Came here to make this comment as well. I have been taken care of by Owen since his days back in edmonton knifewear but I never made this connection until now.
This video is excellent. This guy has the voice and presence of a good teacher. I’ve been looking for a video like this. He needs to make more videos. Really quality content here.
As a home cook, these are things that I learned through a lot of trial and error, would kill to know all this when I started out. Really high quality and informative. Very nice.
I so hear what you're saying. I was an enthusiastic if naive and untutored home cook long before there was an intertubes. Main thing is to be a lifelong learner like you obviously are, because people who are good, I've noticed, are never entirely satisfied and always want to know more. That's how to be if you ask me. : )
This video is absolutely awesome. As someone really getting into Japanese knives and wanting to also improve their cutting technique. Thank you!! This has no where near the views it deserves
May be the most responsible thing I've seen wrt knife use and encouragement. A natural educator, with spot on patience and pace. Kids, start here. Being Lebanese I could not be more impressed with the parsley king 'mill chopping'. Our mothers have been doing it wrong?!! I think I'm turning Japanese now!! ;-) Knifewear culture rules!!
Such an amazing guide! I am honestly so shocked this channel doesn't have more subscribers and viewers. You do a much better job at explaining and getting straight to the point, compared to some of the most "popular" food related CZcams channels. Great work! Please keep it up!
LOVE Owen's detailed explanations at every step. Also appreciate him repeating the steps, and pointing out any exceptions along the way. I've watched a lot of beginner/cutting technique videos and this is by far the most comprehensive. I have a short attention span loll but I watched the whole thing in one sitting - the humor definitely helps haha. Saving this video for future reference!
He’s phenomenal. I’m a beginner and I do get bored easily watching these beginner type videos because they tend to be too preachy. He’s a nice balance and he’s hilarious. I feel like I could make mistakes in front of him and while he would correct me, he wouldn’t make me not want to cook ever again. He would encourage me to keep going with the delicious infusion of humor and strong technique. Plus, he taught me a new word, mirepoix! I’ve been cooking on my own since July 2020 and let’s just say my life has really changed for the better. But the learning curve at 47 is humongous. With this guy and Chef Jean-Pierre, my life is complete.
Owen's a great instructor. He gets the skills across in clear and consise fashion, and never makes it intimidating by showing off with flashy speed. That's where inexperienced knife users will run into real problems; trying to imitate the speed with which they saw an instructor cut. Speed comes with repetition of good technique. Skill first, always :)
That spoon trick alone was worth the 40 minutes. And the permission to do the radial on the onion like I've always done. : ) Great tips all through, nice job. Poster below who said you learned a lot of this presumably through trial and error as a home cook over the years, waving at you. If I could have gone to culinary boot camp for a month when I was 30 it would have saved time but oh well. And thanks for not trying to sell us knives all through this. You know well enough we're already obsessed.
Broccoli Tip: If you don't eat enough to cook it all at once. Cut the lower florets off, and put a clean cut on the bottom stem. Put the stem in a glass of water, it continues to live, it even grows roots after a few days. Then as you need it, cut off what you need, and let it continue to grow (change the water after a while so it doesn't get nasty). Many thanks for the video.
I wish I had gone to cooking classes or had access to CZcams cooking videos decades ago, but this outstanding video is helping me upgrade my skills . I recently started experimenting with Japanese knives, just got a Kiwi nakiri on Amazon for about $9 and out of the box it became the sharpest thing in my house except for a razor blade. It may not be the quality of a $150 or $250 nakiri, but it gets the job done and is a very affordable way to get started with Japanese-style knives. (Kiwi calls it a chef's knife but it looks, handles and cuts like a nakiri.)
More videos like this please!! This dude should have his own channel!! I’ve learnt more from this one video than hundreds of others about technique, food, cooking and equipment!!
Ok, when I first started watching this video and read the comments I thought “meh, he’s ‘ok’ but not ‘Good Morning Vietnam’ ok”. I’m now minutes away from finishing this video and want to search for more with him in it! I want more! Oh, and damn your store! You’ve made an addict of me!
This was a great demonstration of the differences in Japanese knives but also probably one of the best videos I've seen on ingredient prep. Never even knew about that ginger spoon technique.
I buy the ginger-garlic paste at the Indian groceries where they sell huge jars of it. It's got reasonable flavor if it's fresh enough. But obviously the fresh root is the best. Will def try that spoon trick and then slice it up paper-thin.
