I Learned How To Cook Like A Professional Chef

cooking is really hard we've never made a steak and it's dangerous and exhausting what's up guys welcome back to my youtube channel on this episode of challenge accepted I am going to be doing something I have wanted to do for a really long time for the next week I am going to be training like a professional chef at the new school of cooking at Pasadena at the end of the challenge I am going to have to create and present a four-course meal to a panel of food critics my name is Jill Davis I'm a chef instructor here at the new school cooking I'm also a personal chef and this week I'll be teaching Michelle how to cook in my classes if she was just one of my students I think it's one thing learning how to cook following recipes it's another when you have to create high-quality fresh draw style dishes for people who critique these dishes all the time so a normal chef pretty alone that takes about 900 hours poorly done 900 hours into one week is intense I've never prepared anyone to cook for a critic in this short amount of time cooking is something that's a complex relationship for me how would you describe my cooking the only thing I've ever seen you make is chicken chicken chicken I basically make grilled chicken and grilled vegetables and just put different pre-made seasonings on them every day Michelle cooks chicken so this week we were not doing that at all I want to be able to make my own fancy restaurant food at home and I would love to better understand that world and not have it feel so intimidating thank you for being here with me first of all oh yeah I apologize in advance for anything that is ever burned no please I feel that every day why are you teaching so I can prevent that from helping okay one of the things that we do on the first day of owners school is walk everywhere out in the kitchen here we have like these big tables so they're really good for rolling dough's doing any kind of pastry work stoves big massive ranges yeah we're not kidding around here like this is actually like yeah stuff this is actually what is like you could put a body in there in like cremate bread and pizza okay bread in peace yeah bread and pizza oven I've got myself a couple of times that stitches there this one I actually like almost took my whole finger off and it was like at the hospital I was the only one of my culinary school class to actually run go get stitches don't worry we we we won't be doing it today you're like horror story you tell before you teach knife skills to people that's a little bit that's one of them bigger multiple so this week we're gonna start off having her learn the fundamentals so we're gonna do is we gonna set up our station I take some paper towels and you wet it and then you wring them out and we're gonna put these underneath cutting boards to give it a little bit more stability you know see now it's a lot more stable it still moves but it's just a lot more stable mine definitely moves when I'm at home I never thought I'd do this knives are weighted in the center this is where you want your finger to go and you grip it okay oh and then you go down as if it is a feather you want to let the knife do the work take your fingers and grip it like this and see this knuckle that's the thing that you're gonna yeah so that way your fingers are out of the way so there's four cuts that we do it's a julienne a Batson a Master Duan and a broom was ya know it's rare any cut it cuz it's brick okay is that a julienne that was a slice your suck way about it than mine yours don't look too bad I'll give you an eight [Laughter] this is really really nice really fresh pop of course you know when you smell it it doesn't smell like anything yeah it doesn't smell fishy yeah you don't want you live a sausage is bad so there's this funny idea about how long this stuff takes to cook it doesn't take long at all you just want that sear taste and then you want the beautiful red I like the beautiful purple or milk I love to have things be aesthetically pleasing especially with the scenario where we're creating something for a critic that's great it's even even look at that like it's actually live in peace yeah yeah why don't you go ahead and salt both sides of those okay I'm not show you the right way to something I just hold it in my hand and kind of like go like that we're gonna get some paper towels and make sure it's dry before it hits the flame because then stick if it's wet because if it's water and then you hit it with the oil not only you're gonna splash in your face but it's gonna stick right to the thing you're never gonna be able with in it so I'm gonna grab something literally doing everything wrong there you go can you shake with it yeah perfect and I've been sick oh so easy yeah cuz all you want is just that really light seer what I want to do underneath the fish is a beautiful bed of cucumber and avocado have you ever worked it on the pot of the fire yes but I'm probably doing it wrong as I'm learning many things today so one of the things that people do a lot as they go like that oh that's exactly the reaction that I have no but gently put your knife on it and rock it in okay until it gets in there and then twist yeah and then it comes out like these don't seem super seedy yeah yeah they're not see to y'all they're definitely liking I'm pretty straightforward chef Jose by chef Joel I hope that's I was like what's a graphic and it's like a freeze frame of your face and then like a script text that's like chef Joe so don't play yeah ok I'm ready for this all right so let me show you how we're gonna plate this stuff