Inside the Life of a Private Chef #shorts
💥A Day in the Life of an Agency Chef: Cooking for 12 in a New Kitchen💥
Today, I take you behind the scenes of a day in the life of an agency chef. The video starts with me changing into my chef whites, ready for a day’s challenge: cooking a full menu for 12 people. After a quick debrief from the facilities manager, who shared the client’s preferences and requested my input. The final menu: potato dauphinoise, medium-rare rump steak, charred broccoli, spiced quinoa-stuffed peppers, and tomato pasta.
I began by noting down the foundational recipes and ensuring all ingredients were in stock, making mental notes of any substitutions if needed. Being in an unfamiliar kitchen, I checked all the gas hobs, oven, and equipment to avoid any surprises during service. After assessing the serving dishes and agreeing on the service style, it was time to prep.
The dauphinoise: Before peeling the potatoes, I made a milk and cream infusion with bay leaf, rosemary, black peppercorns, garlic, and salt, bringing it up to just below boiling point to infuse. With the potatoes peeled and sliced (kept in water to prevent browning), I layered them with infused cream and grated cheese, repeating until complete. Covered in foil, it went into the oven at 160°C for 45 minutes, then uncovered and baked at 200°C for an additional 15 minutes until golden. I let it rest for 15 minutes to hold its shape when portioned.
Next, I prepared the stuffed peppers by cooking the quinoa in seasoned boiling water for 10 minutes and chilling it. I made a vegetable mix with carrots, onions, celery, and kale, sautéed with spices, and added tomato to bind. The mix filled the peppers, which then baked on a bed of tomato sauce, covered with foil, at 180°C for 30 minutes.
The food was plated in various dishes and served family-style. I was even invited to join them for lunch, and they were thrilled with the food!
Peace and love as always 🙏❤️.
Yaaaaaaaa ouuuuuuuiiiiii Cheefff 💪🏼.
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