Every single thing you made looks delicious. I also like that tip for putting the potatoes in the instant pot. That's very helpful. Your clients coming home to this selection of perfectly cooked food is such a blessing. Plus there are people who tend to need to rest after traveling. Sorta like wanting a vacay to rest up from having a vacay. So at least they don't have to think about what they'll be eating. Thank you for taking us along on how you prepped and cooked each dish. Wishing you a great rest of this year and all of next year.
I love these videos and learning new things from you, happy holidays and happy new year. I know you're very busy especially this time of year but please be sure to take some time for yourself! Thanks for everything Chef!
I adore you so much. I’m learning so many things. Your voice is so pleasant to listen to. I haven’t been brave enough to try any of the foods that you make, but some day! I want to hire you full time. Too bad I’m a peasant! Thank you so much for your amazing presentations.
Loved everything! That ricer, I’ve broken so many ricers, I need to get a monster one like that. I was hit with pneumonia right before Christmas. Just starting to feel better. Can’t wait to get back in the kitchen and make some of your menu items. Loved the colorful glazed carrots! Merry Christmas
No, self-employed personal Chef rarely ever have I gotten to spend time with my friends and family during the holidays. Mine is usually during slower times which is very rare.
I really love the whole mix and match aspect of meal prep. You don’t always know right away what you want and it’s great to have options to choose from.
Hi I am from Kuwait and the spices you use in your daily cocking is great and the spices we have here is more fresh and will add more taste and smell in your daily use Well done and keep shining as always
These are pretty simple recipes. Exactly what my clients want. Simple grab and go meals. They pay me for the convenience not the overly complex recipes
In my trucking travels, I’ve met the owner of a small batch maple syrup producer, in Vermont. If you’re interested, lmk. They’re a super nice husband and wife team, that are school teachers, who make maple products on the side. They don’t even have a website, and sell locally, but they have shipped out to individuals I send to them. Edit: I lied. It seems that they have since expanded! With your permission, I’ll post the website, in response to this!
(Having not watched yet/just starting) I’m interested in the idea of the carrots, but I struggle with texture of cooked carrots… hope you change my mind!
Were the potatoes Yukon gold? And did you do a natural release on the potatoes? That was one mighty ricer! Everything looks so good. Thank you for showing a marinade for the shrimp!
Everything looked great! I loved the tips on using different methods to get everything done in a timely manner. I would love to learn more about sous vide, but I wonder if it’s practical because I live alone and don’t meal prep for an entire week.
Your doing amazing!! Anything you could suggest for an ultra runner for protein. Keep up the great work! Thank you for always sharing. I hope you have a great new years 🎉
I don't take on vegan clients. There are specialty private chefs that specialize in that. It's just not a field that interests me at all. More work, same money. I'll pass
I put quartered or half potatoes in the ricer with the skin on and the skin gets left behind, not sure if your ricer allows for that, however, my ricer looks less cool/pro than yours haha. Great content chef!
Do you fry your rice for Mexican Rice? Like after I've sweated the onions and garlic, I'll toss my rice and spices to lightly fry before I hit it with the tomatoes.
Not sure if this is just temporary but I clicked on your Amazon store front and it only took me to Amazon - I even tried to do a search for it and it didn't work. Maybe the link is not working? I love your videos and ideas of cooking plus the lessons on how to just get stuff done - so many ways! Thank you and Happy New Year! Enjoy your friends visit!
Glad you have a few days off with a friend ❤craving you mash potatoes and glazed carrots, like the lamb rack, on my New Year's Day menu, after marinating, browning whole what's the finishing technique?
I could not click on this video fast enough! If I lived anywhere around the area you’re in, I would definitely would want to be one of your meal prep clients. Since I am nowhere close to that area… I am going to take the second best thing and start prepping my own meals to make my life easier. Also, as someone who is single and doesn’t have time to cook every night, this would work. I do have a question…how long will these meals last in the fridge? Of course I wouldn’t make all three and pick and choose but I’m curious. Also, What would be the best substitution if I don’t own a ricer? Now, I’m not a master chef, but I’m born and raised in Louisiana and love to cook when I get to do it for everybody else, I am not a fan of cooking just for me, but eating out cannot happen twice a day. My position allows me to eat out for lunch and that is great, but I don’t even wanna do that every day! Thank you for doing this, and wishing you a very Happy New Year!
