Would you be able to do a video on what it's like to go to culinary school? What sorts of challenges you may have faced, what externships are like from your point of view, etc.
Hi Morgan, I wanted to share my experience with you regarding the culinary school I am attending. I am the oldest in my class and I am attending the Auguste Escoffier School of Culinary Arts. I love it. Every time I open up my knife kit it is like Christmas everyday. I already have a BS in Biology, so I am only getting my diploma. My courses are 6 week blocks and I have completed my foundation and culinary courses. I am in regionals right now. My first final consisted of the following and to be completed and plated in 2:45 min.: Mise En Place, fabricate a chicken into 7 pieces( 2 breasts, 1 leg, 1 thigh, 1 drumstick, 2 wings), roast, saute', grill and braise the chicken, mire poix, sachet, 3 sides(mashed potatoes, glazed carrots and rice pilaf), bake bread, 3 sauces(veloute', sub sauce, and hollandaise) and the final presentation of all the dishes. It was nerve racking, but fun. I hope this helps you get an idea of culinary school. Best of luck!
Efff culinary school with a ten foot pole graduated got best in culinary have an associates. Ive been working in the industry for 12 years. When I went into culinary school had 6 years prior. If you want to know how to cook watch the food channel. Dont go to culinary school if you cant cook you'll waste your time. They will teach you the business aspect of the industry and some classical bs. Talant and honing of your skills come from experience and sweat.. oh blood and tears too. Work in the industry before signing that deed to the devil because guess what no culinary job will ever pay you enough to pay that off in any life time if you live on your own independently trust me. And at that point your frustrated af to make ends meet. Thats what the admissions people dont tell you.
Tony Fucking Fuel your comment is not on. Hate and ignorance are not an opinion. It's not ok to hide behind a youtube account to post homophobic comments, and who are you to judge People on who they love (plus it's extremely superficial to jump from looks to conclusion of sexual Orientation). Stop this kind of behaviour. @Morgan: all the best to you!
Justin Khanna Thanks! I'm based in Vancouver, so I'm working my way around here. Can't wait to learn all the things!! Also, been rocking the roll all the tools up in a towel technique so I'm excited to be even more prepared for the next stage 😅
Thanks for making this video as well as the one on how to secure a stage! I am a recent college grad (studied law) and home cook trying to break into the industry. I have been lucky to be able to secure a couple trials/stages in NYC, which I'm very excited about! Any tips for someone without any real work experience in a professional kitchen/culinary school? If you can, would love to see a video on how to be a good stagiaire and getting a job on the line!
First time watching this RUclipsr, pretty crazy, I literally carry the exact same things, besides my chef knife. Same peeler, same paring knife, same G2 pens, same bench scrape, different snips, and I carry a diamond steel that a never use, and a leather strop that I always use. Great video.
Just came across your channel, love the content and admire your energy and passion for the content you present. Blows me away that we are almost neighbors! I live in Green Wood. Lived on the Hill many years prior on 14th and Pine. Keep up the great work! 🙏
I'm really amazed that such a well put together sort of video like this doesn't have more views and likes. I'm a soon to be high school graduate and I'm trying to learn to be the best that I can be going into culinary work, and I just want to say I found all this to be really helpful and I appreciate you a lot. I hope you have a nice day
Justin Khanna I'm from Jacksonville, Florida. o: I'll make sure to check that stuff out. I'm very grateful for the resources and I hope I can utilize them.
Justin Khanna oh man, I'd absolutely love to go there sometime! Lots of restaurants out there I really wanna see, and the West coast seems lovely in general. I'm not sure what I'd ask for in terms of content, but I think for me, I could possibly improve if I can learn more about prep cooking and line chef work. there was one book I would read in Barnes and Noble which was supposed to go very detailed into knife work, concerning things like the most efficient way to position your body for different cutting jobs, and other knife skills. Unfortunately, they've removed the book, and I haven't been able to find it lmao. But I'm definitely all about learning details, techniques, and fundamentals, and just other things I can practice to become a better chef, so I can excel. I'll be sure to check out your other content. c: If you've got an Instagram, I'll give you a follow
Justin, did you name drop the French Laundry for 3 yrs? Did I hear that right?? Wow!! I’m heading to a Stage in Chicago and just viewed this video. Thanks for posting this, think I’ll stalk ya a little on FB.
