I love how passionate, respectful and knowledgeable Harvard is. Such respect for the food he is making, I would love a chance to eat food he and his team have made.

@berthacook5911

11 ай бұрын

You need to go there. I have tried every thing on the menu and it is delicious. Unbelievably delicious.

@el5495

11 ай бұрын

He called the tenderloin a backstrap...

@phoenixkool

11 ай бұрын

if he was that knowledgeable he wouldn't make curry like that.

@ObywatelG

11 ай бұрын

Harvard? Only black people would call their child like that.

@HK-th1sw

11 ай бұрын

It's a relatively common name in the carribean, goofy@@ObywatelG

Any person that believes there is no such thing as too much garlic is a person I can trust

@obsidiancrow450

11 ай бұрын

fr i dont think ive ever added to much garlic even after tripling it occasionally

@myldwinpierre3962

10 ай бұрын

Ditto!!! I guess if you are a vampire I could understand!!! 😁

@jiggacho

10 ай бұрын

💯

@taniachara77

10 ай бұрын

You can trust me.

@defeatSpace

9 ай бұрын

@@myldwinpierre3962 Italian Vampires would still eat garlic

This just seems like a really chill, tight-knit restaurant. So cool to see how a restaurant of this quality operates day-to-day.

Love love love all of the upcycling of ingredients and scraps that would normally be trashed by other people. Canje's food looks amazing, congrats on all of the success! Waste not and prosper.

Harvard is a fantastic teacher. @21:51 - when the team resets the kitchen in 8 minutes , like an Indy Pit Crew changing tires. His approach to achieving the final product is meticulous and a joy to view. Must check this restaurant in Austin TX

As a Guyanese brought up on pepper pot I love seeing this on a modern cuisine menu🇬🇾😊 Glad that you are using casreep and not burnt sugar

@fpsplayer9095

11 ай бұрын

Love to see it

@Davidtrekker

10 ай бұрын

Amen to the casreep 😅

@1newwoman07

8 ай бұрын

Is casreep the same as browning?

@ladygem

7 ай бұрын

@@1newwoman07 no

@hatcha6639

Ай бұрын

So I wonder what you think about him making callaloo without any actual callaloo 😂

This man's got it going on! The level of passion, humility, joy, respect, and dedication to his craft is what we strive to have on our team. What a beautiful story that is shared through this food. Can't wait to visit Canje!

I LOVE how clean his kitchen is...... shows how passionate he is about quality .

Amazing chef, I love how articulate and knowledgeable he is while still seeming approachable.

@berthacook5911

11 ай бұрын

I know him personally, and he is all heart

@Darknamja

10 ай бұрын

What would make you think otherwise? 🤔

@lvanetten8508

10 ай бұрын

This is level of professionalism I am trying to see our people do business 👏🏽 ❤

@allthebest1277

9 ай бұрын

What a strange statement. Did you expect him to rip your head off or something because he's "articulate?" SHEESH. .

@cwg73160

8 ай бұрын

You love how articulate he is? Do you say these things out loud before you type them?

as someone that is a current culinary student, Guyanese and grew up eating pepper pot and curry, its very refreshing and interesting to see foods ive eaten growing up being used in a modern kitchen in a modern way while having its own modern twist and still being authentic

really appreciate his mindfulness abt getting the most outta the ingredients

@keatsiann

11 ай бұрын

adding the jerk drippings omg i need to try this

as a half texan ( born in Austin ) , half Jamaican , living in Jamaica , this all seems very well thought out and brilliant , and I can't wait to visit . My only criticism is , I know for a fact that habanero is NO substitute for what scotch bonnet brings to dish . it may be difficult , but I feel , you guys have got to get some some actual scotch bonnets in play . to me who is very familiar with both , they are not similar , flavour wise . cheers , can't wait to try

This guy is really easy to listen to and interesting. He also shared many unique techniques and incites

I've been to Canje like four times and each time I've been blown away. Its so flavorful and consistent. I couldn't reccomend it enough. My favorite dish is the wild boar paired with the golden rice and some roti to scoop it all up!

Between the egyptian bbq and this, someone is trying to make me go to Austin

@berthacook5911

11 ай бұрын

You need to go you’re missing out if you don’t.

@capsulecorp.2036

11 ай бұрын

@@berthacook5911no they aren’t. don’t come here.

@MrKeeganimal

11 ай бұрын

​@@capsulecorp.2036huh? WTF, what a weird response

@antoinettemiles5741

11 ай бұрын

Went to both. Go!

