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Hello chefs, you're listening to
chefs, PS a podcast. 

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I'm your host Andhra natera. 
On today's episode, we're going 

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to talk about accelerated 
learning and what are some 

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resources out there that you 
could use to get better faster. 

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Stay tuned. 
So before we begin, I should 

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probably give you an update. 
What I've been up to this past 

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week. 
I did a little bit of traveling 

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last week, I went to San 
Antonio. 

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I did some really great 
restaurants, I don't know if 

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anyone's ever been to the Pearl 
in San Antonio, that's, you 

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know, the culinary Hub where all
the restaurants are. 

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So you have The Culinary 
Institute of America, they're 

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CIA You have a lot of different 
restaurants. 

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You have the hotel Mo, which is 
gorgeous Hotel, I stayed there, 

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shout out to those guys. 
It's a, it's an old Brewery that

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they remodeled and turned into a
hotel and it's it's really 

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fucking stunning. 
If I'm being honest, I had a 

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good time. 
Yeah, I was chilling lounging. 

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Anyway, I went to two 
restaurants while I was there. 

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I went to ladino. 
Shout out to those guys, they 

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took good care of me. 
I Chef Kevin Fink to Val, great,

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guys. 
Great chefs, the food is on 

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point. 
Recognize me when I walked in. 

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So, if you're listening to this 
podcast, shout out to you guys. 

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I went in to, when I go to 
restaurants and I did this on 

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Chef PSA made a video on this, 
not too long ago. 

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My go into restaurants are, like
to sneak in sneak out. 

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I don't like, I don't want, I 
don't want to fuss or anything 

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like that. 
I just want to go in. 

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I want to eat my food. 
I want to try and I want to go. 

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So I was eating by myself really
quick and they recognized me and

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so, you know, the chef sent out 
a dish. 

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So thank you chefs for sending 
that out. 

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It was amazing, food is really 
good. 

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If you're in San Antonio, go, 
try ladino, After that, I went 

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to Machu Picchu. 
I think that's how you say it. 

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It's a French Bistro and it was 
really good. 

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I wanted the classic. 
So I went in there and I had 

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just a baguette with butter and 
lobster bisque. 

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I was already full from The 
dinner right before. 

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So anyway, lobster bisque was 
good. 

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En croute. 
That's the kind of food that I 

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like I like simple food done. 
Well, the classics, you know, 

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that onion soup, dad lobster 
bisque. 

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That you know, they had their 
confit de Canard anyway. 

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It was really good. 
I enjoy that area and there's a 

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ton of restaurants right there 
so people are in San Antonio, go

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check out the Pearl. 
Go check out ladino. 

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Go check out mon Choo-Choo. 
Stay at the hotel Lemma. 

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Take some continuing education 
courses at the CIA. 

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None of those. 
People pay me but I am open to 

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money if you want to pay me 
anyway. 

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I was down there to teach a 
class. 

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And I was teaching a 
presentation on leadership. 

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So I had a really good a really 
good time by the way that wasn't

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a class that was open to the 
public. 

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So for people that often message
me and said, can I sign up for 

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that class? 
That class wasn't open to the 

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public. 
The other thing that I've been 

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up to recently, as I've started 
going down, the path of writing 

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the new book chefs, PSA is the 
next Edition in the series. 

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The next book in the series is 
titled, bad. 

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Sooo good chef. 
And what it is. 

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It's a conversation between two 
chefs are very wise. 

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Chef in a very insecure and 
experienced person. 

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That's about to become a sucia. 
They sit down to play a game of 

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chess. 
They have some coffee 

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restaurants closed and they 
began to have dialogue on what 

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is necessary for. 
Someone to go from being a bad 

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sous chef to a good sous chef. 
So that's the title of the book.

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I'm about five chapters in. 
I'm excited about the progress, 

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the way it's coming. 
I'm enjoying it again. 

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I use AI to animate. 
A lot of the lot of the 

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storyboard for the book. 
So there's a lot of different AI

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images. 
So for people that follow me, 

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you'll notice occasionally on 
Instagram, I'll post like a 

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cartoon with the caption like a 
comic book. 

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I'm making those, I have fun 
with that. 

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So, as I'm diving into AI, which
is a side hobby that I do aside 

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from, Cast in all this, I really
am fascinated with image 

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creation that you could do with 
a ISO. 

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I've been turning those into 
little Comics, maybe I should do

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a whole Chef PS a page that's 
just instead of, you know, the 

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standard red thing, the red 
background with the 

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inspirational quote that maybe I
should just do comic versions of

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it. 
I don't know if you guys like 

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that better anyway. 
I don't want to fuck up the 

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flow. 
I like the red look. 

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So that's why if you go on my 
pages already, I don't want to 

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fuck that up. 
Anyway, I'm also recording video

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right now. 
I don't know if I'm going to 

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publish the video, but I might 
turn this into smaller clips on 

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YouTube. 
This is the first video I've 

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done, you could see him 
background behind me. 

