Princess Diana’s Favorite Recipe
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- Опубликовано: 18 июл 2018
- Patrick Bet-David steps into the kitchen with former Royal Chef Darren McGrady to learn Princess Diana’s favorite dish and the art of cooking. Order The Royal Chef book: amzn.to/2NsIpOd
About Darren McGrady :
Darren was personal chef to Queen Elizabeth II, Diana, Princess of Wales and Princes’ William and Harry for fifteen years and has cooked for five US Presidents. He is now a chef, author, culinary consultant, event planner and public speaker living in Dallas, Texas. His first cookbook titled ‘Eating Royally; Recipes and Remembrances from a Palace Kitchen’ is now in sixth print with all of his advance and royalties donated to the Elizabeth Glaser Pediatric Aids Foundation.
About Princess Diana:
Diana, Princess of Wales was a member of the British royal family. She was the first wife of Charles, Prince of Wales, the heir apparent to the British throne, and the mother of Prince William, Duke of Cambridge, and Prince Harry, Duke of Sussex.
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Founded in 2012 by Patrick Bet-David, our goal is to impact entrepreneurs around the world through value and entertainment. We are the #1 channel for entrepreneurs because of the best interviews, best how to videos, best case studies and because we defend capitalism and educate entrepreneurs.
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Smart chef “nobody works for me, my team works with me”👍
Darren is such a wonderful human being. I can totally understand how Diana wanted him to cook for her when she left the palace. He is kind, generous, humorous, sincere, and an all-around fun guy.
As there are precious jewels, there are people who as precious and Darren Mcgrady is one.
Darren McGrady, you seem so down to earth and humble. I am sure you could share many stories that would be negative or damning on the royal family, yet you appear to be a man of honor and appreciation! Thank you, as it would appear you understand that they royal family are human too and understand their plight in the roles they must play. I like that you acknowledge that every member of your team are equally important to your success. I believe that is the same as the royal family, they could not do or be who they present to be, if not for the staff that support them.
He’s an adorable person
Chef Derren is such a pleasant and nice person...Love his energy! 💛✨
Total change of pace from normal content, and I loved every minute of it. Thanks Valuetainment!
This was an excellent interview! Listening to Darren McGrady was very informative. You have no idea how much time he spent within the Royal Family that makes them all have a humane quality. Usually if your lucky enough to meet a Royal, you are a bit star struck. It's hard to hold that entire experience in your head. Listening to Darren casually talk about his time as a Royal Chef is a treat!
This is one of my most favourite interviews. I'm not a chef but I'm so damn passionate about cooking. It isn't what I want to do as an entrepreneur but I love cooking, especially for women.
Somehow I Came up on this video, because I've watched a documentary about Chef Darren McGrady. And here you are, what an awesome video, love it.
I love the interviews. So cool to see the variety of people and topics that you post on your channel
19 year old following you from Central America, Honduras. This is great content that I share with my people
These two handsome guys are great together! Food for eyes and tummy!
Takeaway is that you have to serve the food that would make someone feel part of the process.Putting your heart in every meal so people can enjoy it.Treating your crew as a team and not as mere employee who works for you.
Unexpected and very pleasant format and content. Cheers
Loved your princes, always will , she was special , cried for a while, glad she got to have her children its such a awesome thing to have them , with all my heart wish nothing but the best for all of you , 🌺🌼🌸🌻🌹🍀 🌼🌸🌺🌻🌹🍀💖
You 2 together are magic 👍
Princess Diana always be Princess of Wales👑❤️ 🌹❤️🌹❤️🌹❤️🌹❤️ Thanks chef Darren for sharing the favourite dishes of Princess Diana 👑🌹❤️❤️❤️
MY TWO FAVORITE PEOPLE TOGETHER IN THE SAME VIDEO COOKING! I'M IN HEAVEN ON EARTH!!! 👼
Great to see a person from my field on Valuetainment !
👍🏼
This was such a good video! I love the questions he asked - just what I wanted to know.
I saw two videos and the recipes and the comments was very nice, thank you!
What’s up Pat! My biggest take away was Darren story telling, professionalism and enthusiasm for cooking. And that food though, OMG!!!🍮🍗
Darren is just plain alright! He is a good person, he is tops in goodness!
