Ask Kenji Anything #1
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- Опубликовано: 19 май 2024
- Here's my response to some of your questions. The first half of this originally streamed live on the Serious Eats subreddit. / seriouseats
Leave some more questions here in the comments and I'll get to some of them in my next AMA video! 
Хобби
Timestamps for the questions listed in the video:
1. 0:10 Why is your RUclips viewership overwhelmingly male?
2. 2:06 In your videos, do you cook for your viewers or for yourself/your family?
3. 4:28 The Queen of England, Anthony Bourdain, and Gordan Ramsay are at your house for dinner. What do you cook?
4. 8:43 How is Wursthall doing during the pandemic?
5. 15:39 What's you favorite restaurant in Boston?
6. 18:27 When is Food Lab 2 coming out?
7. 22:18 What are the timelines for the various collaborative projects you're working on?
8. 25:04 What was the collaborative process of writing a children's book like?
9. 28:02 Are you planning to collaborate with Andrew Rea/Binging with Babish?
10. 29:38 Are you going to write a book on Colombian cuisine?
11. 32:57 Favorite Star Wars character?
12. 33:08 Is the Misen Knife really the "holy grail" of knives?
13. 34:55 Do I stay in contact with former Serious Eats writers?
14. 35:55 What's a recipe that you didn't include in The Food Lab that you wish you had?
15. 36:59 What's the highest praise your food can receive?
16. 37:25 How much time do you spend making videos, and will you continue making videos past lockdown?
17. 41:12 What's you go to "oh crap, I need to eat right now!" meal?
18. 42:19 You're known for adventurous eating. Is there anything that you just can't stand? (also bananas what the heck?)
19. 45:55 How do you keep your sponges from getting gross?
20. 46:52 Why are most cooking times on professional shows and recipes so ridiculously off?
21. 52:13 How should we train to have a sensitive palate? Does pretending to be snobbish help?
22. 55:40 What are some of the activities you do when you feel burnt out from cooking and running a restaurant all day?
23. 59:31 Do you need restaurant experience in order to enter a career as a recipe developer?
24. 1:01:51 What's the one gadget you can't do without in your kitchen?
Thanks for this. I actually wrote all these down in a doc then forgot to copy them into the description!
Kenji. You had one job.
Also:
9.5. 29:27 Will the saltbox be available in Europe
@@JKenjiLopezAlt Hey cuz! One question: When are you gonna visit taste some brazilian food? By the way we are probably distant relatives ✌ peace!
Thanks for this!
FIRST.
sure?
dang it
Beat me to it >:(
D'AAAAH, I was gonna post that!! I guess I was too late.
DAMN YOU! I thought I had a chance for the first time in my life.
I'm guessing you might see this as you comb through the early comments. I'm not sure where I saw it, but someone mentioned you when talking about positive masculinity role models. Seriously Kenji, you're someone I, and many of your viewers, look up to as a magical chef and all-around awesome person. Keep doing what you're doing-adding your own flavor of kindness and passion to a world that needs it now
Kenji has that calm father figure vibe.
No, I suffered from toxic masculinity earlier in my career for sure. It was hard to get rid of it.
@@JKenjiLopezAlt I worked my way through college as a waitress (when that was possible in the 70's) and had a standard "joke" that you needed to duck (to avoid the knife throwing chef) when you returned a steak to be cooked "more". Your insights about cooking and life, are a breath of fresh air. Too much online content is toxic, happy to find some that is nourishing.
Lots of self-reflection, a lot of consciously trying to change my behavior, lots of help from friends, my wife, and professionals, but most of all doing my best to practice empathy and really trying hard to see the world through other people’s eyes and realizing that my view of things is just one of billions.
And to be clear, I’m not rid of it. It still springs up from time to time. It’s a constant effort to be better.
25 yr old woman viewer here, who grew up helping in the kitchen. I follow your work because of the details you provide based on your experimenting- about how to tell if you're making a dish/ingredient the right way vs wrong.
Plenty of my cooking involves "let the ancestors guide you" for measurements. And your work/content provides a great foundation to build upon, whether with more science, or intuition. This seems sustainable for lifelong cooking practices. Thanks xx
Elizabeth Baker well said!!!
