POV Cooking: Mastering Culinary Skills During the Slow Season
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- Опубликовано: 9 фев 2025
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In this Chef POV video, we'll explore whether trying to be the best is truly worth it. Get an honest answer from a professional chef's perspective while in action at a restaurant.
While I am first and foremost a young physician-surgeon and professor of medicine, I have a longstanding passion for the culinary arts. An afficionado of fine dining, I am regularly invited to author restaurant reviews for well-known magazines and popular periodicals.
That said, I am intrigued by the collaborative spirit that appears to obtain in the kitchen where you serve as chef. Further to that point: all markers point to the fact that you contribute actively to such ambiance.
The written text that parallels and informs the action reveals the chef's (= your) ever ongoing quest. I look forward to further excursions.
I am honored to have such a distinguished guest to my channel and the kitchen! Please keep stopping by with your blessings. Your comments mean the world to me and our community. Until next time.
Thanks for the long video this week! It's good to be in the kitchen with you! 😊
😊 Thanks for the compliment. Ditto to you as well. Trying my best to bring the best. Thanks for being apart of the Cheffy community.
@LetsCookAndTalk still have trouble getting my head around how differently you pronounce things over there. For example here it's gnocchi (knock key) and orchid (or kid).
Yeah, here we have the worst English. They way you wrote it out is the way I should pronounce it. Unfortunately, my English gets in the way 😆 🤣 😂. Everytime... What's worst in the U.S. is every region as its own accent. So you really have to lean into your conversation to follow along. I wonder if it's like that in the U.K. also?
@@LetsCookAndTalk every 20 - 30 minutes down the road you'll get a variation on the previous accent. The further north you go the thicker it gets and slightly more difficult to understand especially if you're not used to hearing it. Scottish Welsh and Irish can be quiet a challenge. But they are beautiful to listen to..
I havent tapped into the part Irish in me. But your right. Most people in the U.S. would say The U.K. and surrounding regions accent are to die for. Lol. Each their own.
Love your videos! What is in the squirt bottle on the saute station labeled "brute"?
Its Dry Champagne. Glad you love the videos. Thanks for the comment. Dont forget to like and subscribe.
I miss being in the kitchen just recovering from hip replacement surgery great video
First, I'm wishing you a fast recovery. When do you finish rehabbing?
My Goddaughter Ciara makes a KILLER Mac and Cheese. She grates the cheese fresh and uses different seasonings. She uses 2-3 types of cheeses. It really is amazing! She also enjoys making a chicken and shrimp cajun pasta. She is only 19, but MAN can she cook. She is always experimenting and loves to make her own sauces. And, did I mention, she loves watching your videos. If you are ever in Indianapolis we would love to meet you.
Thanks for the comments once again. Sounds like Ciara is making waves in the culinary community. This is great to hear. Persistence and patience will take her far in her young career. Indy sounds like a great place to visit.I'lll have to put it on my list of places to go after this next year of cheffing... I do hope we hear from you guys in a live stream soon.
@@LetsCookAndTalk Somehow I keep missing the live streams. I am subscribed to your page, but not getting notifications when you will be live.
If you go to my video section of my page. It will show my livestream for tomorrow with a notify button. Push that. This weeks livestream is 7 PM est Wedneday Dec. 11th. The community chooses what I cook during the stream. So ill be making One Pot Bacon Cheeseburger Pasta.
@@LetsCookAndTalk Oh very cool! Thank you! I am also a PA announcer and am announcing a Boys Basketball game tomorrow at 6, but will try to catch the livestream before it goes off. I will also let Ciara know so she can get on there. Looking forward to seeing the One Pot Bacon Cheeseburger Pasta!
Enjoy the game. If I dont catch you tomorrow, maybe next week... The livestream will be Monday at 7 PM est moving forward after this week's stream.
What oil you guys use
For fryer or saute?
@@LetsCookAndTalk saute
Its called 90/10. 90% canola 10% olive oil...
Good evening chef, baru pulang kerja ada notif vidio dari anda, nonton sambil istirahat dan makan.
I love it my friend. Well enjoy the video and get some rest afterwards 😴
love to see whate your cooking
Hey Sharon. Glad to see you sticking around. Appreciate your comments...
One ticket eh..hope yall pull through
Maybe you skipped the opening title "SLOW SEASON"
Throw out the gloves.. just cook clean!
but seriously, you put on a new pair of gloves to pour packaged clams out of a ziploc.... no need for gloves at all
Exactly, Im with you. But in the U.S. most states that wont fly. In the U.K. they dont have to... Just cook clean. I watch Fallow restaurant and no gloves and never see a comment like they are dirty. Unless he deletes them. When he touches something raw, he washes his hands. I have alot of U.K. followers in this channel, I wonder their thoughts.. Anyways thx for the comment, i appreciate it.
Agreed. Those RUclips trolls work overtime 24/7 😆 🤣 😂
Special kind of psychotic to get well done 😮🤮
A chef's worst nightmare