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I am a mouth breather. He may be a mouth breather. Jimmy Durante was also. I mostly breath through my mouth because one side of my nose, the nostril is narrow and not much air comes in. When I close my slightly opened mouth, it is difficult to breath. So, I open my mouth just slightly to draw in air; water keeps throat from drying out. Answer to the comment concerning that his heavy breathing scares her/him.

Thats just water😂😂😂

He’s turned simple scrambled eggs into a fat fest….just like all American food, if it ain’t the biggest or the fattiest, it ain’t on the menu

Thank you now I can cosplay Tsukasa Eishi : )

i hate you

if you pull up a "how to pronounce"...there's several with Actual French speakers saying Nicoise (Nee-schwaz). Otherwise fascinating presentation

Obviously stellar teacher. Thank goodness the potato sexing was off-camera. What a great video! Salad Nicoise is one of my favorites.

herd chef

I thought it was the triple k at first

American knows to do many good think and explain is one of them. I saw many french video but was not explain clean as this. Thank you Chef

❤

That knife is sharrrrpppppppp 😮 🤩

I had this at Auberge de Noves right outside of Avignon, with foie gras and a Monbazillac. Thanks for the tutorial.

Honestly Russell being a graduate of this program kind of lowers the standards a bit

👍👍👍👍👍

This chef still around?

Not the way danish baker do it, but ok

We called that knot a Single Windsor.

"I'd be a useless guy in the basement unless I had direction". This is insight.

Rip

In traditional salad Nicoise you salt the tomatoes several times to draw out water and to flavour it. Btw, Escoffier did not present the transitional recipe. He added a lot of ingredients that were not originally there, like potato and green beens. I.e the cooked vegetables. This became so popular that many people now believe the Escoffier recipe is the traditional one.

*I am a 30 year culinary chef by trade, trying my damnest to Retire from this insipid industry. I have relearned HOW TO COOK Alkaline Vegan and ha e learned a great deal about PROPER NUTRITION, the actual definitive history of food EG: [WHAT THEY WILL NEVER TEACH IN A SCHOOL] and eating to live or die. Let me say this about the CULINARY INDUSTRY and these institutions as they teach..... LOOK CLOSELY AND LISTEN TO HOW HEAVY THAT CHEF IS BREATHING! ... That is the extent of the BS so called culinary food, like that cardiac arrest dish he is showing you all how to make....* #HOW TO EAT TO LIVE

How is bread which has been fried in oil, called "toast"? Makes zero sense...

Friken waste! Does it add any flavor?

A fresher egg would hav been better i guess because a perfect looking poached egg is not like the yellow yolk is visible attached to the cooked whites

It's a shame that his information isn't right 1st you can't cause eggs to go rubbery when whisking in the mixing bowl 2nd its fried bread 3rh hope his breathing is better very off putting to hear that through out the video

Dressed up as a chef but cant cook even one of the most basic sauces 😂

Its watery 😂

This is the skill I'm learning this week in culinary class...

You can't really see what he's doing on the first part. Kinda useless.

Hes left his beans in iced water!

His name is same or close to Jean Paul Higgins of Rumpole comedy fame!

Now I know how to cook my veg, it needs salt

Francophiles! Linguists! Since there’s an E at the end of “Nicoise”” shouldn’t the S be pronounced? I loved all of this, but that was driving me crazy! Am I right?

Genius. Loved all the special tips on how to prepare each individual pieces of items in the salad. So many ways to prepare for the amazing Salad Nicoise. Merci beaucoup pour la bon recipe. Au revoir et bon appetit. 😂😂😂

Er, did I miss the part where he de-fatted the braising liquid? 😕 Shortribs throw SO much fat. At any rate, I loved the tip about celery when it comes to caramelizing the veg.

Simple and Sure. Thankyou

Thank you very much for your tutorial .

Le cordon bleu is a great school with all those instructors just like camousn college culinary arts program is wonderful program

And I am sure that same salad would cost you at least $45-$50 in a high end or Michelin star restaurant.

Amazing intro.

This chef is like ultra charismatic. Great video!

great video after turning the sound off

Those breaths could have been so easily edited out lol. They did him dirty 😂

slow down you fucker !

Word of advice to anyone in the comments also: If you very slightly lean the bottom edge of the knife AWAY from your fingers, it's even safer [slightly] and more importantly it means that the knife has a smaller "contact patch" with your knuckles, and you will be less likely have irritated skin from having the knife's side sliding in contact with so much of your skin.

Boneless skinless chicken?! Shame on you.

Do you add chicken sauce and how much?

The first part looks tricky. I have to watch that part a few times and practice doing the first part. The rest looks easier. Thanks so much

I watched this video a few years and tackled this salad. Watching the video over and over, pausing to take notes. It came out as lovely as he said it would. His tips are smart and not that hard. Wish I had a bigger kitchen is all. I will make this tonight. Cutting on a bias!