As a former line cook, I totally feel what he said when we rarely feel like cooking for ourselves after a 12-hour day of cooking. I think the show The Bear got it perfectly right, where a huge part of the time, after we're smashed from a long day, we go home and eat a PB&J and some Doritos.
We would always go to this little place that was open late that served the best noodles and tempura and just smash a bunch of bowls. Honestly when I was cooking professionally, I rarely cooked for myself I mostly just ate out at places we had little deals with (we would eat at their place, they would eat at ours)
I can validate that an uncrustable bag of chips and bottle of tequila is definitely something I have as a chef after a long day 😂 unless I somehow get a extra dish that dies I can snack on.
As a chef, those last few lines said everything. It's hard to look after yourself and eat regularly, so when you finally sit down and make something for yourself, you may as well go all out with it. Besides eggs and toast in the morning, I maybe cook food at home once a week. When you spend all day every day cooking for other people, the last thing you wanna do on your time off is cook some more!
mate, I'm a chef based in London. Last time I've cooked for myself was about a month ago, usually I just eat something in the morning before shift with leftovers of prep or left overs of mise en place from last night. our schedule is really hard to put self-care and eat health and with a timeline. Most of the time I eat out, ordering in small places around my house that I know and I grew sometype of respect and sense of community. xD
I had the same experience bartending. The last thing I wanted to do was make drinks for myself at home, I'd rather go somewhere and pay someone to pour me them.
Except this series is bull. No chef will sit there and make a presentable plate for them selves. If this was realistic the dude would be sitting on his couch shoving doritos into his face before passing out.
I think people are misunderstanding this... people are getting hung up on the wagyu, oyster mushrooms, etc. and these bougie things, but he did mention he looks for one pan applications and little prep, and he did just that - cheese, slice it up and oil & salt; salad, slice up avo & onions and put vinegar, oil, and salt; steak, sear it and rest it; and the side is shallots, garlic, mushrooms, and soy sauce. Extremely simple execution compared to what he has to do at work, but he uses good ingredients because this was something he "treats" himself... replace the ingredients with "lower quality" and now it's something everyone can attain to.
I think people just have an expectation on the food a chef would “usually” eat after a long day working. I’m sure this is a “treat yo self” meal, but not something every night you would whip up. Honestly, maybe the title of the vid needs to be reworked 😅
@@mark-angelofamularcano237 Honestly some chefs that work at higher end restaurants just take home the left over ingredients (which are usually high end) and whip up meals with that.
Then again , if you have the money to cook this everyday , then I don’t see a problem. It is based on his budget so it’s not like he’s telling people that this is a meal everyone can afford. I do agree with your comment though.
I worked at a very popular izakaya in my hometown between semesters once. The chef made the kinds of ramen, sushi, and sashimi influencers would specifically seek out for their content. I regularly saw him spend his break eating instant noodles mixed into baked beans.
I love seeing what people cook for themselves because there's usually some odd little ingredient or dish that they like, that they probably wouldn't include if they were cooking for others.
Maybe it's just me, but I'm so fascinated by the way he cut up and presented the wheel of cheese. It's so simple yet so elegant, and I keep getting hung up on it and have to go back to this video every few days just to watch him cut the wheel of cheese again. I'm gonna have to buy myself a wheel of brie or something and serve it that way, too. It just looks too good.
Make more of these videos, please! I love how simple, yet delectable, his dishes were. High quality ingredients often don’t need too much beyond themselves, and this certainly highlights that aspect.
As for someone who has been working in Restaurants for the past 4 years. In a Restaurant, I try to make the best-looking/tasting dish. At home, I take a couple of steps back to make a chill dinner/meal nothing fancy, very simple.
I was wondering why his salad looked so familiar, then he mentioned it was Cuban. Every time my parents would make that same thing, I always thought it wasn’t an actual salad, but seeing a professional chef consider it one feels really validating.