I have been working in catering as an assistant for 10 years( as a foreigner in UK) and that was definitely the time when I learned to work even harder, long hours, to be concentrated as well as about the quality and nuances of not just food and service. Having now my own business totally unrelated to gastronomy I often think of my chefs, bosses and people I worked with in order to give me strength. There is so much effort and hard work that goes on behind the scenes to do and be the best. I think every entrepreneur should do this kind of experience to be able to deal with the 'stress and heat'. Great interview Pat and Darren, Thank You to both. Love Katerina. P.S. Of course I could only watch this interview when eating. I can't wait to make that curry.
Chef Patrick!!! I like the video, I mean love! Please do more videos on food and cooking.
Another key to a good bread pudding is using a good natural bread with no preservatives. I wish I knew where Chef Darren got that beautiful loaf of bread and what type it was exactly.
I Love Darren❤️...he’s just so lovely. I want to just hang out all day n night cooking with him.
Oh, wouldn't that be delightful! My new fantasy is to hang out cooking with him too! It would be glorious!
Ok that it valuetainment your my number#1 site on utube your topics interviews are inpeccable cannot be matched everything you do and talk about is very interesting and I learned so much thank you for sharing all this great knowledge thanks Pat have a blessed day
Darren you are a wonderful chef ..I think your family...love you very mutch
Thanks for sharing
Thanks pat.
Thanks Pat and team for more interesting content.
👊🏼
Hey Johnny I see you follow Pat...are you apart of PHP?
Such a lovely man. Thank you Darren. I miss her and will make this recipe :) Thanks
Excellent vid , full of info lots of questions asked and answers , Pat was genuinely interested and enjoyed his meal ❤ Bread and butter pudding for Princess Diana , who knew ?
Thanks Pat for the videos, you're great
Thanks
I'm drooling 😋. I want some!!!
I stumbled on this v.idea and I love it
Really LOVE YOUR VIDEOS. ❤
🙏
Great video PBD
Send your books to USA Darren we love you..
I buy Day Old Donuts for my Bread-Pudding. They make AWESOME Bread-Pudding. I also agree 100% with Cooking and Kids. The only thing is, I have about 15 kids in my house at any one time instead of my own 6, but I've been cooking for a large family since age 9, so I ALWAYS have more than enough. My BOYS, are the best cooks, where my daughter can't boil water. She simply calls me IF she bothers to cook for her kids. The downside is, Once you get used to cooking for a crowd, it's a HARD HABIT TO BREAK. We ALWAYS have leftovers..
BTW, You could see the difference between Diana, pre, & post her getting Healthy. Great Job Chef McGrady!
A man who was born in Iran and a man who was born in the UK talking about 4th of July recipes. That’s what I love about this country.
You need garlic for curry
Wow that lamb curry
So 😋 yummy
N bread pudding delicious
Super chef 😍
Synchronized service is amazing. It reminds me of "Be Our Guest" from Beauty and the Beast. 😁
Oh Darrin we have chickens and am always looking to use up eggs. I can’t wait to make Bread and Butter Pudding.
Chef Darren needs no buffoon like Mr Met-Bet beside him. He really detracted from the Chef's charm.
How rude. You must be one of those with a smug nose in the air and neck sticking out looking down on the peasants.
18 years old & obsessed. My focus for rn is self improvement & sales. I’ll be sure to tell you who I become in 5 years, then 10 etc.
Go getem
I just have one cooking question and it's about the rice. I see everywhere and in videos about washing and rinsing the rice. So do you do this or do you think we should or shouldn't?
Love it! I am sorry but, I don’t like cilantro so I would skip that. I love, love, love your videos. You teach me so much. THANK YOU!
Chef Darren why aren't you still work I g for the ROYAL QUEEN 's Kitchen????
Why did you leave ???? You are a fantastic Chef
Damn. Now I got a craving for lamb curry.
A lot of UK curry houses will tell their diners that the curry is mild when it is really strong. This is so the waiter can come to the table and offer more beer
Again, thank you so much for the love. So, all the time I've spent thinking about this video my mind keeps going back to the same spot: when you ask how much math is required to be a Chef. Though Chef Darren did answer your question I feel it was inadequate and frankly over-simplified especially considering I know how much Pat likes math. So I'd like to take this time to break down just how much math it really takes to be what I call a Chef.
First I'd like to say, being a Chef is a lot more than just cooking albeit that's the first thing we all relate to when we think of a Chef is how good their cooking is, but I'd like you to think about this for a moment: how can a Chef cook without an establishment in which they can cook?
I ask that question because that's what's at stake when a "Chef" that doesn't have a strong grasp or neglects the mathematics of running a kitchen.