Write in the Rain were sold in the Military px stores a lot. I was a cook in the Marines, then a cook in NYC. They work great. They make pens too, but i love my moleskin and muji pen.
Paring Knife, chefs knife, peeler, is usually all you really need for a stage in most kitchens, But it is true from kitchen to kitchen it really does change for what you need.
The rite in the rain is so, so true. I bring both a large and a small waterproof notebook because I’m accident prone when I’m pushing to get things done. One time I accidentally splashed pasta water on someone’s notebook. Thankfully I didn’t ruin it because I blotted right away with the paper towels on my station, but I felt so bad about it.
I wanted to not like this but you brought out half of the things I use every day in my Knife Bag. well played . We are brothers and sisters in a world that one understands :D
My kitchen is pretty good about providing all the tools i need, but i do always bring a backup set of measuring spoons, since i do Morning prep most days.
I use a 10" shun blue kiritsuke for 95 percent of my work. I have many other knives as well . Do you think it would be a good idea to use a cheaper knife on a stage?
Just landed a stage in New Orleans for my senior internship! My first big city job!!! Debating whether or not to bring my school uniform (it is covered in sharpie stains because i left my sharpie in my pocket on laundry day)
Stage is from the French word "Stagiare" associated with Culinary training in high end Restaurants and Hotel Kitchens around the world for trainees and apprentices.It is an unpaid internship but can lead to full time employment depending on the performance and/or the need for requirement of the individual, like a Trial. Yes he got it wrong, i was expecting a hiking video also .If he says Trial mix i swear 😂😆👍
Classic solutions are tape and Sharpie...but if you pick up a cheap dremel you can engrave, which is less easy to remove if a thief wants to cover their tracks 😉
Justin Khanna I'm currently in Statesboro Georgia going to school at GSU, but I really want to move to Charleston soon. Where are you at? I haven't seen all your videos yet so I don't know if you've said anything on it
Justin Khanna I definitely will! I'm working my way through your videos and I was wondering if you have any about baking? I want to become a pastry chef and am always looking for any advice
Hey Justin and thank you for the video :) Just a quick question: Do you have any experience with the boldric knife rolls in canvas/leather vs the pure leather ones? besides the lower price i am thinking they might be lighter to carry too, but then again will they hold up as well? Or well enough? Salutations from Denmark (i can see you've staged in this neck of the woods too ,) ) Claus
Be a sponge! It's a fascinating environment and so much to learn...don't try to flex or think that you're gonna be on the pass. Aim to be as helpful and work as clean as possible.
I've got a question about the ceramic honing steel. I think for my first honing steel, I'll pick up just an ordinary steel and use water stones with it. But from the studying I've done, ceramic takes off metal and slightly sharpens a knife. does this mean that the higher grit ceramic upgrade actually takes off less metal than the lower grit white model?
Justin Khanna Oh certainly. I do plan on practicing on my old knife first, but I'm not afraid of losing lots of material or anything like that. I'll most likely be starting with a 1,000 and 6,000 grit just due to the fact that my current edge is still cutting cleanly through paper. from what I've read, stuff says the steels generally just push the edge forward to a point when it begins to bend, sort of like a gelled up Mohawk that begins to droop more as the day goes by, and honing is sort of just like pushing it back up and reapplying gel. I was just curious about the grit on the ceramic, since you mentioned that it had a higher grit, so I was wondering if that meant it took off less than the white ceramic in the same way that higher grit waterstones remove less. although the page for the black ceramic does mention that it's harder than the white ceramic in addition to having a higher grit.
Justin Khanna Sure thing. c: I'm thinking I'm probably going to get the stone and an ordinary steel, and keep my current knives sharp enough until I can afford a better knife. Once I get something with a better steel, I might look into saving for a black honing ceramic then. I think that'll be the plan unless I find any reason to revise or reprioritize. I think I should most likely save for a good utility/petty knife.
Small pair of pliers work better than tweezers. Go for stainless ones, light, that fit well in your hands. Because you will get tired and blisters after a few dozen fish
Yeah. It's been awhile man how is everything going? And yeah I've been looking to upgrade my slicer and people have either said nenox is overpriced or awesome. What's your opinion?