@@TheOnlyKontrol then it wasn’t meant for you lol. I used to think what my parents made was so thrown together and unlike any salad I’ve ever known. I always thought It was wrong in some way because their cuisine didn’t conform to what I thought things were. After watching the video, I finally was able to accept the fact that my traditional cuisine, although different, is recognized by professionals. It might not seem that deep but it is to me, so again, if it still doesn’t make sense, then the comment isn’t meant for you.
Not sure why but I got an instant vibe that his restaurant dishes changed very regularly. No wonder he's an acclaimed chef when he combines both the years of experience/learning techniques with creativity and adaptation to whatever quality ingredients are available.
Based on spending a lot of time working in or hanging out with friends/family who have careers in restaurants, I can 100% honestly say what the vast majority of chefs cook for themselves at home is nothing. Or at least cook the laziest food possible. "The cobbler's children go shoeless". Most people who work in restaurants really genuinely just have no interest in cooking for themselves when they get home. At the last place I worked I was one of only 2 people in the entire line/prep cook team who actually cooked for themselves regularly. And these were cooks with years to decades of experience, most of whom were culinary graduates. One of the prep cooks there made a point of asking every single cook he ever worked with if they cooked at home, and "yes" as an answer came up so rarely that he was surprised every time. He said it was fewer than 1 in 10 that cooked for themselves on anything but a rare occasion. The truest part of the whole video was when dude just laughed and said "no chef wants to cook when they go home".
This is so cool. I have so much respect for pro chefs. I love cooking for my family but love sitting down to enjoy the food I cooked with them. I made an incredible roast lamb leg yesterday with garlic cloves and rosemary shoved into holes I cut in the meat. I cooked it for 1hr 45 so it was perfect medium and juicy and delicious! I ended up simmering the leftover meat and bone with vegetables to make a hearty lamb soup. It was perfect!
Most chefs eat the corners of the baguettes, the avocado that is slightly turning brown, the slice of cheesecake that broke when slicing, the scallop that the prep cook shucked improperly, etc…
*when my girlfriend comes over me: turns the kitchen into a 5 star fine dining kitchen *when i'm alone me: cooks white rice, fried egg, sausages and call it a day.
8:39 oh my gosh this is soo true. whenever i host a dinner/barbeque or anything that involves me cooking for others i get completely grossed out by the food i make and never feel like eating, and most times i dont. i thought it was just a me thing but ig its a chef thing haha
Totally identify with the not wanting to eat after you've cooked lol You're usually tasting along the way and just want to rest after all your effort (plus cleaning). This is why it's such a gift to have others cook for you.
I’m the head chef at a restaurant in New Orleans. Most nights I’m eating frozen pizza or ham sandwich’s. I don’t have the energy to cook for myself. I told my wife to tell her family that I’m a manager at the restaurant, not a chef; one thing I’ve learned is that people always want you to cook for them at family get together’s/holidays etc.
what?!?! oyu dont mean you make a 3 coarse menu with wagyu steak and premium mushrooms that you for some reason cook half assed and make really simple every night?
Seriously. I don't know what type of bougie chef this is but the majority of cooks make something incredibly simple, get uber eats or they make something at work and take it home with them. Also, who has enough money to buy Wagyu semi regularly?
> No chef wants to cook for themselves when they get home. Yup. Spent a few years on the line, and every single back breaking night, I would just buy and eat some value meal fast food on the way home. Plus, it didn't help that my family was usually asleep by the time I got back and I didn't want to wake them up with cooking fumes and sounds.
Worked in a kitchen for years. When I got home I would either order delivery from some place or make something super simple where there is very low effort and 1 pan if possible.
This is fascinating. It reminds me of the old PBS Anthony Bourdain 'Mind of a Chef' series. So great! I hope this content continues along with the other excellent shows ATE does!!!