I love how he has the historical knowledge, the scientific as well as the chef training to explain things to us. He really is an incredible teacher. I'm sure his restaurant is amazing but Kenji is truly a brilliant teacher. So glad I came across this channel.
Do I sense a Kenji podcast coming??? Seriously. Loved this long form Q&A. Would love long form conversations and Q&As like this.
Would kill to listen to Kenji on my commute. Please make this happen!
he doesn't have the time for that
He announced it in one of his newer vids that yes, he's got a pod coming 😊
My girlfriend is a preschool teacher with a children's book collection and I'm a kitchen geek so we both really love your books!! Thanks for always keeping it real. I could tell that any cook that has worked for you had an amazing kitchen environment. I hope more kitchens implement the "no yelling" policy because all the feedback can wait, and it's unnecessary to berate your team during service! Excited for the WOK BOOK! 🙌✨😁
yeah, the books!
Man, Kenji you're such a kind good hearted person. Thank you for standing up and saying what you do.
Such an honest man.. putting out quality content. Love watching him cook. Much respect from a college student
Thank you for helping me pick up cooking as a hobby Kenji. Your quick 2 minute pov videos are what initially got me in to your content. I got Food Lab near the start of quarantine while I was going through some mental health shit, and using cooking as an escape (even though I don't have much experience) really helped me tread water when things were really tough for me. You've made a very positive influence in my life and many others, I'm sure.
kenji answering the dinner party question certifies his GOAT status
as an Indian i would also feed the queen my table scraps
haha but, what if, we ate her too...
jelly unicorn nah thats morbid af
@@jellyunicorn8347 haha only joking, haha, unless...?
bit unfair, she (the current queen) has done so many good things and it's not like she's got any real power!
Richard Mortimer she could apologize to our people and all commonwealth nations and start the process of pushing the govt for reparations, not unfair in the slightest she is a figurehead of white supremacy
I find that your cooking videos are some of, if not the best on the entire platform. Wholesome, easily digestible yet so informative simultaneously. Thanks so much for everything you do!
Hey Kenji, I've worked in and out of hospitality for 12 years, as a chef, and it's so refreshing to follow you, someone that is compassionate and supportive of people who want to cook and shed a light on how toxic the industry can be. You're Amazing! from NZ
Love the videos Kenji. Seeing an hour-long video posted makes me happy. I'm definitely not much of a cook, but I'm making progress. Looking forward to growing in the next few years, thanks largely to your videos. Again, much appreciated. Cheers!
Women are definitely watching, Kenji!
I watch just about every video
Definitely, I love him
I’m a big fan of Kenji. Love his techniques!
I'm here 3 years after this ama lol
I found this channel after seeing a comment on Reddit recommending this channel for some dish that I can't remember now lol
I've learned so much!
Collab with Emmy Made in Japan. She’s in Rhode Island, she can keep up with your Micro Machines Man cadence, bring it down to a low simmer and she’s a home cook with amazing skill set and a fearless and relentlessly nice attitude. She’s an immigrant. Most importantly, she’s a Rhode Islander, and we take care of our own. Give her a collab? For me?
What I love best about her content is that she's so entertained by her own mistakes, she laughs, explains what happened and moves on quickly. (Kenji also does this) Would love to learn this skill!
both such loveable youtubers
I just looked at her site, and guess what popped up - - she has one where she eats a balut. I think her balut was fresher....... she liked it.
she's mentioned Kenji on her channel before too!
Thanks for the rec. Subscribed.
You're great man probably one of the only dudes I have actually sat and watched a whole hour Q&A from. Insightful, approachable, and highly applicable to my home life!
What a pleasure to listen to you, Kenji. Very insightful and enjoyable listening. Thank you for the quality content!
Kenji, I just got your book on the mail a few weeks ago, "The Food Lab" and it's amazing, so full of insight, great for someone who enjoys casual cooking at home. Thanks again for such an effort. The book has become my cooking bible.
Loved this Q&A and look forward to the next one! Been a huge fan ever since you started to upload frequently!
Thanks so much, Kenji! It’s really cool to see such a compassionate person being successful.
