Originally from Austria, Walter became the youngest chef in the world to attain 18 points at the age of 25 in the prestigious French restaurant guide Gault Millau. Walter went on to perfect his craft working in several 2- and 3-Michelin-star restaurants around Europe before joining the triple-Michelin-star restaurateur Marco Pierre White as an Executive Head Chef of his restaurant group in London for five years.
Having worked hands on with home cooks for the past 14 years, Walters online cooking courses are the combined product of the many questions asked, problems presented, and solutions given to over 30,000 home cooks in countless face to face cooking classes.
With his wife Anna Trupp, Walter runs Trupp- The Chefs Table- a hands on cooking school in South Yarra, Melbourne, Victoria, Australia.
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Thank you for sharing these recipes! Your demonstration of the different methods is very informative and helpful in choosing which mousse to make. Much Aloha 🌺 💖‼️
Thank you Felichia, my favorite are number three and four but you should try them all They freeze well and there is never enough chocolate mousse. Hope you having a great week ahead 😉
That was sweet, Walter, thank you. You are such fun and a pro! It would be lovely to learn some sugar free pudding ideas...hmmm🤔. You are right, cigarettes are on the list of life's essentials..and other B vitamins too :)). Good luck.
Hi Martins, will take on that challenge and do a session on sugar free desserts ( I think it is a good idea) . Hope all is well 😉 gave up smoking a long long time ago but I think there are moments in life you need one ……. Have a great week ahead and give me a few weeks to make that video All the best Walter
@@WalterTruppTheChefsTable Dear Walter, thank you, much appreciated and I shall look forward to it, it should be a fun challenge, and knowing your fabulous imagination, knowledge and skills ... I can smell something delicious and healthy coming up..mmmm....to open up all my decadent chakras, gently smoked in a zen of tobacco... Keep happy and thank you for all your hard work! P.S. Your salmon mousse was fab - thumbs up, thanks a lot!
Yes that’s a great idea , would love to turn that into a video Give me a few weeks as I try to work a few weeks ahead but I promise I do it Thanks for watching 😉
Fab. Thank you. The end product looked splendid and so did the end of the video. Thanks for sharing your knowledge and skill. Much appreciated. Any ideas for the last supper...since this August/ Autumn does look increasingly uncertain? :))) Good luck.
Hey Martins, yep that would be a suitable last supper but lets hope thats a long long time off...... appriacite your support and comments and kind of enjoy making this videos as i find that often in videos so much is unexplained in terms of proper techiques and possible pitfalls. anyway hope you are haviong a good week ahead of you 😉
@@WalterTruppTheChefsTable Thank you Walter, that is precisely the reason I love your videos....all served (besides your professionality) with playful joyfulness. Good luck to you and your channel. Much appreciated.👍
Hey and thanks , appriciate your comment🙂 yes you could indeed and i guess it would be a step up and gurantee and even better result might have to give it a try.... like your thinking all the best😉
Hey Linda, Nice to hear from you and hope all is well. i used to make a salted peanut butter creme brulee (replacing 100 gm of cream with roasted peanut butter) and than i added peanuts to the caramel and that was amazing. should do a video about that too. have a great day Linda 😉
Great demo …would love to see you make a low carb puff pastry …use a combo of almond flour and vital wheat gluten …if you do then I’ll learn it from your video and then make it on my channel and give you 100 percent credit for it …do let me know …thx
ok thats a bit of a challenge but i have a think on how that could be done. give me a few weeks as i am pretty booked out for the next four weeks but i put my thinking hat on. would probably need a few tests as well to make sure its working perfectly. i used to make one with cacao powder but it was still heavily flour involved. maybe you can give me a few ideas of what you think needs to be involved to have it Keto qualified so it gives me a base to work with and congractulations on your channel
