What does it take to cook in a Michelin-starred kitchen? In this video, we break down the 5 essential skills every chef must master to prove they belong in the world’s most elite kitchens. From lining a tart case with perfection to making a flawless three-egg omelette, these skills are deceptively simple but incredibly challenging. Learn why these skills matter, what Michelin kitchens look for, and how chefs use them to showcase their expertise. Whether you're an aspiring chef or a food lover, this video gives you a behind-the-scenes look at the high standards of Michelin-level cooking. VIDEO CHAPTERS 00:00 - Intro 00:15 - Preparing Artichokes 02:13 - Cutting Chives 04:06 - Brunoise 05:40 - Lining a Pastry Case 07:14 - 3 Egg Omelette
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The emphasis on attitude and a willingness to learn being more important than having perfect skills from day one is so encouraging, It’s a great reminder that being respectful and showing up ready to work goes a long way in any professional kitchen
As a "normal" (Sorted Food fan as well), I'm not great at baking because it's measuring and if I misread it's bad. As a cook I can eyeball and taste as I go much better. But love these guidelines as to what would be expected and the more you know.....
6:31 being a KP helping with afternoon tea prep thought me all of this. I'd hire a chef who was a KP over any chef from any culinary school.
Lining the pastry case was oddly satisfying
Honestly speaking from a person who started from absolutely nothing to today being a senior line cook after 4 years all I learnt was patience and hustle is the combo whichll get through any rush and any service that feels it’ll fall apart ❤ kitchen is a beautiful place to learn how to be an absolute beast kinda human emotionally, physically and mentally💪💪
Great advice, from someone for whom it obviously worked. And thanks for taking the time and effort to pass it on.
This is great advice, for most professions! and now i am attempting to recreate that omelette
Thanks for the video, I'll show it to my Chinese students majoring in Food Science/Cooking.
The Hundred Foot Journey, A great film starring Helen Mirren and Om Puri. French and Indian cooking meet. Over an omelet. A restaurant in Burlingame, California taught me how to make and eat the best omelets, back in the '70s. They had about 100 options on their menu. Lush and soft, with extraordinary eggs, herbs and spices. NO crispy bits and crusty edges on the eggs! My favorite was sauted spinach with a bit of marscapon, enveloped by a fluffy, rolled omelete, with a touch of garlic, tarragon and parmasan. The memory makes me weep.
Very well-presented information. Everything is concise and to the point. Thank you!
Thank you man I'm going to go to culinary school soon! I've been a cook my whole life
Definitely practicing these at home ❤
Love the way you explained this.
I enjoy cooking but I don't have chef passion but it's still satisfying to watch someone who is actually passionate about their craft (or at least very detailed) do the work.
Couldn't agree more on the pastry part of this. I didn't get to be a demi-CDP until I'd ran the pastry section in a 1 star 3 rosette place (which I did for nearly 2 years as it turns out I love pastry) because the head chef's thoughts were "one day you want to be a head chef, how are you gonna do that without knowing what your pastry section is doing?". Full CDP came once I could successfully run the sauce section. But also, attitude is everything. Just be eager to learn and watch everyone, even if they're not on your section. You can learn so much just from observing what people do well and adding that to your toolkit.
i dont miss working in a restaurant one bit but i do enjoy watching and cooking at home :)
Im in the process of opening a small Italian restaurant in my home town and im definitely taking notes, but i love that saying "come with the right attitude and ready to learn the rest is our Job" because im not going to be just hiring anyone. I want people of all ages to come work for me and from all skill levels.
Love the attitude towards the chefs you get in as much as I love the way you guys cook 👍
So quick and efficient 😊 neat and accessible! No unnecessary words or movements.
Appreciate all the information Chef!