Introduction To Flavor Structure, The F-STEP Curriculum, & How a Coconut Macroon Changed My Life

[snakemastar]

This man is simply brilliant, he keeps nailing it, plus he has a good voice and teaching volume, pace, flow etc, he is just damn good.

[mikebrat]

My name is Michael from Germany and i dont know how to express my happiness and greatfulness about your videos!
Thank you!!! I will watch them all and spend all my money on ingredients and get into the kitchen to apply that knowledge.

[toniroberts]

I’m certainly no chef but I love cooking. I know exactly how he feels when describing following a recipe to the T and it doesn’t turn out as expected.
One thing I learned and it’s embarrassing how long it took me to figure out it’s importance, is the quality of every single ingredient, no matter how basic.
I remember I’d make scrambled eggs at home and they were NEVER EVER anywhere near as tasty as this one fancy restaurant I’d go to on occasion. It drove me bonkers that my eggs sucks and theirs are so friggin delicious. Well I found out they use free range, organic chicken eggs for one.
I finally switched to the good quality eggs and that alone made a huge difference. Also not over cooking is critical. Most recipes don’t emphasize that.

[inocenciotensygarcia]

Thank you so much for sharing your knowledge with these videos. I always loved to cook and if I would study now, it would be Culinarily.I make cooking videos and it’s great to know The Culinary language in order to express while cooking.I work in a hospital pharmacy but I love cooking.When I drive to work and back every time, I watch your videos.👍🏼👨‍🍳

[tracyconoly]

I pushed the button, a lot, dude, and it wouldn’t take me anywhere🤷🏼‍♀️ What up? I thought the video was great. Finally someone who talks about the important parts of cooking. Thank you!

[electronpusher]

This is awesome, thank so much! I'm a chemistry student and also love to cook, so this is really great. For example, in the video that comes after this, the explanation about saliva being .4% salt is super interesting and helpful!

[nelson]

Hey Jacob, thanks a lot for starting up the posts again.  I really appreciate.  I'm just a home chef and don't intended on being anymore but I love learning how to be a chef besides just following a recipe.

[erickkyle]

You are very intelligent I love listening to you since corona I haven’t been on the kitchen line in a minute and I’m thinking of opening my own food truck love your vids it helps me alot

[pby]

This is brilliant. I keep going back to watch these videos.

[mikat]

Glad for this to have popped up for me 😁 just been getting back into cooking myself and I totally understand the “sense for it” part very well

[sandertel]

Maybe an amateur practice but I do a check on at least 3 or 4 similar recipes and compare them... if a fake recipe is among them it will stand out in one way or another... This can very well also spark (in some cases) new ingredient (combination) ideas or use of new and/or unussual techniques...
The 3-other-recipe method brought me in path of sous vide cooking and a very viable diy home brew version of it...

[pyaesonehtayaung]

Chef...I, m from myanmar and thank you so much for your every video of sharing about knowledge.

[elliotsavitzky]

Great job chef. Cant wait for the rest of the videos. I do remember seeing photos of the dishes that the students in the boot camp prepared, but do you think you can fill us in on what they were challenged to cook during each of the cooking sessions?

[yooogle]

At 6:10
Just wanted to point out that execution would have to be a zero for it to come out as nothing, given the formula.

A 1 for execution would result in a score of 20 given flavor and technique are both 10’s.

If we assume that 10 is the max score for all variables then we can assume that the scale is 0 to 200 which would put 20 points at a score of 10%. Assuming this score aligns with the typical United States education scoring system, a 10% would be an F.

[midiknightccgs]

Love your content, just found out about you and subscribed. Are their any videos where you go into your culinary background and how you go to where you are now?

[hik]

Wow, amazing! Thanks for the wonderful content 👊

[ArtVentureswithRONN]

Thanks Chef ❤ It is very informative and helpful. 🎉

[steadywatching]

DAMN. As soon as this man took his giant sticky note and pasted it on the wall behind him, I knew I was dealing with genius far beyond my understanding.

[terijohnson]

Just google "F is for Flavor" and you'll find the PDF right away....u'll even find the entire curriculum!

[anarchoaristocracy]

What if I told you there wasn't anyone else in the room?