Where A Michelin Star Chef Eats With His Family
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Date: 2022-02-06
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Comments and reviews: 3
Daniel
I'm a person who loves cooking. I started workin in restaurants when I was too young to have working papers only to swear them off by 22 because it was ruining my enjoyment of food and cooking. I am always in awe of ppl that have the ability to make a career out of this. The cooking is the easy part, you need the mental & physical endurance of an Olympic athlete to work in a restaurant in any capacity. I don't even have a desire to own one, it would take a decade off my life. Anyway I completely got off track from what I wanted to say, Which is, I had the epiphany recently that cooking food with a no waste mindset or a repurposing mindset ends up looking allot like what a great chef does, just how and why is different. This video reminded me of that when he used the brine from fermenting the peppers to marinate the chicken. A chef would say wow how creative from a culinary perspective, but someone on a homestead or trying to live a more closed loop life would do the same thing. See I used to cook for the decadence I could create, but last cpl years I really have taken an interest in nutrition. This hindered my creativity in the kitchen until I also started getting interested in a closed loop lifestyle and homesteading etc and utilizing all kinds of traditional techniques I never used for a culinary purpose. Things like fermenting and dehydrating and juicing. For example the other day I made fresh apple pear juice and the resulting fiber from the masticating juicer I put in my dehydrator, ground to powder to make an apple & pear flavored fiber supplement. I strain my mirepoix from broths I make and then dehydrate, and grind it to use it like a poultry seasoning. I have even used the brines from ferments to marinate. In the end I eventually realized my food was now as good as ever even tho what drives it's creation is totally different than it once was. Idk why I wrote all that, maybe it's meant to help someone.
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I'm a person who loves cooking. I started workin in restaurants when I was too young to have working papers only to swear them off by 22 because it was ruining my enjoyment of food and cooking. I am always in awe of ppl that have the ability to make a career out of this. The cooking is the easy part, you need the mental & physical endurance of an Olympic athlete to work in a restaurant in any capacity. I don't even have a desire to own one, it would take a decade off my life. Anyway I completely got off track from what I wanted to say, Which is, I had the epiphany recently that cooking food with a no waste mindset or a repurposing mindset ends up looking allot like what a great chef does, just how and why is different. This video reminded me of that when he used the brine from fermenting the peppers to marinate the chicken. A chef would say wow how creative from a culinary perspective, but someone on a homestead or trying to live a more closed loop life would do the same thing. See I used to cook for the decadence I could create, but last cpl years I really have taken an interest in nutrition. This hindered my creativity in the kitchen until I also started getting interested in a closed loop lifestyle and homesteading etc and utilizing all kinds of traditional techniques I never used for a culinary purpose. Things like fermenting and dehydrating and juicing. For example the other day I made fresh apple pear juice and the resulting fiber from the masticating juicer I put in my dehydrator, ground to powder to make an apple & pear flavored fiber supplement. I strain my mirepoix from broths I make and then dehydrate, and grind it to use it like a poultry seasoning. I have even used the brines from ferments to marinate. In the end I eventually realized my food was now as good as ever even tho what drives it's creation is totally different than it once was. Idk why I wrote all that, maybe it's meant to help someone.
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jurassicsushi
I've always loved a chefs night out, its just chill, fun, entertaining and informative. Thanks for sharing as always Team Munchies and Vice' I've been on board for YEARS!
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I've always loved a chefs night out, its just chill, fun, entertaining and informative. Thanks for sharing as always Team Munchies and Vice' I've been on board for YEARS!
reply
ilaphroaig
Mr. I don't need seatbelts and sit like a tough 14 year old. I need to identify with my sneakers.
I can't take this boy serious.
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Mr. I don't need seatbelts and sit like a tough 14 year old. I need to identify with my sneakers.
I can't take this boy serious.
reply
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