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• 
  @riley-arr-gКүн бұрын

  And we do this why?

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  @user-nj7ct5sm3u3 күн бұрын

  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

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  @whysoseriouzz4 күн бұрын

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

• 
  @whysoseriouzz4 күн бұрын

  Its watery 😂

• 
  @zacharynascimento39218 күн бұрын

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

• 
  @ClaudioMLombardo19 күн бұрын

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

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  @ladygardener10020 күн бұрын

  Hes left his beans in iced water!

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  @ladygardener10020 күн бұрын

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

• 
  @ladygardener10020 күн бұрын

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

• 
  @judd115721 күн бұрын

  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?

• 
  @paulabennett478829 күн бұрын

  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. 😂😂😂

• 
  @maggiewing1604Ай бұрын

  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.

• 
  @cookwithmakenaАй бұрын

  Simple and Sure. Thankyou

• 
  @lianarosa4537Ай бұрын

  Thank you very much for your tutorial .

• 
  @christophershannoАй бұрын

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

• 
  @macman3175Ай бұрын

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

• 
  @joelcayless-white6790Ай бұрын

  Amazing intro.

• 
  @mephisto656Ай бұрын

  This chef is like ultra charismatic. Great video!

• 
  @Kel4828Ай бұрын

  great video after turning the sound off

• 
  @PariahRapsBetterАй бұрын

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

• 
  @BastercinaАй бұрын

  slow down you fucker !

• 
  @SamBrickellАй бұрын

  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.

• 
  @HyperHorseАй бұрын

  Boneless skinless chicken?! Shame on you.

• 
  @stellakiewicz4243Ай бұрын

  Do you add chicken sauce and how much?

• 
  @atlenebartolino8923Ай бұрын

  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

• 
  @jeffday5603Ай бұрын

  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!

• 
  @Philobiblion2 ай бұрын

  Very wise counsel. Especially important for home chefs who may not even begin preparing the dinner delight until fortified by several snifters. Driving while drunk is a crime. Cooking while drunk is a crime against one's person, but if it were outlawed, the entire art of cuisine would collapse overnight. It is imperative that the chef-drinker study and understand the many potential hazards the kitchen presents to impaired cooks.

• 
  @jdurant002 ай бұрын

  Literally didn't even show it from above. For all we know, this was plainly chopped. 🧐😤

• 
  @homydaneshvar58662 ай бұрын

  Still using Teflon ? Not a bad idea to check the medical warning on your instruments Sir.

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  @user-vd8ey6tj4r2 ай бұрын

  Nice

• 
  @DramaKweens3 ай бұрын

  I needed something short and to the point. This was super efficient and effective

• 
  @ActionQuackson3 ай бұрын

  Thanks for the video!

• 
  @DuongLe-eq2bw3 ай бұрын

  Thank you so much !

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  @mickgurley71763 ай бұрын

  Can’t see what you’re doing as fingers are in the way

• 
  @lukas56103 ай бұрын

  Nice video dipshit

• 
  @rickbouthillier43943 ай бұрын

  Great video ( without the garlic )

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  @NavyVetLSD434 ай бұрын

  Every time they show the technique they switch camera angles. Thanks for nothing.

• 
  @WilburGarysMum4 ай бұрын

  I watched this video to learn how to tie up a chocolate salami for a dessert. Appreciate the tutorial.

• 
  @susanphillips9444 ай бұрын

  For all the work that went into this lovely dish, I will pass. I just kept thinking how cold the toast was going to be, about how long after he beat/whipped the eggs they were still sitting around, and how long the whole process took…..I learned a lot, bet it tastes great, but, no, not how I like my breakfast style food. I am retired and have time to create such a dish, still no.

• 
  @jthomas.a4 ай бұрын

  You deserved to lose hells kitchen

• 
  @John-lg3nz4 ай бұрын

  So if that many schools are closed, why not just learn on the job and watch KZread videos?!

• 
  @reillyd.47534 ай бұрын

  deep fried toast is crazy

• 
  @tg6364 ай бұрын

  Your breath is very labored. You can hear it through throughout the video.

• 
  @thenatureboy18374 ай бұрын

  Is this LeCordon Bleu in France or the culinary schools in America that paid for the name hahahaha? Either way Russell is a world class A-hole and needs 5 minutes in the walk in to get his attitude adjusted. When I'm sad, I just rewatch the season 8 final and he has temper tantrum lol.

• 
  @rockydee74994 ай бұрын

  i need theraphy after this

• 
  @lakmalguruge33874 ай бұрын

  We love it . Thank you chef. ❤

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  @theintruder774 ай бұрын

  What about mentioning time in a stovetop pressure cooker for those of us who do not like the Instant Pot type. Times for the Lagostina Ticina stainless pressure cooker. Your electric type cannot go on your open fire on a picnic either. We always prefer the old fashioned way of cooking.

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  @AndyGenova-jr9ol4 ай бұрын

  Wraping a gabagool we are going to cure thanks somuch your friend andy!!!!!

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  @fredthegraycatt4 ай бұрын

  I call B.S. on the forefinger on top of the knife being a bad thing. That has always given me the best precision control of the knife while getting the firmest grip possible on the handle. I have never done it due to fashion, I have always done it out of function. Hold the knife the way that is comfortable for you to prevent getting cut, and to get the task done.

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  @josephdaugherty85704 ай бұрын

  I love the pace your cooking at....really mirrors what it's like in my kitchen...great recipe too btw...my only nit pick is not cracking your eggs into a bowl ...that's a rookie move...one egg shell will ruin all that hard work and love you just put into that