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It's a virtual background. 
I'm not really, I'm not really 

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here anyway. 
That's what I'm up to, we 

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digress. 
Today's topic is how do you get 

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better? 
So here's the thing with getting

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better faster. 
As I think, you know, when I was

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coming up as a chef They were 
there is just a few ways that 

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you were going to get better. 
Obviously, the first thing was, 

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you went to culinary school, 
learn how to cook, he went to 

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your job, you learned how to 
cook and then you picked up, 

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cook books and magazines. 
And you learned how to cook, 

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there was the occasional TV show
that you could pick up. 

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I'm thinking back, you know when
I was coming up it was like 

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Julia Child, Chuck pappan were 
the two big chefs Paul 

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Prudhomme. 
You get to see them on TV and 

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then back then, my favorite show
was a A series called great 

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Chefs of the world or great 
Chefs of the United States are 

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great Chefs of America. 
To remember what it's called, 

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who's great Chefs of America. 
And you saw these incredible 

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chefs demonstrating techniques 
and if you go back and you watch

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that show you'll see some of the
legends of today. 

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You guys, I think Daniel 
balloons on there and John 

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George and you know, Dean 
fearing and some certified 

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master chefs. 
I know on the great Chefs of the

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world, you can go back and see 
like, you know, the late Bernard

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Nawaz. 
Oh and you know, just actually 

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maybe it's worth even going 
back. 

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And for me again, memory lane, 
going back and watching those. 

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And if you look at the food back
then it's funny because if you 

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look at the food back then it's 
like fuck its culinary school 

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level like it's stuff that 
wouldn't get past even You're 

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the best chefs in the world 
right now. 

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If they saw that food in their 
restaurant would be like, 

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absolutely not. 
That's not going to fly. 

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Food has evolved so quickly from
the plating standards to the 

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techniques that we use you know 
back then it was like everyone's

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freaking out a very traditional 
French repertoire Le gede 

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escoffier. 
And now things are much more 

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quick. 
Trends are faster social media 

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changes. 
Everything. 

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So if you wanted to get better 
today, what are some resources 

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that are available to you to 
learn faster? 

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So let's start with the basics. 
The basics are going to be 

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culinary school. 
First and foremost, that's a 

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very real option. 
Culinary school is very 

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different now than it was when I
went. 

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So when I went to is really just
Hands-On learning and then you 

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got your syllabus and you want 
to learn. 

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Now you have online culinary 
schools where you could you can 

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learn virtually from Home online
continuing education courses. 

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You know, one that comes to mind
is Ruby. 

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You know, I've taken the Ruby 
courses. 

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Before I know those guys, they 
do a great job with online 

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continuing education and they 
have very specific classes. 

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Like you take a whole egg 
cookery class or shout out to 

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Barton Seaver. 
I know he has a seafood course 

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on there. 
There's Zero waste, kitchen, 

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classes. 
Anyway, there's there's a lot of

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continuing education that you 
can do online including 

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escoffier. 
I know has an online culinary 

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program. 
I don't know if the CIA does, 

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but I would imagine that most 
likely they do, go research 

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this. 
Let me know if you find out if 

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they do. 
But anyway, online culinary 

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school is an option in person 
and online. 

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So there's that way that you 
could begin to learn that's like

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price of Entry. 
The next one is the obvious, 

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right? 
You go and you work in great 

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restaurants, you work where 
you're at, you learn around the 

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chef's that you are now. 
I've often said this before is 

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you always want to work around 
people that are better than you.

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That's how you're going to 
accelerate. 

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Your learning is you work around
people that have a higher skill 

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set than you so you're paying 
attention, right? 

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That is the next one now. 
I want to talk about stages and 

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I know like it's like fuck do I 
really want to talk about style 

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Jews because it's a Hot Topic 
and I know I know a case can be 

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made like you could steal. 
Man, the case for stages you can

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steal man the case against 
Dodges I fall somewhere in the 

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middle because I don't think 
every case is exactly the same. 

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Now, when I was coming up as a 
chef, We have what was called 

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apprenticeships. 
And you know, if you didn't go 

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to school, you did an 
apprenticeship and you learned 

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and you work for free or you got
paid a certain rate and, you 

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know, that was your way towards 
certification. 

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If you weren't going to go to 
culinary schools, 

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apprenticeships were very real 
option, stage is Fallen that 

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same sort of line, you know, 
when I was coming up if you 

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wanted to learn and you couldn't
work in a restaurant and you 

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happen to be traveling, give you
a good example. 

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Let's say you're going to New 
York for something and you're 

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not going to live there because 
it's too expensive but you're 

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there for two weeks. 
Weeks on vacation. 

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You might want to get in a quick
stage at a great restaurant. 

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So you could pick up some new 
techniques while you're there. 

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So maybe you eat in the 
restaurant, the night before. 

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And the next day, you do a two 
or three-day stars in the place,

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you can see those techniques. 
Now, the reason stage is get a 

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bad rep is because there are 
people that abuse the system. 

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There's people that say, oh 
yeah, you know, we need x amount

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of cooks but we could only 
afford to pay x amount of coke. 

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So let's say we need 40 cooked, 
but we're going to take 20 of 

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them that are paid in 20 of them
that are free and that's 

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obviously I'm taking advantage 
of the situation and and not a 

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good situation for anyone 
involved and it's it's not good.

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So I don't necessarily support 
that business model. 