I love hearing about how you spend time with your family and daughter. That's a great way to really engage a child with food and passion.
Just Popped in to take quick glance, then you tangent on kitchen culture lured me in and I watched through the whole thing. I Respect that your such a respectful person thanks brudda
Hope you keep having fun doing all your videos for a long time. Love your content man!
Great answers. Love the transparency and thoughtful responses!
All RUclips Cooking shows are not created equal. I've spent a great deal of time watching, analyzing many of them to see what works. I've thought about starting one myself, but then I was introduced to Kenji's videos and that changed everything for me. The authenticity, knowledge, and just pure love of cooking shines through. It wasn't about money or sponsors. It was all about cooking. As a kid learning to cook in Catania, Sicily from my Papa and Nona, they always told me that love was what made the food taste great. The spices were added to help people taste the love. After watching all of these videos and all of the years I've spent working in the industry at different levels I can honestly say they were right. They would have loved watching you Kenji! Keep doing what you do best!
I'm a fan of some of the "white-guy" cooking channels that you mention in the beginning, but there is a definite different vibe to your presentation versus theirs. I just wanted to comment and validate the fact that your videos feel like they're for anyone who has any interest in eating or cooking, as opposed to videos for people who want to astound or impress their peers/dates. Thanks for keeping it real and teaching me how to cut an onion the mathematically optimal way.
the 'white-guy' cooking channels are some of the best channels i have seen in terms of production and entertainment value. they dont represent every cook but they do entertain a huge portion of youtube viewers. babish, ethan, adam, shaquille, chef john, glen etc
(where the women at? i only have been suggested @emmymadeinjapan and @howtocooktha)
.. is the algorithm only giving me white guys and kenji? reply to this with good cooking channels by POCs (obv there is a lot of comedy, politics, music etc)
@@jaimis5377 Helen Rennie has a great and criminally obscure channel
@@theawesomebeing oh yea im pretty sure kenji mentioned her before! i'm kinda talking shit to him in another thread but i really do love the guy
Downshiftology and Pick Up Limes are 2 fantastic women lead food centric channels imo
Mark Ogata sorry, but isn’t it a huge generalization to say that “white guy” cooks on youtube only target other white guys? Wtf is that supposed to mean. White is also a broad slur, as most of these youtubers Kenji thinks of I’m sure, have different backgrounds and cultures. (Adam being from italy, andong from israel, ethan from poland and Alex from france to name a few). And chockingly that’s all European-ish contries, where classic cuisine originates from.
Ok this is definitely my favorite video by you. Very well spoken about your opinions and very insightful
The most wholesome, and informative cooking channel on YT
100% love your content and seeing you transition to a bigger presence here, learn so much! Love your approach to cooking/educating and that you also use your platform to also speak up about issues as well.
Also 100% support your channel and having adds on videos. I just have to gripe for half a second, but whatever RUclips is doing right now, I've *literally* have had 12 commercials within the first 10 minutes of this video. Not figuratively, literally. Not sure if anyone else is having this experience, but I hope it doesn't keep up at this pace, RUclips is jacking up your ads and the flow of this video *facepalm* .
1 commercial per minute and you know I'll still put up with it and just slowly work my way through this video. Hopefully the extra ads actually give you a little bump :D
Hi Kenji, I've been binging a lot of your videos recently and really love how approachable you make cooking feel. I think a lot of times I steer away from the kitchen because I get stressed out over doing a perfect job and of course how long it always takes me to make a recipe. That being said, your videos are really helpful in showing the process. You mentioned at the end how important knife skills are in cutting down prep time; I know you will sometimes explain how to cut things during your POV videos, but I think a dedicated knife tutorial would be really cool and useful.
I’m just an average home cook. I love your videos because they show a chef making food that a humble home cook can duplicate without feeling inadequate. I love your kitchen because it looks truly used and comfy. Shabu and Jamon add that cache that other chefs don’t have! You make cooking look easy and fun!!
Jesus that intro lmaooo we love you Kenji. Keep up the excellent work my man
Just what i needed in my life, an hour of kenji
just want to say, nice touch, having the current question being answered be up on the screen during the entire time.
