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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.
This new episode of The Private Chef Podcast is available on:
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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
Top Chef : pour le meilleur plat, ils vont tout donner
Avec ses 350 crêperies, le Finistère est le pays de la crêpe. Et c'est pour cela que le 14 décembre dernier, s'y est tenu le concours du meilleur crêpier. Un défi relevé par Sandrine, dont le restaurant se trouve à Briec. Les candidats vont tout donner pour repartir avec le titre de la meilleure crêpe !
#TopChef #Concours #Epreuve
Recipe: 10-Minute Marinara Shrimp Sauce
Sponsored by Rouses Markets
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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Art by Kathryne Burke:
Ribs de cochon de Bayeux made in Normandie
Ribs de cochon de Bayeux made in Normandie, par Michel Bruneau
Préparation : 20 minutes
Cuisson : Ketchup 20 minutes
Ribs de porc : 1h30
Pour 4 personnes
1,500kg de poitrine de cochon de Bayeux
60 g de gros sel
Sauce ketchup
300 g de tomates bien mûres
30 g de miel puissant
1 petit poivron rouge
2 cuillères de moutarde forte
1 oignon rouge
10 cl de vinaigre de cidre
Poivre et girofle au moulin
Huile d’olive
Sel fin, noix de muscade, cannelle
Marinade
10 cl de cidre
2 cuillères de cassonade
1 citron non traité
5 cl d’eau de mer
10 g de mélanges d’épices (curry, paprika, piment d’Espelette etc…)
Ketchup
Frotter avec 60 g de gros sel la poitrine de cochon.
La mettre à cuire au four 20 minutes à 180°C, retourner à mi-cuisson.
Pendant ce temps, réaliser la sauce ketchup maison. Faire suer avec un peu d’huile d’olive, l’oignon rouge émincé, puis les tomates mondées puis coupées en gros cubes (sans l’intérieur).
Ajouter le miel, le poivron rouge râpé, la moutarde, le vinaigre de cidre et les épices moulues ou râpées.
Cuire 20 minutes environ puis mixer le tout.
Sortir la poitrine de cochon du four et dégraisser le plat.
Préparer la marinade : mélanger au ketchup, le cidre, la cassonade, l’eau de mer, les épices et le citron râpé.
A l’aide d’un pinceau, enduire la poitrine de marinade sur toutes ses faces et la remettre à cuire durant 1h10 environ à 160 à 180°C.
Toutes les 10 à 15 minutes retourner la viande et bien l’arroser de sauce.
Une fois cuite, découper la poitrine et déguster avec les doigts bien sûr!
Cette recette peut aussi se préparer au BBQ et il est possible de prédécouper votre poitrine avant cuisson.
Bonne dégustation
Infos pratiques :
Recette Chef
Michel Bruneau, chef (intermittent du spectacle de la cuisine nomade) (INV)/ Spare Ribs de cochon de Bayeux made in Normandie
A table :
Foodtruck la cantine de Steeve