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• 
  @promisenkem92335 күн бұрын

  But how can the coconut be preserved without removing the back?

• 
  @SoyTuPrimo36117 күн бұрын

  Bon appetite

• 
  @SoyTuPrimo36125 күн бұрын

  I did for 20 yrs The most i got was 100k 70 hrs a week I quit now i make 200k selling life insurace 30 hrs a week You pick one ?

• 
  @SANJAY-un3pc17 күн бұрын

  What company do you work for?

• 
  @smokenojoke818228 күн бұрын

  Tired of making a great looking dish that’s under seasoned.

• 
  @teriandjacobsworldАй бұрын

  My 10 year old son and I are trying to cut a coconut for the first time and it's not working well 😔 but thank you..

• 
  @Cross_stich_2024Ай бұрын

  Thanks this was super useful

• 
  @eleanortait2473Ай бұрын

  Thanks. Great explanation.

• 
  @lilithjaydeАй бұрын

  Hey there Id love to have some more info on this if possible.

• 
  @PrivateChefAcademyАй бұрын

  You can take a look at our free web lesson here www.privatechefacademy.net/pca It looks at the different ways into a career in the catering industry.

• 
  @srsaifurrahman6030Ай бұрын

  Can you manage me a good job in london

• 
  @PrivateChefAcademyАй бұрын

  Unfortunately we don't operate as an agent, but there are plenty of good Facebook groups that have jobs for offer in London

• 
  @ashishkulkarni62912 ай бұрын

  Bhai... Thanks 😊😊

• 
  @joannagenada69634 ай бұрын

  Can I use soy sauce?

• 
  @HClbn4 ай бұрын

  I want to know how much do chefs make in the USA?

• 
  @PrivateChefAcademy4 ай бұрын

  What kind of chef would you like to know about? The range is pretty wide

• 
  @HClbn4 ай бұрын

  @@PrivateChefAcademy How much do line chefs in the USA make around?

• 
  @PrivateChefAcademy4 ай бұрын

  @@HClbn The average salary for a line cook in the USA is 17.38 according to Indeed

• 
  @HClbn4 ай бұрын

  @@PrivateChefAcademy Thanks!

• 
  @SoyTuPrimo36125 күн бұрын

  Pennies No more than 100k if you make it We have cheap owners

• 
  @natr.56424 ай бұрын

  Didn't work

• 
  @lucaleiva90324 ай бұрын

  Hey! Thank you so much for this amazing video! Really helped out! Do you have an email I can get in contact with to ask you a couple of more specific questions about the industry?

• 
  @PrivateChefAcademy4 ай бұрын

  Sure. [email protected]

• 
  @mr.speyside52405 ай бұрын

  Best video on this.

• 
  @Muhammad-civildoc5 ай бұрын

  🌹

• 
  @bobfox3216 ай бұрын

  Listen carefully to this career path. Incredible, life changing advice for a fraction of the cost. Even if you later decide against it, you will have an important skill for life!

• 
  @PrivateChefAcademy6 ай бұрын

  Thanks Bob, pleased you agree.

• 
  @Achannelthatyouusedtoknow6 ай бұрын

  This video was very useful, I am still in highschool and had the plan of going to culinary school. After seeing this video my whole aspect has changed. Thank you, and keep up the good work.

• 
  @PrivateChefAcademy6 ай бұрын

  My pleasure. The difference in culinary journeys is like chalk and cheese. Dive in head first !

• 
  @zer00rdie6 ай бұрын

  Or you could just be one person doing everything in the kitchen.

• 
  @PrivateChefAcademy6 ай бұрын

  Personally, we think that the private chef route is the way forward! Train yourself to be the entire brigade from day 1, earn more, have flexibility in your schedule!

• 
  @seavale116 ай бұрын

  best learnig stuff

• 
  @Basambilu6 ай бұрын

  Thanks alot

• 
  @brianmann94406 ай бұрын

  Any frying pan?

• 
  @PrivateChefAcademy6 ай бұрын

  I non stick one preferably

• 
  @no_one01-57 ай бұрын

  Now I know why Ramsay insults his chefs with the word plongeur but he always pronounces it 'plonker' and I'm always left scratching my head. Now the mystery is solved.

• 
  @dianemarcel47597 ай бұрын

  everything but the plastic wrap touching the food~

• 
  @NotBROLL7 ай бұрын

  Very helpful, thank you.