Such an excellent vid! About a year ago I have already watched it. By chance I stumbled across it again. Wasn't completely sure I watched it but what the heck watched it completely again and didn't regret it one minute. You are one hell of a presenter 💪
@@KnifewearKnives You are very welcome - I am watching as many videos and live streams as I can! I am trying to figure out what I need to do next to learn and progress. All the videos are helpful and the live streams make it clear that the company has good values.
This is a good beginner guide. Two notes I would give-don't cut through the root of the onion when dicing. The root holds things together and makes those radial cuts a bit easier. I would also say that becoming comfortable with the horizontal cuts is eventually necessary. You can achieve the fine dice in way less time that "mill chopping" when you know how to fine dice properly. Otherwise a solid beginners technique guide.
A really informative video and so well explained. I'm not a complete novice so was familiar with some of the basic fundamentals, like using a sharp knife, creating a flat edge, avoiding damaging your herbs, but I learned some useful techniques and will move on to the more advanced knife skills video.
Greeting from The Netherlands. Cool video! You're absolutely correct about the broccoli. They can be awkward little curses. I agree the K tip of the bunka certainly makes processing broccoli easy. However, I've found that having a decent petty knife at hand, is an even better option. I find a 12cm to 15cm the ideal sizes for me.
What a Fantastic video! The world needs to see this! Your skills are spot on! I love how you use your Nakiri knife. I love mine, it's such a great knife. Between that and my Japanese cleaver knife I get it all done. I loved how you talked about the wood board too. I have been looking for a nice one that won't break my bank now. Also the broccoli slice and break is a cool one, new to me. Your a great teacher. You showed us what to do in a way we could see it, and how to yes it. A very great video! Thanks for all the work you put into your work ...
What a wonderful video from an obviously wonderful chef. Always a pleasure to learn more skills to use in the kitchen. Thank you Owen. This Texan appreciates you.
Great demo. The first vertical cut on the celery stalk is very helpful for an even dice since it reduces the curvature of the stalk by half. I was always idiotically trying to cut julienne pieces from the intact stalk.
Really nice job explaining and also demonstrating how to use a knife. Just bought a Nakiri and looking forward to learning how to slice and dice properly. Good job on safety aspect also
THAAAAAANK YOOOOOUUUUU!!! I have some Kiwi knives on the way (includes a bunka and nakiri). Have never used Japanese knives and I dont cook much but want to cook more. This vid explained the basics well using veggies I cook with the most! Thanks!
I’m learning so much about cooking! This guy’s great! My only exposure was as a short-order cook in college, and I was fast but not very good. I also didn’t care too much as long as nobody complained. I always wondered about potatoes and carrots. Does a microscopic amount of dirt add minerals and flavor to your boiled stock? Because it’s impossible to remove it all from the cavities even with a brush without peeling them, which we always did!
Excellent instruction!! Your cutting technique is wonderful. Glad you never flourished by resorting to the type of speed cutting you would use as a prep chief. Also, I always made the biggest mess with herbs. Thank especially for that lesson. Have subbed and look forward to more.
Very good job for anyone who needs cooking tips or help learning basics and basic knife skills I’ve been a chef in a kitchen for a year now and went to the best catering college for 2 years for my level 2&3 chefs qualifications so I’m a level 2&3 qualified chef and this vid has taken me back to my old college days learning the basics good job keep it up. One problem though is we never peel onions with our fingers because of bacteria under the nail but I guess that why you was your hands but I still don’t peel onions like that and we wasn’t taught that way too but no hate all positives I loved the vid and the different Japanese knives and there jobs and I’m after some good Japanese knives not too expensive but not too cheap but it’s hard to fined a legit company and one in the UK or one that delivers to the UK 🇬🇧
Your welcome but you peel your onions how you want I ent one to judge or send hate do what makes you feel comfortable we was just told not too do it like that hahah 😂 also forgot to mention my college was really good because not only was it good because the quality of our ingredients using stuff like sue vied machine and expensive equipment and stuff like duck and goose liver don’t know how to spell it properly so imma say good liver 😂 but yeh we also had AA roset we couldn’t have a Michelin start cause we was students so yeh my college was amazing and I’m so glad I was able to go to such a good college. But this vid honestly took me back to my level 2 days off college all the basics not only that it’s showed me about Japanese knives as I’m after some of them too but keep up the good work and peel onions how you like I won’t tell anyone hahah
@@kyleshaw4906 sounds like you learned nothing from culinary school but the “fact” expensive food/equipment means quality. You should know that it’s the chef that makes quality food. That’s the whole reason you went to school, no? I’m speaking from experience…
don‘t throw away celery leaves, they are a great garnish and i often mix a bunch of them with salt and let it sit in a closed container. the salt will absorb the flavour of the celery and it makes a powerful celery-salt with a lot of punch with a million applications. ❤
2:38 I have explained this to some employees when using knives to cut small vegetables like potatoes and brussel sprouts and to put it behind the finger and use your finger as a claw.
