What does it take to cook in a Michelin-starred kitchen? In this video, we break down the 5 essential skills every chef must master to prove they belong in the world’s most elite kitchens. From lining a tart case with perfection to making a flawless three-egg omelette, these skills are deceptively simple but incredibly challenging. Learn why these skills matter, what Michelin kitchens look for, and how chefs use them to showcase their expertise. Whether you're an aspiring chef or a food lover, this video gives you a behind-the-scenes look at the high standards of Michelin-level cooking. VIDEO CHAPTERS 00:00 - Intro 00:15 - Preparing Artichokes 02:13 - Cutting Chives 04:06 - Brunoise 05:40 - Lining a Pastry Case 07:14 - 3 Egg Omelette
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"Come with the right attitude and the rest is our job", if only more people understood this
I just cook at home for my wife and family occasionally. These videos have taught me so much, and I am 73!!!
I currently work as a sous chef in a large chain, but you guys make me wanna go back to some proper fresh cooking so badly! I love creating dishes, and knowing people enjoy my cooking, and watching your stuff reignites my passion for food all over again :)
When I came in as a commis I started on pastry. Never left pastry until I left the industry. Loved it. Like science, for hungry people.
I love this because I’m not a chef and never had the desire but I love to cook for my people. The chef tips help me make better all around. This is what YouTube was meant to be for. Thank you for a great video.
Home cook here. I go out and cut some chives from my garden with my kitchen scissors (I harvested my first this week!) and then just use the scissors to cut them into small morsels of yumminess. My chives mean a lot to me - my mom died in 2014 & these chives were a transplant from her garden. They've now overtaken the original bucket I had as an herb garden and are spreading along my house's flower bed. The flower is gorgeous & makes me happy to see them.
Thank you so much for not having to be yelled at for 4 years while learning this haha. You guys are the best.
''Be a nice person to work with.'' That cannot be overstated.
I haven't been giddy about new videos from any creators in a looong time. What an inmense joy to see each one that comes out
I have just recently become a head chef. I have worked in Melbourne, Sydney and Singapore. It's incredibly gratifying to finally be in charge of my own kitchen, at the same time I am finding this channel helpful as I try to make sure that all my skills are sharp and up to date. When you work in the kitchen, you never stop learning.
ya’ll changing my home cooking game everyday
I like this guy: no nonsense but extremely capable, direct and deliberate in his cooking. I've watched some of his other clips and have always come away with something I can use. It's far, FAR too late–decades late–for me to even consider becoming a professional cook, much less a chef in a starred kitchen, but I do fancy myself an accomplished home cook. At that, I can still embrace and employ a great many of these insights. Carry on, Chef.
Here in the US restaurants are closing for the lack of decent staff. I left the industry that I still love decades ago. It was becoming more and more difficult to find people with that good attitude at any price, and it wasn't just the hours. I don't want to be the old guy saying "Kids these days..." but even by 2000 I increasingly found young people feeling that kitchen and front of the house work was beneath them. Parents often discouraged youngsters from this work, thinking it would look bad on a future resume (CV). Perhaps ironically, it was the work attitude, management, and people skills I learned in the restaurant industry that made possible my success in manufacturing.
Absolutely!!! Why couldn’t I have met you fresh out of culinary school? I love what you are about. It obviously taught me a lot since 2008, but working in a 4 star restaurant for James Beard Chef…as only women on the hotline. Phew I would have loved your environment. Well done. Giving Chefs a refreshing visual besides all the TV garbage.
"Everyone loves a fat tart" I'm American and that was world class humor.😅 A good cook/chef is on a never ending quest for perfection. Gotta admire that.
Positive attitude indeed, goes along way, builds the passion.
"The most important thing is attitude. Ultimately, if you come in as commis, that's the expectation: you're willing to learn, you work clean, you show up to work on time, you don't get too pissed at night and show up late for work, and ultimately, you're respectful and generally a nice person to work with. That'll make people happier to teach and train you, and that will let you progress quicker." I'm in IT, and have a couple of apprentices. This is, essentially, what I tell them, too. It's advice I give them on day one, and I've seen so many young techs progress and grow through their apprenticeship with us.
Love it! Home cook but love learning. This reminds me of my mother trying to show me the proper way to polish silver the right way. With teen bravado I told her I would hire someone to do it. She asked me how I would know if they were doing it correctly 😂 I learned.
Wow, that omelette just didn’t want to roll😂. Love your videos. I recently retired as a chef in the US and my favorite young cooks were high school football players. They had good eye hand coordination and visual memory. I could teach them from there.
I enjoy cooking but I don't have chef passion but it's still satisfying to watch someone who is actually passionate about their craft (or at least very detailed) do the work.