? I'm all ears..
Would also add - personal motivation for attending culinary school is important. Having attended, with (@ that time) somewhat broad range of mostly young students, the few that chose a very rigorous curriculum simply for a degree acronym appended to their CV were not well received by either fellow students nor chef instructors (Joanna, am referencing you - 40yrs on, still remember your blatant disrespect to fellow students when mashing out your cigarettes on the meals prepared for you). The culinary arts are driven by passion for the sake of itself, not expectations of immediate notoriety & gain. Perhaps an altruistic view, but 40yrs in the industry has done little to disabuse the belief that those genuinely committed will always be able to hold high their talent - blood, sweat and tears are part of the journey.
Those USDA safe minimum internal temperatures for meat are just horrible BS. Imagine cooking your beef or veal to a145F. You just ruin the meat. Other tips we're pretty good.
Ethyl alcohol’s boiling point is 173 f. There is no alcohol left after cooking. Even a simmer is 185 f.
of dried spices: "add them to the pan in the early stages of cooking - about a minute or two before de-glazing"
? wouldn't the 'early stages of cooking' be long before the de-glazing process ?
Ha well i guess i dont need to go anymore...sike JWU 09'....follow me on IG @peasndough
I still struggle with my knife skills. I know how to start each cut but im very amateur when it comes to knife cuts and im a 5 months culinary student
Repetition and also having your mise en place ready for service everyday.. knife skills get good quick because they have to be 🤪
I think being a professional chef would be way too stressful, but wouldn't mind going to culinary school to gain cooking skills like Gordon Ramsay.
I wish folks would understand there is a difference between cooking delicious food and being a chef.
I’m not a chef but im a line cook and it is way different than what I thought cooking comes down to knife skills,knowing what food combinations are the best and so much more along with working hard hours probably 15 hours a day without sitting unlike a cooking food at home
Did I miss the part about the Knorr stock cubes?
Why yal jacking people vids and made this without crediting them.? I’m sure all those clips ain’t yours
if its too salty put white bread in it -& you dont know this
Well, idk about culinary school, but these sermed pretty accurate after 4 years working in a restaurant and working for some decent chefs...
Check @chefrohit.30 at instagram
I would write the food points down, instead of the chef sayings something like that's horrible.
Culinary school is a lil bit overrated but valuable in that it offers new cooks an avenue to make mistakes so that they don’t happen in a professional kitchen.
So we're just ignoring the chick at the end deep frying fish bones...? 😂
u know u live in a boujee ass country when u gotta go to culinary school to learn how to use leftovers
shoutout to everybody who grew up poor
My boys can't cook worth shux just the other night they cooked hoot owl pie
Perfectly good Hoot Owl gone to waste.
What you hear in the video it’s real we as a chef learn everything in step by step and it’s real
Indonesia greets, our channel is culinary Indonesian specialties
Eggs is not a fat... if it was you wouldnt need an emulgator to make mayo for an example
what is good to follow, western/french cuisine or western/Italian cuisine
i wonder who funds the cooking school? Seems costly as the main study items is ingredients and raw materials in which you have to replenish everyday
Yes, it is!
wait... many people are like to be tortured and used like slaves?
I have decided I'm gonna be a cook😁
Don't forget, when in doubt... add MSG!
Cooking is like being a musician.... and there are no "best music secrets".... you are a musician OR NOT.... it happens, it is not your mistake.... and IF you are a musician, you have to practice your whole life..... there is no "easy way".... so enjoy perfect music and perfect food ("perfect "is absolutely all about YOU)
You guys are mostly American or learned American English, but for European English speakers we can all agreed her accent/voice will drive you insane. You may be a native English speaker but it's not British/Irish and you'll never understand what you're doing wrong
What is maillard reaction can you explain .. please
I did and regret doing it. All that money went to waste cause i learned more hands-on by working in a resturant .
If you ever want to open a business of your own or even for something like a mortgage application, having a degree in the field you work in is extremely beneficial. Especially with the inherent high turn over rate in the industry, the more you advance in your career the more it will be of use. If you just want to be a line cook or a sous in a moderately successful restaurant than yes it's pretty useless, but you'll also probably never earn enough in those positions to own a home or business of your own.
@@nickf8028 indeed which is why I went back to Uni and got my bachelor degree in Business.
Is that Bradley Cooper in the beginning ???
The random movie clips with no context really don't work for me. It feels like a cheap version of WatchMojo. Which is in my opinion already bad enough on it's own. I cringed hard although I liked the content... Otherwise, I liked the video.
Yes alcohol does burn off. If you doubt that heat a pan and throw in an ounce or two of alcohol (what might be used in a recipe) the pan will be dry in seconds. And what do children have to do with it? Your young one won't be falling down drunk and slurring words from her Cherries Jubilee.
i know right... i got shocked when she said you shouldn't serve it to children... thats really stupid
It isn't because of the alcohol, it is because of the flavor (some of them are weaker then others but it is still an alcoholic beverage)
The alcohol evaporates, the flame is a sign, when the flame ends it means that the alcohol evaporated
@@bryanluis6868 yeah but thats not the point that the video said... also what gives alcohol that alcohol flavor is the alcohol... the deep complex flavors are present in any food.. alcohol just gives an extra funk.. which isn't something to worry about
I’ve been on the culinary grind for 5 years now ever since my freshmen year of high school.
good knife skills are not for 'cooking food evenly' they are for uniformity in your dish. wanna know how to not burn your small chunks of garlic with your larger chunks of potatoes? you wait to put the garlic in until your potatoes are almost done >4head
Ooooooohhh now I'll challenge saiba to a food war.
To anyone who doesn't know how to cook yet, you have the internet and your tastebuds.
If you don't know how to cook there is a good chance you have not really developed your palette. Therefore your tastebuds starting out are not completely reliable.
Look at the thumbnail sideways
I'm 15 I plan on being a chef but after reading these comments I'm not so sure. What are some jobs that have to do with cooking but not I'm a line or a resturant?
Who is here after after watching food wars
How Much Beautiful Food, I Was Hungry 😋, Top Tips
Nothing but the best for the relatives
I plan to make BBQ for the fourth of July. it's February I made my sauce over the weekend so it'll be way better by then.
Nothing with Gordon - by by!
I learned not to leave a plate in the salamander .plate sometime go boom and shoot pieces of plate everywhere . Also don't try to put a bag of whip cream in the vaccum chamber to seal it .
I Would Love To Be A Master Soup Chef.
The Rolls Royce Trent bro, let the title come to you. Just keep cooking and making new dishes. You can do it!