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However, If as a cook I know I 
stashed I've taken up multiple 

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stages to go and learn and I 
wouldn't give them back even if 

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they didn't be writing cares. 
Like you have an opportunity to 

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go. 
Learn you're going to take it, 

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you pay for culinary school. 
Right? 

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And you don't know, sometimes we
those instructors aren't 

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sometimes. 
They're not even the best 

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instructors. 
If I'm if I'm being frank, if 

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I'm being frank, sometimes 
they're not the best 

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instructors. 
But when you go on a stage, 

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you're going to be in the 
environment with the specific 

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shut that you want to learn 
from. 

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So, why wouldn't you want to do 
that now? 

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Granted, I think you could steal
man the case on either side 

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because I do believe that people
should get paid for what they 

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work. 
But sometimes the kitchen is 

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full. 
So I'll give you this example 

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when we're talking about 
Sasha's, right? 

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So I don't spend too much time 
on starters. 

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This is about learning a lot 
about stoppages, but let's say, 

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you really want to work in a 
certain restaurant to that 

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restaurant, only has 20 
positions, but you want to learn

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and you happen to be in town and
you go up and you say, hey, I'd 

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like to work here and they say 
sorry. 

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We only have 20 spots and we 
don't need you. 

225
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That's a very real situation. 
So sometimes if you just want to

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get in, You could say, well I'll
do a stage maybe for a day or 

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00:10:50,500 --> 00:10:52,600
two, just so you could kind of 
get your foot in the door and 

228
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see what it is, right? 
Because they can't afford to 

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bring you on and they have no 
point to bring you on. 

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It doesn't benefit them. 
A lot of times to have that 

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stars there and I know a lot of 
places don't allow stages 

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because of the You know, the 
legal parameters that are 

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surrounding stages. 
So what you see a lot of times 

234
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now and then and you see a lot 
of restaurants moving towards 

235
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this is what's called a viewing 
stage, so you can't pick up a 

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00:11:15,308 --> 00:11:17,600
knife. 
You can't touch any food, you 

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know, for legal reasons, for 
ethical reasons. 

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But if you want to stand in the 
corner and watch how we work, 

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you're more than welcome to 
stand here and watch a complete 

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service and pay attention. 
And that's also very common 

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nowadays. 
Now, Let's use this example. 

242
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There's a great chef and you 
want to go learn from them but 

243
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you can't get hired because you 
don't have enough experience or 

244
00:11:37,800 --> 00:11:39,400
you just want to pick up a 
couple of things from their 

245
00:11:39,400 --> 00:11:41,300
kitchen, so you can take back to
your kitchen, right? 

246
00:11:41,500 --> 00:11:43,000
A buing stylish has a very real 
option. 

247
00:11:43,000 --> 00:11:45,700
You can go there, you know? 
If you're, you know, if you're 

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smart, you have half a brain, 
you could pick up a couple of 

249
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things that they do in their 
kitchen, how they move, how they

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00:11:51,000 --> 00:11:53,200
set their station, how they 
work, how they handle certain 

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ingredients. 
All those things can be learned 

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00:11:55,100 --> 00:11:59,800
visually, right? 
So, Again, I think if you could 

253
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steal man the case for a stash 
either way. 

254
00:12:02,100 --> 00:12:04,500
So anyway, there are stages. 
There's working in restaurants, 

255
00:12:04,600 --> 00:12:09,800
there's culinary school. 
Then there's other aspects. 

256
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When it comes to learning. 
And I think one of the fastest 

257
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ones right now is online social 
media, right? 

258
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So you go back and you look at 
food from just a couple of years

259
00:12:22,200 --> 00:12:25,300
ago and you look at food today 
and it's like it's evolves so 

260
00:12:25,300 --> 00:12:28,000
quickly, like I go back and I 
look at food that I've done a 

261
00:12:28,000 --> 00:12:30,800
couple years back and this is 
almost why I don't want to make 

262
00:12:30,800 --> 00:12:34,700
any more food for social media 
because it's like, I never go 

263
00:12:34,700 --> 00:12:37,000
back and look at anything and 
say, wow, that's really good 

264
00:12:37,000 --> 00:12:39,600
today, maybe it tastes good, but
it doesn't look good. 

265
00:12:40,100 --> 00:12:42,800
When I look at today's plating 
style because it does evolve so 

266
00:12:42,800 --> 00:12:45,900
quickly, but if you're smart, 
you could follow the best chefs 

267
00:12:45,900 --> 00:12:49,000
on social media and you can see 
what their food looks like, and 

268
00:12:49,000 --> 00:12:51,100
you could quickly learn what 
they're doing, right? 

269
00:12:52,900 --> 00:12:56,200
If you go back before Tick Tock.
So I remember, I was, I was 

270
00:12:56,200 --> 00:12:59,400
still a chef and this the 
photographer that we worked with

271
00:12:59,400 --> 00:13:02,200
the used to do a lot of our food
photography, for the restaurant 

272
00:13:02,300 --> 00:13:04,600
came up to me and he said, hey, 
you need to get on Tick Tock and

273
00:13:04,600 --> 00:13:06,500
I was like, what the fuck is 
Tick-Tock? 