@TheTwerkingDead

11 ай бұрын

Texas in general is awesome for food destinations! Every part of Texas is unique and different with flavor and style

Harvard need his own show, I would certainly watch it.

This guy is amazing. I feel like I just watched a master class.❤ I love the way he doesn’t waste anything. Everything is used.

This guy has an oddly compelling charisma - like I really want to have him to the house.

@berthacook5911

11 ай бұрын

You are not wrong in your thoughts. He is amazing.

@vallee7041

5 ай бұрын

I hear you

3:20 - This is a story I absolutely love. Turning something problematic into something delicious, and helping out the farmers in the process. THAT is an excellent and juicy model for success, everything just works out.

That jerk chicken dripping is a top move 👌

I would be thrilled to have Harvard running any business in any industry without exception. That dude radiates competence and organization.

Friendly yet professional, Harvard is class.

I could watch this guy talk about his job all day!

this series is always enjoyable, but, I can't remember the last one I liked as much as this. The dedication, passion, and commitment to the fine details, is legit inspiring. Thanks!

The drinks, the Wagyu beef curry, jerk chicken and roti were all amazing! Love it and will keep returning with friends and family 😍

Learned something new. Never heard of fruit stock. Thanks for sharing

We need more Harvard Aninye videos, he's amazing!

Dudes operating at a high level.

Think I need to plan a trip to Austin just to visit this place, Harvard is A GEM. As someone who worked as a professional Barista for many years, his keen ability to run a tight-knit ship, all while keeping cost and time in mind, is superb! As a future business owner, this is the type of talent you hope and pray to find! 🙌🏽⭐💫

Now THAT is a team leader. Also, I want a personal transporter so I can eat at this restaurant every day for a week.

I have personally ate there… and the food is AMAZING. The minute I know I’ll be in Austin I will reserve at least one dinner at Canje.

The minute he said “Pepper Pot” I knew he was legit 🥰

Butchers are probably one of the unsung heroes in the restaurant industry

@Dean0eastyorky

11 ай бұрын

100 percent nailed it

@thousandstar

11 ай бұрын

Facts

@sharinaross1865

8 ай бұрын

Real talk

@tacocasa9812

8 ай бұрын

🐖

That curry recipe tho..... sounds heavenly

I wanted to watch the whole dinner shift after this. Best chef I’ve seen in forever when it comes to attitude

This is so exciting! Never thought I would see Coconut Choka on a menu! I definitely want to bring my parents here, it would be such a fun experience to see our cultural food in a new way. :)

That happy salmon handshake 🤣

To make the EPIS blend: Onions, Scallions, parsley, celery leaves, garlic, thyme , scotch bonnet pepper, pimento (seasoning peppers). Remove the fennel, it is not part of the traditional flavor profile of epis. Add a puree of raw black eyed peas (skin removed) to reduce the gumminess of the malanga and add a nod to Accras West African origins. Malanga = taro = choux caribe = dasheen.

Congrats to you and your team chef. The food service industry is physically demanding. Nice job of showcasing Caribbean cuisine in a fine dining setting.

I love seeing my fellow brothers create amazing food in the food industry. I own a juice business, one suggestion on the coconut milk, instead of water use young green coconut water, the flavor is wayyyyyy different.🙏🏾 PS really love the kitchen break down before dinner service,, attention to details.

Absolutely loving these videos. They're so wonderfully made and really highlight each fun host's "day in the life"

so fascinating to see all the aspects besides actual food service that happens in a successful restaurant. Thank you for letting us in!

I will definitely visit the restaurant! The food looks amazing! Great job, CDC and team!!

I like that this was nearly half an hour. It was a more in depth look at the process. More videos like this.

I love trying new recipes, including Caribbean cuisine. I've loved watching this blog since I was first introduced to it and have learned a lot

FRUIT stock! wonderful idea!

Colud be watching theese episodes for hours!! Please keep them coming. Amazing content

I am really impressed with this, very professional. Can't wait to eat here.

Shows like kitchen nightmares give the sense that restaurants run haphazardly and by morons. In reality, it's an incredibly labor intensive, super choreographed operation. Super impressive to get a walk-through of how it all looks

@bthsr7113

9 ай бұрын

This is how a restaurant should operate. Kitchen Nightmares is what happens when they lose their way or are handed off to people who don't know what they're doing.

Pepperpot, calalloo with coconut milk, beef curry, roti. Plus the restaurant name after the canje river in berbice. Am so proud. 🇬🇾🇬🇾🇬🇾

I must visit his restaurant! ❤

@nicolapowell7730

11 ай бұрын

Come back and give us your reaction.