We need to buy you a Van so you can become a Chef Van man. 😂 I would love to see a Khmer dish or Two. My Adopted Cambodian sister authored a cookbook but I struggle to find the ingredients being in New Mexico with no asian markets. 😢
@ it’s not for everyone. I have a number of old associates/ friends that especially after that C word went around and they were out of work, they became nomads and work at high end resorts during the tourist season, usually have no rent and save up and after the season they just travel on what they made in 5 months until the next season. Definitely not for everyone
Do any of your clients ever have preferences about where their meat comes from? Does anyone request a specific brand or ask that you absolutely not cook with X brand of meat, poultry, etc? Another great video. Thoroughly enjoying your journey.
Sometimes. 95% of my clients are good with meat coming from Costco or Whole Foods. Every so often someone wants me to go to the Butcher but that's very rare. Pun intended 😂
When you give the meal prep meals to your customers, do they give you the class tupperware back when they have eaten everything? I am assuming they do?
Just hearing about your schedule makes me tired! I wish I used my sous vide for lamb Christmas dinner. It got away from me a bit. Speaking of New Orleans, have you done shrimp and grits?
I love your videos, and every single dish looks amazing. How long will it all keep in the fridge, i feel like it’s 5 days of food that would need to be eaten in 3 days? Does it last 5 days?
Thank you so much for this amazing video! I need some advice: My OKX wallet holds some USDT, and I have the seed phrase. (alarm fetch churn bridge exercise tape speak race clerk couch crater letter). How can I transfer them to Binance?
Can anyone point me to the video (and timestamp) where he differentiates between a private and personal chef? I remember watching it, but I forget the details and can't find it.
All the food looked wonderful!
Thank you!
Every single thing you made looks delicious. I also like that tip for putting the potatoes in the instant pot. That's very helpful. Your clients coming home to this selection of perfectly cooked food is such a blessing. Plus there are people who tend to need to rest after traveling. Sorta like wanting a vacay to rest up from having a vacay. So at least they don't have to think about what they'll be eating. Thank you for taking us along on how you prepped and cooked each dish. Wishing you a great rest of this year and all of next year.
That all looked so good! Really appreciated your little tips and techniques woven in.
I love these videos and learning new things from you, happy holidays and happy new year. I know you're very busy especially this time of year but please be sure to take some time for yourself! Thanks for everything Chef!
I like the process of the program: the cooking technique, recipes and tips. Excellent.
I adore you so much. I’m learning so many things. Your voice is so pleasant to listen to. I haven’t been brave enough to try any of the foods that you make, but some day! I want to hire you full time. Too bad I’m a peasant! Thank you so much for your amazing presentations.
The foods looks mouthwatering as always! Mmm nom nom! 🤤
Loved everything! That ricer, I’ve broken so many ricers, I need to get a monster one like that. I was hit with pneumonia right before Christmas. Just starting to feel better. Can’t wait to get back in the kitchen and make some of your menu items. Loved the colorful glazed carrots! Merry Christmas
Down with flu😢 your videos is what making me feel better...I love cooking
Love these meal prep videos. Lots of useful info for us misfits
You sound so busy. I hope you take the time to enjoy the holidays. And wow. You and that chicken. Yum. ❤❤❤😂❤❤❤
No, self-employed personal Chef rarely ever have I gotten to spend time with my friends and family during the holidays. Mine is usually during slower times which is very rare.
Awesome,thanks for showing the seasonings.
Thank you for sharing. I love your videos.
Love watching you cook!! More please! Looking forward to your culinary adventures in all forms in 2025!! 🎉
Oh this will be good. Thanks!
I really love the whole mix and match aspect of meal prep. You don’t always know right away what you want and it’s great to have options to choose from.
Hi I am from Kuwait and the spices you use in your daily cocking is great and the spices we have here is more fresh and will add more taste and smell in your daily use Well done and keep shining as always
Dm me if you want me to send you more fresh spices
I just use a wet dishcloth under my cutting board. Works like a charm.
Thanks for showing us your techniques, Chef!
Your knives are wicked sharp!!
