GoProChef: HEMLOCK, NYC - PART 1, BUTCHERING

Подписаться 1,8 тыс.

Просмотров 3,2 тыс.

50% 1

This project captured real time service of top kitchens in New York City from the perspective of a chef.
About: Butchering at Hemlock
Restaurant: Hemlock
Executive Chef: Diego Moya
Location: New York City
Music: Murmur by Broke For Free
Website: www.mattchefmi...
Instagram: / matt_chefmigs

Опубликовано:

5 окт 2024

Ссылка:

Скачать:

Готовим ссылку...

Добавить в:

Мой плейлист

Посмотреть позже

Комментарии : 8

@k7rnkyoto431 2 года назад

Watching these 4 years later wished you still uploaded

@MattMigliore 2 года назад

I’ll be back. Don’t you worry! Thank you for the support over the years!!🙏🏼🙏🏼🙏🏼

@KimchiSpringRoll Год назад

My friend would probably take that fish remainder and make a stock for whatever, the head itself is good for a dish too

@MattMigliore Год назад

Unfortunately bluefish is pretty fatty and most of the time bones from fatty fish aren’t great for stock. But definitely could have saved the cheeks!

@KyleWiggers 7 лет назад

I love what you're doing, dude. It's a truly novel perspective. Keep it up!

@MattMigliore 7 лет назад

Kyle Wiggers thank you so much for the feedback!

@jackflashlight-m9o Год назад

Love the videos. Keep it up! Just curious why do you not save the collar or scraps?

@MattMigliore Год назад

Bluefish is a pretty fatty/ oily fish, so the bones aren’t great for stock. As for the collars… I should’ve saved them - they would’ve made a great special 😣