Cooking with two Michelin star chef Kirk Westaway** - Cooking with the stars***
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- Опубликовано: 28 дек 2022
- Hey guys! Today is the first episode of a new series called "Cooking with the stars!" In this series I'm cooking with my favorite chefs and today I'm cooking with two Michelin star chef Kirk Westaway from Jaan by Kirk Westaway in Singapore! Kirk and I are both going to cook one dish each. Kirk is going to make a delicious langoustine dish with celeriac noodles, braised little gem lettuce and a langoustine broth. I’m going to make a king crab starter with some salt crust baked celeriac, a king crab & celeriac dumpling and a king crab broth. All great recipes, so enjoy guys!
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Can you make a video about what you eat on a daily basis? Or some regular dinners you make for yourself?
thanks for the suggestion! I’ll definitely look into it 🙏🏼
There are already too many channels
@@user-rm7hu9rg3f this ☝️ wayy to many normal food vids
@@user-rm7hu9rg3f doesn't mean he only have to make these type of videos. I'm interested to see what someone with these skills cooks regularly.
I think that's a great idea!
Love the video man! Nice to see some footage outside of just the recipe, feels like we get a bit more involved in what’s going on around a video and you as a chef! 🤩
Thanks for this!! Love your videos
Man the analytical way that you guys both approached food. Mindbogglingly impressive. I wish we could see more about how you handle recipe development. The recipes themselves are amazing, but what interests me about this level of cooking is that you're able to really express some creativity with food.
This was awesome. Food looks amazing and the video is beautifully shot, really appreciate the work.
Thank you so much! Glad you like it
Love love love your content sir....always clean and straight to the point not to mention your final presentation is top notch next level.👌
Thank you so much! Means a lot
I’m vegan but still watch all your videos because they are filled with so much valuable information and beautifully executed, from the cooking to the editing. So much inspo for celeriac now! Thank you ✨
Thank you so much! That’s really kind of you too say 🙌🏼
I feel honored and humbled when i watch these videos. Thank you for the opportunity!
Just great produce and two chefs that know what to do with it. No white powders or fancy equipment. Love that!
Thank you very much! Really appreciate it! Was amazing to cook with chef Kirk
Wonderfull video Chef Jules, everything looks supreme as always🙏 keep the great videos up my man🐐
Appreciate it! Means the world. Have a good one 🙌🏼
dude i love your videos so high quality, entertaining and intersting since day 1 popping of slowly but surely haha
Thanks a lot! Means the world! Good things take time right 😅
This was awesome.I Was so exciting for this shoot ...really good to see you both .Both dishes are outstanding .Chef Kirk all time fav chef 💜🌸💜
Thanks a lot Sarita! Cooking with Kirk was such a fun experience
Your RUclips channel was already so fantastic, you managed to elevate it to a next level
Thank you so much! Definitely more coming up
Awesome colab! Hope you'll get the opportunity to experience more of these, both for you as well as us viewers
Loved making them, definitely doing more this year
really nice type of video! looking forward seeing more of this series!
Thanks Alec! Definitely more coming up
Amazing work, so delighted to see you cooking
Thanks a lot Vera!
The ultimate compliment in terms of food is compliments coming from another chef or grandma promise y’all that
Haha definitely true
This is insane seeing inside these chef kitchens, a big thank you for sharing this just pushes the industry to new heights 👍🏼
Glad you like it George! Uploading the next one in two weeks
what a chef he is. Quality all over the board
Was incredible to cook with chef Kirk, amazing guy!
What a wonderful pair of dishes!!
Thank you Scott! 🙌🏼
Men you are definitely one of the best chef in the word… thanks for inspiration!
Thank you so much! Really appreciate the support
Nice Panerai sir! Also, awesome cheffing and editing.
Excellent work from the both of you. Amazing content!!...it would be great to see a similar concept (i.e. the show's guest prepares a dish for you and you do the same for them)..with other chefs. I hope this isn't the last in the series
Thanks! Definitely more coming up! Next one in a couple of weeks
Jules, respect and love for all the hard work; I would love to see an episode where you discuss your own resume in some detail. Both where you've worked, and what your own ambitions are.
Your food is a work of art. You’re next level
Thanks Joshuela! Appreciate it
Een van je beste videos tot nu toe!!
Woooow it's really very elegant dishes,
Happy New year to both of you
Thank you so much! Happy new year to you too!
Amazing thanks chef .
Glad you like it 🙌🏼🙌🏼
Awesome Series! You are without question the best cooking youtuber!
Means the world! Uploading the second episode in a couple of weeks 🎉
@@JulesCookingGlobal Can't wait!
Watched every second of the video, trying the first dish as well.