You make this seem so “not scary “
Hello Misfit King! I watched your video this morning and am making that shrimp recipe for dinner! Thanx for being you 😊
Watching you is therapy for me....Thank you for your brilliant content. Happy New Year!
Love your content! I finally figured out the vibes you’re giving off. Jason Bateman.
Busy man, thank you and enjoyed.
I would like to try all of it! You rock chef😊
Simple ingredients... looks like something i can do
These are pretty simple recipes. Exactly what my clients want. Simple grab and go meals. They pay me for the convenience not the overly complex recipes
beautiful meal🌷
In my trucking travels, I’ve met the owner of a small batch maple syrup producer, in Vermont. If you’re interested, lmk. They’re a super nice husband and wife team, that are school teachers, who make maple products on the side. They don’t even have a website, and sell locally, but they have shipped out to individuals I send to them.
Edit: I lied. It seems that they have since expanded!
With your permission, I’ll post the website, in response to this!
Love watching you cook. The lamb looked quite tasty as did all the food. Never had farro before.
Not of the age to use honey? What are the parameters on that?😊
This video was very nice and informative
Love the potatoes in the instant pot. The pressure cooking makes the perfect mashed potatoes!
from winnipeg manitoba you are incredible
Thank you for this! It was so great. Some words on how to heat things up so you don't overcook would be helpful (for a home setting)
Aaand now I'm hungry. 😀 Thank you, your videos are always great.
will forever make my mash potatoes the way you just made them! thank you -
Thanks for including the Sous Vide portion of the video. Every thing looks delicious.
Thank you for this video. Great to see the diversity 😊
Very good vid. Learned a few things too. Shrimps where they devained or not and who polished the lambracks the butcher? Perfect length btw.
WOW! The client eats well.
Can u please share where u bought the potato masher please.Really enjoy ur techniques .Ur r an amazing chef . Learn a lot from ur videos. Thanks
Love it! Especially that chicken marinade 😮
(Having not watched yet/just starting) I’m interested in the idea of the carrots, but I struggle with texture of cooked carrots… hope you change my mind!
I enjoy these videos and curious about the Mexican rice and chicken meal.
Not a lamb person maybe because never had good lamb always tasted gamey… but i would eat everything else in a heart beat Eric!!
Chef, can you make the toro tartar or the black cod with spicy fish broth?
Were the potatoes Yukon gold? And did you do a natural release on the potatoes? That was one mighty ricer! Everything looks so good. Thank you for showing a marinade for the shrimp!
Everything looked great! I loved the tips on using different methods to get everything done in a timely manner. I would love to learn more about sous vide, but I wonder if it’s practical because I live alone and don’t meal prep for an entire week.
Looks delicious!!
Is there no difference in temps to doneness for the lamb and beef? And how long did you sear them? Thanks, I really like your techniques!
I've never seen Spnish rice cooked that way...🤔
Everything looks delicious!
I ❤ ziplocks...😊
Your doing amazing!! Anything you could suggest for an ultra runner for protein. Keep up the great work! Thank you for always sharing. I hope you have a great new years 🎉
I would love to see what you would do for plant based/ vegan clients.
I don't take on vegan clients. There are specialty private chefs that specialize in that. It's just not a field that interests me at all. More work, same money. I'll pass
It’s fun to hang out with you in the kitchen! Everything looks delicious!
Wonder if you would make a Filet mignon wrapped with bacon?
I put quartered or half potatoes in the ricer with the skin on and the skin gets left behind, not sure if your ricer allows for that, however, my ricer looks less cool/pro than yours haha. Great content chef!
I don't peel potatoes before ricing them, the skin stays in the 'bowl' and the mash comes out just fine.
Do you fry your rice for Mexican Rice?
Like after I've sweated the onions and garlic, I'll toss my rice and spices to lightly fry before I hit it with the tomatoes.
Not sure if this is just temporary but I clicked on your Amazon store front and it only took me to Amazon - I even tried to do a search for it and it didn't work. Maybe the link is not working? I love your videos and ideas of cooking plus the lessons on how to just get stuff done - so many ways! Thank you and Happy New Year! Enjoy your friends visit!
Awesome meal prep Chef!
*Going to New Orleans in Feb - where should I eat?
I have no idea. I haven't been there in years. I live in Las Vegas not New Orleans
Love it!!!❤❤
Great video. Keep it up!