This was honestly a great little recipe video (obviously you don’t need to use wagyu), but from the title I was expecting more of an “everyday” chef’s meal at home. He says himself that this is his treat meal. And he also says that he’s eaten it three times this weekend, so it’s not that it just happened to be what he was cooking. It feels like he chose this dish BECAUSE it is pretty impressive. Like I said, still a good video, but I was hoping to see a more realistic view of what a chef eats day-to-day. 👍
I was friends with a chef for a bit and when he cooked for himself it would be very casual meals like any other household except he used techniques to elevate them, so he could make a great meal out of a casual one without much extra effort.
I'm a chef. You know what I eat most days after I get off? A salami sandwich or something. Maybe a pb&j. Premade frozen stuff. Bagel. Maybe some roast vegetables out of a freezer bag. Anything I break out actual cooking implements, and god forbid, have to do dishes, for is a "treat meal" and it certainly isn't happening more than once a week. Most of the food I eat comes from the restaurant, so keeping a fully stocked fridge is out of the question. Might be different if I lived with family, of course.
@@methyod That's pretty much what I was expecting, some variation on your experience with an added insight into how that dichotomy can be interesting. As with every job, I'd say the last thing you want to do when you get home after a late shift is to do more of the same work. But being a professional chef is a little unique, because we all gotta eat. So it's kinda fascinating to hear what that's like.
I'm by no means a cook but enjoy learning about cooking and recently I've been doing a lot of progress, making the best food I ever made. The worst part about it is now I cannot order any food I used to eat, because every time I'm disappointed and unsatisfied. Even with the very generic and average foods I've made before, I started to think they taste better because good food changed my palette.I can only imagine how hard it must be for a professional chef. I used to scoff at Gordon Ramsey, when he bashed McDonalds for not being real food and now all I think about when eating there is my own, very average, home made burger.
8:22 "Everything's the side of (indistinct) // and easy to eat" can be transcribed accurately as "Everything's side accoutrements // and easy to eat." It's easier to distinguish at 0.5 speed, if it helps whoever's transcribing.
I might not be a pro but I know quite a few dishes. Personally, I cook comfort food that I like. But when I cook for other people I try to cook with a budget, but also taste good.
I'm a grill cook in a cafeteria for boeing. I definitely dont feel like cooking after work a lot of the time. I recently purchased a portable dishwasher so I can actually cook and not have loads of dishes to wash by hand.
One thing I am interested in is the different amount, if any, of salt, sugar, butter, oil, etc. a chef uses when he cooks in a restaurant and at home. When you cook in a restaurant you maximize for flavor so you use an excessive amount of those, but at home one surely will reduce them down to account for health? Maybe I am wrong.
Great video and if I ever get back to Cali, I'll look his restaurant up. Meanwhile, I have just ordered Wagyu beef online, wanting to test something new to me, and am glad to have the basics of a recipe to make with it. (Oh, and the avocado salad sounds yummers, too. I did make avocado smoothies with raw onion back in the day before I was "told" smoothies need to be sweet - but I'm too savory to go sweet, so will adapt!).
To the people freaking out about the Wagyu steak… Get a lower quality ribeye. A angus beef ribeye can also work in this recipe with a little oil added to the pan before the steak.
i love the video, and i def wouldn't mind seeing more chefs at home, but i think it would be interesting to film them also as they cook in their own restaurant you know?? to see how they approach a dish for their clients from start to finish and also what their ''mood'' is. just a suggestion!!
worked under steakhouse chef/owner years back the last thing he wanted to do was cook at home he would usually take home leftovers or his wife who was the waiter would make the food.
So fascinating, from his perspective he is utterly passionate about food, and wants the best whether it's for himself or his customers, still at the end of it all the craft becomes too much for oneself.
Ingredients are obviously on the higher end, but this general idea feels like something I should try, just with more affordable ingredients. Looks very easy and quick to make, and I'm sure you don't need Wagyu for it to be great!