This was a pleasure tonwatch - Havard and the team radiate amazing energy 🥰

Fruit stock? Mind blown, gotta try it

this was so cool to watch! He's so down to earth and knowledgable. And that roti looked deliciousss

Throughout all the chaos in the world I love how watching other's cook, soothes my soul ♥️

SO EXCITED TO TRY THIS PLACE IN JANUARY! i COULD LISTEN TO HARVARD TALK FOODIE TO ME ALL DAY! MUCH RESPECT. GIVE HIM HIS OWN SHOW!!!!

I wish we got to see more of the actual service! Great video.

Never heard of fruit stock but it makes a lot of sense to me. I like the menu.

This was a masterful. I enjoyed watching the chef’s passion, the food preparations and his team/leadership in the kitchen. I wished I was there to taste everything! The food looked delicious!! Yummy😊

Love the way Harvard is so innovative, progressive and passionate in his approach towards cuisine. Very respectful and inclusive towards the team. Restaurants that are successful are just that, a collective of dedicated people working together as one. You love your job and you love to eat there.😊💙💜💗💖❤️

The staler the pepper pot, the sweeter the dish, one of Guyana national dish, all time favorite especially around Christmas time

Remarkable! Harvard, I am humbled and so proud to call you friend! Congratulations and best of everything always ❤️

Love this series! Fun watching the back of house.

An absolutely great look into the inner workings of a quality restaurant, a fantastic video *****

Cuz I really like to see you doing what you love. You make everything look amazing. I can't wait to bring the wife down to try it out. Always know nobody do it better than you. You are the best for the job. My favorite chef! Always #1 ❤

The Dexter kit 💀💀💀

Loved this ❤

Wow! I must say: This Is A perfect Example of What A great Chief with A great Team can Do!!!

In a city that is full of generic, overpriced luxury sushi/bro-makase spots and hotel restaurants, this is definitely one place that has a more unique voice. Glad to see them get some coverage, and it's nice to see more Caribbean food showing up in the upscale casual scene. I don't think it should be elevated to fine dining, but it also can be more than just low cost food.

@fitzanderson1980

10 ай бұрын

Why not?

This food looks amazing!!

Best on the linevideo ive seen so far❤❤

I love the modern approach they’re taking to cultural cuisine, as they’re honoring the origins of the dishes while simultaneously adapting them to today’s palates. Great job and a great team!

As someone who traps and processes about 20 wild hogs a year, he did a fantastic job breaking it down. Him and Jesse Griffins are the best I’ve seen at breaking down a wild hog so far.

So much Love you put and speak about with your dishes🧅🥦🥒🥬🥕🌶️🍖🍗🥩🍜🍲🦞🍤🔪🥥🥥🥥🥥🥥

Love this Chef!! I enjoyed listening to him & watching the process! 😃

Akra with Pikliz, Legumes, Diri djon djon (rice with black mushroom), Griot, fried breadfruit with Pikliz, Pâté, crémas, barbancout rhum, pumpkin soup, Haitian porridge or la bouyi, bean sauce or sos pwa are some Haitian dishes.

WOW 🎉 Very nice video. Thank you for sharing the recipes 🎉🎉 Love you ❤

Absolutely fascinating video! People! Remember the skill and knowledge behind those great restaurant meals.

I like watching people be passionate about what they do.

This is hands down the best "On The Line" video yet

Wow I love his personality and passion for food. Great job Chef

I love this. As a born bred Guyanese fyi the Pepperpot is made with cinnamon and cloves. The curry is burned before with shallot and fresh parsley or Thyme with a hint of bird pepper or habanero.

Ate here 2 weeks ago. Still dreaming about that curry and the roti

Happy Salmon had me rolling! Hope to visit this awesome place soon

So inspiring!

Brilliant. Love this.

LOVE THE BRIGADE STYLE OF COOKERY. AWESOME JOB!

Harvard you are a Gem Dude. You passion and Knowledge is a masterclass.

I love this video but is it weird to admit I love his and the team's attitudes, dynamic and systems & energy most even though I love the food too?? 😅 I wish they had a branch in West Australia honestly. I want Caribbean food so much sometimes but I haven't previously seen many places, if any. It's been literally years since the last time I ate Caribbean food.

This dude is going places!

This is frickin sweet.

I absolutely adore him!!

This is my favorite On The Line episode so far!

Well done. Very organised.

Great content!

Talk about EXCELLENT management skills👏

Amazing.

Fruit stock!!

@zeroone871

11 ай бұрын

Yeah, that popped out at me too! never thought of that.

Just ate here again last week, it's delicious.

Well spoken gentleman. You can tell he always loved what he do