274
00:13:06,900 --> 00:13:09,400
And he's like, trust me, I'm 
there, I already got like a 

275
00:13:09,408 --> 00:13:10,800
hundred thousand followers, this
was early. 

276
00:13:10,800 --> 00:13:12,700
Like, I really didn't even know 
what Tick-Tock was. 

277
00:13:13,200 --> 00:13:17,800
This was, I want to say, like 
2019 2018, I really didn't 

278
00:13:17,800 --> 00:13:21,300
understand it. 
And so, I download The Tick Tock

279
00:13:21,300 --> 00:13:23,100
app and all I see is like, 
Dancing. 

280
00:13:23,100 --> 00:13:24,600
I was like, what the fuck is 
this? 

281
00:13:24,600 --> 00:13:26,900
Like this is this is sucker 
shit. 

282
00:13:26,900 --> 00:13:30,700
This is not what I want to do. 
Not what I'm into, not what I 

283
00:13:30,708 --> 00:13:32,500
want to see. 
I don't think I'm going to do 

284
00:13:32,500 --> 00:13:34,900
this and he's like, you could be
early, you know, there's there's

285
00:13:34,900 --> 00:13:37,400
only a couple of chefs on here 
that are doing videos and their 

286
00:13:37,400 --> 00:13:42,300
accounts of exploded. 
And so, I had already had a 

287
00:13:42,300 --> 00:13:43,800
little bit of experience editing
videos. 

288
00:13:43,800 --> 00:13:46,400
And I've talked about this in a 
previous podcast, I create a 

289
00:13:46,400 --> 00:13:49,200
training videos on basic 
techniques for my staff. 

290
00:13:50,200 --> 00:13:53,200
And so I kind of got the gist of
editing videos for Tick Tock but

291
00:13:53,200 --> 00:13:55,600
I was like, I don't know. 
I don't know if I want to do it 

292
00:13:55,600 --> 00:13:57,200
or not. 
Anyway fast forward a couple of 

293
00:13:57,200 --> 00:14:00,100
years. 
No one was doing videos, you 

294
00:14:00,100 --> 00:14:01,900
know, you go back to the 
pandemic and people were doing 

295
00:14:01,900 --> 00:14:05,400
these long format videos on how 
to cook and then you fast 

296
00:14:05,400 --> 00:14:09,700
forward, and you look at, you 
know, the reels on Instagram or 

297
00:14:10,600 --> 00:14:12,700
Tick Tock, or YouTube shorts or 
whatever. 

298
00:14:13,100 --> 00:14:17,200
And you can see these high-level
chefs that have really gotten 

299
00:14:17,200 --> 00:14:20,200
creative with how to demonstrate
good technique. 

300
00:14:22,000 --> 00:14:25,100
And it's incredible what they're
teaching you I there's a couple 

301
00:14:25,100 --> 00:14:28,300
of accounts that I like dobber 
is one, you know, he's funny 

302
00:14:28,300 --> 00:14:30,600
he's engaging and he's always 
showing his techniques I really 

303
00:14:30,600 --> 00:14:34,800
liked him because I like how he 
sets up his line and while the 

304
00:14:34,800 --> 00:14:37,500
dish it's like okay, yeah, it 
doesn't matter what the dishes 

305
00:14:37,500 --> 00:14:39,700
to me, but I'm looking as like, 
oh, that's a cool technique. 

306
00:14:39,700 --> 00:14:41,800
How he strained? 
You know, the peas and the 

307
00:14:41,800 --> 00:14:43,600
Vermont a I was like, okay, I 
never did that. 

308
00:14:43,600 --> 00:14:45,200
That's a good idea. 
Or, you know, the way he sets up

309
00:14:45,208 --> 00:14:47,900
his line, he has a glazing rack 
and a sheep pen on the back 

310
00:14:47,900 --> 00:14:49,100
burner. 
It's like, oh, that's a good 

311
00:14:49,100 --> 00:14:52,400
little little trick there to 
rest his Always put it over 

312
00:14:52,400 --> 00:14:53,700
here. 
So anyway I look at that. 

313
00:14:53,700 --> 00:14:56,100
I'm like, that's cool. 
I like how he says his line and 

314
00:14:56,100 --> 00:14:57,900
I pick up a lot of things for 
efficiency. 

315
00:14:59,900 --> 00:15:02,300
Another Chef that I think does 
it really well as Ron McKinley 

316
00:15:02,300 --> 00:15:05,500
from Canoe Restaurant in Canada?
You know, if you followed his 

317
00:15:05,500 --> 00:15:09,600
page, he shows some very 
high-level techniques and he's 

318
00:15:09,600 --> 00:15:12,000
giving him like he's giving away
all the secrets you could watch 

319
00:15:12,000 --> 00:15:14,500
him as like, fuck. 
That's a master class in 

320
00:15:14,500 --> 00:15:18,000
technique. 
You watch what he's doing and he

321
00:15:18,000 --> 00:15:21,000
does he does some amazing work 
with meet Sandra Lads and things

322
00:15:21,000 --> 00:15:23,700
like that. 
It's like, okay, solid technique

323
00:15:23,700 --> 00:15:26,200
you watch him. 
Like no one was teaching that 

324
00:15:26,400 --> 00:15:28,600
and if you didn't know it, like 
you were going to guess, right? 