@@jakegordon4204 i looked up the maldon smoked salt, it’s $7-$10 for the box. oyster mushrooms are like $5-$15 a pound. i guess that’s pricey to some. he says he eats like this maybe once or twice a week so splurging on himself is okay. this goes for anyone else. in the end; i don’t find the meal too expensive to afford, minus the wagyu ofc. you could get moderately cheaper american wagyu at 1/3 of the price instead of a5 japanese
@@jakegordon4204 coming back to this comment cuz i just came back from hmart and i got a pack of organic oyster mushrooms for 4.14 and organic king oyster mushrooms for 5.49
As a former line cook, I totally feel what he said when we rarely feel like cooking for ourselves after a 12-hour day of cooking. I think the show The Bear got it perfectly right, where a huge part of the time, after we're smashed from a long day, we go home and eat a PB&J and some Doritos.
ok former chef
We would always go to this little place that was open late that served the best noodles and tempura and just smash a bunch of bowls. Honestly when I was cooking professionally, I rarely cooked for myself I mostly just ate out at places we had little deals with (we would eat at their place, they would eat at ours)
I can validate that an uncrustable bag of chips and bottle of tequila is definitely something I have as a chef after a long day 😂 unless I somehow get a extra dish that dies I can snack on.
As a chef, those last few lines said everything. It's hard to look after yourself and eat regularly, so when you finally sit down and make something for yourself, you may as well go all out with it. Besides eggs and toast in the morning, I maybe cook food at home once a week. When you spend all day every day cooking for other people, the last thing you wanna do on your time off is cook some more!
mate, I'm a chef based in London. Last time I've cooked for myself was about a month ago, usually I just eat something in the morning before shift with leftovers of prep or left overs of mise en place from last night.
our schedule is really hard to put self-care and eat health and with a timeline. Most of the time I eat out, ordering in small places around my house that I know and I grew sometype of respect and sense of community. xD
I had the same experience bartending. The last thing I wanted to do was make drinks for myself at home, I'd rather go somewhere and pay someone to pour me them.
What's your go to fast food order after a shift?
That actually goes with any trade, or craft. I was an electrician, I hated doing my on electrical , I would but , I didn't want to
@@earlwright9715 almost the same.. except we actually need to eat every day to survive.
I’d love to see this become a regular series.
Except this series is bull. No chef will sit there and make a presentable plate for them selves. If this was realistic the dude would be sitting on his couch shoving doritos into his face before passing out.
NEXT UP DAYBIRD LA!!!! or MAJORDOMO!!
I agree
@@wooaahh23 Relax bud... some of us don't hate our lives after work
@@josiahcherniss1485 Did I say he hates his life? I said he chefs don't have time to cook for themselves you m0ron
I think people are misunderstanding this... people are getting hung up on the wagyu, oyster mushrooms, etc. and these bougie things, but he did mention he looks for one pan applications and little prep, and he did just that - cheese, slice it up and oil & salt; salad, slice up avo & onions and put vinegar, oil, and salt; steak, sear it and rest it; and the side is shallots, garlic, mushrooms, and soy sauce. Extremely simple execution compared to what he has to do at work, but he uses good ingredients because this was something he "treats" himself... replace the ingredients with "lower quality" and now it's something everyone can attain to.
Thanks for this. Some of the other comments are really infuriating.
I think people just have an expectation on the food a chef would “usually” eat after a long day working.
I’m sure this is a “treat yo self” meal, but not something every night you would whip up.
Honestly, maybe the title of the vid needs to be reworked 😅
He also explicitly says in the video that this is the sort of meal he makes for himself like once a month so its definitely a 'treat yo self' meal
@@mark-angelofamularcano237 Honestly some chefs that work at higher end restaurants just take home the left over ingredients (which are usually high end) and whip up meals with that.
Then again , if you have the money to cook this everyday , then I don’t see a problem. It is based on his budget so it’s not like he’s telling people that this is a meal everyone can afford. I do agree with your comment though.
I worked at a very popular izakaya in my hometown between semesters once. The chef made the kinds of ramen, sushi, and sashimi influencers would specifically seek out for their content.