so you always want to start from obviously the bottom up okay so be about five or six bites and that's about it I'm gonna start making a little well and I always like to kind of think of it as like a rule of thirds everything odd numbers it was looks really really good start placing in the center a lot of times chefs will do this with pliers or chopsticks even I used to actually do this with chopsticks it almost kind of looks like a little flower and then I'll have my fish expose that and you have it all in one piece just like that oh yeah and this is the dish that you're gonna serve okay okay do you think you can make something almost similar to this yes should I do that or do my own version I'd love to see your own version okay I have an idea perfect [Music] that was fun I like that that was enough on his part but that looks awesome I mean you actually even did five things like you didn't know you can't see them I'm sad that's okay I should have put the fish on the outside or something but that's okay it's right here and it's a right-center it's not messy it's perfect this is gonna be caption call me Gordon Ramsay oh my god this is so good I am home from the first day with chef Joel which was amazing and I'm really excited to apply some of the lessons that I learned in my own kitchen with Matt everyone say hi to Matt hi Matt okay though I am going to be making a blue apron recipe they're fresh basil fettuccine which looks amazing and if you want to try to dress be yourself once you see it when it's done you can sign up via the link in my description and the first 50 people to do so will get $50 off their first two weeks of glue apron if you're like me you eat a lot grocery bills are expensive it could be a great way to save a couple bucks they also come with everything like perfectly portioned out I hope that you liked this brief journey into me making other things I miss there to see something besides chicken and spinach you don't have to eat what I cook okay first thing chef Joel taught me is prepare to workstation I do like sexual suggestion I'm having like a trash Bowl because I usually just come like psyched and things off to the corner of the cutting board so one of the things I actually really like about blue apron is that every week the recipes changed my personal favorite part about this whole thing is that all of the meals can be prepared in 40 minutes or less oh yeah that's really good pasta is a different medium so you're working with flowers you're working with different textures last night I made a blue apron pasta recipe okay I think you went pretty well but I've always wanted to like make it homemade it seems like a really daunting process so not at all so this positive involves a lot of egg yolks so we're gonna crack our eggs in here I'm gonna do the whole one first and then I'm gonna do six egg yolks so just drop in your hand hey guys no one said anything about cooking or baking gonna be clean is this making me realize I have no concept on where pasta comes from at all like what the heck is this you'll see it turn into pasta shortly I promise now comes the really really fun part I'm gonna break each egg yolk this is why I like doing with my fingers okay you're gonna really get in there watch my moves so you get in there with like maybe a couple fingers two or three and you start working in the flour from the side so you just like wipe your hands off is it okay yeah totally wipe your hands up so you're gonna do something that kind of looks like this I'll see how mines coming together like a ball yes exactly yours is gonna start doing that that's great look at that we actually have to roll these into a sheet I want to start by showing you our little handy dandy pasta roller attachment I'm just gonna go right through that is button that's fine different feature a different function that is so satisfying and then you just take it then dredge it in some of the flour and just let it hang out like that and you're like cooking like a pro right now why don't we do the mushroom cream sauce yes ready this sauce doesn't take very long either so once you put the cream in it just reduces the cream a little bit until it forms something really thick oh my god that smells like intoxicating Wow the pasta lesson really made me appreciate care and time in thoughtfulness into food in a way that I hadn't before oh my god you try it it's so good so when you make this you're actually like Michelle made this like she made this with her own two hands put together something brilliant that not very many people actually know how to do or take the time to do halfway through the challenge I got to work in the restaurant at the musical cooking Pasadena today we're bringing Michelle into a pop-up kitchen in our kitchen downstairs what she doesn't know is that we're not just gonna put her in there we're actually gonna throw her on the line and she's gonna have to execute dishes for the public [Music] one papa [Music] their tomato sauces [Music] [Music] moving so well everyone seems pretty on edge [Music] oh my god you made that there were flavors there I haven't Lisa before it was amazing oh my god that was so good so Michelle was really great on her feet when she was on the line and it had to be done really fast and she got it within a matter of three minutes to get her order out and so she did really really really well on the Food Network kitchen seemed really hectic I can't imagine cooking for hundreds of people every night to watch the students and the teachers do that so well was really inspiring and also a big wake-up call so we're gonna be doing the fillet so I want to