@@WalterTruppTheChefsTablehi Walter ….thx for your comment but I don’t know if you saw my other comment on one of your recipes …I would love it , with your expertise if you tried to make a low carb croissant using almond flour and vital wheat gluten…if you do then I will make it on my channel and give you full credit and in this way we can help each others channel grow …x
ok thats a bit of a challenge but i have a think on how that could be done. give me a few weeks as i am pretty booked out for the next four weeks but i put my thinking hat on. would probably need a few tests as well to make sure its working perfectly. i used to make one with cacao powder but it was still heavily flour involved. maybe you can give me a few ideas of what you think needs to be involved to have it Keto qualified so it gives me a base to work with and congractulations on your channel
Hey Vernaz, i think i did reply but it might have gone lost so i resend it to you onto this chain. Yes like the idea of cross promotion and i will get onto it in the weeks to come and be in touch. let me know your thoughts on what youu have in mind and i give it a go, have a nice day 🙂
@@WalterTruppTheChefsTable Hi Walter …thx for your reply …I’ve just read both of them …so this is how it can work 1) almond flour 2) vital wheat gluten 3) butter 4) yeast 5) water These are the ingredients you should use to keep it completely keto/low carb…ofcourse you can add eggs if you think that’s necessary in any ratio I think with your expertise you will be able to come out with a perfect recipe After you make it , I will duplicate it exactly on my channel and put the link to your channel in my description box and I’ll also talk about your channel in my introduction so that some people will go to your channel and subscribe Hopefully we can work this out x
Chef, are we sure that these numbers are correct? Only 100g of potato to 130g of flour? The video seems to show you using enough potatoes for at least one large potato, which I would imagine weighs at least 200g.
Hey nice to hear from you Sorry have nit got back to you regards the other stuff but will do soon( crazy busy at the moment) Have a video coming up for you with the other method of peeling chestnuts 😉 Regards the gnocchi you need to add the ricotta too If you want to do just potatoes I send you one Hood all is well
Tolles video! hab mir deinen online kurs gegönnt, super inhalt. sind videos über plating geplant? also tipps wie man seine gerichte ansprechend am teller präsentiert, oder elemente die man beim verzieren gebrauchen kann? LG
Danke Johann😉 Von September a lade ich neue videos auf und foodstyling ist geplant anfang naechstes jahr. Ist ein grosses topic Hoffe es geht dir gut and Danke noch mal 😉
I've been waiting all week for this. Much to consider. Fyi, if you do ever get up here for some salmon fishing we might have to spend a day or two visiting some Oregon and Washington Winery's. 🎣🐟🍷😊
Hey Victor Would absolutely love to explore that Heard a lot about Oregon and Washington wines but never really tasted them Let’s hope my channel kicks off soon and I be in the plane to visit my oldest and most loyal follower😉 Hope all is well and would really love to meet you
@WalterTruppTheChefsTable fyi I haven't given up on a idea of helping you do a few cooking classes while in the states.im sure a couple of the winery would love to do a class at their place. Much time to consider such things. Tomorrow I see the surgeon for check upper and more treatment. More needles iiin the eyes 👀. Oh goodie ( said with sarcasm) Do have a great day 🌤.
@@WalterTruppTheChefsTable I have tasted squid from the cuttle fish and the jar. I always felt that most high end places under-season the food. But that is only a data point of one. I like a lot of your techniques and your channel. Keep going. Only critique on your videos is that your sound seems to all over the place regarding volume.
thank you and yes i am trying to improve my videos and yes the sound is something i am still not good at, yes, I agree with you on under seasoning in top end restaurants but i guess it has several factors like sometimes our (customers) palettes are used to stronger flavours and the chefs is not another one I found is when chefs only want the ingredients do the talking as well as foods are often designed to be paired with wines. that’s definitely a topic that could make a good video ☺ anyway hope all is well and thanks for watching
Looking forward to the Beef Wellingont video... are you making that with proper puff pastry as well? I've only seen it done with rough puff (Roux cousins) or shop bought! Thank you Chef Walter!
