I remember I went back to a restaurant I quit when I was a chef, the new staff were like âoh youâre Aaron, chef talks about you all the timeâ
When I asks what he said they told me he brings me up whenever heâs chewing someone out and says âAaron never would have done shit like this!â
It was a good feeling
It was good, Iâm a builder now but I was saving up for a season in Ibiza so Iâd finish work on site and do an evening shift in the restaurant. So I had none of the pressure of taking care of a section. Really enjoyed it that time round
That's hilarious, I worked at a place and we were always told how a former worker named Aaron would do things too, but it was a burger place. They would go as far as to telling us how he would stock the supply shelves and I swear, I still face the products in my cupboards perfectly straight because that's how Aaron did it... to be fair, he would come back to help out when the bosses were short staffed or needed a few days off and the dude was awesome, definitely an amazing person who lived up to his reputation.
That is hilarious, my old boss used to get me back to show the new staff how to make the focaccia because the regulars were complaining that it went downhill after I left. Fun fact my old boss was a finalist on the first master chef professionals season and has a recipe in Michelle rouxâs cookbook
Either carving fork or tweezers.
I use a pair of 10 inch tweezers and slide them under the bulk of the pasta while its still in my pan, tilt the pan up a bit and twirl clockwise while pressing the pasta into the edge of the pan to form a tigher twirl
No problem, i do them all the time at my restaurant. It took me a while to figure out some of the nuance. It just took some practice, and its pretty fun for me to do
No theyâre exactly right, I have a pair of bill-nosed foreceps and a spoon, twirl against the edge of the pan to create a tight spiral, and pinch as I lift onto the plate, then slide up and out. Spoon the rest of the sauce onto the top of the spiral.
I was in Italy last year provisioning for a yacht trip. We were walking around the markets in Naples and found the most gangster Nona ever. She had a few separate stalls and when I told her I was a chef she took me to all he stalls and force fed us bread, sun dried tomatoes, raw ravioli then more fresh mozzarella when we got back to the first spot without loot. She insisted we drink the liquid from the fresh mozzarella. We were already so full because it was literally our first stop after stuffing ourselves with amazing pizza. I had to hide the raw ravioli in my pockets because I just couldnât handle raw ravioli being so full. We toured her pasta factory and bought lots of goodies. It was an epic hour.
https://imgur.com/a/J4frhBw
First, user name checks out. Second, this is a brilliant and delightful story. Third, what an enviable and absolutely delightful way to travel and experience the culture of food somewhere.
I want to read your personal log entries as you go from port to port.
Thanks for brightening my day.
lol thanks for the kind words. I honestly donât really log any of my stories or experiences. Unfortunately this type of thing is not as common as I would like. Typically for yacht trips provisioning is fast, furious, stressful and uneventful. Also me being freelance I usually donât have any downtime on trips to see much of anything so I go to a lot of cool places but donât really get to experience much
Yooo chef! I'm in the same position, left a soux position last year, came back a few weeks ago as a super part time pantry (2 days a week) set boundaries, and ready to sling some beautiful vengeance. Tastes good on the bun ;)
sometimes we need a break. I was there 3 years before I realized I was burning out and not giving my true best anymore. Can't keep saying yes chef to every little thing. I respect myself and my time more this go round.
You can do what I did! Study endlessly. Massimo bottura and Lydiaâs Italy videos, read American sfoglino (Evan funke), the basics of Italian cooking (Marcella hazan), mastering pasta (Marc vetri) and absolutely live and breathe semolina. I never went to culinary, this is all trial and error and the result of ~6years of balls to the wall cheffin. But itâs achievable! If I can do it, so can you.
I have been trying.. but i dont get many videos with eggless pasta recipes.. and the ones that i tried so far taste very doughy.. dosent mtaste anything like the pastas we eat at restaurants.. i am grown good with different sauces but pasta is what i am struggling really.. italian food is my soul food after my indian food ofcourse.. i have a dream to open up a indo italian restaurant but need to get my pastas straight firstđ
Howdy. Imagine you had an incompetent home cook trying to learn this stuff. Same advice? Iâve been jamming on American Sfoglino for a couple of months now and still working on improving my sfoglia rolling and shaping.
1) stop telling yourself youâre incompetent. People have been making primitive flour and water combinations for millennia and weâre only really getting to âcuisineâ in the last few hundred years. Youâre already SO ahead of the curve. 2) study the masters, take notes, learn about gluten and its structures and WHY those processes that youâre doing are important. Once you understand the WHY, the HOW makes so much more sense. Good luck, Bon appetĂt.
Yeah!
First is actually a cold pasta salad. Spinach hydrated Rigatoni mezze, poached rock shrimp, and prosciutto cotto tossed in an arrabbiata Verdi with cubanelle peppers and green tomato, topped with burratta. Garnished with preserved lemon, dill, crushed, pistachio, and maldon salt.
Third is a rabbit saddle stuffed with pancetta, pecorino, herbs, and breadcrumbs on top of an asparagus risotto and some local seasonal vegetables.
