Are you a passionate cook who wants to take your cooking to the next level? Looking to learn classic french cooking techniques to create modern dishes? Whether you are a professional cook or home cook, I am here to show Michelin techniques and how to make fine dining recipes at home.
Hi, my name is Parker! When I was eight years old, I started cooking at home and knew I wanted to be a chef. I started working in restaurants when I was 15, graduated from The Culinary Institute of America and spent 5 years working in fine dining restaurants include The Modern and Addison. Both two Michelin starred restaurants.
The goal of this channel is to teach you skills to cook fine dining recipes at home. We will focus on presenting food like a chef, french cooking techniques for fish and vegetables and on occasion meat and poultry to create New American food. Michelin technique with American ingredients. Let's get cooking!
doesn't processing extra virgin olive oil at high speed with a blender make it taste bitter? that's something I've always heard, but I never tested it first hand. I love your content btw, you make 99% of the other cooking guys on RU-vid look like inexperienced amateurs.
I haven’t heard or experienced that, but honestly there are a lot of wives tails. Usually, you don’t want use Evoo because it is too intense and can have some slight bitterness, but it would be like that if you made it by hand. Traditionally, rouille has potato in it which helps bring down the intensity. I just didn’t put a ton on the dish. I appreciate you saying that.
You have improved my cooking and my plating skills in so many ways, that I can’t express them in a single post. I have tried every single video you made, and they have all come out amazing
That’s amazing! I would love to hear more about how the videos have helped and your experience with the dishes. Would you hop on a zoom call and I could also give you a free mini coaching call?
I'm sorry but no, Pernod can not be substituted by wine. It will just not be the same. However any anisy liquor will do the trick (Ouzo, Raki, and so on...) Other than that Great video
I will agree with you that Ouzo, Raki and Sambuca with have a closer flavor, but fennel will bring some anise flavor to the dish. Also, I figure if someone has trouble finding Pernod, they probably will have trouble finding the others. That was my way of not creating a list of substitutions.
I love the shout out to Mitch! That's awesome! You always impress Parker! I'd love to take your video course, but my time has passed, 20 years ago and I'd be there, but father time takes it's toll on cooks like us always trying the absolute BEST there is! Enjoy the journey...
Thanks John, it was fun working with Mitch. It’s never too late to improve your skills. I also offer a 30 money back guarantee, so if you take it and it’s not for you, I will give you a refund. Also, planning on doing some free trainings soon.
great vid dude, loving how much the editing has improved. I haven't had the time or energy to follow a full recipe ever, but its fascinating to see the fine dining techniques explained and demonstrated so clearly, and I've stolen a couple of tricks for my significantly lower effort cooking. Keep up the great work!
Thank you, but it actually from my editor Yoshi. He has been editing since the last Demi and killing. That’s awesome, glad you have been able to incorporate some of the tricks!
Love your videos, you have such an insane wealth of knowledge. Rather than having the ingredient prep right before the ingredient is used, have you ever considered showing all the prep up front, and then the cooking after?
Thank you. I have thought of it, but I’m not sure if it would be too much back and forth. I did make a written game plan for a video where I talk about the order in the recipe but could try it in a recipe. Do you have a video in mind that does this?
This western notion of not feeding dogs chicken bones is odd, i know dogs that have fed off chicken bones their entire life and it hasn't done anything detrimental to the animal. I mean they eat meat after all, of course they'll eat bones.
@@ParkerHallberg i suppose this could be true for pampered breeds running off first world standards, that cannot take the bones. However my parents have a small dog in the third world that they've fed chicken bones to non stop. The dog is like 8 years old with nothing wrong with it. Don't quote me on this, but they've fed it small amounts of garlic too, and it does fine, its only in large amounts you can kill a dog. I think some squeamish over protective soccer moms may have made up some of these rules lol..
My suggestion as a home cook get free beef bones from most butchers the ones with connective tissue buy some chicken wings( cheap as chips) Bake at 250 until dark brown cook in two batches in an instant pot. Strain add 1/2 bottle of plonk and reduce by 4/5 cool then freeze
I was wondering what your thoughts on nicer dicer style contraptions are. When I was working in France one dish with braised baby romaine required lots of brunoise of shallots carrot and leeks. While I consider my knife skills to be okay the leeks in particular took so much time more than the other combined and I'm always looking for ways to cut prep time. So from a practical standpoint aside from all the sh*t talk you would get for using one I think mandolin+dicer would be faster though I have never had one. Also am I maybe doing leeks wrong it's just always such a hassle with all the sand you basically have to wash each layer. Anyways thanks for the work you put in I always enjoy your videos
