My end goal as a chef is to host private dinners in my own brick and mortar space without it being a quote on quote "restaurant". Your content is super helpful and allowed me to be confident enough to change career paths to food. I can't wait to the future of Repertoire!
Hi Justin, I enjoy every time you talk about pop-ups and would love an episode with more resources/commentary on the sort of "underground restaurants" more along the line of Oxalis (in residential location, small setting etc. - I did listen to your podcast with Max Shapiro already). I am considering setting up my own (small 10 guest maximum setup), but understandably, there are not many resources or info on it out there, and I am not "in the industry." Goal, as you mentioned, would not to achieve any sort of success/money, but rather break even on the food costs at the least. Thanks!
Hey Andrew! Definitely recommend doing a coaching call if you wanna dig in on this together ASAP geni.us/coach - otherwise keep an eye out for a future community post and ask some specific questions you’ve got, happy to help 🙌
Hi Justin, Your videos have really inspired me to follow my passion over the last few month and have lead me to join a culinary school. Im only 17, have alot of time ahead of me to work my way up in the industry but id just like to say a heartfelt thank you im sure you will continue to inspire me throughout my career and alot of others aswell.
Hey Justin, great chef and you put out really unique and simply great content, whats your advice or thoughts on cooks who dont live near their main city/ main area of restaurants and need to commute to get there? also what blundstones are you currently rocking with in the kitchen?
Hey love your content I've been here since the start , need a suggestion on a knife for work im a sous chef at a steakhouse . So im cooking and cutting meat all night any advice of brand would be great I was thinking a stainless sujihiki ? Keep killing it man we need the content .
Totally - the one I covered in the WIM Knife Bag 2022 is a great option, the Togiharu hollow ground. Otherwise town cutler makes beautiful slicers too with solid steel
When do you know if you’re ready to stage at a place like noma or something of the caliber..been cooking professionally for about 5 years and been wanting to challenge myself but don’t know how!
I loved this! You're so interesting I could listen to you all day! I have a question. So how come you have only one meal a day and yet you work whole day 5 days a week.How does that impact your health ? Do you notice it? Is there anyway to be a "helathy" chef ?
Kind of - it depends on the day. I know I said "one meal a day" but it's really the one meal for 12-16 hours. Most of us eat after service, but it's not always "healthy".
Mate!! WTF You got a podcast? interviewing Mcgee and Puglesi? Dude you need to be putting this out more to your subscribers. I now got a super multi tasking day in front of the computer with a wee Pod Cast on the go. Appreciate it..
It seems to me that the article linked intends to debunk the triple factor theory you refer to by arguing that “intelligence, conscientiousness and economic advantage are the most likely elements of success, regardless of ethnicity.” What you said is argued for, just in a different book. You refer to the original book and then link the counter to the book as evidence for the book. Not trying to be a problem just want to point out before someone makes it a problem with you. Love your content, trying to save up for next TSD!
No you aren't at all! This is my Second Brain getting the best of me - I just quickly searched it as I was building out the description and copied the wrong link! Clearly I've gone deep on this topic 🤓 I left the main article linked up but I also have the book shared, too. You're super kind to share, Dominic, I'd love to have you as a student soon!
![Blox Fruits Dragon Rework Update [Full Stream]](http://i.ytimg.com/vi/EqDAp8udhm0/mqdefault.jpg)
My end goal as a chef is to host private dinners in my own brick and mortar space without it being a quote on quote "restaurant". Your content is super helpful and allowed me to be confident enough to change career paths to food. I can't wait to the future of Repertoire!
Can't wait to make more for you, Trey - send me an email, I'd love to share a new course I'm working on with you!
Hi Justin, I enjoy every time you talk about pop-ups and would love an episode with more resources/commentary on the sort of "underground restaurants" more along the line of Oxalis (in residential location, small setting etc. - I did listen to your podcast with Max Shapiro already). I am considering setting up my own (small 10 guest maximum setup), but understandably, there are not many resources or info on it out there, and I am not "in the industry." Goal, as you mentioned, would not to achieve any sort of success/money, but rather break even on the food costs at the least. Thanks!
Hey Andrew! Definitely recommend doing a coaching call if you wanna dig in on this together ASAP geni.us/coach - otherwise keep an eye out for a future community post and ask some specific questions you’ve got, happy to help 🙌
Hi Justin, Your videos have really inspired me to follow my passion over the last few month and have lead me to join a culinary school. Im only 17, have alot of time ahead of me to work my way up in the industry but id just like to say a heartfelt thank you im sure you will continue to inspire me throughout my career and alot of others aswell.
This is huge - huge kudos to you for making the leap! Super happy to help - where is your school?
@@justinkhanna just a local culinary school in the uk not the most prestigious but its got a few awards and it’s a start
my go to is poached chicken and rice with ginger sauce with sliced cucumber and sambal oelek chili sauce
Solid move 😋
Great timing. Im about to intern so I'm sure I can use some ideas here for family meal
Wanna hear what’s successful!
Excited to hear what was helpful from this one - drop me a comment! 👇
Thanks Justin. These videos are really useful and enjoyable!
Hey Justin, great chef and you put out really unique and simply great content, whats your advice or thoughts on cooks who dont live near their main city/ main area of restaurants and need to commute to get there? also what blundstones are you currently rocking with in the kitchen?
How do you travel with knifes?
Hey love your content I've been here since the start , need a suggestion on a knife for work im a sous chef at a steakhouse . So im cooking and cutting meat all night any advice of brand would be great I was thinking a stainless sujihiki ? Keep killing it man we need the content .
Totally - the one I covered in the WIM Knife Bag 2022 is a great option, the Togiharu hollow ground. Otherwise town cutler makes beautiful slicers too with solid steel
Thanks so much I'll be making tht purchase today , looks good on paper and it looks amazing .
When do you know if you’re ready to stage at a place like noma or something of the caliber..been cooking professionally for about 5 years and been wanting to challenge myself but don’t know how!
One way to find out…
I loved this! You're so interesting I could listen to you all day! I have a question. So how come you have only one meal a day and yet you work whole day 5 days a week.How does that impact your health ? Do you notice it? Is there anyway to be a "helathy" chef ?
Kind of - it depends on the day. I know I said "one meal a day" but it's really the one meal for 12-16 hours. Most of us eat after service, but it's not always "healthy".
on point as always 🤍
S'gooooo
What is the name of the invite only pop up done by a realtor?
Oxalis - Max Shapiro
Mate!! WTF You got a podcast? interviewing Mcgee and Puglesi? Dude you need to be putting this out more to your subscribers. I now got a super multi tasking day in front of the computer with a wee Pod Cast on the go. Appreciate it..
Mexican staff meal, i can relate myself cooking for my coworkers 🌶🍅🧅🌮🌯🫔
It seems to me that the article linked intends to debunk the triple factor theory you refer to by arguing that “intelligence, conscientiousness and economic advantage are the most likely elements of success, regardless of ethnicity.” What you said is argued for, just in a different book. You refer to the original book and then link the counter to the book as evidence for the book. Not trying to be a problem just want to point out before someone makes it a problem with you. Love your content, trying to save up for next TSD!
If I’m seeing this wrong let me know please. All love
No you aren't at all! This is my Second Brain getting the best of me - I just quickly searched it as I was building out the description and copied the wrong link! Clearly I've gone deep on this topic 🤓 I left the main article linked up but I also have the book shared, too. You're super kind to share, Dominic, I'd love to have you as a student soon!
Roast my British accent 🫣
Definitely won’t be getting your citizenship anytime soon 🙃