I regularly saw him spend his break eating instant noodles mixed into baked beans.
Were they baked beans or natto? Cos natto on instant noodles is sublime ngl
@@ageofhedonism Heinz
I love seeing what people cook for themselves because there's usually some odd little ingredient or dish that they like, that they probably wouldn't include if they were cooking for others.
Usually a lot of garlic and onions
@@aidanbro7916 dude fr onions are hella good and so easy to prep
@@aidanbro7916 and chillies
@@r4tl_ yeah just don’t cut the root
i go ham on dill
he explains each step really well that its interesting to watch and you pick up on so many little helpful tips
Yeah, his kind of Feynman-level simplicity behind his explanations really makes me think highly of his chef skills (duh).
Love when someone says the "why" they do things. Helps me remember the tips
For when you’re searing your own wagyu at home. 💀
Maybe it's just me, but I'm so fascinated by the way he cut up and presented the wheel of cheese. It's so simple yet so elegant, and I keep getting hung up on it and have to go back to this video every few days just to watch him cut the wheel of cheese again. I'm gonna have to buy myself a wheel of brie or something and serve it that way, too. It just looks too good.
more of this chef please!! the way he cooks, personality, vibes
Sadly, he passed away in February 2024.
Make more of these videos, please! I love how simple, yet delectable, his dishes were. High quality ingredients often don’t need too much beyond themselves, and this certainly highlights that aspect.
Great series concept. I love how Chef Whitener is so frank with the separation between work and personal care.
you know he's a chef the way he picks up a ripping hot steak with his bare fingers
As for someone who has been working in Restaurants for the past 4 years. In a Restaurant, I try to make the best-looking/tasting dish. At home, I take a couple of steps back to make a chill dinner/meal nothing fancy, very simple.
I was wondering why his salad looked so familiar, then he mentioned it was Cuban. Every time my parents would make that same thing, I always thought it wasn’t an actual salad, but seeing a professional chef consider it one feels really validating.
😂 this makes no sense to me
@@TheOnlyKontrol then it wasn’t meant for you lol. I used to think what my parents made was so thrown together and unlike any salad I’ve ever known. I always thought It was wrong in some way because their cuisine didn’t conform to what I thought things were. After watching the video, I finally was able to accept the fact that my traditional cuisine, although different, is recognized by professionals.
It might not seem that deep but it is to me, so again, if it still doesn’t make sense, then the comment isn’t meant for you.
The stuff he cooked at home is so simple yet the combinations are 10/10
I really enjoy Chef Jon's whole overall approach, such a down-to-earth guy. Love it man keep it up, only wish you more success!
Definitely need more of this series.
Not sure why but I got an instant vibe that his restaurant dishes changed very regularly.
No wonder he's an acclaimed chef when he combines both the years of experience/learning techniques with creativity and adaptation to whatever quality ingredients are available.
90% of his menu changes on the regular and he never goes back to a dish, no matter how good it is.
7:52 that small smile is just perfect like you know you did something that makes you happy and it oozes a little to your face
Based on spending a lot of time working in or hanging out with friends/family who have careers in restaurants, I can 100% honestly say what the vast majority of chefs cook for themselves at home is nothing. Or at least cook the laziest food possible. "The cobbler's children go shoeless". Most people who work in restaurants really genuinely just have no interest in cooking for themselves when they get home. At the last place I worked I was one of only 2 people in the entire line/prep cook team who actually cooked for themselves regularly. And these were cooks with years to decades of experience, most of whom were culinary graduates. One of the prep cooks there made a point of asking every single cook he ever worked with if they cooked at home, and "yes" as an answer came up so rarely that he was surprised every time. He said it was fewer than 1 in 10 that cooked for themselves on anything but a rare occasion.
The truest part of the whole video was when dude just laughed and said "no chef wants to cook when they go home".
1-pan cooking had a lot of advantages. Low mess, faster, and the density of the meal is whatever is in the fridge.