Awesome man thanks for the advice. I've been good just relocated back to Philadelphia from Chicago so getting all set up here again and finding another job
Justin Khanna thanks for the reply! It is an interesting concept indeed. I am currently a sophomore in highschool and i take culinary arts as my trade. Using them in the past i have to say they're pretty comfortable and i think they hold up well. I ordered mine for 130 dollars yesterday and its really worth it nice channel btw!
what kind of herb shears do you have? I bought the shun ones but they're a bit larger than a thought. Also thank you, you help me with my first stage at The musket room in nyc.
Ahh, "Disposable" as in cheap. For a minute I was like is it (i.e. knife) really disposable (as in one time use like a purewick, syringe, gauze, etc.).
Justin Khanna Yeah that would be great. I have been working in restaurants for a while but I am trying to move in to higher end restaurants. Also have you done a video about going to CIA?
There are a few words that are synonyms for “working interview” so that the restaurant can get a sense of your skill set, personality, and habits in a real world scenario. This will often also include a sit down interview at the end if you’re going for a job.
If you been staging/training for 8 years at stated restaurants and not a sous chef at any of them...then all ya got is a knife roll and a Scooby Doo hairdoo...so Seattle
I'd switch your pen for a Fisher space pen so you can always write on wtv surface you need to. You seem to be going for reliability. Any Fisher space pen will always work.
Would love to see more of that book.
Would you be able to do a video on what it's like to go to culinary school? What sorts of challenges you may have faced, what externships are like from your point of view, etc.
Hi Morgan, I wanted to share my experience with you regarding the culinary school I am attending. I am the oldest in my class and I am attending the Auguste Escoffier School of Culinary Arts. I love it. Every time I open up my knife kit it is like Christmas everyday. I already have a BS in Biology, so I am only getting my diploma. My courses are 6 week blocks and I have completed my foundation and culinary courses. I am in regionals right now. My first final consisted of the following and to be completed and plated in 2:45 min.: Mise En Place, fabricate a chicken into 7 pieces( 2 breasts, 1 leg, 1 thigh, 1 drumstick, 2 wings), roast, saute', grill and braise the chicken, mire poix, sachet, 3 sides(mashed potatoes, glazed carrots and rice pilaf), bake bread, 3 sauces(veloute', sub sauce, and hollandaise) and the final presentation of all the dishes.
It was nerve racking, but fun. I hope this helps you get an idea of culinary school. Best of luck!
Efff culinary school with a ten foot pole graduated got best in culinary have an associates. Ive been working in the industry for 12 years. When I went into culinary school had 6 years prior. If you want to know how to cook watch the food channel. Dont go to culinary school if you cant cook you'll waste your time. They will teach you the business aspect of the industry and some classical bs. Talant and honing of your skills come from experience and sweat.. oh blood and tears too. Work in the industry before signing that deed to the devil because guess what no culinary job will ever pay you enough to pay that off in any life time if you live on your own independently trust me. And at that point your frustrated af to make ends meet. Thats what the admissions people dont tell you.
Tony Fucking Fuel your comment is not on. Hate and ignorance are not an opinion. It's not ok to hide behind a youtube account to post homophobic comments, and who are you to judge People on who they love (plus it's extremely superficial to jump from looks to conclusion of sexual Orientation).
Stop this kind of behaviour.
@Morgan: all the best to you!
I'm staging again soon! So stoked and thankful for all the advice and tips here. Your vids are super straightforward and concise 👌👌👌👌👌👌👌
Justin Khanna Thanks! I'm based in Vancouver, so I'm working my way around here. Can't wait to learn all the things!!
Also, been rocking the roll all the tools up in a towel technique so I'm excited to be even more prepared for the next stage 😅
Your nerdy enthusiasm is absolutely adorable! 👌🤠
Thanks for making this video as well as the one on how to secure a stage! I am a recent college grad (studied law) and home cook trying to break into the industry. I have been lucky to be able to secure a couple trials/stages in NYC, which I'm very excited about! Any tips for someone without any real work experience in a professional kitchen/culinary school? If you can, would love to see a video on how to be a good stagiaire and getting a job on the line!
how did this work out for you? i'm in the same sort of position right now, except i haven't asked to do a stage yet anywhere. how did you do it?