Go back to my tweets (@aintitdelicious) to PBD around September there's a tweet where I tell you I scheduled myself I believe it was 98hr/week and I'd have to work that for 3 years before I should have been in a position where I could walk away if I so chose. Where do you think that number came from? It wasn't just a number pulled out of thin air, I wasn't scheduled open to close or even an hour before to an hour after. That was a product of ensuring that each day there would be ample staff on hand to handle the business that's to be expected and a little extra (based on my 14 years of industry experience). This was keeping in mind how much I'd be paying my staff each day and broken down by hour while also keeping the strength of the team on any given shift in mind to ensure that no only do I have the bodies on hand, but the experience as well.
Now, lets say we have the staff end covered. Let's talk overhead; Gas: on about 18hrs a day not counting heating and cooling; electricity, linens, food, liquor, soda, water, insurance (claims and just having it), certificates to name a few. Using this we can find the minimum amount we need to make each day in order to at least come out even. Now that we have that determined let us analyze how we price items in order to make sure those needs are met.
A1 Wagyu Beef aged 90days: $6 Raspberry Sorbet: $12 Vichyssoise and a Ceasar: $25 What keeps this madness from happening? Portioning (product control) and pricing. So what the pros do is we write down our recipes, find out how much per unit (smallest measurement we'd use it in) then divide the over all cost by units per case/bottle/widget then take that number and multiply it by the number of units used in that recipe. That comes to a number. Now a generally rule of thumb is to multiply by three and that should about cover things, but obviously you need to make sure that's the case. There's plenty that goes into that so we're not going to dive into that 40 minute lecture. So when multiplying by 3 that means you're operating on 33% food cost meaning 33% of your cost goes toward your food. The other 67% goes towards the other expenses and the establishments intended profit margin. As a consumer you want a higher food cost percentage as that means more of your money is going towards the food which generally means either cheaper food/ experience or a much higher percentage goes towards higher quality. For instance we at Digest The Passion operate on 50% food cost which means we have much more capital to work with in order to make a better experience for you.
Now you've found how much to sell each plate for to turn a profit you need to determine how many table turns (how many times can you use a table in a day) you expect to get out of them, determine how many tables you want in your establishment or need in order to ensure that your overhead is covered.
So to answer your question: How important is math to being a Chef? If you treat it like a hobby it will cost you like a hobby; treat it like a business and it will pay you like a business.
I hope my reply was worth the wait.
Stay Passionate!
#imcoming
Patrick, next time invite the chef to a traditional Turkish style BBQ with basmati rice. I think he would enjoy that.
Hi Pat, love your account! Can you please make a video about different revenue models and what your faves are? If you already have a vid like this, please link it below in a comment. Thanks already! greetings from The Netherlands!
Eurshanie I’ll keep that in mind.
From Valuetainment to Foodtainment
I ain't even mad tho.
Man this guy next to the chef hasn’t cooked a day in his life. Hopefully this inspires him to try it cause he sounds like an utter bafoon!
hahahahaha 😂😂😂😂
In Asia we dont season the rice with salt.
Should have him back on
I love food. Indian is by far the most flavorful.
hard to debate that. Though Creole can put up one hell of a fight.
bravo beer with the meal people forget or overlook beer, many beers can accent a meal as well or better then wines. variation having a bbq grab a smoke porter to go with the meal or go the opposite to a nice clean bright ale to wash the palate .... ever place has a wine list well where the beer list to go with a meal
13:44 eggcelent
I went into my ghetto kitchen and fried me up some gourmet hotdogs and 99 cent beans sided with some top ramen. I chose to drink some cool aid aged in barrels from 1991. for desert I had some sugar bread...gourmet of course. then added a waffle I found frozen in the back of my freezer. I had no syrup so I used some gourmet grape jelly packet I had from McDonalds.
On my quest to find videos showcasing Darren McGrady, I stumbled upon this tape. I guess I am com-PLETE-ly out of the loop concerning this man in the kitchen with Chef Darren; time for Goggle. Prior to my research, I must ask: why do I feel like I am watching some “reality” series titled, “The Mercenary’s Kitchen”??? And the host asked the chef if “food prep is like foreplay?” Okayyyy.
Where is the BizDoc?? Its been a while!!
Regarding carbs versus fats..... Read “Liver Rescue” by Anthony William.
it will surprise you and change your mind!!!!
Never knew the royals liked Indian food
you remind me of Lincoln Burrows lol
I've never met a chef with 6 packs
Lol. They’re out there.
You've never met me. I'm working on 8.