325
00:15:28,600 --> 00:15:30,100
You're going to guess, how to To
do this. 

326
00:15:30,100 --> 00:15:31,800
That and the other. 
I saw dobber video the other 

327
00:15:31,800 --> 00:15:32,700
day. 
We're splittin like 

328
00:15:33,100 --> 00:15:36,600
transglutaminase on on Ribeyes, 
I think you're separating the 

329
00:15:36,608 --> 00:15:39,200
bone and I was like, you know, 
when we show you that you like, 

330
00:15:39,600 --> 00:15:41,300
you had to figure it out. 
If you weren't working in 

331
00:15:41,300 --> 00:15:45,900
restaurants that were using TG 
transglutaminase, it's like, you

332
00:15:45,908 --> 00:15:48,200
don't know how to use it, but 
now he has videos of just 

333
00:15:48,200 --> 00:15:49,700
showing, oh, yeah. 
I just dust it like this. 

334
00:15:49,700 --> 00:15:51,500
And I separate the bone this 
that and the other and I thought

335
00:15:51,500 --> 00:15:55,200
that's super cool. 
The fact that chefs are 

336
00:15:55,200 --> 00:15:59,800
basically showing you high-level
techniques, it's like spend a 

337
00:15:59,800 --> 00:16:02,400
day on Tick-Tock spend the day 
on Instagram reels. 

338
00:16:02,600 --> 00:16:05,700
Follow the best chefs and it's 
like you could level up your 

339
00:16:05,700 --> 00:16:09,600
game instantly, right? 
Two other counts. 

340
00:16:09,600 --> 00:16:11,000
Really quick. 
While I'm shouting out accounts 

341
00:16:11,000 --> 00:16:13,800
that I like that. 
I particularly follow it. 

342
00:16:13,800 --> 00:16:15,900
One is Jules cooking. 
I like what that guys doing? 

343
00:16:15,900 --> 00:16:18,200
He's always showing again really
intricate. 

344
00:16:19,400 --> 00:16:23,400
Refined techniques. 
You know, a lot of a lot of 

345
00:16:23,400 --> 00:16:24,900
garnish work and things like 
that. 

346
00:16:26,400 --> 00:16:29,400
A lot of working with alginates 
and anyway, you get the point. 

347
00:16:29,400 --> 00:16:30,900
Jules cooking also great 
account. 

348
00:16:30,900 --> 00:16:35,600
You could learn from him very 
quickly and then Ryan Peters 

349
00:16:35,600 --> 00:16:37,100
past. 
I think it's Ryan Peters pasta. 

350
00:16:37,100 --> 00:16:39,600
What is his, what is it? 
His Instagram account. 

351
00:16:39,600 --> 00:16:40,900
Let me look it up. 
I know I follow him. 

352
00:16:42,900 --> 00:16:48,800
Ryan Peters, PGH shout out Ryan 
Peters you know we've known of 

353
00:16:48,800 --> 00:16:51,900
each other for a long time, 
through mutual friends and 

354
00:16:51,900 --> 00:16:55,200
through organizations like 
mentor, bkb. 

355
00:16:55,900 --> 00:16:58,500
And I follow and watching what 
he's doing with his with his 

356
00:16:58,500 --> 00:17:01,100
pasta, where he's doubling the 
egg yolks mr. 

357
00:17:01,100 --> 00:17:02,600
Beast out, we're going to double
it every day. 

358
00:17:02,900 --> 00:17:05,000
It's wild because I think the 
last videos I was like, over 

359
00:17:05,000 --> 00:17:08,500
4,000 egg yolks to make this 
pasta like Fuck. 

360
00:17:08,500 --> 00:17:10,500
That's that's one of those 
situations where you think 

361
00:17:10,500 --> 00:17:12,000
yourself? 
Hmm. 

362
00:17:12,200 --> 00:17:14,700
Maybe there's like, maybe I 
should have done the math before

363
00:17:14,700 --> 00:17:16,400
this. 
Maybe I bit off a little more 

364
00:17:16,400 --> 00:17:17,200
than I could chew. 
I don't know. 

365
00:17:17,200 --> 00:17:18,400
We'll see how long he goes with 
us. 

366
00:17:19,599 --> 00:17:21,599
But it's pretty cool. 
Like if you want to learn pasta 

367
00:17:21,599 --> 00:17:23,599
making skills, there's chefs out
there that are teaching. 

368
00:17:23,599 --> 00:17:25,900
You basically anything that you 
want to know. 

369
00:17:25,900 --> 00:17:28,300
You could find right now, right?
It's a condensed version. 