5:21 😂 JARLIC
Glad you have a few days off with a friend ❤craving you mash potatoes and glazed carrots, like the lamb rack, on my New Year's Day menu, after marinating, browning whole what's the finishing technique?
You can lightly brush with Dijon mustard and roll the rack in a ton of green onion.
@missali2u thank you, not sure to keep it whole to finish or do the individual chops, off course need S&P
Keep it whole throughout cooking. You can then slice individual portions and serve after resting.
I’d salt and pepper before I sear it off.
@missali2u Thanks and Happy New Year 🍾🎉
“Keep on rockin in the free world”!!!
Love your videos, btw what brand of apple watch band do you have & does it wear well with working in the kitchen?
Enjoyed ‘learning’ on this meal prep video. Thank you… question do you remove the silver lining on back of skirt steak?
NOLA in the building ⚜️. U gonna learn some gud stuff!
Looks delicious
I want to see that skirt steak again!!
I could not click on this video fast enough! If I lived anywhere around the area you’re in, I would definitely would want to be one of your meal prep clients. Since I am nowhere close to that area… I am going to take the second best thing and start prepping my own meals to make my life easier.
Also, as someone who is single and doesn’t have time to cook every night, this would work. I do have a question…how long will these meals last in the fridge? Of course I wouldn’t make all three and pick and choose but I’m curious. Also, What would be the best substitution if I don’t own a ricer? Now, I’m not a master chef, but I’m born and raised in Louisiana and love to cook when I get to do it for everybody else, I am not a fan of cooking just for me, but eating out cannot happen twice a day. My position allows me to eat out for lunch and that is great, but I don’t even wanna do that every day!
Thank you for doing this, and wishing you a very Happy New Year!
We need to buy you a Van so you can become a Chef Van man. 😂
I would love to see a Khmer dish or Two. My Adopted Cambodian sister authored a cookbook but I struggle to find the ingredients being in New Mexico with no asian markets. 😢
Living in a van sounds like a nightmare. You should probably first understand how bougie I am lol
@ it’s not for everyone. I have a number of old associates/ friends that especially after that C word went around and they were out of work, they became nomads and work at high end resorts during the tourist season, usually have no rent and save up and after the season they just travel on what they made in 5 months until the next season. Definitely not for everyone
Do any of your clients ever have preferences about where their meat comes from? Does anyone request a specific brand or ask that you absolutely not cook with X brand of meat, poultry, etc? Another great video. Thoroughly enjoying your journey.
Sometimes. 95% of my clients are good with meat coming from Costco or Whole Foods. Every so often someone wants me to go to the Butcher but that's very rare. Pun intended 😂
When you give the meal prep meals to your customers, do they give you the class tupperware back when they have eaten everything?
I am assuming they do?
What kind of salt do you use?❤️ the channel!
Just hearing about your schedule makes me tired! I wish I used my sous vide for lamb Christmas dinner. It got away from me a bit. Speaking of New Orleans, have you done shrimp and grits?
I love your videos, and every single dish looks amazing. How long will it all keep in the fridge, i feel like it’s 5 days of food that would need to be eaten in 3 days? Does it last 5 days?
Super Delish!!! Whoooooooaaaaaa...
I’m curious if you had a dairy free/gluten free client, what kind of dishes you would make.
Thank you so much for this amazing video! I need some advice: My OKX wallet holds some USDT, and I have the seed phrase. (alarm fetch churn bridge exercise tape speak race clerk couch crater letter). How can I transfer them to Binance?
Why do you rice the potatoes instead of just mashing them with a potato masher? Do they have different texture?
Can u do a vid on COOKING OILS its always so confusing ........a fan 🍽
I don't get into the politics of oil. I just use what my clients asked me to use
How can I find a personal chef?
Can anyone point me to the video (and timestamp) where he differentiates between a private and personal chef? I remember watching it, but I forget the details and can't find it.
I'm now 63 and love cumin but it doesn't love me , but the food looks great .
That was great ! Thank you. Wish you a great New Year in good health ❤❤
Thank you for having us again, chef Eric! Wishing you happy holidays from Tokyo. 🎉
Wash your produce and remove the labels / stickers before using them 🤮