Great talk Chefs! I appreciate you both sharing your experiences and knowledge. If either of you are interested in learning more about applying the capabilities of AI to enhance the creative process, let me know. I'm very familar with this technology and have been experimenting with various tools for a few years. Chef Tanner, I'm a culinary student here in Orlando so we can meet up, if you're interested.
7:10 a ...very informative, I would like to open a food truck! I loved the idea of the students doing the food trucks. I wish we had a program like that!
I've never cleaned a fish that large but I have cleaned some deasent sized ones. You just taught me a much easier and better way to do it next time I go fishing. Thank you sir and I hope you make many more videos.
I've never cleaned a fish that large but I have cleaned some deasent sized ones. You just taught me a much easier and better way to do it next time I go fishing. Thank you sir and I hope you make many more videos.
Excellent presentation and education. Thanks, Chef Greg for your time and expertise! Chef Randall, PC, ACF, Random Acts of Breadness, Burbank, California.
I disagree with the "dirty" smoke theory. Some of my best pieces have come from the heavy white smoke. I use a mixture of fruit and oak woods for all my meats.
Prevention Through education Categories of interest Contamination/cross contamination Over ordering over producing sanitation mistakes in preparation improper cooling improper heating improper hand washing Leftovers not dated, and or brought up to proper temperature
Watching from NYC, vegetarian culinary school trained. I cook with and without animal products. I cook for private dinner parties. My oil is made with olive oils of all flavors incorporated in foods in calculated amounts, per customer desire. I use the wash extraction method... no chemicals. You don't taste the cannabis at all. Used to have website up. Now just word of mouth. 😊
I work at a Community College that there Culinary Arts Program is Accredited by the ACF. I have to go to a local high school in about two weeks to talk to future potential Chefs about our program. Thinking about showing them this video.
Telepromter is too close to the Hostess or the print is spread too wide because the hostess can be seen reading left to right resembling a typwriter, her eyes don't make a steady lens contact leaving viewers not connected...including me. The sound comes across on the tinny side telling me either cheap equipment is used or someone needs to adjust the bass level. My two cents, love the show idea, just want our ACF to put its best foot forward. Thank you, Joe
