I'm observing this Channel from Poland. Chef Majk your dishes are like from a dream ❤ many useful tips and a lot higher level than meny recepts from cocking books or other Channels.
Chef I'm a beggining amathor in coching. Over 35 year Old. Watching many of the profesjonals what they do and how. Is there a chance to start a carrier at such age or consider it as a hobby only. I mean, you know some Times we discover very late that the schools or jobs we did so far are not the one we do with passion and love. People like You, Gordon Ramsey, Marco Pierre White or Chef Jean Pierre are example of those who do it with passion and love. But they all started very early. What would you advise someone who discovered his/her interest in cocking at their later life stage? I'm very curious about your view Point on that 😀 Thanks
Thank you so much for your videos ! I wanted to be a cook but all schools are super expensive for me never the less I have done some workshops ! I am a Mexican fan of your style Bravo 👏🏽 for your skills and great videos
I love the content but I actually have a quick question: Why do some many recipes call for a puree of some sort? I don't dislike them but it seems like everything always has it. Is this a cultural thing for European cooking?
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I'm observing this Channel from Poland. Chef Majk your dishes are like from a dream ❤ many useful tips and a lot higher level than meny recepts from cocking books or other Channels.
Thanks, I am glad you like it ;)
Chef I'm a beggining amathor in coching. Over 35 year Old. Watching many of the profesjonals what they do and how. Is there a chance to start a carrier at such age or consider it as a hobby only. I mean, you know some Times we discover very late that the schools or jobs we did so far are not the one we do with passion and love. People like You, Gordon Ramsey, Marco Pierre White or Chef Jean Pierre are example of those who do it with passion and love. But they all started very early. What would you advise someone who discovered his/her interest in cocking at their later life stage? I'm very curious about your view Point on that 😀 Thanks
Where on earth have you been!!! Thank you for the amazing recipes.❤
Keep up with the great videos I'm currently a culinary student and I learn a lot of new ideas and techniques especially with plating from your videos👏
Fantastic video as always!
Thx ;)
It's a beautiful! Thank you very much ❤
vwey nice chef...any substitute for white wine
Amazing Chef!!! ❤❤❤
Amazing Chef
Thx ;)
Amazing!!
Thank you so much for your videos ! I wanted to be a cook but all schools are super expensive for me never the less I have done some workshops ! I am a Mexican fan of your style Bravo 👏🏽 for your skills and great videos
I give you easy advice, forget school and find a job in a good restaurant. You don't have to pay and you learn.
@@ChefMajk thanks for the advice definitely I take it !
@@ChefMajkexactly
1:51 hola estoy feliz por cada video me ayuda mucho ya q estoy estudiando gastronomia
😂😂😂great cook!!!!!good day to all
Thank you!
You should compete on Top Chef! I think you could win!
Yeah maybe, I don't have time for competitions :D
Yummy!!!
👏💯 great job chef.from 🇱🇰🇱🇰🇱🇰❤️❤️
How much time is the chicken placed on the pan ,skin-side down on the stove ?
Until you have crispy skin
Love your work Chef, Octopus in future please.
Desde Argentina lo sigo
Thank you 🎉❤ Yum!
You are welcome
Hey Chef, can you use agar for the sage sauce?
No, why would you do it
Get my favorite plates for plating at bit.ly/plating-plates ❗Use coupon code M20 on the Apollo Box website and get 20$ off your order over 100$❗
Is sage sauce a coulis, Chef
Is rosemary not overwhelming?
Depend on how much you use
Chef Mijak
I can’t access the patrons page
Why not?
beautiful
Nice dish. Part of me thinks you tighten up some of your sauces with a hydrocolloid off camera. Not an accusation; just an observation.
You have a very good eye ;)
yikes
@@jamessexton6is that bad?
Is that anything like using an emulsifying agent or a stabilising agent?
Nice❤
Hi Chef, When seasoning the chicken before cooking can I add herbs de Provence in addition to salt/pepper? Bon Appetit!
Yes if you want to
It’s cooking you can do whatever you want…
@@JamesWyatt-xn2ef yes almost everything nowdays
@@JamesWyatt-xn2efyikes
how long does this take to make i wanna make this for my exam like hour and a half?
No idea, (it) depends on how fast and organized you are. Just try it and you will see.
@@ChefMajk okay thank your very much
For me we have to sautee garlic and onion instead of mixing all thogether at all
That´s a lovely accent you´ve got there... New Jersey?
😁 I live in europe
Looks tasty :) .... but NOTHING like the thumbnail?!
I think the thumbnail is ai made
Why there is no measures grams scales. Something it’s a recipe it should have a description
Description is a video. I am not using recipes so there is none
Hahaha, 'basic plates from you mom'....I found that very funny!
Yeah but it is not supposed to be funny...it is real advice 👍
@@ChefMajkmy mom came to visit me and took my plates.
she said they were nicer then hers
❤❤❤❤
did you liquid brine the chicken beforehand?
No
Is the mushroom puree served hot or cold?
Hot
I love the content but I actually have a quick question: Why do some many recipes call for a puree of some sort? I don't dislike them but it seems like everything always has it. Is this a cultural thing for European cooking?
I like it because with puree you can do nice plating and do different styles. Without it, the dish looks very home-stylish.
God
can i have the recipe? i just want to cook it for my girlfriend please thank you
I can’t find bread recipe… also mushroom pure was way too acidic… otherwise I like it!
Hopefully the food inspector is still alive
Living his best life
My family slap me. They say its not balanced. Why not serve the whole breast. And no starch ?
Why starch? This is not a fitness channel but fine fining...no one cares about starch or macros
Seems like a lazy dish
Is sage sauce a coulis, Chef
it is not a coulis but a puree
@@ChefMajk how to define as a coulis, Chef?
@@TruongNguyen-yy7jm I don't care about any coulis...if you puree any vegetable you have puree. That techniques is called like this so it is puree