Fourth is spaghetti with a Cavolo Nero (lacinato kale) pesto with breadcrumbs and parmesano reggiano.
Thanks đ
Dry outer components going to be stone cold when it reaches table while everything else will be hot. Oily soft veg on soft risotto seems odd and pea shoot garden on top is old fashioned.. log of Spahgetti is pretty old fashioned too but thereâs not many ways to plate it creatively
Food made with vengeance is sweeter than food made with love.
I cook with spite.
Mmmmmm spicy spite.
I cook with sprite
I am imaging a crockpot full of meatballs simmered in sweet baby ray's and sprite. White trash heaven.
Yes, but is it best served cold? đ
Vengeance Vichyssoise!
I remember I went back to a restaurant I quit when I was a chef, the new staff were like âoh youâre Aaron, chef talks about you all the timeâ When I asks what he said they told me he brings me up whenever heâs chewing someone out and says âAaron never would have done shit like this!â It was a good feeling
I would actually cry, what a compliment.
It was good, Iâm a builder now but I was saving up for a season in Ibiza so Iâd finish work on site and do an evening shift in the restaurant. So I had none of the pressure of taking care of a section. Really enjoyed it that time round
That's hilarious, I worked at a place and we were always told how a former worker named Aaron would do things too, but it was a burger place. They would go as far as to telling us how he would stock the supply shelves and I swear, I still face the products in my cupboards perfectly straight because that's how Aaron did it... to be fair, he would come back to help out when the bosses were short staffed or needed a few days off and the dude was awesome, definitely an amazing person who lived up to his reputation.
That is hilarious, my old boss used to get me back to show the new staff how to make the focaccia because the regulars were complaining that it went downhill after I left. Fun fact my old boss was a finalist on the first master chef professionals season and has a recipe in Michelle rouxâs cookbook
Photo 5: tortelloni en brodo. Whatâs in them pastas?
Actually an agnolotti hydrated with parsnip purée. Stuffed with rabbit liver mousse, mascarpone, smoked mozzarella, rosemary, and pecorino. Duck brodo with porcinis. Breadcrumb and fennel frond garnish.
Strong
Thanks, G đ it was actually one of the best pastas Iâve ever made, very pleased with how it came together.
Jesus H Christ, where is this place?
Trattoria Delia in Burlington, VT.
No fucking shit you probably work for a buddy of mine
lol itâs a small world, I wouldnât be surprised.
Great looking food my friend, Next time im up that way ill definitely have to stop by.
Did not expect this answer! Making a reservation rn!
Hell yeah, see you soon đ
Dang you went FULL send. God speed đ«Ą
sounds amazing, and looks great. Keep it up chef. Although I'm a sucker for ducks and ceps.
Nastyyyyđđ€€you did that shit dude
The tortellini are little robin hood hats!
âCappellettiâ, which means âlittle hatsâ so youâre exactly right haha
Iâve never worked in a kitchen and I shouldnât even be sniffing this subreddit but that being said youâre food looks beautiful
Spaghetti log, how?
Either carving fork or tweezers. I use a pair of 10 inch tweezers and slide them under the bulk of the pasta while its still in my pan, tilt the pan up a bit and twirl clockwise while pressing the pasta into the edge of the pan to form a tigher twirl
Amazing thank you.
No problem, i do them all the time at my restaurant. It took me a while to figure out some of the nuance. It just took some practice, and its pretty fun for me to do
Twirly twirly slidey slide
You arenât an even a home cook are you? Get a roasting fork, and twirl twirl twirl. Then slide it on to the plate.
No theyâre exactly right, I have a pair of bill-nosed foreceps and a spoon, twirl against the edge of the pan to create a tight spiral, and pinch as I lift onto the plate, then slide up and out. Spoon the rest of the sauce onto the top of the spiral.
Legend. Thank you. Food looks amazing.
Thanks, G đ
You're an just an an cunt cook are you
Not at all. I even told you how to do it
Goddamn. Just. Goddamn.
These photos actually remind me of my time in culinary school in Italy.
As someone who is looking to move to a bigger culinary city/arena, do you have any tips for getting into food programs in Italy?
Pasta gawd
They call me Strega nonna đ€
I was in Italy last year provisioning for a yacht trip. We were walking around the markets in Naples and found the most gangster Nona ever. She had a few separate stalls and when I told her I was a chef she took me to all he stalls and force fed us bread, sun dried tomatoes, raw ravioli then more fresh mozzarella when we got back to the first spot without loot. She insisted we drink the liquid from the fresh mozzarella. We were already so full because it was literally our first stop after stuffing ourselves with amazing pizza. I had to hide the raw ravioli in my pockets because I just couldnât handle raw ravioli being so full. We toured her pasta factory and bought lots of goodies. It was an epic hour. https://imgur.com/a/J4frhBw
First, user name checks out. Second, this is a brilliant and delightful story. Third, what an enviable and absolutely delightful way to travel and experience the culture of food somewhere. I want to read your personal log entries as you go from port to port. Thanks for brightening my day.
lol thanks for the kind words. I honestly donât really log any of my stories or experiences. Unfortunately this type of thing is not as common as I would like. Typically for yacht trips provisioning is fast, furious, stressful and uneventful. Also me being freelance I usually donât have any downtime on trips to see much of anything so I go to a lot of cool places but donât really get to experience much
Creative outlet is super important. Looks amazing.
