Turns out London Broil isn't a cut.... New Chef's PSA with @jesspryles

IF YOU ARE STRUGGLING COOKING MEAT. YOU DON'T WANT TO MISS TOMORROWS PODCAST WITH JESS PRYLES.

Christophe DeLellis explains how Joel Robuchon would test the Chefs ability.

Sometimes it doesn’t need more. What is on the plate needs to be better.

Mother nature is the true artist... Marco Pierre White.

The best chefs don’t know everything. The worst ones do.

When a dish has fifteen components, you can mask poor technique with garnishes, frills, and nonsense. When a dish has three, every mistake is exposed. Miyamoto Musashi wrote, "Do nothing that is of no use." The same law applies to the line.

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Should you also buy the building? Sarah McIntosh explains on Chef's PSA. youtu.be/DvLdqJpu5eI?si=qGFk…

Teach what you know, or stop complaining that no one knows how to do it.

"Michelin star's cool, but the streets is cookin' that beef stew" - Nas, New York State Of Mind Part 3

Trust your skills. Brains off. Instincts on. Just cook.

There is no something for nothing in this world. You pay now or you pay later. If your only ambition is having the word "Chef" embroidered on your chest, you’re in it for the wrong reasons. The culinary world doesn't need more egos or title chasers, it needs Chef who can create cuisine at a high level, mentor young cooks, develop teams and operations. Be a great leader! The exception to the rule. If you’re going to work hard anyway at least work towards being great at it. The goal is to become a great chef, not just another chef.

They said his Dallas restaurant location would fail. 21 years later, he's still here. Chef Abraham Salum joins Chef's PSA to discuss surviving disaster, staff loyalty, and 21 years of independent restaurant ownership. New episode live now. youtu.be/M1QJwQYbtiw?si=xZys…

The best food I have ever eaten is not the prettiest. The prettiest food I've seen is not the best I have eaten.

I sit down with Chef Nick Walker to talk about how kitchens have evolved and how some chefs are being left behind. Everywhere you podcast. youtu.be/prZP6r2o2OQ?si=6J6n…

If everyone cooks the same, then no one is unique.

Chef's PSA: Learn to saute with your non dominant hand.

When I watch interviews with Marco Pierre White and in a separate sport Mike Tyson, I feel they give off the same energy. Brilliance and unpredictability.

Every dish served is a reflection of the person who cooked it.