Classic French Vegetable Cuts In Detail | Hotel Management Tutorial | Concept with Bonus | Part 2

[@SUMITKUMAR-kd8sw]

Chef u r amazing..

[@ashokpradhan7261]

Chef can you make the vadio on the topic of chowder and bisque soup

[@chefbonussahoo6343]

Already shared please check my youtube playlist ☺️

[@ukaudience7964]

Chef nouvelle cuisine par thode bahut or video lana please

[@sunisha6257]

Very informative video 👌🏻

[@11deepusingh]

appreciate chef video was very helpful

[@RiteshKumar-cx7by]

👍👍👍.....

[@prashantkumarbindhani2]

Chef can you make video food cost and recipe cost

[@prakashbisht6693]

😊❤

[@chefnikhilcomfortfood6315]

😊👌 #chefnikhilcomfortfood

[@darshanasreenivasan]

Chef can you make a video about stock part 2

[@chefbonussahoo6343]

Ya sure please have a look
My youtube playlist ☺️

[@prashantkumarbindhani2]

Or interview question video bano chef

[@chefbonussahoo6343]

Already shared you can find in my RUclips playlist

[@mukeshkumaryadav1116]

Indian cuisine note and question please sir

[@mukeshkumaryadav1116]

Indian cuisine book name

[@chefbonussahoo6343]

Will share soon ☺️

[@mukeshkumaryadav1116]

Tq sir

[@prathambrijwasi103]

What is the basic difference between Sous Vide and En papillote...

[@chefbonussahoo6343]

Sous vide is vacuum sealed and Papillote is cooked in its own moist n heat steam

[@chefbonussahoo6343]

In detail about Sous Vide
Click on this link 👇🏻 ruclips.net/video/W8ljO76LRmM/видео.html