Wow. You handled that so well. It was nerve racking to me but you really did the last dish so perfect even though you were tired it came out the best! You worked very well under the pressure! Fantastic work, chef!
You are an awesome girl! Know you through your parents channel. Please tell them that they are adorable and humorous! Enjoy watching their easy breezy style 😊
Just practice! Everyone is a noob at one point! Start by making eggs. They are inexpensive and fun to work with, and the possibilities are endless! Then, you can move on to different ingredients one at a time.
Boil in water till aldente with a splash of oil. Finish it off in milk to your desired consistency. The fats from the milk and the starch from the pasta stick too well
It's almost surreal when you get one with its head. I've butchered a few headless birds, but the first time I handled a duck with its head on, I got that feeling you get when you look at someone else who has lost an arm/leg. You get that sort of phantom tingling sensation as if the same injury were inflicted on you. However, there is no equivalent for getting your head chopped off, so all you feel is a light headache. SUPER WIERD. But hey, you get used to it. And then you realize that someone had to cut the head off of EVERY bird that makes it to a plate, so I just draw on their mental fortitude to get through it. Sooner or later, it'll be like nothing (sounds kinda sociopathic)
I'm a graduate of culinary school. Things you learn depends largely on the school you choose. In my school... Theory, academics Cooking terms Kitchen brigade Kitchen safety Identifying ingredients, equipment, tools Gardening (herbs, spices, how to grow) Leadership, cleanliness, hygiene, nutrition, teamwork, costing, recipe making, recipe editing Kitchen hacks, saving bad dishes, substitution of ingredients Plating skills Knife skills Food packaging Catering services Marketing Egg cookery Soups Veggies Seafoods and fish cookery Meat cookery Poultry Sauces Salads Beverages, wines and spirits Appetizers, entrees Main course Desserts Cakes and pastries Cake decorating Bread making Fruit and vegetable carving International cuisines (Asian, French, Italian, Indian, Middle Eastern, american)
Wow. You handled that so well. It was nerve racking to me but you really did the last dish so perfect even though you were tired it came out the best! You worked very well under the pressure! Fantastic work, chef!
You are an awesome girl! Know you through your parents channel. Please tell them that they are adorable and humorous! Enjoy watching their easy breezy style 😊
Very good, amazing👏🏻👏🏻
真的好棒！希望小姐姐有機會也教我們所學的料理，🤤🤤🤤
Bruh I'm in middle school I want to be a chef but I'm like a noob. Idk anything about culinary.
I’m in high school and barely can remember ingredients
Start cooking basic stuff for you and your family/friends. Just follow recipes
Practice! I’ve been wanting to do it to just cook at home alll the time!
Lol same
Just practice! Everyone is a noob at one point! Start by making eggs. They are inexpensive and fun to work with, and the possibilities are endless! Then, you can move on to different ingredients one at a time.
小姐姐
妳好棒👍
加油啊💪
🌸🌻💯
Do you throw away the food they don't eat?
Nope, almost everything gets taken home :P The boys in my program had big appetites haha
Anyone have tips for cooking pasta with milk the noodles keep clumping together T-T
Boil in water till aldente with a splash of oil. Finish it off in milk to your desired consistency. The fats from the milk and the starch from the pasta stick too well
小姐姐真棒👍🌈🌹🍀
小姐姐加油！支持你！
Nice, which culinary school! :)
Ecole ducasse
I thought you did excellent
Ew my worst fear is chopping a chicken/duck with a head when i enter culinary school
It's almost surreal when you get one with its head. I've butchered a few headless birds, but the first time I handled a duck with its head on, I got that feeling you get when you look at someone else who has lost an arm/leg. You get that sort of phantom tingling sensation as if the same injury were inflicted on you. However, there is no equivalent for getting your head chopped off, so all you feel is a light headache. SUPER WIERD.
But hey, you get used to it. And then you realize that someone had to cut the head off of EVERY bird that makes it to a plate, so I just draw on their mental fortitude to get through it. Sooner or later, it'll be like nothing (sounds kinda sociopathic)
I'm a graduate of culinary school. Things you learn depends largely on the school you choose. In my school...
Theory, academics
Cooking terms
Kitchen brigade
Kitchen safety
Identifying ingredients, equipment, tools
Gardening (herbs, spices, how to grow)
Leadership, cleanliness, hygiene, nutrition, teamwork, costing, recipe making, recipe editing
Kitchen hacks, saving bad dishes, substitution of ingredients
Plating skills
Knife skills
Food packaging
Catering services
Marketing
Egg cookery
Soups
Veggies
Seafoods and fish cookery
Meat cookery
Poultry
Sauces
Salads
Beverages, wines and spirits
Appetizers, entrees
Main course
Desserts
Cakes and pastries
Cake decorating
Bread making
Fruit and vegetable carving
International cuisines (Asian, French, Italian, Indian, Middle Eastern, american)
I have an question what if you don’t know how to cook but want to go will they teach you?
yah they will
What school did you attend?
来里昂吧，出事最高学府 paul bocuse， 法餐厨师的摇篮