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I love how TK says “I’m good” at 6:01 when the guy directs him to the sink
to wash his hands. It is very important to wash your hands after touching
raw chicken, that is basic kitchen knowledge.
The chicken at bochon in Vegas was the worst I’ve had
Cracks his eggs on the edge of a bowl?!
Beautiful, brilliant stuff…. teaching is so what Keller does … he
passes on such excellent techniques, so well. Yes a braised beef shin, or
foie gras or something more outrageously complicated would be more
indicative of the work that goes into the food at his reastaurants.. but he
realises the time frame and sticks to it. Great presentation.
Thomas Keller is a genius and a true gent
Yes I can cook well, but no matter how long you have been cooking and how
well you are trained, you are only as good as your last service. I trained
in a 4 star deluxe hotel for 5 years as a commis chef before moving on to
work in many 1 and 2 rosette properties. I am the process of setting up a
well equipped high end kitchen in a pub that came runner up in the south
east pub of the year three times.
Thomas Keller loves Roscoe’s …. classic
Actually it is a batter.
Would love to have worked under Thomas Keller in his prime.
Dont mean to be disrespectful. But are you any good. Time in your role
means nothing,
He cracks his eggs on the edge of a bowl. He also has 3 Michelin stars in
two different restaurants. :3
re: belgian waffles- it’s a dough…not batter : )