Just what I needed, truly the goat keep it up
Glad I could help
First time watching this RUclipsr, pretty crazy, I literally carry the exact same things, besides my chef knife. Same peeler, same paring knife, same G2 pens, same bench scrape, different snips, and I carry a diamond steel that a never use, and a leather strop that I always use. Great video.
I am a culinary student at IUP and I love my rite in the rain pocket notebook! This video is helpful as we are interviewing for externships now!
jordan bozzelli hello
Just came across your channel, love the content and admire your energy and passion for the content you present. Blows me away that we are almost neighbors! I live in Green Wood. Lived on the Hill many years prior on 14th and Pine. Keep up the great work! 🙏
I'm really amazed that such a well put together sort of video like this doesn't have more views and likes. I'm a soon to be high school graduate and I'm trying to learn to be the best that I can be going into culinary work, and I just want to say I found all this to be really helpful and I appreciate you a lot. I hope you have a nice day
Justin Khanna I'm from Jacksonville, Florida. o: I'll make sure to check that stuff out. I'm very grateful for the resources and I hope I can utilize them.
Justin Khanna oh man, I'd absolutely love to go there sometime! Lots of restaurants out there I really wanna see, and the West coast seems lovely in general. I'm not sure what I'd ask for in terms of content, but I think for me, I could possibly improve if I can learn more about prep cooking and line chef work. there was one book I would read in Barnes and Noble which was supposed to go very detailed into knife work, concerning things like the most efficient way to position your body for different cutting jobs, and other knife skills. Unfortunately, they've removed the book, and I haven't been able to find it lmao. But I'm definitely all about learning details, techniques, and fundamentals, and just other things I can practice to become a better chef, so I can excel. I'll be sure to check out your other content. c: If you've got an Instagram, I'll give you a follow
Justin Khanna followed as The_lady_in_grey C: I look forward to learning and continuing to be curious
Justin, did you name drop the French Laundry for 3 yrs? Did I hear that right?? Wow!!
I’m heading to a Stage in Chicago and just viewed this video. Thanks for posting this, think I’ll stalk ya a little on FB.
Thanks Matthew!
The mac honing rod is amazing. I have that in my knife kit and i love it! Keeps the japanese knives sharp all day!!! Worth the upgrade like you said!
Write in the Rain were sold in the Military px stores a lot. I was a cook in the Marines, then a cook in NYC. They work great. They make pens too, but i love my moleskin and muji pen.
Fascinating view into the pro world.
Great video, I DEFINITELY did my stages with less in my roll but we had alot in common
Thanks for the scissors tip! I staged in a new restaurant and the line loved me lmao
Paring Knife, chefs knife, peeler, is usually all you really need for a stage in most kitchens, But it is true from kitchen to kitchen it really does change for what you need.
Ha classic email from the sous chef for sure to answer the "what do I bring" question.
@@justinkhanna I remember one kitchen going downstairs to take apart a Tuna, and i was thinking fuck I am glad i brought my Shun.
Going back too chefing after six years wanting to get a few new things for my kit. Thanks for the tips.
Congrats! Thanks for watching 🙏
Aloha Justin! 😎🤙
One of the few good Chef insight channels out there. Great content. I’m new to the game and pushing forward as best I can.
Hey thanks! Grateful to have you watching 🙏
I wish I saw your videos when I had started the culinary path in 2012!
The rite in the rain is so, so true. I bring both a large and a small waterproof notebook because I’m accident prone when I’m pushing to get things done. One time I accidentally splashed pasta water on someone’s notebook. Thankfully I didn’t ruin it because I blotted right away with the paper towels on my station, but I felt so bad about it.
Yeah it's a weird trade off, huh? Convenience of having a book at hand for writing vs the ability to have it all wash away with some pasta water haha
I wanted to not like this but you brought out half of the things I use every day in my Knife Bag.
well played .
We are brothers and sisters in a world that one understands :D
Would love to see what's in that book
I remember watching this video when it first came out. Executive chef now, just a line cook back then lol. Lots of great advice in this video.
Huge 📈 appreciate you Christopher!
Thanks for all the great tips😁😁😁
You bet!
thank you so much for this video I will begin my first stage, this January 18 at l'espalier in Boston.
Great video! would love to see the diagrams and explanations that are inside your notebook.
My kitchen is pretty good about providing all the tools i need, but i do always bring a backup set of measuring spoons, since i do Morning prep most days.