show her that it's just so easy to not overcook these things and it actually can cook really fast we are a big territory we have a loin and we're gonna be dividing this up because we're making this for three critics whenever you do you always want to do an arrange of about two fingers aesthetically we're gonna want this to just look like this when we start with this again we're gonna work with the high heat for a short amount of time because we just go does this give us a nice beautiful crust on the outside and then what that's gonna give us is a nice a really amazing pink inside this actually has been out of the refrigerator for about half an hour and that's good because you want it to be room temperature because it's gonna cook more evenly perfect perfect okay see if there's like a little bit of a there you go now that stuff great that's a perfect brown we have one more thing I wanted to do on the side these are baby carrots I want you to make these a PLA so sexy sexy so sexy carrot is hold it by the top and just go all the way down I want you to get one long length this looks good like that is art this since we're kind of in this mode let's go like this and the inside has that really beautiful yellow Center yeah yeah yeah there's a trick ice water in about 1020 minutes these will actually start to curl so what use these is a little bit of a garnish we never knew that's how yeah that's so cool the most frustrating part of the steak dish was plating it [Music] I'm not sold you're not sold no what are you not sold on is it the carats the ribbons are fine I also just think that Sikh doesn't look cleanly plays really it's frustrating because Lee kyu worked so hard to do all this today Michelle was just a little bit taken back by the difficulty in plating it isn't really important factor because you eat with your eyes Michelle is gonna see that she's gonna have to be really creative when it comes to plating it takes a while this isn't actually something that you develop instantly to make a really good chef you can do all the fundamentals you can cook you can execute something in a restaurant but to make a great outstanding chef you can also bake yes we're finally here I've been waiting for it I'm really excited about this dessert associations we're gonna do a couple of them and this is gonna like fill every type of fantasy I think you've ever had I'm gonna show her how to make a chocolate mousse it will have the same consistency as a really nice soft serve ice cream we're also gonna be making a dessert composed of the same ingredients as an Oreo you can feel that it's very soft and very buttery yeah so then we can move on to the mousse I'm gonna whisk it like this and get the air okay I'm making a circle coorporate as much air as you can air is actually working into the protein structure of the egg whites that's what creates lift if you're not using any chemicals if we're not using baking soda or baking powder it's stuff like that that you don't learn from a recipe Oh totally I mean if anything if you'd like any stresses or like anything this stuff just takes all of it out especially when you know that you're exercising but also you're gonna get the chocolate man you're like why not God I think I just put the fire under your ass look at that I was thinking about jury duty on Monday there you go so in shows like Top Chef yeah when they're like you have 30 minutes to cook a fish you've never seen that real yeah it's not fair either but it's real also like where do the kids on MasterChef junior come from I have no idea so the desserts all done you don't have to make another one unless you want to and you just want to get home and like eat it like you know tonight watching sexy or something but like that's that's what I would do wait you have sex in the city of course you do of course I do why not favorite it depends on the context but I think I do like Charlotte I think the most cuz I feel like I resonate a little bit with her IV - yeah I feel like I miss charlie really that's I think why me you know I think this is why we're kind of gelling I loved making the shortbread cookies but I burned my thumb and it was really embarrassing all the crazy things I've done on my channel I felt like okay cooking pretty procedural no cooking is really hard I burnt it harder than I thought I did it's a really stressful environment and exhausting mentally and physically you never used a rag that's hot all right I'm sad that's why oh so if you use a wet rag the heat transfers for the heat from the water and burns the water basically sometimes I've gone to fancy restaurants and thought to myself this dessert cost $12 and then after spending hours preparing my dessert I get it today is the big day the critics are coming in a few hours I'm not feeling very confident I've only done each thing once and it wasn't even perfect every time so you have to execute perfectly on the second try by myself it's been daunting my name is wind Tran I'm the chief instigating officer of star kitchen which he came the normal an Asian fusion restaurant listings in all belly on Yelp my name is Jeff Miller I'm a longtime food and travel journalist I hosted a show on The Cooking Channel called trip tasters hi I'm Matt I have absolutely no background in critiquing food I'm actually the most important judge here because I am going to have to continue to eat Michelle's cooking even after today because we look together I'm so nervous people love making what they do and there's a story behind it that resonates with me the most people always think people who work in food want something fancy and that's elaborate I