Professional "How To" Videos

Discussion in 'Professional Chefs' started by Chef_Aaron_B, Jun 5, 2018.

  1. Chef_Aaron_B

    Chef_Aaron_B

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    I am 10+ Year trained chef now working for a company specializing in Cook and Hold ovens. I am going to be starting a YouTube channel for How to Videos. My questions to you all is, what Items/Dishes are out there that most Chefs struggle to make correctly? Looking for a few good things to start out with!
     
  2. jimyra

    jimyra

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    What company are you working for and how much will they pay us to do your research?
     
  3. Pat Pat

    Pat Pat

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    Japanese (short-grain) steamed rice.

    I can never get my steamed rice to look shiny like what you find in fancy Japanese restaurant. (see picture #1)

    Mine always turn out looking kinda dull no matter what I do. (see picture #2)

    SHINY RICE
    shiny steamed rice.jpg
    SHINY RICE

    DULL RICE
    dull steamed rice.jpg
    DULL RICE
     
  4. sgsvirgil

    sgsvirgil

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    Indeed. I don't get into any deals unless I talk to my lawyer first and the offer is made in writing.

    Im not sure the lad or his company could afford us. :cool: :)
     
  5. Chef_Aaron_B

    Chef_Aaron_B

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    I will be the one doing the videos and research
    I will be the one doing the videos and Research. I am just asking for suggestions on Topics.
     
  6. sgsvirgil

    sgsvirgil

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    Ahh...no sense of humor, I see. Excellent!

    Well, then, I think we have two very different understandings of the word "research."

    Good luck :)
     
  7. foodpump

    foodpump

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    Perfectly cooked chicken with crispy skin...
     
  8. kuan

    kuan Moderator Staff Member

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    Risotto.
     
  9. capricciosa

    capricciosa

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    I've never had a problem making it per se, but I could use some techniques/tips for proper holding procedures for bar steam. Thanks in advance!
     
  10. doraima3875

    doraima3875

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    Maybe you should probably show efficient, smarter and faster techniques to make great food. Making bacon bits from scratch?
     
  11. sgsvirgil

    sgsvirgil

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    I think Im starting to root for this girl.
     
    Pat Pat likes this.
  12. jimyra

    jimyra

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    Picking topics can be the hardest part of a research project.
     
  13. capecodchef

    capecodchef

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    Give it up...there nothing you can do that hasn't been done already....umm, except maybe bacon bits...professional bacon bits from scratch.
     
    Pat Pat and capricciosa like this.
  14. capricciosa

    capricciosa

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    I think Alton Brown more or less covered everything with the exception of a few highly-specific international cuisines.
     
  15. chefross

    chefross

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    Great....How about a cook and hold oven that can keep Prime Rib warm during service without overcooking it.
     
  16. capecodchef

    capecodchef

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    Here's a hint...

     
  17. Chef_Aaron_B

    Chef_Aaron_B

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  18. Chef_Aaron_B

    Chef_Aaron_B

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    Yes I work for Thermodyne Foodservice Products. We make conduction heated cook and hold cabinets. The idea behind the "How to" videos would be to demonstrate cooking procedures that people would want to see be done in our ovens.
     
  19. capecodchef

    capecodchef

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    Wait..isn't that you in the video you posted? If so, the company supports shilling their products???
     
  20. Chef_Aaron_B

    Chef_Aaron_B

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    Yes that is me, I work at that restaurant 3 years ago (when the video was shot). Used Thermodyne ovens there, loved them. Decided to make a Career move a year ago and joined the Thermodyne company.