So authentic! I am new to the channel, but excited to dive into it! Best of luck!
Equal parts my favorite chef (whose word I trust above all others) and genuinely decent human!
I respected Kenji for his cooking videos and content, but now I really respect him as a person. Fantastic.
Man, what’s not to love about this guy! Top notch chef!
Your take on toxic culture and the excuses people make to justify it (in the cooking industry) were spot on, well done!
I think your channel is going to become massive in the next few months! Keep it up!
I feel like cooking RUclipsrs are usually just the most wholesome and kind group of RUclipsrs on the platform.
The part about analyzing food really resonated with me. I've found doing that can help me hone in on how to improve a dish, particularly a dish I make regularly. I think about what's good in one dish and try to incorporate that element in another dish, like flavor combinations (bitter greens and sausage) or texture (something crispy on top if it's mostly soft food). I also ask my SO "what does it need?" Often she'll have a good idea as to some textural or flavor component that I haven't thought of.
This was great! I worked as a cook for a bit in college at a local restaurant. I actually really enjoyed the work. Learning new skills, learning about how a restaurant is ran, the prep, the cooking, the plating, etc. But my boss was a huge pain. He's the reason I left the industry. Sometimes I wonder what I would be doing if I had better management while I was there. I miss it sometimes, but I've taken that same passion and just applied it to my home cooking for my family. I often daydream about running my own restaurant - how it would look, the menu, decor, seating arrangements.
I am a woman, and also a professional cook. I just wanted to relate to the question about whether women take this as a hobby or as a task they must perform for their family and honestly the fact that that question was even made is a clear view into society's gender expectations.
It is not that women do not love cooking and use it as a hobby, I know a lot of them that do and are very passionate. The reality of the situation is that most women, even those who have no interest in it, end up being forced into providing those meals for their family because that's what they're supposed to do. I have a close friend that doesn't cook at all because she has no interest in it and her husband is a cooking nerd so he handles all the food in the household and she constantly has people throwing off hand comments at her for that. She's talked with me about "Wanting to learn how to cook because she feels useless otherwise" and essentially feeling like the fact that she does not do that makes her less of a woman. This is not only incredibly toxic but also just plain stupid I always try to encourage her to be herself and disregard society's pressure to fit into a mold but hey, gender roles are really perversive stuff.
About why I watch Kenji as a woman, I used to not like Kenji's videos (even though I followed his SE content) back in the ole' days because I feel like Kenji was doing this weird "Macho" persona to cater to the people that were really engaged and writing about serious eats online (Though that's just my perception, feel free to correct or challenge my view) However when he started to do these videos I was suggested one of them and just started to follow him on youtube too. I do watch a lot of other "White male cooking" channels I guess like Joshua Weissmann, Food Wishes or BWB so that might be why? Who knows. RUclips has been pushing Ragusea to me super hard ever since the collab with Kenji so that's something interesting but I just don't like the way they narrate.
This is super insightful for me! The old videos were definitely more of a scripted persona, because I was trying to find my voice in this medium. I never felt comfortable with them. The new format really works for me because I feel like I get to be myself. Thank you for those first couple of paragraphs especially. I know my wife Adri sometimes feels the same way about cooking in our household and it’s been a long rocky road trying to navigate that.
I feel like I went through that process with my gf the past year. We moved in together last November and I've got a lot more experience with living on my own and cooking in general. Especially the first months I cooked almost everything and she told me she felt useless. But what was actually happening was that others were making remarks why she wasn't cooking and how she wasn't taking care of me etc. I wanted her to cook yes, but I wanted her to like cooking, not because she felt like she had to so others would view her 'better'. We went through a whole process where I taught her how to cook and I got her enthusiastic about especially baking but also cooking. Seeing her light up when we talk about recipe ideas is amazing. I'm never letting anyone give her shit about not cooking as much. It's not her thing, it's our thing.
@@RobinBentvelzen It really sucks and I think most people don't do it maliciously it's just something that seems to be deeply ingrained in their brains.