370
00:17:28,300 --> 00:17:32,900
It's you know that one minute 
reels Instagram format, but it's

371
00:17:32,900 --> 00:17:34,500
great. 
Like if you don't, if you're not

372
00:17:34,500 --> 00:17:38,100
exploring that to become better,
your I mean, honestly, come on, 

373
00:17:38,200 --> 00:17:40,900
like the tools are there. 
I wish I had these tools when I 

374
00:17:40,908 --> 00:17:44,100
was coming up as a cook because 
this is just accelerating, 

375
00:17:44,100 --> 00:17:49,500
everyone's learning curve to 
become a better chef Now, really

376
00:17:49,500 --> 00:17:53,200
right. 
And then you know, the last 

377
00:17:53,200 --> 00:17:55,300
thing I want to talk about is 
just the other tools that are 

378
00:17:55,300 --> 00:17:57,100
out there. 
So online learning like 

379
00:17:57,100 --> 00:18:00,200
chefsteps chefsteps really was I
think when it came out 

380
00:18:00,200 --> 00:18:03,200
game-changing I love chefsteps 
especially in again I like 

381
00:18:03,200 --> 00:18:05,200
chefs, I hope they don't take 
this the wrong way, if you're 

382
00:18:05,200 --> 00:18:08,800
listening but I like them more 
early on because I felt like 

383
00:18:08,800 --> 00:18:11,600
they were catering to shops and 
then I think the obviously the 

384
00:18:11,600 --> 00:18:17,700
business model involves then it 
starts catering to Like everyday

385
00:18:17,700 --> 00:18:21,000
cooks and it's like great but I 
was following for the chef stuff

386
00:18:21,000 --> 00:18:22,700
and I think they kind of 
simplified a lot. 

387
00:18:23,000 --> 00:18:25,200
But anyway, they're great, like 
you go on chefsteps in. 

388
00:18:25,200 --> 00:18:26,900
If you want to learn about 
alginates, they have all their 

389
00:18:26,900 --> 00:18:28,200
class. 
You want to learn about macarons

390
00:18:28,200 --> 00:18:31,500
or how siphons work chefsteps is
excellent. 

391
00:18:31,500 --> 00:18:36,500
I think chefsteps is maybe the 
gold standard when it comes to 

392
00:18:39,500 --> 00:18:41,600
Online teaching. 
I think they're probably the 

393
00:18:41,600 --> 00:18:42,900
best. 
I can't think of anyone that's 

394
00:18:42,900 --> 00:18:44,900
better than chefsteps that. 
Does it well with? 

395
00:18:46,700 --> 00:18:52,200
The the largest variety of 
techniques, the other ones out 

396
00:18:52,200 --> 00:18:53,800
there Grand, I used to have the 
grand app. 

397
00:18:53,800 --> 00:18:55,700
I don't have it anymore just 
because if I didn't use it 

398
00:18:55,700 --> 00:18:58,600
enough, but I used to have the 
grand app, I liked it. 

399
00:18:58,600 --> 00:19:00,300
I thought it was also a very 
good like chefsteps. 

400
00:19:00,300 --> 00:19:02,800
I think chefsteps was a little 
easier to use again, my personal

401
00:19:02,800 --> 00:19:05,700
preference, but I know a lot of 
people really like Rhonda. 

402
00:19:06,300 --> 00:19:11,100
I didn't use it as much. 
But I also know that for what I 

403
00:19:11,100 --> 00:19:14,700
was doing at the time that type 
of food wasn't necessarily what 

404
00:19:14,700 --> 00:19:17,800
I was very interested in so that
it also may have played a 

405
00:19:17,808 --> 00:19:19,200
factor. 
So if I was very interested in 

406
00:19:19,208 --> 00:19:22,200
that at that time maybe I would 
have appreciated the app a 

407
00:19:22,200 --> 00:19:26,500
little bit more. 
The other two that come to mind.

408
00:19:26,900 --> 00:19:29,900
One is yes. 
Chef also very good. 

409
00:19:30,900 --> 00:19:33,300
I had a subscription to that. 
I really went, I really enjoyed 

410
00:19:33,300 --> 00:19:35,400
it, I went through all the 
classes, I thought it was very 

411
00:19:35,400 --> 00:19:40,200
good, a lot of really good chefs
on there and then master class I

412
00:19:40,200 --> 00:19:43,600
think is also not that they're 
necessarily specific for 

413
00:19:43,600 --> 00:19:48,500
culinary, but master class has 
some great culinary programs. 

414
00:19:48,700 --> 00:19:51,200
Aaron Franklin, Thomas Keller, 
Gordon Ramsay. 

415
00:19:52,100 --> 00:19:54,000
Dominique crenn. 
I'm trying to think who else is 

416
00:19:54,000 --> 00:19:56,000
on there. 
Think. 

417
00:19:57,800 --> 00:19:59,700
Well, who else has a class on 
master class anyway? 

418
00:19:59,700 --> 00:20:02,400
Lot of chefs have class on 
masterclass, you can learn 

419
00:20:02,400 --> 00:20:06,400
bread-baking, learn, Mexican 
food. 

420
00:20:06,400 --> 00:20:10,000
Anyway, I like Master Class just
because of the style of 

421
00:20:10,000 --> 00:20:13,700
teaching, but if I had a small 
criticism on masterclasses, I 

422
00:20:13,700 --> 00:20:17,100
don't think. 
The level of Chef that they get 

423
00:20:17,100 --> 00:20:19,600
is very high, right? 
You're not going to get Thomas, 

424
00:20:19,600 --> 00:20:22,800
Keller Massimo bottura Gordon, 
Ramsay, or Aaron Franklin, in a 

425
00:20:22,800 --> 00:20:26,700
room Dominique crenn, like the 
level of Chef that they have is 

426
00:20:26,700 --> 00:20:32,000
extremely high, but I feel like 
it's two geared towards the home

427
00:20:32,000 --> 00:20:34,600
cook where some of these other 
ones are a little bit geared, 

428
00:20:34,600 --> 00:20:38,200
more towards the professional, 
This might be a controversial 

429
00:20:38,200 --> 00:20:39,700
statement, what I'm going to say
next. 