![ADVANCED Knife Skills for Beginner to Intermediate Cooks [FULL CLASS]](http://i.ytimg.com/vi/Gl1wLtpdpKs/mqdefault.jpg)
Didnt realise Seth Rogan was a knife expert as well, so talented.
I’m very pleased with this comment lmao
Came here to make this comment as well.
I have been taken care of by Owen since his days back in edmonton knifewear but I never made this connection until now.
yes!!! so good.
Seth Rogen* ...
didnt realise he was also obese
This video is excellent. This guy has the voice and presence of a good teacher. I’ve been looking for a video like this. He needs to make more videos. Really quality content here.
Happy to hear it, we'll make it happen!
What a champion! Really precise instruction, this guy is a great teacher. I’d love to see more of these.
Thanks for the love! We're gonna bring Owen back for some cooking videos this year!
As a home cook, these are things that I learned through a lot of trial and error, would kill to know all this when I started out. Really high quality and informative. Very nice.
Thanks so much! Glad we could be of help, even if it wasn't quite soon enough ;)
@@KnifewearKnives haha cheers
I so hear what you're saying. I was an enthusiastic if naive and untutored home cook long before there was an intertubes. Main thing is to be a lifelong learner like you obviously are, because people who are good, I've noticed, are never entirely satisfied and always want to know more. That's how to be if you ask me. : )
This video is absolutely awesome. As someone really getting into Japanese knives and wanting to also improve their cutting technique. Thank you!! This has no where near the views it deserves
Thank you so much, I'm glad it helped! We'll get there with the views ;)
Everyone interested in cooking at home should watch this video - nice job!
Thank you, and thanks for watching!
Not hear tho, the audio is a pain in the ass
Or in general...
May be the most responsible thing I've seen wrt knife use and encouragement. A natural educator, with spot on patience and pace. Kids, start here.
Being Lebanese I could not be more impressed with the parsley king 'mill chopping'. Our mothers have been doing it wrong?!! I think I'm turning Japanese now!! ;-)
Knifewear culture rules!!
Well said! Thank you so much for the kind words and encouragement. Happy cooking!
this guy is epic..making everything super easy to understand and making us not overwhelmed
Such an amazing guide! I am honestly so shocked this channel doesn't have more subscribers and viewers. You do a much better job at explaining and getting straight to the point, compared to some of the most "popular" food related CZcams channels. Great work! Please keep it up!
Thank you so much!
This guys got a great teaching style and personality
Thank you!
LOVE Owen's detailed explanations at every step. Also appreciate him repeating the steps, and pointing out any exceptions along the way.
I've watched a lot of beginner/cutting technique videos and this is by far the most comprehensive.
I have a short attention span loll but I watched the whole thing in one sitting - the humor definitely helps haha. Saving this video for future reference!
Thank you so much! Glad it was worth a full 45 minutes, we know it's a big one!
Seemed long winded to me. And I'm a line cook
He’s phenomenal. I’m a beginner and I do get bored easily watching these beginner type videos because they tend to be too preachy. He’s a nice balance and he’s hilarious. I feel like I could make mistakes in front of him and while he would correct me, he wouldn’t make me not want to cook ever again. He would encourage me to keep going with the delicious infusion of humor and strong technique. Plus, he taught me a new word, mirepoix! I’ve been cooking on my own since July 2020 and let’s just say my life has really changed for the better. But the learning curve at 47 is humongous. With this guy and Chef Jean-Pierre, my life is complete.
@@KnifewearKnives the fat guys knife skills are sht, what kind of julienne was that, his cringe level is over 9000 as well
Wish I got this life skill lesson years ago! Thanks a lot for sharing this!
Clicked on this by mistake. Watched all the way through. Liked. Subscribed.
Thank you!
this must be one of the best videos re cooking / knife skills on youtube or any other platform for that matter...
Thank you so much!