Awesome! Hope you like it. Would love to see the result
The real master !!!
Was incredible to cook with chef Kirk
I love the part when he talks about using a good veggie stock as a base to most things because even when cooking meat/fish, i feel like people focus too much on throwing in as much flavor as possible when you can really do so much with the simplest ingredients!
Definitely true, it doesn’t always need to be a protein 👌🏼 Chef Kirk has an amazing vision
Awesome video, beautiful dishes🔥
Was incredible to cook with chef Kirk 🔥
Hey man. Just want you to know I’m a Singaporean and am so proud you are here in our small little cosy country
Do try our local delicacies ! Chicken rice, laksa, nasi lemak etc
Enjoy your videos a lot man. Cheers and happy new year
Appreciate it! Definitely coming back, happy new year 🙌🏼
Next level this again!
Thanks a lot 🙌🏼
Amazing skills
Wonderful
Amazing!
🙌🏼
Love watching your videos chef. I’m currently in London studying to be a chef hopefully of your calibre one day!
Thanks a lot! Means the world, glad I can be a small part of you amazing journey! Keep pushing and I’m sure you’ll make it 🙌🏼 Have a great day
Gonna try that salt crusted celeriac! Thx for the video
Thanks a lot! Can't wait to hear if you like it
That's just another level of videos ))
Thank you so much!
Finally…, your dish is served in an appropriate ambient.
Haha love my home as well though… 😂
welcome to singapore chef 👍👍👍
Loved it in Singapore, definitely coming back
Please more videos like this !
Definitely more coming up 🙌🏼
How generous you teach on your page..!🎉
I can almost taste everything just by looking. ❤️❤️❤️
It was super delicious 🔥 incredible experience
Amazing video
Thanks a lot! 👌🏽
Super nice
incredible content
Thank you!
Jules, je bent een held! Wat een gave recepten allemaal, supergoed uitgelegd en op hoog niveau! Wanneer ga jij je eigen restaurant beginnen? De sterren komen dan vanzelf…..
Thanks! Echt super attentive! Betekend veel
I would love to see how you make a scallop mousse recipe and a fish dish together
thanks for the suggestion! I’ll definitely look into it 🙏🏼
amazing stuff this
Chef's kitchen got nothing on this
Thanks a lot! Chef Kirk is a legend
Hi Jules, big fan of your work from Singapore! Please enjoy your stay here and check out the local cuisine. Maybe you can incorporate the flavour profiles into your next dish 😄
Loved Singapore! Definitely coming back another time. Unfortunately I got very sick on the second day and didn't really had a change to taste the local cuisine... Next time 😅
@@JulesCookingGlobal ah, thats a shame, I hope you are feeling better!
Nice man! Altijd genieten om weer naar je video's te kijken, super inspirerend! Leuke afwisseling dit soort content. Ga zo door! Ben je trouwens van plan om ooit nog een kookboek te maken ? Cheers!
Dankjewel! Super tof om te horen! Komt zeker een kookboek in de toekomst. Ben al een tijdje aan het schrijven, maar wil niet zomaar een standaard boek maken 👌🏼
@@JulesCookingGlobal Had ook niet anders van je verwacht haha. Topper! leuk om te horen, kan niet wachten.
Amazing video!! Amazing plates. Maybe next time you cook with a chef, make a dish together?
Already filmed one in that way, going to upload it in a couple of weeks 🙌🏼 hope you’ll like it
@@JulesCookingGlobal Can’t wait!!
Super!)
Beautiful ideo a d collaboration! Need the exact name for the vegetable sheeter! Thank you very much!
Find a link in the description of this video 🙌🏼
Chef nice video
Ik werk met een ex-collega van jou, dus dat maakt het extra leuk om de video's van jou te kijken! 👌
Tof! Met wie werk je?
@@JulesCookingGlobal Tom Flury
🎉🎉🎉
Thanks chef!
Explicit presentation in this interesting video!
Thanks a lot!
Super mooi om te zien hoe je verschillende plekken aan het bezoeken bent. Ik zou het alleen nog veel leuker vinden als je in deze video's misschien ook wat meer de andere chef aan het woord laat. Bijvoorbeeld met mooie verhalen, dingen waar hij altijd op let tijdens het bedenken van gerechten, producten die hij het liefst gebruikt etc etc. Wellicht iets meer een soort interview/reportage van de trip en de chef. Het is prachtig dat jullie deze gerechten met ons delen, alleen valt er nog zo veel meer te vertellen. verder geniet nog steeds elke keer van je content! Ga zo door
Thanks! Heb al een hele toffe volgende video gemaakt waarin ik precies dit doe. Was ontzettend ziek in Singapore, dus deze video maken was al een uitdaging 😂 Upload de volgende video in een paar weken 🙌🏼
@@JulesCookingGlobal Geweldig, leuk om te horen. En fijn dat je beter bent 😁
Wow, both dishes look great!! Is there a special reason you use the saltdough or could you just change it for baking the celeriac directly on a bed of salt in the oven or does it make a difference?