430
00:20:40,700 --> 00:20:44,400
Now, I haven't had a 
subscription to master class for

431
00:20:44,400 --> 00:20:46,200
almost a year, right? 
I canceled it. 

432
00:20:46,300 --> 00:20:48,600
But I had a subscription to 
master class for like four 

433
00:20:48,600 --> 00:20:51,200
years. 
And honestly, I think I made a 

434
00:20:51,208 --> 00:20:54,300
list of how many of the classes 
I completed and not just 

435
00:20:54,300 --> 00:20:56,400
culinary, but I think I 
completed something like 50 of 

436
00:20:56,400 --> 00:21:00,100
the classes that they have. 
So I was a big masterclass fan 

437
00:21:00,100 --> 00:21:04,100
for all the other things that 
they had the best master class 

438
00:21:04,100 --> 00:21:06,500
for culinary. 
In my opinion, is the Thomas 

439
00:21:06,500 --> 00:21:10,600
Keller one. because I think he 
shows the most amount of 

440
00:21:10,600 --> 00:21:13,200
technique and there's a lot of 
finesse and there's a lot of 

441
00:21:13,200 --> 00:21:17,800
detail and what he's teaching 
and very A very high level of 

442
00:21:17,800 --> 00:21:21,700
the proper way to do things so 
you could build upon the skills 

443
00:21:21,700 --> 00:21:23,800
that Thomas Keller's teaching in
that master class. 

444
00:21:23,800 --> 00:21:26,600
And then you could take that 
into whatever it is that you're 

445
00:21:26,600 --> 00:21:29,300
doing some of the other classes 
might show more Advanced 

446
00:21:29,300 --> 00:21:33,300
Techniques. 
But this is, this is also one of

447
00:21:33,300 --> 00:21:35,700
the things like, some of its 
trendy and it's not long lived 

448
00:21:35,700 --> 00:21:37,400
at the stuff. 
I think in Thomas Keller's 

449
00:21:37,400 --> 00:21:41,400
class, is long-lived and very 
technically sound. 

450
00:21:42,700 --> 00:21:44,600
That's my favorite class on the 
master class. 

451
00:21:47,300 --> 00:21:50,200
Controversial. 
Possibly anyway. 

452
00:21:51,400 --> 00:21:55,300
Probably going to. 
Get Bastard class again if you 

453
00:21:55,300 --> 00:21:59,500
know they got to add some new 
shit because I just wasn't 

454
00:21:59,500 --> 00:22:01,300
digging it after awhile. 
It was just kind of more of the 

455
00:22:01,300 --> 00:22:05,000
same. 
Now with all that being said, so

456
00:22:05,000 --> 00:22:07,300
we talked about school, we 
talked about working in your 

457
00:22:07,300 --> 00:22:10,000
kitchen, we talked about working
around people that are better 

458
00:22:10,000 --> 00:22:12,100
than you. 
We talked about stasia's, 

459
00:22:12,100 --> 00:22:15,500
controversial subject, but stash
is done the right way. 

460
00:22:15,900 --> 00:22:18,400
I think could be beneficial to 
you if you do them the right 

461
00:22:18,400 --> 00:22:22,300
way. 
But again, this is This depends 

462
00:22:22,300 --> 00:22:26,300
on the person, that's hosting 
the stars and the person that is

463
00:22:26,600 --> 00:22:29,300
doing this Taj, all things need 
to be good. 

464
00:22:29,300 --> 00:22:31,400
So there's an unethical way to 
do is dodging. 

465
00:22:31,400 --> 00:22:33,800
I think there's a way that you 
can do it where it's mutual 

466
00:22:33,800 --> 00:22:36,300
mutually beneficial for both. 
So I don't think we need to 

467
00:22:36,600 --> 00:22:38,200
throw the baby out with the 
bathwater. 

468
00:22:40,100 --> 00:22:43,000
Social media resources, shot out
to a couple of different 

469
00:22:43,000 --> 00:22:46,300
accounts. 
Probably, you know what? 

470
00:22:46,300 --> 00:22:48,100
I forgot to mention one. 
Social media account, shuts. 

471
00:22:48,100 --> 00:22:50,100
PSA, like fun. 
If you want to learn. 

472
00:22:50,300 --> 00:22:52,300
Like, I'm not teaching people 
all the cooking stuff because I 

473
00:22:52,300 --> 00:22:54,500
think there's the internet 
saturated with that. 

474
00:22:55,600 --> 00:22:58,000
But I'm teaching you like no 
one's teaching you the shit. 

475
00:22:58,000 --> 00:22:59,700
I'm teaching you, right? 
I'm teaching you how to be a 

476
00:22:59,700 --> 00:23:01,100
chef. 
I'm teaching you marketing. 

