Angler SF...a “mini"-Saison?
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- čas přidán 28. 06. 2024
- Mini, of course, in the context of “grandiose”, price, and worldwide status 😉
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👋My name is Justin Khanna. I spent 8 years training at Michelin-starred and critically acclaimed restaurants like Per Se, Grace, The French Laundry, noma, Frantzen and Lysverket.
I host a weekly podcast called The Repertoire Podcast geni.us/repertoirepodcast where I curate chef/restaurant/fine dining news. There, I also interview knife makers, authors, food critics, chefs, bartenders, farmers, entrepreneurs and thought leaders to discover insights that can improve your life.
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Please...PLEASE make a video on your cooking books etc, wich ones you recommend, aswell as the most important things you learned from them. PLEASEEEE
I really like this videos. Thanks.
Your description makes it looks yummy
Who is agree ✋✋
Wow, this food looks the best of all your reviews so far 👌👍
The finesse of the simplicity of the dishes, for example the caviar with brioche and butter. Doesn't need any garniche, but the flavour is exicuted to perfection. And than that potatoe, wow. What an idea, i'm going to experiment with that concept.
As a young cook, I am crazy passionate about cooking. I want to show small-town Iowa that food can be so much more than what they are used to (pre-made frozen and packaged food). I want them to know that quality is so much more important than quantity. I just have a hard time when it comes to working in a restaurant because all they do is reheat food in microwaves. Although a restaurant is opening up that is open to new ideas I want to take full advantage of this opportunity.
Love your channel ! Please try Californios in Sf, I wanna know if it’s worth it
Justin, i just finished my 1st year as a culinary student, still got 2 more years to go. I'm currently studying in Germany, but I'm an indonesian, which means i needed my working student visa to be here. Your video explaining about your staging experience really inspired me to do so myself. I was wondering, since I'd be needing a visa, how's staging work? Do i get a contract? Would i get paid on my stage? Because i would need a contract to get a working permit abroad (visa). I really hope you can help me here
Look at that BREAD 😍😍😍 I love the look of that mushroom in the fermented sauce.
@Justin Khanna can you do a video about eleven maddison park and can you do a video about plating?
I love your restaurant experience videos! How do you have the guts to film in these kind of places?
You just have to warn them and assure them you won't be using their staff in your vids. Unless those in charge are extremely uptight, they see it as free publicity and allow it.
I know your really busy but I'm kinda worried that about you lol you usually post by bow I've been waiting so long I also got one of the j sesries knives you have talked about and its great
Ha I was worried too! Happy to be back, lots of great content in the pipeline, appreciate your attention 🙏
Eleven Madison Park?
I use BOTH. Caramel .......chewy harder Halloween candies.....I pronounce "caramel" like the chocolate bar when the consistency is more of a thick liquid.....
Ooo you're so right! They annunciate differently in the mouth too...
Justin, I strongly suggest you try eating at Noma. They are hailed as one of the best restaurants in the world. Anyways, great job with your videos! 😀
I pronounce caramel as caramel
Lol fr I was confused to
Care-ah-mel.
u eat butter and bread at LV a lot hahahaha