This way the moisture of the celeriac stays in the dough and it doesn’t dry out. The dough also gives a lot of flavor. Definitely my favorite way of cooking it
Hope you can film more videos like this
Second one is already filmed 🔥
Love the videos.
By the way, it´s not ´springs of thyme´ it´s actually ´sprigs´.
очень круто!!!
Thanks Konstantin! 🙌🏼
Both plates are stunning! But let me ask you, what exactly dough do to celeriac, keeps moisture inside only or the taste is different than boiled too?
Steaming vs boiling
The dough gives a salty taste to the celeriac and keeps all the moisture in the celeriac. It’s really a beautiful aroma
The segment at 4:00 shows everything I think is wrong with fine dining. The food is getting cold, while someone is trying to tell you how much effort they put to make it.
Thinking about buying that ribbon making machine for celeriac, is there any other vegetables that I could use with the machine to make some noodles?
Carrots or butternut squash work great as well! There are a lot of vegetables actually 😅
I m looking for the perfect dried flar meringue
Oh nice jaan, I’ve seen their restaurant years ago and have wanted to try their tasting menu
I am curious why you cleaned the onions but not the garlic?
Chef, where did the chef's blouse come from, it's beautiful?!
I believe both are from Le Nouveau Chef
speechless
Thank you Christina!
Hey jules, how do these chefs regulate heat on planche? I see multiple pots on there, how do they regulate where it is hot or not? :)
There’s a gas burning underneath. So in the middle it’s the hottest and on the outside it’s the coldest. Pretty old school, but works great 🔥
@@JulesCookingGlobal thats why i thought, if You were to open a restaurant or your go-to burner style right now - what would You choose? Induction cooktops?
Come over to Taiwan whilst you're in the neighborhood
Back home, but would love to go to Taiwan, amazing cuisine 🔥
@@JulesCookingGlobal awesome, hmu if you may decide to come here and need some help around or contacting some chefs
One more thing, about the "sweet and sour" you used. 50gr of white wine, 50gr white wine vinegar, 50gr sugar and 50gr water...so you wanted a base that was more acidic than sweet? What was the idea behind the flavor profile in this instance?
Well it’s quite a basic sweet & sour flavor. Nothing to fancy, plus the lemongrass will add a lot of flavor
If its soo michelin star, make the root veg by knofe
Michelin is also about working precisely, hard and fast. Good luck cutting a root as hard as a celeriac consistent for 60 guests a day ✌🏼
Amazing, Jules!🍽️
Can you make your version of the cheeseburger from the movie called «The Menu» (2022)?🍔 that would be awesome!
Thanks! Haven’t sees the film yet, don’t know if I will.. haha it looks a bit weird 😂
@@JulesCookingGlobal haha, yes I promise it was! A really weird movie!🤣The cheeseburgerscene was good though, looks amazing🍔
More cooking with the stars and MORE you just cooking 😅
Both coming up 🎉
3:46 With all due respect -- which is to say, with IMMENSE respect, maestro -- Tagliatelle is pronounced "tah-lee-ah-TEHL-eh."
I have no idea why, but cooking lettuce just seems so wrong to me.
Hahah trust me, it’s very very good
@@JulesCookingGlobal Alright, but when i do it and its disgusting/soggy and confusing as to why it was done in the first place ill be looking for answers ha. Love all of your content by the way
Love this….enjoy your time in Singapore!!!
hey jules, can you life life with youtube or do you have a second job.. if not i would definately donate?
Appreciate it Anthony! I make fulltime RUclips videos, but on the side I do some jobs to pay for RUclips because I don’t have enough viewers to make a fulltime living from it. Donations like yours make a big difference 🙌🏼
Despite the economic downturn, I'm so happy 😎. I have been earning $ 60,200 returns from my $7,000 investment every 13days.
This must be an investment with Gergely Korpos.
That's amazing, I have been hearing about Gergely korpos and their genius mind in the crypto market, please how did you earn such good amount?
After I got upto 300K trading with Mr Gergely korpos.I bought a new House and I'm now able to send my kids to a better school in the states thanks to Mr Gergely Korpos. When someone is straight forward with what he or she is doing people will always speak up for them.
The crypto market is highly profitable with an expert broker just like Mr Gergely . I got recommended to him and since then my financial life has been a success..
very sysy
caviar served with a metal spoon, technical mistake