Inside Commander's Palace kitchen! - Big Kitchens

Inside Commander's Palace kitchen! - Big Kitchens - Food Documentary

Рет қаралды 5,212

7 күн бұрын

Big Kitchens - S01 E05
Experience the best of New Orleans cuisine with Southern flavors during Mardi Gras. Dive into iconic dishes like turtle soup at Commander's Palace, where the party never stops and the food is always exceptional.
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Big Kitchens unveils the secrets of the world’s largest and most extreme kitchens. Each episode takes you inside colossal culinary operations, from the world’s biggest truck stop to the US Army’s largest dining area, and from jumbo jet catering facilities to massive ocean cruise kitchens. Discover the larger-than-life chefs, cutting-edge technology, and dazzling logistics behind these kitchens. Learn about the immense volumes of ingredients, the power needed to cook, and the secrets of their finest dishes.
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Пікірлер: 7

@deagsdeegs317 5 күн бұрын

As a chef myslef, This videos is beautiful... the food, the service, the pride, the humility... just wow. Congrats to each and everyone of you guys running this establishment. I'll have to try the turtle soup one day!

@robertbissonnette4411 2 күн бұрын

I'm a chef as well I have to agree.. I may have to try turtle soup myself but you can go first 😊

@richardyoung871 2 күн бұрын

In this part of the video he talks about Mardi gras in New Orleans but just look at the different festivals in NYC, its mind blowing and it's in different bourgous from MANHATTAN TO, BROOKLYN, BRONX AND QUEENS and don't forget about the street fairs where you will find thousands of people walking the streets but NYPD knows this already to keep calm and in control of any type of situation

@algernon5776 Күн бұрын

This is an older vlog. Meg Bickford is the Head Chef at Commander's Palace.

@richardyoung871 2 күн бұрын

In this part of the video he mentioned redfish and not catfish,as I would like to try both but here in the APPLE you can't get fresh MAHIMAHI,never in 35 year's in any NYC kitchen unless it's a special order,which has to be flown in and they don't ever mention crayfish or croydades,as they say down south but there is no meat in the tails just make a soup or sauce rather make something from shrimp shells or from Lobsters or make a seafood chowder or MANHATTAN OR NEW ENGLAND clam chowder.but I understand batch cooking like in bulk. Like TAVERN ON THE GREEN or the WALDORF ASTORIA hugh kitchens. Massive quantity of quality food and always consistent has to be because ZAGAT AND MICHELIN are watching to keep that star rating is very important.

@richardyoung871 2 күн бұрын

In this part of the video the Chef who put NEW ORLEANS food on the map was Paul Prudome,when he published his book and forget emeirial lagasy,where everything with him was bamm.but I take nothing away from these CHEF'S but like NEW Orleans, so look At Florida, California and Hawaii all have one thing in common and that's near the ocean whether it be in the Atlantic or Pacific ocean but it depends on the types of seafood that is available like you won't find mullet, skate,swordfish or sea urchin, mako sharks in certain areas or regions of the world. What is available but seafood plays a vital role in the economy but now you see that seafood is farm raised rather than from the sea as consumption has gone up through the roof but people's eating habits have changed not to much beef,pork,chicken, turkey and in Hawaii turtle is not allowed by the state government and customs is very strict as my brother is a customs officer either at the ports or the airport and they are Federal agents more power than the FBI or DEA.

@algernon5776 Күн бұрын

You have an opinion but Emeril was the Head Chef at Commander's Palace. Paul P. certainly popularized New Orleans cuisine ( Cajun & Creole) and was the 1st American born Head Chef at Commander's. But you failed to mention Ralph Brennan Sr. Who started all this. I think he and his family had alot to do with putting New Orlean cooking on the map. I've been regularly visiting New Orleans for 44 years and it never fails in its tasty foods, great people and wonderful culture.