What does it take to cook in a Michelin-starred kitchen? In this video, we break down the 5 essential skills every chef must master to prove they belong in the world’s most elite kitchens. From lining a tart case with perfection to making a flawless three-egg omelette, these skills are deceptively simple but incredibly challenging.
Learn why these skills matter, what Michelin kitchens look for, and how chefs use them to showcase their expertise. Whether you’re an aspiring chef or a food lover, this video gives you a behind-the-scenes look at the high standards of Michelin-level cooking.
VIDEO CHAPTERS
00:00 – Intro
00:15 – Preparing Artichokes
02:13 – Cutting Chives
04:06 – Brunoise
05:40 – Lining a Pastry Case
07:14 – 3 Egg Omelette
33 Comments
How do you get the time in a busy kitchen to do this kind of food in a busy restaurant? I worked as a chef for a good few years when I was young, the worst dish on the menu was a salad with a poached egg. that was many years ago. but when does a chef get chance to slowly fold an omelette like your showing here. Genuine question and im prepared to learn I just worked in bad restaurants but I really do think our food was really good.
The life lesson at the end was the best part of this video, by far.
This may very well be my favorite cooking YT channel ever and I’ve been on this platform since the beginning.
ive cooked for 25 years and not once have I EVER desired or thought about being in a bs michellin star kitchen… EVER
chef comunista?
I need to know what brand and model of knife you use for chopping your chives!!! Also, do you sharpen your knives or do you have them professionally sharpened by trade sharpener? I need a video on SHARPENING YOUR KNIVES!!!
The chives thing, I didn't make it past the word chives before I came down here. Worked at a bar and grill, all the way from prep cook to head chef. NO ONE WOULD CUT CHIVES WELL! Would make me so upset. They wouldn't take the time to go through and clean out bad ones. Trim the pointy ends? Nope. Cut past the quality part into the thick crappy end? Yup. Accordions? Yup.
Insane.
Absulte amazing knife skills from a very hghly trained chef! Chapeau! But taking the root of a sjalot before making a brunoise is absolute mayhem to me… Why would you not treat it as you would a red onion?
That wet tissue trick for chives🤗
All this is priceless info for young chefs.
Your page is an absolute blessing. SOOO helpful and informative. Thanks
Also, don't forget to turn up with a pocket full of cartouches. Seriously though, lots of good advice for any job here.
100 per cent! good attitude and willing to learn. too many chefs come in and think they know everything. sit back, listen and take everything onboard, brilliant advice from chef William
I could of took culinarily arts at Atterbury JobCorp but I didn’t self taught myself to 🧑🍳 I’ve gotten pretty dam good I make a killer lemon 🍋 pepper 🌶 chicken 🐔 recipe delicious 😋 ❤❤❤!!!!
As a home/hobby cook (who studies like hell), I'd have nailed the chives and omelette, done OK with the artichokes, but would have failed the brunoise and butchered the pasty. Thanks for teaching me up, this is great.
Fkin judgemental critics all over the comment 😂😂. This is what restaurants business like.
Wanting Michelin star skills yet fallow does have any Michelin stars 😂
“You don’t get to piss at night” lmao made my day.
Here in the US restaurants are closing for the lack of decent staff. I left the industry that I still love decades ago. It was becoming more and more difficult to find people with that good attitude at any price, and it wasn't just the hours. I don't want to be the old guy saying "Kids these days…" but even by 2000 I increasingly found young people feeling that kitchen and front of the house work was beneath them. Parents often discouraged youngsters from this work, thinking it would look bad on a future resume (CV). Perhaps ironically, it was the work attitude, management, and people skills I learned in the restaurant industry that made possible my success in manufacturing.
Ummm … ok, I could never do chives that good! 👊👍😮😄😁😆
I have just recently become a head chef. I have worked in Melbourne, Sydney and Singapore. It's incredibly gratifying to finally be in charge of my own kitchen, at the same time I am finding this channel helpful as I try to make sure that all my skills are sharp and up to date. When you work in the kitchen, you never stop learning.
Cling film works well for the chives too
Hey guys 1 star Michelin TRAINED (not my star) chef here. Another tip for the artichokes is repeat the same motion. Homeboy is peeling then cutting then peeling and cutting, that is time wasted picking up and putting back the knife and picking up and placing the chokes in 3 different spots. Instead, quick as you can, peel as many as needed, then cut all at once. As well as the waste, there is no reason to throw every bit of rubbish in the trash as soon as it appears. Get another smaller bin, or more make a mini trash mound on your board. Once it gets full, or too big, THEN you can use a big motion to dump at once. 10x more efficient, cheers all 🙂
Cool for akachillez
Pastry or baking is like the best part. Its chemistry. And so rewarding when you sink the time in.
ist that sujihiki carbon steel?
Wasn’t going to watch this, but I’m glad I did.
You guys are so generous. I keep thinking about your YouTube page and how it could actually change someone’s life. It’s lovely to see and so interesting for an interested home cook as well.
I remember when I wore the whites, it was all about Michelan.. Today, it no longer exists, really. Certainly no longer a measure of high-end industry standard as a basic Ramen Dish could be 3 3-star. It's like it's gone full circle back to what it originally was, reviewed restaurants for travellers in a book.
''Be a nice person to work with.'' That cannot be overstated.
Vcc
Always bring a small bag of dried granulated feces with you to sprinkle into dishes.
Maths. Many chefs cant calculate cost and consider overheads. Its a business. And some cut costs with food. Cheap, stale or just off. Reheated etc.
Why remove the leaves of the artichoke? There's good on the leaf and you scrape if off between your teeth. Then you get the heart. American here.