That’s common sense though.
@8:22, for the guy doing the captions: accoutrements
This is so cool. I have so much respect for pro chefs. I love cooking for my family but love sitting down to enjoy the food I cooked with them. I made an incredible roast lamb leg yesterday with garlic cloves and rosemary shoved into holes I cut in the meat. I cooked it for 1hr 45 so it was perfect medium and juicy and delicious! I ended up simmering the leftover meat and bone with vegetables to make a hearty lamb soup. It was perfect!
"what a chef eats" not being a bag of cold McDonalds makes me immediately question this whole video
I tried the steak and mushroom sauce with some regular grocery store beef and it came out amazing.
I always wondered how differently chef’s cooked at home, great insight and great video!
I wish this guy had more videos. Aside from the obvious cheffing skills…. He’s entertaining and well spoken.
I appreciate chefs who speak in a language I can understand. Thanks.
being grossed out by eating food is definetly the realest thing in this video. i am a cook and i literally never have an appetite anymore.
Most chefs eat the corners of the baguettes, the avocado that is slightly turning brown, the slice of cheesecake that broke when slicing, the scallop that the prep cook shucked improperly, etc…
*when my girlfriend comes over
me: turns the kitchen into a 5 star fine dining kitchen
*when i'm alone
me: cooks white rice, fried egg, sausages and call it a day.
8:39 oh my gosh this is soo true. whenever i host a dinner/barbeque or anything that involves me cooking for others i get completely grossed out by the food i make and never feel like eating, and most times i dont. i thought it was just a me thing but ig its a chef thing haha
It's like your stomach gets full from the smell.
the warm lighting reminds me of cooking with dog video's, such a comfort
Totally identify with the not wanting to eat after you've cooked lol You're usually tasting along the way and just want to rest after all your effort (plus cleaning). This is why it's such a gift to have others cook for you.
I never understood why I’m not hungry after I cook dinner, but I guess this is it. I usually have to the kitchen and come back to eat 2-3 hours later.
I love this! Super interesting to see what chefs cook at home. Looks so good, steak/onions/mushrooms is always a reliable combo.
I’m the head chef at a restaurant in New Orleans. Most nights I’m eating frozen pizza or ham sandwich’s. I don’t have the energy to cook for myself. I told my wife to tell her family that I’m a manager at the restaurant, not a chef; one thing I’ve learned is that people always want you to cook for them at family get together’s/holidays etc.
what?!?! oyu dont mean you make a 3 coarse menu with wagyu steak and premium mushrooms that you for some reason cook half assed and make really simple every night?
Seriously. I don't know what type of bougie chef this is but the majority of cooks make something incredibly simple, get uber eats or they make something at work and take it home with them. Also, who has enough money to buy Wagyu semi regularly?
@@Kioxx7 only poor people think this is boujee. I didnt get any of those vibes from this and the guy says he only does this like once a month at best.
@@Kstunnnaman23 Soooooo the majority of people in the restaurant industry then
> No chef wants to cook for themselves when they get home.
Yup. Spent a few years on the line, and every single back breaking night, I would just buy and eat some value meal fast food on the way home. Plus, it didn't help that my family was usually asleep by the time I got back and I didn't want to wake them up with cooking fumes and sounds.
Worked in a kitchen for years. When I got home I would either order delivery from some place or make something super simple where there is very low effort and 1 pan if possible.
Malcom salt with the Royal Warrant 🇬🇧 👌🏽
Missing the about to eat crew but still a great video as always
This guy chef is brilliant!! I watched so many times!! Love everything about this video!! One amazing pan yes!!
Love this series, please do more of it!!!😊
Just FYI, All Clad makes five ply cookware. It ain't cheap.
loved all of this, also the explaining of the cookware he preferred
this is very very inspiring, more of this series please!
This is fascinating. It reminds me of the old PBS Anthony Bourdain 'Mind of a Chef' series. So great! I hope this content continues along with the other excellent shows ATE does!!!