Love your videos! Keep going
I use a 10" shun blue kiritsuke for 95 percent of my work. I have many other knives as well . Do you think it would be a good idea to use a cheaper knife on a stage?
Just landed a stage in New Orleans for my senior internship! My first big city job!!! Debating whether or not to bring my school uniform (it is covered in sharpie stains because i left my sharpie in my pocket on laundry day)
Congrats on the stage! Maybe not a congrats on experiencing two problems in one - Sharpie management AND laundry duty 🤪
I really like this video super detailed good job👌
What are your pick for most comfortable non slip kitchen shoes
Wow, you worked at the French Laundry.. Wow. Very lucky man.
It was as an externship I believe.
dear Justin, you should teach us more about whats in the little black book of yours. Dope content!
because the tape down pass for sharpie hack was BOOM!!!
I'll release those tips for sure!
Justin Khanna heck yeah cant wait!!!
Dude, thank you for this video.
@@justinkhanna I went to my first stage yesterday. This helped.
Hey Justin, I really appreciate your videos! You should do even more DOD's, ur methods are inspiring
Thanks Again!
Tim
French laundry?? Epic man
Whats a good way to budget for my first proper knife roll and how do I reach out to stage?
Dam son, 14:20 minute long video 😬⏱📲 that's a serious commitment !
What’s a stage/trail? I thought this was going to be a hiking video. Also, awesome kitchen set!
Stage is from the French word "Stagiare" associated with Culinary training in high end Restaurants and Hotel Kitchens around the world for trainees and apprentices.It is an unpaid internship but can lead to full time employment depending on the performance and/or the need for requirement of the individual, like a Trial. Yes he got it wrong, i was expecting a hiking video also .If he says Trial mix i swear 😂😆👍
Please film a video of your journals and stories in the kitchen.
Hi. good video! Where in europe or america would you recomend going for a stage? And how would you reach put to them about coming for a stage?
is a j.a henckles a good brand for knives cause my mom just bought me a set
Is there a chance you could do a video on your toolbox? Would to see it.
awesome can't wait. Also im almost done with most of your content. I keep telling all my friends about you so you get the subscribers you deserve!
yes of course. From the #theemulsion series the most recent ones will always be the most valuable just great structure and information
I would love to know how you mark your gear as yours? I'm no professional, but do cook at non profit events. Thanks from Indiana!
Classic solutions are tape and Sharpie...but if you pick up a cheap dremel you can engrave, which is less easy to remove if a thief wants to cover their tracks 😉
i watch this video every time i have a stage just to know i'm not forgetting anything hahaha
I would really like to know how many items of your knife kit that you received from CIA do you still use to this day?
Thanks for the tips.
Just watched the video you posted on Reddit. Subscribed so damn quick.
Justin Khanna I'm currently in Statesboro Georgia going to school at GSU, but I really want to move to Charleston soon. Where are you at? I haven't seen all your videos yet so I don't know if you've said anything on it
Justin Khanna I definitely will! I'm working my way through your videos and I was wondering if you have any about baking? I want to become a pastry chef and am always looking for any advice
Justin Khanna looks good! I'll donate when I can, and Im looking forward to that collaboration
Good info. How tf did you get into the french laundry
Hey Justin and thank you for the video :)
Just a quick question: Do you have any experience with the boldric knife rolls in canvas/leather vs the pure leather ones? besides the lower price i am thinking they might be lighter to carry too, but then again will they hold up as well?
Or well enough?
Salutations from Denmark (i can see you've staged in this neck of the woods too ,) )
Claus
How did you get an internship at the tfl..??
You should make a video about all your diagrams in your notebook
i dont know anything about cooking but want to get into it. what is even a stage or trail?
Its kinda like ZJ
It’s a kinda like an audition for the chefs to see you in action. :)
Hey can you make a video on how to get a stage at a fine dining restaurant?
I have a Stage for The French Laundry, what is your advice for me.
Be a sponge! It's a fascinating environment and so much to learn...don't try to flex or think that you're gonna be on the pass. Aim to be as helpful and work as clean as possible.
It would be so cool if you found the time to put the notes in the moleskin notebook onto the google drive. this was a very helpful video.
do you have any reccomendations for chef rolls?
What’s the brand name of the bench scraper?
