Video

No matter what kind of puree you should pass on chinois

Pub standard at best

Sorry but it is still beautiful and well plated

Not a ballotine

لي ذكريات جميلة مع هذا الفيديو.. السنة الماضية كان لدي امتحان لتزين الاطباق بأفكار جديدة ولقد صنعت البراصيا وقمت بتزينها كما شرحت لنا كانت جميلة للغاية ..وأخذت علامات عالية والفضل كان لك . شكرا من كل قلبي وانا دائماً بنتظار ابداعاتك

You are very creative

Great teacher

hi chef! can we cook the fish roll in hot water? or maybe in the oven with low temperature?

Wow 😊

Hi, Chef! Thank you for these recipes 🥺❤️ I just have one doubt: Is the rest of the cream you add once the mix is done also boiled? Or is it just room temperature?

It's so delicious

Your presentation is always impeccable. The mind will not be satisfied without seeing the khal. =========================

ว้าวน่าทานมาก🧡🍏

El residuo tiene algún uso ?

I would like to see you make eclipse soup

Looks Delicious! Love to hear you talk.✌️

The recipe is not clearly understood

Your dishes are so impressive ❤

$600

Watch to join the class

💙💙💙💙

Great idea. Thanks for sharing!

What sort of shelf life can we expect and are there ways of extending shelf life

I always loved to see your videos, thank you for showing so many amazing and delicious cooking ❤❤

Loved it 🎉

I love the smell of chopped parsley

So nice chef majk🎉

Tried this receipt last weekend， loved it❤❤

Wow Mark, you're some great chef thank you

Awesome .what is name of the cereal that you have used

That's amazing! That's for the recipe!

Looks easy, but it's a nightmare to make well; simply not worth the effort.

Se lo voglio salato e non dolce Cosa cambio

Frist time see this video very very nice recepe chef I like it

Perfect, will try it

How to avoid melting cling wrap

I feel I would add some cream under bananas. Or caramel. What do you think? And 1 more question. Can I use portion forms to bake biscuit ? Or the result will not be nice?

Thank you chef ❤❤❤

Would it turn your mouth black?

Chef Majk, will you kindly share the name of the food processor you are using? Thank you for your great informative videos. Doron from the Netherlands

love your videos, just one question, is it ok to eat pink duck or should it finish in oven? not a protein im used to. thank you, some of the best cuisine content out here

That is NOT tartare, it's sashimi.

Thanks so much , I made the cake and it was the best tasting cake I have ever tasted . At the end , seeing your result I was like : where is all the sauce, the sauce was so delicious. Because mine for some reason had a lot of extra liquid chocolate or something.

Thank you for sharing !

How to make green oil ?

What a cool trick this is.

Great dish Chef! One question, if you don't mind: What is the thought process behind using ginger in the carrot puree ?

How do you dip the pears chips that don't have a stem?

Does anyone have the link to that thermometer?

Beautiful plating horrible music