Owen's a great instructor. He gets the skills across in clear and consise fashion, and never makes it intimidating by showing off with flashy speed. That's where inexperienced knife users will run into real problems; trying to imitate the speed with which they saw an instructor cut. Speed comes with repetition of good technique. Skill first, always :)
Well said!
Es ist ein Traum,so ein lehrer zu haben.Gut gemacht und sehr sympathisch.
Thank you!
As a french man I want thank you thoroughly for this goldmine of information, oui Monsieur !
That spoon trick alone was worth the 40 minutes. And the permission to do the radial on the onion like I've always done. : ) Great tips all through, nice job. Poster below who said you learned a lot of this presumably through trial and error as a home cook over the years, waving at you. If I could have gone to culinary boot camp for a month when I was 30 it would have saved time but oh well. And thanks for not trying to sell us knives all through this. You know well enough we're already obsessed.
Hahaha, knife addictions don't need much help! Thanks for the good feedback!
Broccoli Tip: If you don't eat enough to cook it all at once. Cut the lower florets off, and put a clean cut on the bottom stem. Put the stem in a glass of water, it continues to live, it even grows roots after a few days. Then as you need it, cut off what you need, and let it continue to grow (change the water after a while so it doesn't get nasty). Many thanks for the video.
That's awesome!
@@KnifewearKnives Thank you.
So useful! Thanks. I’ve saved this video so I can watch again. And of course, I’m lusting after Japanese knives!
Happy to help!
How does this not have more views? This guy is so easy to watch and follow along. I just bought my first Shun set and am so grateful for this!
Thank you so much!
Appreciate all the tips from "Chef Rogan"
I subscribed and hit the bell on the strength of this video alone. Probably the most useful ‘knife skills’ demonstration on CZcams. Thank you, Owen!
Thank you so much, glad you enjoyed it!
Knew a lot of stuff, but learned as well. Amazing knives BTW.
Thanks friend!
I wish I had gone to cooking classes or had access to CZcams cooking videos decades ago, but this outstanding video is helping me upgrade my skills . I recently started experimenting with Japanese knives, just got a Kiwi nakiri on Amazon for about $9 and out of the box it became the sharpest thing in my house except for a razor blade. It may not be the quality of a $150 or $250 nakiri, but it gets the job done and is a very affordable way to get started with Japanese-style knives. (Kiwi calls it a chef's knife but it looks, handles and cuts like a nakiri.)
Happy to hear you're getting into good knives, glad we could help you use them with confidence!
damn this is 40 minutes of GOLD! Valuable tips every 5 seconds!!
Can't believe how little views you have on that video, that was amazing, very detailed.
Thanks buddy, we really appreciate that!
More videos like this please!! This dude should have his own channel!! I’ve learnt more from this one video than hundreds of others about technique, food, cooking and equipment!!
Happy to hear it, thank you!
You are the one channel that earned my sub the most. Helped me so much.
Thank you so much!
Ok, when I first started watching this video and read the comments I thought “meh, he’s ‘ok’ but not ‘Good Morning Vietnam’ ok”. I’m now minutes away from finishing this video and want to search for more with him in it! I want more! Oh, and damn your store! You’ve made an addict of me!
Thank you so much!
Best and most informative vid Ive seen yet
Thank you!
This was an excellent tutorial. Thank you so much and I've learned so much. Great teacher.
Thank you!
Awesome explanation , nicely done video!
Thank you!
Thanks for the lesson very helpful much appreciated
This is such a good video - covers all the basics of pretty much anything I chop at home and got some great tips out of it. Fun delivery too. :)
Thank you!
That was great! Thank you!
Glad it was helpful!
Very informative. Deserves more views.
Thank you so much! Were getting there, one step at a time!
This was a great demonstration of the differences in Japanese knives but also probably one of the best videos I've seen on ingredient prep. Never even knew about that ginger spoon technique.
Happy to hear it!
This is a really informative video. Thanks for making this available !
Thank you!
That's a great video. I didn't know the ginger trick, always buy the jarred stuff because the skin seemed to annoying to deal with!
Woohoo, glad we could help!
I buy the ginger-garlic paste at the Indian groceries where they sell huge jars of it. It's got reasonable flavor if it's fresh enough. But obviously the fresh root is the best. Will def try that spoon trick and then slice it up paper-thin.
This guy is an absolutely fantastic teacher. Nicely done.
Thank you!
Fun and informative, great stuff!
This man is my food god!
Surprisingly good presentation!. I learned a few things in a fun way. Thank you.