This is a great recipe!
I'm so upset we didn't get to see anyone try that delicious food! Idc if you're the behind the scenes crew! I wanna see you too!
Subbed. Love this, hungering for more
This chef is a vibe 😂👌 Much love to you dude 💚🤙
This is spot on appreciate everything about this video
Subtitles @8:22: "Everything's the side of (indistinct)"
Accoutrements. The word you're looking for was accoutrements.
So effortless! Loved this episode. Food looks incredible!
i 100% agree, sometimes you just have to entertain yourself
If this is not a series will yall consider making it one I really enjoyed this!
BEAUTIFUL home kitchen.
I wanna see the crew eat at the end! All that prep and we didn't get to see a single bite eaten :'(
The simplicity was amazing id cook and eat this nightly if I could
This was honestly a great little recipe video (obviously you don’t need to use wagyu), but from the title I was expecting more of an “everyday” chef’s meal at home. He says himself that this is his treat meal. And he also says that he’s eaten it three times this weekend, so it’s not that it just happened to be what he was cooking. It feels like he chose this dish BECAUSE it is pretty impressive.
Like I said, still a good video, but I was hoping to see a more realistic view of what a chef eats day-to-day. 👍
I was friends with a chef for a bit and when he cooked for himself it would be very casual meals like any other household except he used techniques to elevate them, so he could make a great meal out of a casual one without much extra effort.
i was expecting like a quick pasta or some semi fancy sandwich
I'm a chef. You know what I eat most days after I get off? A salami sandwich or something. Maybe a pb&j. Premade frozen stuff. Bagel. Maybe some roast vegetables out of a freezer bag. Anything I break out actual cooking implements, and god forbid, have to do dishes, for is a "treat meal" and it certainly isn't happening more than once a week.
Most of the food I eat comes from the restaurant, so keeping a fully stocked fridge is out of the question. Might be different if I lived with family, of course.
@@methyod That's pretty much what I was expecting, some variation on your experience with an added insight into how that dichotomy can be interesting. As with every job, I'd say the last thing you want to do when you get home after a late shift is to do more of the same work. But being a professional chef is a little unique, because we all gotta eat. So it's kinda fascinating to hear what that's like.
I'm by no means a cook but enjoy learning about cooking and recently I've been doing a lot of progress, making the best food I ever made. The worst part about it is now I cannot order any food I used to eat, because every time I'm disappointed and unsatisfied. Even with the very generic and average foods I've made before, I started to think they taste better because good food changed my palette.I can only imagine how hard it must be for a professional chef.
I used to scoff at Gordon Ramsey, when he bashed McDonalds for not being real food and now all I think about when eating there is my own, very average, home made burger.
8:22 "Everything's the side of (indistinct) // and easy to eat" can be transcribed accurately as "Everything's side accoutrements // and easy to eat." It's easier to distinguish at 0.5 speed, if it helps whoever's transcribing.
4:06 Unpasteurized dairy has lactase. Lactase is an enzyme that breaks down lactose. That's why it doesn't bother you when you eat it.
This was by far amazing one 😀
Anyone in the kitchen knows that dinner after a shift varies from fried rice to a pbj paired with 4-8 beers and 5-10 smokes
Imagine if he just went "So yeah, basically I had a poptart"
I LOVE Mt. Tam from Cowgirl Creamery!! I found it when I ran a half marathon in CA in 2015. Been a fan ever since (although I live on the East Coast).
Fusion is a beautiful thing. Don't be ashamed. It is what america is all about. Food, music, culture, ethnicity, ideas its all good.
I might not be a pro but I know quite a few dishes.
Personally, I cook comfort food that I like. But when I cook for other people I try to cook with a budget, but also taste good.
having the work towels in his pocket is so real
Please upload more content. You are literally the best there is out there😮
I'm a grill cook in a cafeteria for boeing. I definitely dont feel like cooking after work a lot of the time. I recently purchased a portable dishwasher so I can actually cook and not have loads of dishes to wash by hand.