@@HeatIcegame yeah but that's the issue that needs to happen as a societal change. In relation to that they try to make me feel like I'm less of a man because I do chores in the house even though my gf is unemployed 'and should have all the time'. Honestly I feel more like a man because I do everything together with her. Yes she does more as she also likes cleaning more. But that's because that's how we do things as a team. One of my good friends has been living with his gf for quite a few years now, he doesn't do anything in the household and she recently opened up her own business as well. It's just so wrong in my eyes.
White people's problem
glad to hear you're earning a little bit (or a fair bit) from your youtube channel, it's been a huge help in teaching me quick cooking techniques! thanks for sharing as always.
holy shit I already loved you for your excellent recipes but your answer to the Queen/Bourdain/Ramsay question just makes me love you more.
Oh my. He's hinting at becoming a full time RUclipsr. Oh hell yeah.
My son (who is 29) recommended your channel to me. I'm a older woman. As a family, my kids (both adults) and I have always had a keen interest in food and food prep. And I have to say...I LOVE your vids. Right now yours has become my favorite cooking channel!
The only cook on the internet that inspires me to learn and love cooking.
Hi Kenji, never started cooking until watching your videos and I have been watching lots before yours. I think the fact that you are actually making something for you or your family to eat personally makes me trust whatever you are saying.
My brother’s a chef and occasionally deals with some of the toxicity (and racism) you were talking about. Really encouraging to see the like of you bringing awareness to the ridiculous,romanticized toxicity in the industry. Love from Toronto Kenji ! I look forward to visiting Wursthall once all this is behind us !
I definitely enjoy your content for the fact that you do what I'm not adventurous enough to do.
Here I am on a Sunday morning, audibly "aww"ing as Kenji talks about his favorite Boston restaurant with a story about his proposal to his wife. Hope you're having a good weekend J! (p.s. I would say you've single-handed inspired me to give a shit about cooking, so thanks for that.)
Kenji,
Dunno if you will get this bc it’s been a good while since posting this. Just a note:
1. As a guy and preparing food Dailey really for the first time, most meals I cook. Rarely go out to dine.
2. Thus your teaching style to me is ideal. Clear, concisely spoken, teaching as you demonstrate; gracing various fundamentals for early learners as well as technical, higher level monologue of interest to experienced and aspiring cooks and chefs.
3. I strongly sense your authenticity as a human being across the landscape of life. Your authentic, non pretentious demeanor with your demonstrated command of your subject matter confirms and substantiates kindness, consistent coverage of the instruction, and I would be surprised if your audience didn’t qualify as as anything but diverse.
3. Learning with you has been a joy and good use of time. It yielded results almost every time I followed your example. Thank you for the obvious professional high quality product in every facet you deliver to the public.
Jb
The way he explained his answer about the abusive environment in the kitchen is so well said. My dreams of becoming a chef knowing that I will have to go through all that mental abuse just to become a chef is giving me second thoughts of pursuing that career. I know to myself that I can push myself to be better without the abuse of someone else.
Kenji your commentary on the viewership gender is so spot on. A few months ago I noticed all the cooking channels I loved watching were by men. For a split second, I was like… “are there no good cooking channels by women?” Obviously that could not be true, but the only ones I’d ever discovered were the ones my algorithm showed me. So I purposefully went out to find channels by women and FINALLY found Helen Rennie, who makes awesome content. Hoping that that’ll now get the algorithm to lean towards showing me more diverse content but it really will pigeonhole you!!!
If you enjoy asian cuisine, check out pailin chongchitnant/hot thai kitchen. She's fantastic.
Helen Rennie is awesome. You're right though--I didn't realize until just now that every cooking video I've watched has been by a male, other than hers. Who else do you recommend?
I really enjoy coming off duty and chilling out watching you make one of your late night snacks👍🍻
i've watched hours and hours of your content! i know i must not be the only woman. some videos i've watched many times over because i do in fact make your recipes. AND I love cooking as a hobby!
Please don't look into the camera my guy i'm blushin frfr
lmaooooo same same
Happy for your success and understand your preference for upcoming projects. I am retiring my hopes for a "Food Lab 2."
Great Q&A - Good Fun.
Agree with your Ramsey gloss. (couldn't ever stand watching him)
My carbon steel hand-hammered wok has had to little use over the years - can't wait for the book.