I've got a question about the ceramic honing steel. I think for my first honing steel, I'll pick up just an ordinary steel and use water stones with it. But from the studying I've done, ceramic takes off metal and slightly sharpens a knife. does this mean that the higher grit ceramic upgrade actually takes off less metal than the lower grit white model?
Justin Khanna Oh certainly. I do plan on practicing on my old knife first, but I'm not afraid of losing lots of material or anything like that. I'll most likely be starting with a 1,000 and 6,000 grit just due to the fact that my current edge is still cutting cleanly through paper. from what I've read, stuff says the steels generally just push the edge forward to a point when it begins to bend, sort of like a gelled up Mohawk that begins to droop more as the day goes by, and honing is sort of just like pushing it back up and reapplying gel. I was just curious about the grit on the ceramic, since you mentioned that it had a higher grit, so I was wondering if that meant it took off less than the white ceramic in the same way that higher grit waterstones remove less. although the page for the black ceramic does mention that it's harder than the white ceramic in addition to having a higher grit.
Justin Khanna Sure thing. c: I'm thinking I'm probably going to get the stone and an ordinary steel, and keep my current knives sharp enough until I can afford a better knife. Once I get something with a better steel, I might look into saving for a black honing ceramic then. I think that'll be the plan unless I find any reason to revise or reprioritize. I think I should most likely save for a good utility/petty knife.
Thank you
what messenger bag do you put your roll in?
Hey man any recommendations on some fish tweezers 🍻
Thanks man!
Small pair of pliers work better than tweezers. Go for stainless ones, light, that fit well in your hands. Because you will get tired and blisters after a few dozen fish
I have everything in this video. Lmao !
I would bring a microplane along also :)
Thanks!
Appreciate you 👊
Neat gear drop - check out the "NutSac Satchel" bags when your messenger bag starts to wear out.
Do you see any difference between the Nenox G-Type and the regular nenox?
Yeah. It's been awhile man how is everything going? And yeah I've been looking to upgrade my slicer and people have either said nenox is overpriced or awesome. What's your opinion?
Awesome man thanks for the advice. I've been good just relocated back to Philadelphia from Chicago so getting all set up here again and finding another job
Can you travel with a knife bag on a plane?
What's your opinion on ergo chef knives?
Justin Khanna thanks for the reply! It is an interesting concept indeed. I am currently a sophomore in highschool and i take culinary arts as my trade. Using them in the past i have to say they're pretty comfortable and i think they hold up well. I ordered mine for 130 dollars yesterday and its really worth it nice channel btw!
dam fam, camera game strong af
Was quite upset when I found out towncutler don’t ship to the uk
what kind of herb shears do you have? I bought the shun ones but they're a bit larger than a thought. Also thank you, you help me with my first stage at The musket room in nyc.
How do you send that first email to a restaurant???
Justin Khanna thanks man👍🏻 watched it.
Ahh, "Disposable" as in cheap. For a minute I was like is it (i.e. knife) really disposable (as in one time use like a purewick, syringe, gauze, etc.).
How do you get into stage?
Justin Khanna Yeah that would be great. I have been working in restaurants for a while but I am trying to move in to higher end restaurants. Also have you done a video about going to CIA?
No spoonula?
What does he mean by “trail”?
There are a few words that are synonyms for “working interview” so that the restaurant can get a sense of your skill set, personality, and habits in a real world scenario. This will often also include a sit down interview at the end if you’re going for a job.
try a chef sac
*holds up surgical tweezers*
“Cheap, disposable tweezers”
If you been staging/training for 8 years at stated restaurants and not a sous chef at any of them...then all ya got is a knife roll and a Scooby Doo hairdoo...so Seattle
A Trail ??
I thought it was a Trial.
Usually one would hike the Trail and a
Trial is like a performance test to see if suitable for position, no ??
You "trail" behind a chef that you're usually paired up with - it's called many names!
scissor is from china, brand name Zhang Xiao Quan.
I'd switch your pen for a Fisher space pen so you can always write on wtv surface you need to. You seem to be going for reliability. Any Fisher space pen will always work.
Traduction spain pelease!!
I can't hear anything... The hair screeams too loud.
Can you cook?
Pretty well, yeah. You?
@@justinkhanna ya man I do
You are so strange :D
tweezers are laaaaaaaaaaaaame