[TUTO] Comment allumer un fumoir à froid ?
Dans la série Rafa répond à vos questions, aujourd'hui je répond à la question pourquoi ma sciure s’éteint en cours de fumage ?. Dans ce tuto, vous apprendrez comment tout bien faire pour utiliser votre fumoir à froid.
Pour plus de recettes, d'astuces et de tests matériels sur le barbecue, n'hésitez pas à rejoindre mon blog lebarbecuederafa.com , ma page Facebook @LeBarbecuedeRafa et abonne toi à ma chaine youtube !
Making Pickles with Jami Attenberg and Jeffrey Yoskowitz
Jami Attenberg is the author of The Middlesteins -- which is not only a compelling novel, but also a work that contains some of the most loving fictional descriptions of food in recent memory.
Jeffrey Yoskowitz is the co-founder of the Gefliteria, described as a boutique purveyor of Old World Jewish Foods.
The two of them got together and made some pickles.
Make Your Job Easier: Chef Johnene's Recipe for Culinary Success
Being a personal chef offers rewarding experiences, like traveling and meeting new people. In this brand new episode, Chef Jhonen Joy Breaux shares her journey from New Orleans to Los Angeles and beyond and explores diverse culinary scenes. Connecting with people and making them feel special led her to become a personal chef, interacting with clients in their homes and potentially traveling with them. Despite challenges like new kitchens and language barriers, Chef Joy finds fulfillment. She also reveals how even affluent clients, including celebrities, desire comforting, familiar meals.
Don't miss out on this fascinating discussion with Chef Johnene as she delves into the importance of meeting clients' genuine desires, prioritizing authenticity and flavors, and unlocking the keys to thriving client relationships.
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Timestamps
[01:31] Chef life and jetlag
[03:28] Becoming a personal chef
[07:00] People are human
[10:08] The reality of a chef's journey
[14:08] Adjusting to different kitchens
[19:02] Realizing we are all the same
[21:26] Cultural differences in communication
[25:05] Privacy and professional boundaries
[29:03] Taking life to the next level
Quotes
They want to have lobster like they just want good food in the comfort of their own homes.
I like to remember that thing that they love and like.
I just was very authentic and it was it was good.
We did three tours, one European tour. So I was able to really like see a good bit of the world cooking gumbo and catfish and all of those things.
I know what he expects from me.
And that's the thing, you know, people think kitchen is a kitchen, food is food. But when you get in a different kitchen environment, everything takes like twice as long.
You would think because you don't I don't I'm not thinking about that when I'm going to these places. I'm just thinking like, oh, I'm going to go to the store. But like when you get there, it's like, oh, the markets have this or they don't have that. I close at this time. It's like, oh, I forgot I'm going to a totally different part of the world. Like it's not going to be the same.
I was talking to these people and they talk just like, like they talk just like me.
You might not know English. I might not know French, but we know energy.
#theprivatechefpodcast #privatechef #cheflife #culinary #celebritychef
Episode 46 - Pickles, Pickled, and Picklebacks
Join Justin and Andy this week as the two try a wide variety of pickled and fermented foods. From the classic cucumber all the way to okra and mushrooms everything is full of flavor and sometimes even carbonation. A new flavor combination is formed as cheddar and goat cheese is paired alongside each item.
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