Hi John Yes I am making it with real puff pastry hence this video . Butter puff pastry obviously has no additives like stabilizers which can make the dough break on the sides and make slip down etc Anyway lots of tricks to avoid that and thanks for watching
hi Tom Thank you and hope all is well, did you put the code in when you check out? i will have a look at it tomotrrow and check if its working. could be an update etc. anyway appriciate your support walter
servus Johann, Danke und ja die tips sind so wichting und leider nicht ofter erwaehnt..... ich glaube das erflod ist in den kleinen details. alles gute und danke fuehr dein comment😉
Walter this was really great. And I very much like that you're going to do a follow-up video with Beef Wellington video. You're timing on these two videos are excellent. I have never made or even eaten Beef Wellington but was thinking about learning how to for the fall Holiday season. So I have watched many videos on how to do Beef Wellington and the similar Puff Pastry using salmon as the protein. With the Beef I have wondered if I could place the Beef in a smoker to get it started so as to give it a light smoke flavor. Give it a bit of a rustic Autumn fall harvest touch. Then add the mushrooms and wrap in the Pastry and finish in the oven. I'd like to think it would be a great idea for the holidays. What do you think? Granted it would take some trial cooks to get the amount of time and temperatures in the smoker and oven correct. And I know that even suggesting the smoker might be considered Blasphemous by some Chefs. But I'm curious what you think. Fyi, I can't remember if I gave a update on the eye surgery. There is a possibility I might be able to drive my car again in a couple of weeks. Have a great day.
hey victor, thats fantastic news and keep fingers crossed. yes smoked beef wellington .... i think that would be another level and a great idea for that dish. i can definately see that working really well as long as you cold smoke the meat so it stays raw. i wouldnt worry too much what chefs say...... Chefs dont like it if you come up with a great idea but hey thats the way great dishes are created ......... by people who think outside the square. yes i do a version of salmon in my online fish course and i actually freeze the fish before wrapping and cooking so it comes out pink and not overcooked. nice to hear from you and i like the good news, hope you have a great recovery 😉
@WalterTruppTheChefsTable thanks. Again looking forward to seeing your next video. Do you have a suggestion on what cut of meat I should use while experimenting with cooking times and temperatures? I hate the idea idea of experimenting with such a expensive cut of meat.
I am imagining sipping tea and watching the weather with Marco as the détrempe relaxes... I moved from stagiaire to the line in my first Michelin position because I was able to make puff for service when tbe patissier could not come in. I was on my way already but getting it done for service seemed to seal my fate. EVERYONE should try this! If you are patient you will be successful and never buy that stuff in the box again. Cheers!
Hey Sean, neve had tea with Marco was all more down to straight meetings (if he was in the mood😬, yes its easy done with puff pastry if you know how, i rememember when i worked in the best restaurant in austria in the 80s i had to cover for the pastry chef when he was off and i did some noce specials so the chef owner (probaly the crasiest chef i ever met) sacked the [pastry chef and told me to take over which was a real challenge. i read books every night till 2 am to get the grip of it and i loved it but these days i rather cook as pastry is very different but i am happy i got to understand seweets too. hope all is well and that you enjoy the summer up there 😉
Walter, I am curious, in many other videos you talk about the benefits of steaming potatoes instead of boiling them for things like mash and gnocchi. Is there a reason you prefer to boil them for roasting?