• 
  @MA-zy4ir7 ай бұрын

  I love you ❤️

• 
  @September20917 ай бұрын

  So they are like women. They have three holes and only one should be inserted 😅

• 
  @teachingwithipad3 ай бұрын

  any hole is a goal

• 
  @skepticalmom29488 ай бұрын

  The brigade system is BS! It’s the reason I left the catering business. You have bad chefs that are bullies and are not really interested in high quality, it’s a clique just like most social systems. I worked for one great chef and he left and a new guy came in with his bs system and screwed up the whole atmosphere of a well working kitchen. No thanks. I will work alone and do my own thing.

• 
  9 ай бұрын

  excuse me, is it the same demi chef de partie and a commis chef?

• 
  @PrivateChefAcademy9 ай бұрын

  No, commis chef is below the demi chef de partie. Each section of the kitchen will have a chef de partie in charge of the section, a demi chef, maybe more than one, below the CDP and commis below the demi chef. Commis chef is the lowest cooking rank in the kitchen and this is where most cooking staff start.

• 
  @octavio12769 ай бұрын

  ☝️ Promo_SM

• 
  @nigelbalcarres9 ай бұрын

  Love it

• 
  @ZografosCaramanos10 ай бұрын

  Nice video: one typo: Frit not fruit: Friturier (Fry Chef) - This member of staff prepares, and specialises in, fried food items.

• 
  @MelancoliaI Жыл бұрын

  There is only one step above Executive Chef, attained by very few: Iron Chef

• 
  @danbrooks506011 ай бұрын

  as if reality TV has anything to do with the industry lmao

• 
  @llewsub25 күн бұрын

  @@danbrooks5060 Technically it does. Iron Chef can't just make up that name they need to have it approved by the other chefs which makes it the official title. Only the greatest chefs in the Industry are technically Iron Chefs which makes it way above Executive Chef in almost every kitchen in America.

• 
  @DontFollowMe666 Жыл бұрын

  Culinary history class

• 
  @wheelman1324 Жыл бұрын

  The dish washer is the unsung hero of any restaurant

• 
  @morothane9 ай бұрын

  Don’t you mean Underwater Porcelain Technician?

• 
  @whispy83557 ай бұрын

  @@morothane fellow blazed rust enjoyer

• 
  @tazboi817 ай бұрын

  I swear on everything I love!

• 
  @robertgoh7420 Жыл бұрын

  I use salted butter in all my cooking

• 
  @obsoletesystems4230 Жыл бұрын

  whar is chef tournant

• 
  @PrivateChefAcademy Жыл бұрын

  This is a relief chef or someone who covers any section as required. Usually works directly under the head or sous chef

• 
  @anuxoxo6017 Жыл бұрын

  Wonderful❣️Thanks very much, Chef. Love and best wishes from Canada 🇨🇦

• 
  @saeeda3008 Жыл бұрын

  Thank u😂

• 
  @elizabethrobertson5333 Жыл бұрын

  Fish should be poached in milk

• 
  @josemariofernandes3988 Жыл бұрын

  This is not a bavarois..... you must call it panna cotta

• 
  @isaacmaxham6804 Жыл бұрын

  Mystery solved, thank you!

• 
  @PrivateChefAcademy Жыл бұрын

  Sometimes impressive doesn't ned to be complicated. 😉

• 
  @macedcardoso8014 Жыл бұрын

  Good presentation

• 
  @PrivateChefAcademy Жыл бұрын

  Thank you! Glad you like it! :-)

• 
  @marcushendriksen8415 Жыл бұрын

  I KNEW those were different things!! More than one person has tried to tell me that they're the same

• 
  @PrivateChefAcademy Жыл бұрын

  Well, you now have the visual proof for them that they ARE different 😉

• 
  @istanbullu7247 Жыл бұрын

  but sweet taste comes out in both tho right, esp when i make Turkish olive oil mezes (appetizers) sweating works better.

• 
  @pauldavies8112 Жыл бұрын

  Concise. Well paced. Educational.

• 
  @00pedrovargas2 жыл бұрын

  Excellent content guys!! Keep it coming!!

• 
  @cameronwall18422 жыл бұрын

  thanks murray

• 
  @BudLeiser2 жыл бұрын

  Up your volume please.

• 
  @ambassadoroffaith10182 жыл бұрын

  From the Philippines I grow many coconut 🥥🥥🥥

• 
  @gracecamaxtli70903 ай бұрын

  Lucky 😊