Thank you!
such a great instructor. thanks so much !
Thank you!
Super impressed with this video. I am a long time self taught cook and learned quite a bit. Plus he's Canadian which automatically makes him awesome.
Thank you so much!
Got lost in it, great show.
Such an excellent vid! About a year ago I have already watched it. By chance I stumbled across it again. Wasn't completely sure I watched it but what the heck watched it completely again and didn't regret it one minute. You are one hell of a presenter 💪
That's awesome, thank you!
Seth got some skills!
Thank you Owen. Very nicely paced video with no air of superiority! Great explanation- much better than many videos out there!
Thank you so much for watching, and for the kind words! Glad you liked it!
@@KnifewearKnives You are very welcome - I am watching as many videos and live streams as I can! I am trying to figure out what I need to do next to learn and progress. All the videos are helpful and the live streams make it clear that the company has good values.
Wow, thanks buddy! That's always our goal,glad to hear it's working!
@@KnifewearKnives I just ordered a knife that just arrived! I am so excited and I will have many more questions!
Oh sweet, thanks buddy! What did you get? Tune in to one of our live videos with questions!
Best veg prep video I've seen on CZcams. ❤
Thanks buddy!
Very informative. Thank you.
I’m not a rocker. I’m more of a chopper. These flatter blades, like some of my Santokus, are my favorite Japanese knives.
10 out of 10 for not cutting onion towards your hand. So many think it's very cool.
You're the bob ross of the cutting world
Thank you Owen. Just rewatched. Very helpful.
This is a good beginner guide. Two notes I would give-don't cut through the root of the onion when dicing. The root holds things together and makes those radial cuts a bit easier. I would also say that becoming comfortable with the horizontal cuts is eventually necessary. You can achieve the fine dice in way less time that "mill chopping" when you know how to fine dice properly. Otherwise a solid beginners technique guide.
This dude has charisma for days
this is really great. Thanks
Thank you!
Very entertaining.
Thank you!
This is a great learning video - love it.....should have learned this years ago!
Thank you so much!
Learned a ton from this and realized I was cutting a lot of things quite backwards. Thanks!
Glad we could help!
Man. This is pretty amazing. You got a message......and obviously YEARS of experience. Thanks for sharing the experience!
Thank you, we're glad we got the message through!
Great tutorial - thanks
Very entertaining. Could listen to you for hours.
More videos on the way!
A really informative video and so well explained. I'm not a complete novice so was familiar with some of the basic fundamentals, like using a sharp knife, creating a flat edge, avoiding damaging your herbs, but I learned some useful techniques and will move on to the more advanced knife skills video.
Glad to hear it!
Greeting from The Netherlands. Cool video! You're absolutely correct about the broccoli. They can be awkward little curses. I agree the K tip of the bunka certainly makes processing broccoli easy. However, I've found that having a decent petty knife at hand, is an even better option. I find a 12cm to 15cm the ideal sizes for me.
Totally, well said!
What a Fantastic video! The world needs to see this! Your skills are spot on! I love how you use your Nakiri knife. I love mine, it's such a great knife. Between that and my Japanese cleaver knife I get it all done. I loved how you talked about the wood board too. I have been looking for a nice one that won't break my bank now. Also the broccoli slice and break is a cool one, new to me. Your a great teacher. You showed us what to do in a way we could see it, and how to yes it. A very great video! Thanks for all the work you put into your work ...
Thank you so much! Check out these affordable boards:
knifewear.com/products/tojiro-paulownia-cutting?variant=39289358516398
Excellent technique and very comprehensive. Thanks Owen!
Thank you for watching!
Awesome video. Great explanation of different techniques.
What a wonderful video from an obviously wonderful chef. Always a pleasure to learn
more skills to use in the kitchen. Thank you Owen. This Texan appreciates you.
Thank you so much Herbert, we appreciate the kind words. Hope you're doing okay, stay warm!
Excellent video!! I just bought some new Japanese knives and my next step is to learn some great knife skills. You’re a great teacher!!!
Thank you so much!
Well Done👍
Did you ever make more videos with Owen? So you know if he's got any coming videos? I love his teaching style!
Great demo. The first vertical cut on the celery stalk is very helpful for an even dice since it reduces the curvature of the stalk by half. I was always idiotically trying to cut julienne pieces from the intact stalk.
Same, it's a great trick! Thanks for watching!
Didn't know Seth Rogen is a Chef!
Nice video, learned a lot
😂 Glad to hear it!
