Pre service: Developing flavors | Flavor profiles

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In this video, I talk about flavor, profiles, flavor, pairings, and developing flavors as a chef, Chef, knowing how to add flavor, change flavor, kitchen, common knowledge, line cooks everywhere eventually need to learn to build and adjust flavor.

[@chefdave12118]

I'm 48 years old and been in the restaurant business 34 years, 2 years of that college, interned, did apprenticeships and now teaching culinary arts to 18-24 year olds. You HAVE to love it. TV shows glamorize the hell out of being a chef. They rarely talk about the weekends, holidays, reliability of restaurant workers, how kitchen life is with booze and drugs, a lot of sexual harassment back in my day I had to terminate good line cooks and chefs for and most importantly the family time if you have a partner and kids. Divorce rate is high in this biz! No Cap!
There's also nothing more gratifying than a lot of the nights in a kitchen. Have a long term plan being a chef because your body can take a beating. I'm fortunate to be slim, healthy and now teaching culinary arts at my age.
This is a great channel and a passionate chef making these vids.

[@melvinatkins998]

You have to love it enough to cry tears when you mess up! ❤️