Hi

It’s nice to listen to Barbara, she’s a great chef, she explains everything clearly and simply. Thanks for the video.

Those are awesome cakes coming from students ♥

I feel like it's not giving the right explanations of what's good plating and bad plating. In my causal perspective; good plating is when it looks good. Why make it so unreasonably complicated? It's like trying to understand modern art.

❤❤❤Chef Helen!!!

I will definitely study in your school in two years

Wow

My sisterrrrrr

Fine job, not enough people talk about body posture and position.

the chemistry between these two is palpable. I wonder if anyone else noticed .....4 yyears later

Congratulations

Get outta here. Lol. He was so serious. Stop it. Hahaha.

That's 30 dollar plate move😬

How did your daughter get into cooking… is it a family thing or just something she’s interested in as well?

Make sure you doing for yourself 👍🏼that’s the key.

currently trying to enroll but need a co signer for the sallie mae loan which i dont have 😥😞so its basically impossible now

That’s so beautiful

Dang, my ramen is gonna look so good.

A+

Is Culinary School Worth It? Yes, says a bunch of people who has a vested interest in seeing it succeed.

Yes

Where is this located

Now! I know! Thanks!!!

O shit!! That's how you do it!

“Step one” get out.

Searing first creates bitter flavors that permeate the steak, and normal seasoning is overseasoning with sous vide.

Never thought to sear first before going in the sous vide definitely going to try this for coming up Father’s Day Sunday

1. Use high heat. There’s a 99% chance your pan and stove at home aren’t hot enough 2. Use a high temp oil like avocado or grapeseed. Avoid vegetable oil 3. DO NOT season your steak immediately before cooking it. Salt will draw out moisture and prevent your steak from getting hot enough to sear. Salt an hour beforehand and pat dry before cooking, or season after cooking. 4. If you have criss-cross “grill marks” then you did it wrong. Your steak is 60% grey and 40% burnt, aka you have a wildly inconsistent crust 5. “5-6 minutes per side” is not necessarily great advice. Not that he’s wrong, he cooked it fine, but try to base your length of time on the color+consistency of the crust instead of the amount of time it spends on the stove. Personally wouldn’t listen to a French dude when it comes to steak 💀 find you a Texan or an Argentinian

This actually helps a lot bc my mom was wondering how cook it properly

I AM GOD APOCALYPSE FOREVER I AM GOD KEEP THAT IN YOUR SKULL IM SO PISSED OFF I CHANGED EVERYTHING FOR EVERYONE NO RECOGNITION NOTHING I CONTROL EVERYTHING YOUR GOING TO RESPECT ME

W Steven 🎉

Momma Gail Campo Nigel Chapman making me clean up the house

1:21:00 Brandooooooooooooooooon!!!

Interesting to watch . ❤🎉One day one day

❤ I love you momma Gail Campo lashaun Chapman I need money

So plating actually is just doing whatever. "negative space creates movement" is not saying anything because any space allows movement. Guy just uses buzz words and two silent prawns to give an air of...?

I will find you. Real cute. Well I'm more cute. 🧔

Very! Helpful about to go to my first knife skills class ty for the tips!

"promo sm"

Do you accept international student?

Any older students?

4:34

This feels kinda awkward with the two students just standing there

That is really nice

nelli hungary is in central europe. hope you cook better than geography...

Momma gail campo Grandma say cell me a name

I really enjoyed this session, thank you so much

Awesome. We love Peruvian food. My favorite dish is Lomo Saltado. 😊

🙏