THX for answering the gadget question with more than just one of your favorite items. (I think top 5-7 fav is typically a more realistic question)
I started watching your videos because of the way your dogs will appear at the end of every video!
I can hardly wait for your wok cookbook and wouldn’t mind if it came out earlier!
Your videos are great because you seem to cook like I do-a little bit of this and that, what sounds like it would go well with that? Of course, you have more experience and a better knowledge of science than I do, but I enjoy my way of cooking too.
Holy shit Kenji I'm so exited for your next cookbook! Love from Italy
Could you sometime wear the camera during your normal work day to show people what it’s like to work in a real kitchen
@@lawrencfgsdfg Lol you "youtubed" the idea
This is something I have been wanting to see for so long. What kind of chef is Kenji? Does he yell? We have to know.
I don’t yell. We have a no yelling policy at the restaurant. No yelling, no cursing, no public dressing down. If someone makes a mistake, you take them aside after service to talk.
@@JKenjiLopezAlt Policies like that should be the standard in every restaurant, period. In "Down and Out in Paris and London", George Orwell references cooks throwing saucepans of hot soup at plongeurs (1920s French term for what would now be dishwashers). This was almost 100 years ago and yet the same practice continues to this day. That is not a way to treat a fellow human being, no matter how good the food is or how exacting the customers are.
@@JKenjiLopezAlt Our niece's fiance worked in a very popular restaurant in S. CA. He was rebuked repeatedly by one of the owners who was the ostensible chef. Venetian inflected. You have to curse. You have to throw things. J said no. If there's a problem, I offer a cigarette, say let's go outside in the alley, and then we talk about it. He left the restaurant.
"If an abusive work environment is what it takes to produce this kind of food..."
"My father abused me as a child and I got amazing scores in school, so it totally works!" I say to my therapist.
Chefs like Gordon Ramsey are why I got out of the industry. I'm happy with the path my life took since, and I still love to cook...but that sadistic kitchen culture really left me disillusioned for a while.
When I first read your work I appreciated you as a chef, but now I really look up to you a role model for home cooks and young chefs a like. I look forward to seeing whatever you're inspired to cook next.
This is exactly what he meant, it's practically bullying it's sad you had to leave the industry
I just made a comment JUST like this. I had a manager like Gordon Ramsey when I was a cook. It was horrible. I really liked the work I was doing, but my manager ruined it for me.
Man if you get offended by Gordon you're just a bitch, and shouldn't be a cook
@@swaggernautilus3891 You're the bitch if you accept to be treated like shit. You don't sound tough, you sound like an idiot without respect for himself and others.
"Bro if you have a problem letting people shit all over you then you're a pussy. My dad beats the crap out of me every night emotionally and physically and you dont hear me complaining. Just keep your emotions bottled in and vent your rage at those with less power like a real man."
Don't listen to those other commenters, you deserve to be treated like a human and you deserve respect regardless of your profession. Sorry you had to leave the industry. Happy cooking to you!
1. In your opinion, what is the best way to dive into food from a different culture? Are there certain resources you rely on to learn about new dishes/techniques/ingredients?
2. Do you have any suggestions for convincing picky eaters to try new foods? I'm known in my family for cooking "weird shit" (non-midwestern dishes). I don't expect them to like/try everything, but I'd love to introduce them to some new dishes and hopefully find some favorites.
3. For hobbyist cooks, what are the best ways to improve your cooking ability?
Industry lifer here, I'm 35 now and have been in it for nearly 20 years. It's all I've ever known.
I have both FOH Manager and Executive Chef experience and I can tell you that I ran things differently than my predecessors because how many talented individuals are we discouraging by harboring a hostile work environment? How many opportunities for learning and improvement are we losing from that individual by making them feel unwelcome?
For those that are on the outside looking in, I can tell you that the support staff under you is the most important thing a restaurant can have to be consistently successful.
Groom them, nuture them, allow them to thrive by creating a good environment. Sure you as an employer might not be able to compete with some or any benefits, but you can offer an amazing culture. The food industry is already stressful enough, we have to try and lift that burden some.