would much rather have an amazing simple dish than a not-so-great very complicated dish I mean I'm a fan of like burgers I like pasta so for the first course you guys are gonna be having an albacore tuna on avocado and cilantro with a little bit of wasabi and some cool pickled cucumbers I feel like the char is really good but can use more sort of spice or some more flavor on the outside like sesame seeds or even sesame oil or something and sort of bring out the fish a little more I'm alright with that not having anything I think it's a good sear I actually think it could be seared a little bit better and it's hard cuz you don't want to burn it right but you know I mean when you sear it the only meal and there's a crust yeah like you're almost at the crust a lot of times foods not about seasoning and all the different ingredients sometimes it is about just cooking it's hard to describe like can you get that function you eat something like oh yes like it's almost there you're really the important one I what do you think this is good I don't eat this again critical that one over there here we go number two so it's a homemade fettuccine with a mushroom cream sauce looks really pretty you did it like a nice twirl the sauce is really delicious I think one of the mistakes that people make all the time is putting too much sauce on it this to me is like the exact right amount of sauce what's this garnish put on it chives you cut that that's a really nice cut that's really fine you know I like to is the different textures in it the mushrooms have night they're nice and springy I like it a little more al dente I was gonna say the same thing I agree just a little bit but it's not overcooked I think it's a matter of preference it tastes really professional to be honest with you I can taste that you put care into this and that means a lot to me it was delicious a man of many words I love them welcome to the third course it is a way and on top there is a little bit of a red line anyways I'm gonna be honest that thing's a little overcooked the flavor is really good but it's definitely like a little it's a little drier then generally I would like comment I made two dishes ago this is the counter comment the crust is really nice compared to the fish well after you guys said that about the fish I was like okay we need to make sure the steak has the nice on one side you can feed back I've never made a steak before really yeah that's really important information you've never made a steak before no Matt compared you to other meals that you've had themselves cooked for you this is like I'm 40 out of 10 Wow that's better than it's good this is great well thank you so much I'll let you guys finish it now I'm gonna get dessert ready thank you oh yeah it's awesome man she's never cooked a steak before that's crazy that's awesome yeah I love Oreos so I wanted to do a homemade Oreo with a lemon curd on a bed of Oreo crumbles and a little bit of chocolate mousse on top I'm not usually a dessert person but I love this there's one touch about this that I love a little bit of sea salt all the time I'm glad you like that we were wringing them out and we almost forgot to put the sea salt on I was like I love and you cook from something that you knew and you loved and you reinvented it yeah so I do have some thoughts on this cuz I'm not a fan of one but I do like the lemon with this which is very rare for me to light anything lemon statement delicious it's really [ __ ] good you did an amazing job all four dishes the best part too is like she took our comments and it started like upping the game on there yeah yeah yeah which is great the willingness to learn and take critique and apply it means a lot more than your history and your ability last commenter that i would pay for this at a restaurant so are you saying mat should pay me to cook that yes yes at least he should say he's gonna clean all of the dishes and all of the countertops before this challenge I definitely took for granted going to a restaurant and ordering something and getting to eat it now I see how much attention to detail and care is required in these really fancy modern dishes thank you so much to new-school cooking in Pasadena as well as chef Joel if you Los angeles-area be sure to check them out online and via all their social media which is down below in my description if you enjoyed this video please give it a thumbs up comment below with what you want to see next on challenge accepted and as always subscribe so we can keep on going on more adventures together I also want to give a huge shout out to melody Wong Devin du gard and Andy Pavlik thank you so much for your support and for watching my channel baby bet bet bet bet bet bet it's the best way to tell that everything's gonna be right because if you touch it with your hands cuz everything needs to be touched get used to watching everything with you and like if you have any like naysayers or like okay believe you touch that be like well you don't have to eat it then

Channel: Michelle Khare

Views: 2,494,754

Keywords: food network, cooking channel, michelle khare, buzzfeed michelle, try, for the first time, I Learned To Cook Like A Professional Chef, tasty, taste made, recipe, grill, food, steak, yummy, easy, quick and easy, buzzfeed tasty, baking, cookie, ultimate, perfect, pasta, homemade, top chef, master chef, master chef junior, chef, professional, how to bake, iron chef, kitchen, gordon ramsay, personal chef, oreo, dessert, tuna, fish, sushi, chrissy teigen, chrissy tiegen cookbook, classic

Id: yqZ1O2nVY2M

Length: 24min 43sec (1483 seconds)

Published: Tue Aug 14 2018