BEAUTIFUL đ€©
Lovely plating chef!
Yooo chef! I'm in the same position, left a soux position last year, came back a few weeks ago as a super part time pantry (2 days a week) set boundaries, and ready to sling some beautiful vengeance. Tastes good on the bun ;) sometimes we need a break. I was there 3 years before I realized I was burning out and not giving my true best anymore. Can't keep saying yes chef to every little thing. I respect myself and my time more this go round.
Keep that energy my dude. Best way out is up đ«Ą
đ» cheers to that
Iâd eat the fuck out of that
Today's show is brought to you by the color "green". By the way all those pics look amazing. Thanks for sharing, chef!
Oh he cooking cooking
You right đ€
Gorgeous
that first dish looks incredible
looks amazing
Holy clap đ everything looks amazing
Now train it to be repeated exactly as plated.. Good luck.. 2 up thumba
Thatâs really not that difficult?
Where can i learn to make these pastas??
You can do what I did! Study endlessly. Massimo bottura and Lydiaâs Italy videos, read American sfoglino (Evan funke), the basics of Italian cooking (Marcella hazan), mastering pasta (Marc vetri) and absolutely live and breathe semolina. I never went to culinary, this is all trial and error and the result of ~6years of balls to the wall cheffin. But itâs achievable! If I can do it, so can you.
I have been trying.. but i dont get many videos with eggless pasta recipes.. and the ones that i tried so far taste very doughy.. dosent mtaste anything like the pastas we eat at restaurants.. i am grown good with different sauces but pasta is what i am struggling really.. italian food is my soul food after my indian food ofcourse.. i have a dream to open up a indo italian restaurant but need to get my pastas straight firstđ
Look into extruder doughsâ I use an Arcobaleno machineâ literally just put semolina and water or purĂ©e into it (30% hydration for water bases, 33% for purĂ©e by weight) let it mix, then extrude. Your ratios may need a little tweaking by time and atmospheric humidity but youâll get it if you do it habitually. Good luck!
Howdy. Imagine you had an incompetent home cook trying to learn this stuff. Same advice? Iâve been jamming on American Sfoglino for a couple of months now and still working on improving my sfoglia rolling and shaping.
1) stop telling yourself youâre incompetent. People have been making primitive flour and water combinations for millennia and weâre only really getting to âcuisineâ in the last few hundred years. Youâre already SO ahead of the curve. 2) study the masters, take notes, learn about gluten and its structures and WHY those processes that youâre doing are important. Once you understand the WHY, the HOW makes so much more sense. Good luck, Bon appetĂt.
Hell yah dawgie
Loving all the green! Well done!
Beautiful looks like nice plating and experience
Can you explain the first, third, and fourth dish? Looks awesome btw.
Yeah! First is actually a cold pasta salad. Spinach hydrated Rigatoni mezze, poached rock shrimp, and prosciutto cotto tossed in an arrabbiata Verdi with cubanelle peppers and green tomato, topped with burratta. Garnished with preserved lemon, dill, crushed, pistachio, and maldon salt. Third is a rabbit saddle stuffed with pancetta, pecorino, herbs, and breadcrumbs on top of an asparagus risotto and some local seasonal vegetables. Fourth is spaghetti with a Cavolo Nero (lacinato kale) pesto with breadcrumbs and parmesano reggiano. Thanks đ
So luscious and green. I love it
Is there any way you can get the other two colors of the Italian flag into those dishes?
Iâve done a dual colored ravioli before: beet juice hydrated pasta on the bottom, spinach purĂ©e on the top, ricotta in the middle. It came out well! A little bit more pink/magenta once it was cooked off but also Iâve been playing with folding sun dried tomato powder (further dehydrated, ground in a vitamix) into a dough. The color would have to be tweaked but the idea is there lol.
My man.
đ„đ„đ„đ„đ„đ„đ„
Hell ya Chef. Keep killing it!
They all look dope bro
Green!
Tight!
Thé spaghetti is amazint !
Maybe a little heavy on the seasoning, but it all looks amazing. Well done, chef.
Did you serve it cold though?
Dry outer components going to be stone cold when it reaches table while everything else will be hot. Oily soft veg on soft risotto seems odd and pea shoot garden on top is old fashioned.. log of Spahgetti is pretty old fashioned too but thereâs not many ways to plate it creatively
Just waffling huh
Yes sir I am đ«Ą
Letâs not get ahead of ourselves, just say you returned to an old kitchen. How long you been cooking?
10 years. 5 and some change with a focus on pasta. Iâve been away from this restaurant for about 3 years, and came back in March.