The industry is very unforgiving. Too often have we missed weddings, social gatherings, even funerals, because that's just what is expected of you. Taking time off is frowned upon because that has always been status quo. Hell, it was so ingrained in me that when I got married I went back to work the same day and finished expediting dinner service. I regret that as I wish I could've made that day more special for my wife but that is the sacrifice that is routinely asked of you.
When I got 2nd degree burns on my foot, the first thing I said was, "the short ribs are still working. I can go to the hospital afterwards." That's how brainwashed I was into thinking that was okay. I went to the ER afterwards.
We have to change things like this to have our industry grow and not be looked at as a bunch of rebels on a pirate ship in order for it to be welcoming so that the business models can become more and more about the employees and offering a great culture as the standard, not as an outlier.
As somebody with direct-reports, you have to be able to say, "Sure, go take Friday or Saturday night off to go be with your friends or family. I'll work your station instead." Your staff will thank you later. Help the staff revere you, not fear you.
Thank you, Kenji for helping move this industry forward.
Destroy. Erase. Improve. Always.
Great content and delivery..... almost like a one on one with J.KL-A. I guess I'm not like some ytubers I enjoy expanded content. I don't need a time stamp when the content has my full attention. Excellent work J.KL-A!
Kenji’s hair from the Ragusea ama to now is amazing
TIL I need to join the seriouseats subreddit. This was an awesome video!
YES TO A COLOMBIAN BOOK!
28 year old woman here. Didn’t know there was such disparity in your viewers. I like the concise information, the science side of food and the fact that you married a Colombian lol I’m a Colombian living in Brooklyn I and always check your content every time I want to make something. My parents weren’t very interested in cooking when I was young (we ate well, they just weren’t into cooking for fun) so now I look to your content when I want to make something and can’t find a Colombian ingredient or just want to know more about technique and science.
Hi! Another commenter just here to say I’m a 20 something woman and think your stuff is really refreshing break from the white-guy-cooking vibe. I love your attitude and am thankful for the content!
Edit: also in Boston - thanks for the recs:)
Very inspirational on the follow your passion and strong suit part. Kenji can relly be an inspirational speaker.
It was a really great video! It's so nice to get to know better our favorite youtuber 😍😍😍👍👍👍😘😘
Love the AMA, but I've had to skip through THREE ads in the first 6:15. Keep up the great RUclips content Kenji, and maybe see about the insane numbers of ads on the longer videos :).
Super excited for the wok book! I need to pick up a copy of Food Lab too.
Love the science behind your cooking Kenji! Can you make a deep dish pizza one day? Thanks for teaching me how to be a better cook!
Kenji, is the “I long for a grapefruit” line in “Every Night Is Pizza Night” a reference to the Eddie Izzard Dress to Kill squirrel bit? (If you saw me ask this question before and are tired of me asking, let me know :) Just curious because I quote that line to myself all the time, whenever I see nuts in the pantry.
Yes it is.
1000000 points for putting each question on screen for the ENTIRETY of the answer
My wife and I save your videos to watch together... its quite entertaining. First video I ever saw... I thought you were some high dude cooking at 3am... as I watched I got my wife hooked as well.
wood working is a nice exploration. I am already into leather crafting and made my own usable products, and nothing feels quite like bringing it around and putting it to use. think of it as food you made that tastes great but it lasts much longer lol
In the Chef's Table interview Dan Barber also talks about the hyper abusive toxic kitchen environments in restaurants and admits that he in his earlier years also was like that but has been moving away from the attitude strongly in the last decade or so and he's got a michelin star so I don't believe that the toxic environment is at all necessary for that quality of food and is just an excuse made to avoid having to change away from the unprofessional working environment that Ramsay glorifies
I think that’s a very important point that it’s not necessary to be abusive to get that food, and in some cases may be an obstacle in getting the way of achieving great food from a cook (i am a true believer in positive reinforcement) I also am a fan of some of Dan Barbers work! I do think even now he has to work on that aspect of his chef-dom, but also I have heard he’s taking a step back from working at blue hill so maybe that has something to do with it
@@georgemalouf145 I've had to train new staff at some of the jobs I've been at and positive reinforcement is the fastest way to best outcome and creates a really positive workplace. I've had the experience of having a boss or supervisor who yells and breaks you down and all that does is make someone feel awful about themselves and create high turnover and the staff who remain are all angry and bitter and it's suffocating negativity.
