None of these portion sizes or temp/times make sense… you par boil the potatoes and they still take that amount of time? Oh we see 3 pieces… show that and not like you're some industrial chef. Even the potatoes… bruh.
Have you ever had a request from either your client or a guest they had over to make an ingredient a really specific way? Also, do you like when people do that?
For example, I can only have tomatoes if they’re diced and covered in a sauce and I prefer having them with nachos of some kind. Or, I can eat broccoli if they’re cut little and covered in sauce (ie finely chopped broccoli in fettuccine Alfredo). I mainly do these things because I either can’t handle their texture or taste, I like the texture of tomatoes but don’t like their taste, and I like the taste of broccoli but don’t like their texture.
I love watching all your pro moves!!! You really know your shit and it makes me so happy to watch you cook. Most chefs are out there half-assing the shit out of everything these days but not you. You are meticulous and not lazy at all. Your client better be grateful because they are very lucky to have you. I’m just a home cook but my family has been in the restaurant business for over 50 yrs, I grew up in a restaurant. I know talent when I see it and you really have a special gift.
36 Comments
Your food look looks amazing
Thetes an h in herb.
Whats wrong with you people?😅
I'm slobbering 😅😅😅
Personally I could eat all that and about 4 or 5 more of those servings of potatoes
I haV tried the skin side down method. Great tip.
Beautiful clean ingredients ❤
Potatos with olive oil? Bä that's a crime. Btw chef, olive oil is not for high heat.
Thank you for another delicious meal chef 🤤😋👌🏾✌️🤗💯
I can barely make cream crackers HOW do you manage to make those 😭
Looks delicious. Seems the chicken could have cooked some more.
I”ll be there looks so delicious
Looks like shit
If shit was the best food in the world
That looks fantastic and healthy
Did you season the chicken with only salt!
Heat the oil on the sheet pan before adding the potatoes.
Will try the skin down cutting technique this weekend. Thank you for the advice!
That's a great tip about cutting the chicken with the skin on it upside down. Thanks!
I LOVE potatoes 🥔
Genuine question, if you want a crispy potato, why don't you fry it?
Its not cosher salt. Its just salt. Why you people add this jew shit to a common product?
Carrots were definitely raw
YUMMMMM
I love your shorts! so therapeutic!
What is with the mask? Covid was over years ago…
anyone know what brand of pan he is using? I need to purchase a new one
None of these portion sizes or temp/times make sense… you par boil the potatoes and they still take that amount of time? Oh we see 3 pieces… show that and not like you're some industrial chef. Even the potatoes… bruh.
Tried the skin cut down trick this weekend, worked like a charm!
Dude, your private chef menu and technique look delish. You seem excellent in your profession. 😊
Why are you wearing a mask?
The amount of oil and butter. Holy crap.
That chicken looks amazing!!!
This is amazing, but like are your clients not home when you cook? Doesn't it take a lot of time to film though?
Ditch the face mask ok.
That does it, if I get rich, I am getting a personal chef!!!
Have you ever had a request from either your client or a guest they had over to make an ingredient a really specific way? Also, do you like when people do that?
For example, I can only have tomatoes if they’re diced and covered in a sauce and I prefer having them with nachos of some kind. Or, I can eat broccoli if they’re cut little and covered in sauce (ie finely chopped broccoli in fettuccine Alfredo). I mainly do these things because I either can’t handle their texture or taste, I like the texture of tomatoes but don’t like their taste, and I like the taste of broccoli but don’t like their texture.
I love watching all your pro moves!!! You really know your shit and it makes me so happy to watch you cook. Most chefs are out there half-assing the shit out of everything these days but not you. You are meticulous and not lazy at all. Your client better be grateful because they are very lucky to have you. I’m just a home cook but my family has been in the restaurant business for over 50 yrs, I grew up in a restaurant. I know talent when I see it and you really have a special gift.