Love Michel Roux Jr and cooked Venison for the first time this evening. Watched this video later after a few wines and stouts and have cooked it the way he said. CHUFFED. GOD BLESS THE ROUX's!
In November 2016, the Guardian reported that whilst Roux's restaurant made over £250,000 in profit in 2015, he was paying some of his chefs less than the minimum wage. A chef showed the Guardian journalist Robert Booth evidence that chefs typically put in over 65 hours of labour per week, only earning about £5.50 per hour. Work days began at 7am ending at 11.30pm, with only one hour break between lunch and dinner times, and sometimes as little as fifteen minutes for meal times. Booth's Guardian article noted that in response to the exposé, "Roux said ... he was 'embarrassed and sorry' after the Guardian revealed he was paying chefs as little as £5.50 per hour when they were working 68 hours per week." In late-2016, it was revealed that Roux was keeping servers' tips and service charge. In light of this, he vowed to "scrap tips and service charge", instead including them in the cost of a meal. This has garnered backlash from customers and critics alike, as it leaves the customer with no viable way of choosing how much to tip, and encourages the inference that the optional service charge is now mandatory.
For those of u who say too little sauce, in fancy restaurant they would dress it with little sauce and serve the rest of the sauce at the table so the guest could pour more if they wished.
Same here! I'm starting at the bottom and working my way up. First will be a local tire shop, to eat some of their finest Michelin tires, and last will be the Waterside Inn, where I will order an entire fillet of beef en croute. :)
In November 2016, the Guardian reported that whilst Roux's restaurant made over £250,000 in profit in 2015, he was paying some of his chefs less than the minimum wage. A chef showed the Guardian journalist Robert Booth evidence that chefs typically put in over 65 hours of labour per week, only earning about £5.50 per hour. Work days began at 7am ending at 11.30pm, with only one hour break between lunch and dinner times and sometimes as little as fifteen minutes for meal times.
Too bad, they can go work at McDonald's for more, and LEARN NOTHING. A true chef is not in it for the money. Jacques Pepin at age 13 was paid nothing, only a place to sleep, as an APPRENTICE. That's how it goes.
Other people go to universities and pay hundreds of thousands for information they can get for free on the internet. They get paid to be taught by one of the best chefs on the planet. No way you can learn that in a library or on the internet.
@@maddierosemusic does not matter...5.50 an hour is slave labour and he is clearly making enough to pay his staff properly...getting experience is great but it does not pay your rent and bills until your are very experienced...I'm doing it 20 years and no phucking way I would have worked for peanuts early in my career no matter what kitchen it was in
The yellow chopping board is for cooked 'ready to be eaten' meats and charcuterie! The brown CB is for root vegetables grown in the soil! Green is for fruit and salad, red is for raw meat and blue is for raw fish, white is for bread and dairy...I hope you're not a chef!
they say you eat more with your eyes than with your stomach, but, if i have to stop and get food 30 mins after eating a 100$ meal, i'd say it's not worth it.
typically when you make bone stock with pork bones it releases a milky broth, which is calcium and marrow from the bones. I think they might have the same result with venison as well
Great food is about how it tastes, not how it looks. I'm just saying. Now, I would expect a chef of Roux's ability to have mastered flavor and start on the artistic side, but not everyone has spent decades cooking as a profession.
What are you even talking about? Is this the first time you see him cooking or something? This guy puts out some of the best looking food I've ever seen....
theirs nothing particularly wrong with red meat, it's not as if the color of the meat magically dictates it's health, beef is only not ideal because it's fed corn and wheat which fattens it too quickly, grass fed beef, bison, venison, deck, etc, their fat content is more omega 3 and short chain fatty acids, which gives it a health profile like salmon.
frodo the hobo *_Wild meat_**, I just can't get enough of that animal protein. It's a good/bad thing there's a premium on it.* *Maybe I should move to Texas and help bring that wild boar population down for (almost) free game.*
Try to find French Musque de Provence, or Cinderella's Carriage pumpkins. Sugar pumpkins also work well -- very sweet and colorful -- partially baking and then sauteeing in butter will cook and caramelize them beautifully. Whatever is left over makes great soup, pie or colorful bits in risotto.
the problem with fine dining is that everything is refined and they quantify every bit that goes on to a plate...you basically pay for the labor and skill that goes into finishing the dish. Every now and then people want to feel above society in terms of gastronomy
people willing to pay 12 quid for a fucking gin and tonic , but not willing to pay 22-24 quid for a complex entree that had a lot of labor into it. wheres the fucking logic. theres absolutely nothing wrong with charging the prices fine dining restaurants do.
If they don't like it, they can look for jobs elsewhere. No ones forcing them to work for him and there's plenty of people willing to work for less to get an education.
Khadir Khan Before i decided to persure a degree in molecular biology I worked as a cook. Every time you go out to eat you run the risk of getting sick from cross contamination. I prefer to cook at home!!! Or just reassure myself that our immune systems are pretty good lol.