477
00:23:01,100 --> 00:23:02,900
I'm teaching you how to open up 
a restaurant. 

478
00:23:04,000 --> 00:23:07,100
And teaching you, your daily 
discipline mindset. 

479
00:23:08,700 --> 00:23:11,700
So no one's teaching you that 
there might be a couple of other

480
00:23:12,100 --> 00:23:16,700
pages that are copying my style.
I'm not going to call them up. 

481
00:23:18,200 --> 00:23:22,000
Anyway. 
There's also podcast resources 

482
00:23:22,000 --> 00:23:25,100
like this one, there's a lot of 
good culinary podcasts out there

483
00:23:25,100 --> 00:23:27,000
that you can listen to you know,
some of my want. 

484
00:23:27,000 --> 00:23:31,200
Honestly, some of my favorites. 
I'll give a shout-out to the 

485
00:23:31,200 --> 00:23:34,500
sucio podcast. 
I love listening to that Roots. 

486
00:23:34,500 --> 00:23:39,800
Hospitality is another good one.
Anyway, I could go on and on 

487
00:23:39,800 --> 00:23:41,900
flavors unknown, there's a lot 
of, there's a lot of really 

488
00:23:41,900 --> 00:23:45,000
good. 
Chef podcasts out there. 

489
00:23:46,700 --> 00:23:49,500
The ultimate dish, the escoffier
culinary school podcast. 

490
00:23:49,500 --> 00:23:52,100
I've been a guest on most of 
these podcast line, cook 

491
00:23:52,100 --> 00:23:53,700
thoughts. 
Shout out to those guys. 

492
00:23:54,000 --> 00:23:56,300
They do really good podcast 
where they're educating people. 

493
00:23:58,500 --> 00:24:00,700
But the most important thing 
when it comes to accelerated 

494
00:24:00,700 --> 00:24:04,000
learning is that you have to 
have a curiosity for learning. 

495
00:24:04,500 --> 00:24:06,200
That's that's really where it 
all begins. 

496
00:24:06,600 --> 00:24:08,200
Learning isn't going to come to 
you. 

497
00:24:08,200 --> 00:24:10,300
You have to meet it halfway. 
You have to go forward and you 

498
00:24:10,300 --> 00:24:12,300
have to find these things. 
You have to seek out the 

499
00:24:12,300 --> 00:24:16,400
information to learn it, right? 
And obviously now with a I like 

500
00:24:16,500 --> 00:24:19,000
if you're even too shy to go out
there and get the information, 

501
00:24:19,000 --> 00:24:22,500
get yourself a subscription to 
open a ichat GPT for and learn 

502
00:24:22,500 --> 00:24:24,700
how to communicate with it and 
start answering your questions, 

503
00:24:24,700 --> 00:24:26,400
right? 
All these resources are 

504
00:24:26,400 --> 00:24:28,800
available to you. 
So if you are Not learning. 

505
00:24:28,800 --> 00:24:31,000
If you are not getting better. 
There really is. 

506
00:24:31,000 --> 00:24:34,100
No one else to blame. 
You have full responsibility, 

507
00:24:34,400 --> 00:24:37,100
you're in the driver's seat. 
Anyway, we're going to wrap it 

508
00:24:37,100 --> 00:24:39,600
up. 
Thank you all very much. 

509
00:24:40,000 --> 00:24:42,000
You know what to do if you want 
to support the show, make sure 

510
00:24:42,000 --> 00:24:45,500
you leave five stars on this 
podcast Spotify or apple or 

511
00:24:45,600 --> 00:24:46,900
YouTube. 
Where ever it is that you happen

512
00:24:46,900 --> 00:24:49,900
to be listening to this. 
Tell a friend. 

513
00:24:49,900 --> 00:24:52,400
Tell them to listen to chefs PS.
A very important, right? 

514
00:24:52,400 --> 00:24:54,500
I'm giving you good information.
Help your friends out. 

515
00:24:54,500 --> 00:24:56,300
Don't keep this, don't keep me a
secret. 

516
00:24:56,400 --> 00:24:57,900
Just to yourself, don't be 
selfish. 

517
00:24:59,200 --> 00:25:00,300
Go get the books. 
I have right now. 

518
00:25:00,300 --> 00:25:02,600
Culinary leadership 
fundamentals, that will teach 

519
00:25:02,600 --> 00:25:04,500
you how to become a chef that 
will teach you how to manage a 

520
00:25:04,508 --> 00:25:08,300
kitchen kitchen, Art of War, 
that teaches you strategy line, 

521
00:25:08,300 --> 00:25:10,600
cook survival. 
Manual that teaches you how to 

522
00:25:10,600 --> 00:25:13,900
work efficiently as a line cook 
and how not to be the biggest 

523
00:25:13,900 --> 00:25:16,500
idiot in the kitchen. 
Well, self-explanatory, that 

524
00:25:16,500 --> 00:25:19,300
basically teaches you, the 
unwritten rules of working in a 

525
00:25:19,300 --> 00:25:22,400
kitchen, go to chefs PSA, you 
can get everything, and thank 

526
00:25:22,400 --> 00:25:24,100
you very much. 
See you all next week. 

527
00:25:24,200 --> 00:25:25,100
Hit the porno music.