hey, hope all is well and sorry i have nto got back to you earlier. with roast potatoes ... yes you want to soften and roughen up the outer surfaces for the flour to stick and have some extra moisture so that the potatoes dont dry out too much and become rubbery.... think dried fruits or dried vegetables. i will go into this a bit more when i will do a video on roast vegetables (toward christmas. if you just put them into a dry heat you loose too much moisture and the veggies (as well as potatotes become chewy and rubbery. the short cooking time leafs them raw in the center and the absorbed moisture on the outsides protects them plus all the mushed up bits will become the crunch. i forgot to add that to the video but rice flour creates the best crunch. hope that makes sense 😉
@@WalterTruppTheChefsTable understood. I almost wonder if, in this case, it would make sense to start the potatoes in warm/hot water instead of cold, so that the insides don’t fall apart. I made these potatoes yesterday, and while they were yummy, I definitely screwed up and took them too far in the water, so half of the potatoes turned to mush and fell apart. I have weaker gas burners that take a very long time to boil, so by the time I got a boil, the potatoes were too soft (and I made sure to use gold potatoes with medium starch/medium wax). So I think next time I’ll try placing the potatoes in hot water and see what happens.
Brilliant! Finally a chef that's honest about how the dough will break apart, no matter what, when you try to lift it by itself. I have watched hundred videos where people make pie, lift the dough in a perfect sheet, and tried to do the same. It breaks up every time. By the way: I invite you to Tromsø in Norway. Come to see the Aurora in the winter, or the midnight sun. I make a decent reindeer stew, salmon, and other Norwegian foods. Welcome!
thank you and yes the internet is full of videos shoing only the perfect highlights and never the struggle. would love to come to norway one day, love cross country skining and you norwegians are the kings in that sport. always love watching them and thanks for the invite and i hope i can make it one day thanks and have a great day
Cutting the pastry is genius. This is why I love your content. There's always something to learn that I will actually use. One little thing I didn't see you do which also helps is to use a small ball of pastry to push the tart against the ring. The pastry won't stick to itself.
Howdy Walter. I like a good British or French tart. As long as they are blonde. Ok a red head looks great also 😂. This does look interesting even though I don't do desserts very often. OK so I get my eye surgery this coming Tuesday. I did receive today my new DJI Osmo pocket camera. I'm so excited but because of the surgery I might not be able to use it for a week or two. Maybe that will give me some time to learn how to use it. Anyway great video. Have a great day. 😊
@WalterTruppTheChefsTable the surgery went well well enough although the first night was very painful. But it's better now. Should see some improvements in a few days. However I was told the eye will take as long as 6 months months to fully heal and even then I will never get my full vision back. At least this morning when I had breakfast I could see my waitress smile and cute little hiny. Some times it's best to just be grateful for the simple things in life. Hopefully I'll be able to post up something in a few weeks. My eyes are bitching at me as it is right now so catch you later. 👍👀😅🙏
Howdy Walter. I'm having troubles commenting as much as normal. It's hard seeing the keyboard. So to reply from a week or two ago the camera I'm getting is the DJI Osmo Pocket 3 Creator. The bonus pack. Check it out. I already ordered it from Amazon and it should be here the end of the week or beginning of the next. I'll be having my eye surgery next week on Tuesday. I have no idea what kind of recovery time I will need. But I'm hoping my recovery and improvement of sight will be well enough that I can use it by the end of next week to film something. So I liked this video, I did pickup some great stuff. And incase I didn't say anything last week I enjoyed the video on omelets. First time I saw someone point out that there is more then one way to do omelets. I lean towards the French style as a preference. I watched a very old video of Julia Child showing how to make the French omelet and was absolutely amazed at how quickly she made them. If you have never seen that video look it up. It was in the early 60's I believe. Anyway hope you're staying warm down under 😂. Have a great day.
Thanks Victor Good to hear and I really hope surgery goes well I am looking forward to those videos of yours😉 I got myself a little osmo too a few months ago ago but have not had the time to work it out etc. I asked my 14 year old son to do it and he told me to watch a tutorial on you tube 😳😳😳😳😳 Anyway it’s nice to hear you are doing well
@WalterTruppTheChefsTable I'll try to send a comment next week to let you know how the surgery goes. I'm REALLY looking forward to learning how to use the Osmo pocket. Set it on a tripod and scan yourself then the motorized gimbold tracks you left right, up down. All by myself, so cool.