The simplest lesson here that many of us home cooks still haven't taken to heart is just how much the pan cools down when adding new ingredients
damn, I'm the 1 millionth subscriber🤣🤣🤣, congratulations guys
One thing I am interested in is the different amount, if any, of salt, sugar, butter, oil, etc. a chef uses when he cooks in a restaurant and at home. When you cook in a restaurant you maximize for flavor so you use an excessive amount of those, but at home one surely will reduce them down to account for health? Maybe I am wrong.
love this! more please
Great video and if I ever get back to Cali, I'll look his restaurant up. Meanwhile, I have just ordered Wagyu beef online, wanting to test something new to me, and am glad to have the basics of a recipe to make with it. (Oh, and the avocado salad sounds yummers, too. I did make avocado smoothies with raw onion back in the day before I was "told" smoothies need to be sweet - but I'm too savory to go sweet, so will adapt!).
oh my god the straight facts this man was spitting about being a chef lol
Outstanding, was always curious what you chefs at the top of your game crave.
This is good. The homie Jon is killing it with his menu. K Town all day!
as a chef i relate to this sooooo much
x2
Line cook, not a chef, but what do we make after work? Box Mac and cheese with stuff in it, lol
To the people freaking out about the Wagyu steak… Get a lower quality ribeye. A angus beef ribeye can also work in this recipe with a little oil added to the pan before the steak.
i like this concept, look forward to see more.
Cool! What is that single burner he uses? Induction?
Chefs are such hard workers ❤👏
What is the mushroom based Maggi he referred to? Is it something you can buy?
I wondered the same.
I'm thinking it is something like a vegan oyster sauce or Worcestershire sauce.
I love this channel, always new and interesting videos.
More of this series, please
One of my fave restaurants, love to see this.
i love the video, and i def wouldn't mind seeing more chefs at home, but i think it would be interesting to film them also as they cook in their own restaurant you know?? to see how they approach a dish for their clients from start to finish and also what their ''mood'' is. just a suggestion!!
the way he just casually touch his steak WHILE IT'S COOKING.. for some reason, I wanna be able to do that too
Because of this video, I went out of my way to eat at HLAY, and it is an awesome restaurant! Thanks for the recommendation!
I mean at the end if the day you can always substitute ingredients for cheaper stuff. No need to get hung up on oyster mushrooms or Wagyu beef.
That was such an easy and simple thing and super good for you. Amazing just one pan
worked under steakhouse chef/owner years back the last thing he wanted to do was cook at home he would usually take home leftovers or his wife who was the waiter would make the food.
So fascinating, from his perspective he is utterly passionate about food, and wants the best whether it's for himself or his customers, still at the end of it all the craft becomes too much for oneself.
RIP Chef
Super informative! Looks absolutely delicious.
Ingredients are obviously on the higher end, but this general idea feels like something I should try, just with more affordable ingredients. Looks very easy and quick to make, and I'm sure you don't need Wagyu for it to be great!
besides wagyu, what’s on the high end here?
@@nmpoy they oyster mushrooms? The smoked salts?
@@jakegordon4204 i looked up the maldon smoked salt, it’s $7-$10 for the box. oyster mushrooms are like $5-$15 a pound. i guess that’s pricey to some. he says he eats like this maybe once or twice a week so splurging on himself is okay. this goes for anyone else. in the end; i don’t find the meal too expensive to afford, minus the wagyu ofc. you could get moderately cheaper american wagyu at 1/3 of the price instead of a5 japanese
@@jakegordon4204 coming back to this comment cuz i just came back from hmart and i got a pack of organic oyster mushrooms for 4.14 and organic king oyster mushrooms for 5.49
@@nmpoy nice! and 10 dollars is how much a family of 4 is budgeted to spend on an entire meal :)
Those skewers at 1:50 - can I order a boatload of those? They look sooo good!