Nice video! Some basic but important stuff to know.
That was great 👍🏻
Thank you!
Really nice job explaining and also demonstrating how to use a knife. Just bought a Nakiri and looking forward to learning how to slice and dice properly. Good job on safety aspect also
Thanks, enjoy the Nakiri!
THAAAAAANK YOOOOOUUUUU!!! I have some Kiwi knives on the way (includes a bunka and nakiri). Have never used Japanese knives and I dont cook much but want to cook more. This vid explained the basics well using veggies I cook with the most! Thanks!
Happy to hear we could help!
very well done!
Thanks man!
I’m learning so much about cooking! This guy’s great! My only exposure was as a short-order cook in college, and I was fast but not very good. I also didn’t care too much as long as nobody complained. I always wondered about potatoes and carrots. Does a microscopic amount of dirt add minerals and flavor to your boiled stock? Because it’s impossible to remove it all from the cavities even with a brush without peeling them, which we always did!
Glad you're learning! I never worried about those little bits of dirt 👍
Loved the video! Really well explained and lots of useful tips!
Thank you so much!
Thanks for the video.
Thanks for watching!
This guy is awesome.
Excellent instruction!! Your cutting technique is wonderful. Glad you never flourished by resorting to the type of speed cutting you would use as a prep chief. Also, I always made the biggest mess with herbs. Thank especially for that lesson. Have subbed and look forward to more.
Thanks for watching and subscribing!
Awesome video!
Glad you enjoyed it
Learned a lot of this and reconsidered some things i had taken for granted, awesome video, look forward to trying learning these techniques.
Thanks for watching, glad you enjoyed it!
This was great! It's a perfect demo for how to properly cut up vegs. (I favour using nakiris for these things)--great job!
Thank you so much!
You are an awesome instructor. want to go cut stuff up!
Thank you!
Lovely video. As they say about the shallot, the trick to stop the tears is not to get emotionally attached to it while cutting ;)
Hahahah yes, that's my favourite bad joke to tell during our classes 🤣
Very good job for anyone who needs cooking tips or help learning basics and basic knife skills I’ve been a chef in a kitchen for a year now and went to the best catering college for 2 years for my level 2&3 chefs qualifications so I’m a level 2&3 qualified chef and this vid has taken me back to my old college days learning the basics good job keep it up. One problem though is we never peel onions with our fingers because of bacteria under the nail but I guess that why you was your hands but I still don’t peel onions like that and we wasn’t taught that way too but no hate all positives I loved the vid and the different Japanese knives and there jobs and I’m after some good Japanese knives not too expensive but not too cheap but it’s hard to fined a legit company and one in the UK or one that delivers to the UK 🇬🇧
Hey, thank you so much! We always appreciate the tips too, we'll try not to use our hands when we're peeling onions. Cheers!
Your welcome but you peel your onions how you want I ent one to judge or send hate do what makes you feel comfortable we was just told not too do it like that hahah 😂 also forgot to mention my college was really good because not only was it good because the quality of our ingredients using stuff like sue vied machine and expensive equipment and stuff like duck and goose liver don’t know how to spell it properly so imma say good liver 😂 but yeh we also had AA roset we couldn’t have a Michelin start cause we was students so yeh my college was amazing and I’m so glad I was able to go to such a good college. But this vid honestly took me back to my level 2 days off college all the basics not only that it’s showed me about Japanese knives as I’m after some of them too but keep up the good work and peel onions how you like I won’t tell anyone hahah
@@kyleshaw4906 sounds like you learned nothing from culinary school but the “fact” expensive food/equipment means quality. You should know that it’s the chef that makes quality food. That’s the whole reason you went to school, no? I’m speaking from experience…
This is a great video and he is an excellent host. Very helpful and funny.
Thank you for the kind words!
Lawful Neutral flavor for the win :-)
12:09, doing exactly what you said we shouldn't do! :'D
Really appreciate the video, awesome work for us noobs!
Thanks for watching!
Outstanding job. Learned a lot. Thank you.
Thank you for watching!
don‘t throw away celery leaves, they are a great garnish and i often mix a bunch of them with salt and let it sit in a closed container. the salt will absorb the flavour of the celery and it makes a powerful celery-salt with a lot of punch with a million applications. ❤
2:38 I have explained this to some employees when using knives to cut small vegetables like potatoes and brussel sprouts and to put it behind the finger and use your finger as a claw.
My Bunka, too.