My day as a private chef in Beverly Hills.Filet mignon.Peppercorn sauce. Truffled corn. Caviar.
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Every chef has a different journey, but we all start somewhere. ๐Ÿ‘จโ€๐Ÿณ๐Ÿ”ฅ From being a kitchen helper and learning the basics to becoming a Commis Chef, running your own section as a Chef de Partie, and eventually leading an entire kitchen as a Head Chef or Executive Chef every position comes with new responsibilities, challenges and lessons. The higher you climb, the more you realise that being a great chef isnโ€™t just about cooking. Itโ€™s about leadership, consistency, discipline, teamwork and bei
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Every chef has a different journey, but we all start somewhere. ๐Ÿ‘จโ€๐Ÿณ๐Ÿ”ฅ From being a kitchen helper and learning the basics to becoming a Commis Chef, running your own section as a Chef de Partie, and eventually leading an entire kitchen as a Head Chef or Executive Chef every position comes with new responsibilities, challenges and lessons. The higher you climb, the more you realise that being a great chef isnโ€™t just about cooking. Itโ€™s about leadership, consistency, discipline, teamwork and bei
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This was my day as a private chef in Beverly Hills. Itโ€™s a long one! I actually had to cut out about a minute and a half because of the length :(. Dinner for 6! Filet mignon. Peppercorn sauce. Truffled corn-roasted tomato-ricotta lime salad. Garlicky thyme roasted mushroom. Baked potato. Caviar. Butter. Chives. #cooking #food #learntocook #howtocook #privatechef
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