@@pepperbird67657 That all makes sense. At least right up until I remember that the abusive environments have resulted in countless michelin stars. So making someone feel like shit works too I guess..?
@@rrraynoorrr it works but no one is happy and the question needs to be: why be abusive when you can get the same results from being kind and supportive and building each other up? Obviously not everyone is cut out to work in a 3 michelin star restaurant and that can be addressed in a better way.
@@pepperbird67657 We can't actually no if being kind and supportive works on a large scale yet seeing as the industry hasn't adopted it fully. But what would probably work is a mix between the two: positive reinforcement and the occasional screaming (when you mess shit up). Just positive reinforcement likely won't foster the most successful environment.
You are the most important cook of our time, and you act so normal and like you don't know that. Our saying in our kitchen is "trust the Kenji." I love you so much man.
Kanji, I enjoy your videos from a scientific and professional standpoint. I was born into the restaurant business, and have always fell back into the business when I had to. So, even though I have a government career far from cooking is still my passion and where I want to focus a part of my continuing education. Thank you sir for your efforts, and inspirational videos.
You sound like the most wonderful father and your daughter sounds incredibly thoughtful and open minded! I bet she has a more developed palate than a lot of adults I know!
In one of your videos you mentioned that you cook rice via an electric pressure cooker. What's the setting you use for basmati, jasmine, and American white rice?
By the way, I saw 25 minutes of the live AMA. Hoping to finish this one tomorrow. :) On reddit it was only 45 minutes
He's so simple and humble that it makes him cool. I also love watching him cook at home and seeing all his tools!!!!!
Hi Kenji, fellow east coast to west coast transplant here. Maybe you have already tried it but my personal favorite Boston area restaurant is The Elephant Walk (french-cambodian), if you haven't then I highly recommend on your next visit. I have only been to their Porter Square location myself (Somerville native). Also bought their cookbook and Somlah Marakot is a favorite in my house. Have been really enjoying your videos in recent months, after reading Serious Eats for many years and trying a lot of recipes. Hope you have success with Wursthall in the long term so I can visit some time in the future.
Super appreciate your thoughts on toxic kitchen culture and Gordon Ramsay in particular. When I worked in the kitchen I would present the same argument to any of my colleagues who tried to glorify him, and the pervasiveness of that culture was one of the reasons I ended up pursuing a different career path.
Hey J. Kenji. Never been officially diagnosed with ADHD, but I relate very very much to what you said about having ADHD. I was the same way in school. I couldn't really accel at anything unless I loved it. I've been at a creative funk for a while now, and I'm trying to get out of it. But I think you hit the nail on the head. Gotta create things for yourself. And if other people enjoy it too, that's just a bonus.
Where in the video does he talk about ADHD?
@@joelzusein Around the 3:30 mark
i am SUPER excited about his wok book.
I just want “POV you’ve summoned a dog and you have to feed it”
Hi Kenji. Really obsessed with watching all your videos right now, I really enjoyed your restaurant kitchen tour, I’m a chef but no longer working as one, Now that im constantly a home cook I was interested to see if you would ever do a home kitchen tour? I know it’s you home and privacy is important so understand if it isn’t even considered. Thankyou for your videos
I really enjoyed this!where is part 2?
Please do a podcast. Like seriously you have a lot of wisdom that can be shared just through podcast and lots of intellectual topics surrounding food and cooking. Love what u said abt Gordon Ramsay it’s the reason why I never eat at his restaurants
Oooh, more of this! Definitely would love a Kenji podcast.
What does "stoge" mean? Not sure if I spelled that right, but you said this when you were talking about Gordon Ramsay's recipes.
I had to look it up as well. 😁 Basically, it’s spending time in another chef’s kitchen. “Staging” but pronounced from the French, I guess. en.wikipedia.org/wiki/Stage_(cooking)?wprov=sfti1
That first question though. Nicely answered Boss man.