Yes I am. Robert Irvine MIGHT have one too. Get it, might. (Can't wait to have actual dad jokes)
They say "Never trust a skinny Chef"!!
Darren reminds me of Graham Kerr.
I'm Indian ,loved it ...😁😁😁
haha Bet David the chef himself
Officially. 😉
Never stop learning.
Indeed! From a foodie who enjoys your videos, good one Pat! Enjoyed your lip-smacking anticipation 32.32
And the vanilla and almonds???
This video should have only been with Chef Darren. The other guy was annoying as f
Edit: notice the Chef’s amazing table manners - when he is being asked a question, he does not eat the food..he gives a response and then takes a bite so that there is no food in his mouth when he speaks.
Rahul vinal Narayan I agree, Darren speaks better, nice and smooth and calm. The interviewer is impatient speaks too fast spits while he speaks and is SO irritating !
You use pilau rice for Indian food that’s what I have everytime I order an Indian dish.
He said he held Harry as a baby when he worked for Diana , but he also said he worked for Diana for 4 years up until she died which would mean he started in 1993 and Harry wasn’t a baby anymore? Am i missing something because I’m kinda confused 😂
M He knew Diana before he worked for her directly and when he worked for the queen. Diana often used to call into the kitchen in Balmoral which she hated and sat down at the table in the kitchen for a chat. She would have the kids with her and he used to hold them as babies while she ate her cereals. He says that on his channel. Her boys were still quite young when Darren worked for during the four years before she died.
how did you get all these people lol
While I have never put butter on my bread for bread pudding, I have also never used anything except egg yolks in my custard. I'm from Georgia and I have made tons of bread pudding. What region uses the whole egg in the custard?
I use whole eggs in bread pudding
Im chef and i worked in different countries for 10 years . Iranians are master of cooking rice, im sure high end chefs and restaurant cant make rice like that . Adding salt when rice is cooked ? Lol :) . i dont want to be negative but that was most simple way to cook curry without any signature from great chef as he claim , there is no wrong with simple dishes actually they are best but chefs with lots of experience they make simple dishes with their own recipes which is simple but have their signature like herbs , spices etc... .
Good chef always using their own mixture curry or other spices not ready packages in grocery store. Thanks Pat for what u doin but i expect more from a chef that cooked for royal family etc . Peace
Watch of his own videos. He cooks some amazing stuff.
@@newshound2521 define, "he".
Hey Darren .. you should come to India to have real curry . We do not use curry powder in southern India . 😊
He never added the vanilla,,,,,,,,,it would have been terrible with no vanilla,,,,,,he put it in,,,but never said so in the process,,,,,
the winfrey is not a recommendation. hhahaa
how does this have less views than my most populare video?
Quantities!!!
OMG!!! Shut Up and EAT‼️‼️‼️😩🤣❗️
curry without ginger and garlic is not a curry!!
I ate bread pudding once, and my asshole was a sink after that.
I though McGravy
great interview. it made me a bit uncomfortable that Patrick was eating while the chef was speaking. sort of disrespectful kind of makes it appear like he wasnt listening cause he was eating and it didnt appear genuine.
"Car Accident" Someone needs to tell him the truth. It's a staged car accident due to insider reason which some reasons were leaked.
He knew it... hes just does need to elaborate it ... if we knew what the real reason was lets just keep it to ourselves.
Assyrian squad where you at 😎✌
👍🏼
Chilling with the Armenian squad
U never gave us the recipe chefs !!!
I would never use plastic based cutting board! that is sick - othervise a fan of valuetainment
Sorry to tell you, but plastic is best. Glass is very hard on your knives and will likely force you to cut yourself and wood is pourous therefore very difficult to clean so they tend to trap bacteria. That's why you can only use plastic cutboards in The US, not that we don't have MANY other standards that need to go WAY up.
Thanks for the Reply Mr. Martin. Yes, I am aware that google and Vast amount of chef's go for plastic cut boards!
But still, Using any type of Plastic close to consuming is something which should be thought of! Science Might find something tomorrow! I strongly suggest everyone to avoid plastic anywhere in the kitchen! When there is a doubt, There is no doubt! Just adding my Views to the discussion! Eat Healthy, Live Healthy!
都是。
yo yo
Don’t do coke before shooting a video and working with a royal chef
50th...🤓🤓😎
Who smells that ??
very strange hearing a British guy say 'math'.. in UK it's 'maths' or 'mathematics'... why do they say 'math' in US ?