Fort Lee Culinary Competition Training Video on Aspic

[mygaffer]

Look at these losers below me, arguing about cooking on youtube...

[jinileyaerona]

knock me I am from asian # lushfmlk.info #

[salezosomano]

fuck me how much equipment is he gonna use to make a damn aspic. I wouldn't like to see the garbages of that chef.

[XXblacktoothgrinXX]

@salezosomano LOL! I hope you're not serious. Do you even know who this man is?

[salezosomano]

Do you even work in a real kitchen? it seems glamourous when you look up to him but it's not. It's dirty most of the time and you don't have has much gear has these guys have and you need to organize yourself in order to use less equipment. Plus I've made aspics before I used to take a lot of equipment to make sure it's gonna be allright but you don't need that much. A good understanding of what you're doing that's the real tool. Plus his hat makes me laugh, Marco would've burnt it.

[XXblacktoothgrinXX]

Yes I work in a real kitchen and was judged by him in competition. This is David Turcotte, team manager for the military olympic team, and he just recently judged the Culinary Team USA tryouts for the culinary olympics in 2012 in Erfurt Germany.I do agree with you in that he does have too much equipment, but the man knows what he's doing. I just use a water bath and Plexiglass bowls to do my dipping to keep a constant temperature of 88-92 degrees. 95 degrees for smaller cuts and delicate greens.

[salezosomano]

@XXblacktoothgrinXX LOL competitions. Too much young cooks train for competitions in order to get any kind of recognition in this buiseness. But being a cook is a shitty job. You must like it to do it. I had a cooking teacher who showed us his trophies but he's only 34 and he's out of the buiseness and he's a weak fatso who use a fucking thermometer to make sure his meat is cooked. I've seen people on the streets cooking faster than ``cooks``. India shocked me, they are fast with their hands.

[XXblacktoothgrinXX]

I could care less about trophy's. When I medal in a competition, that medal goes into shoe box. It's about bettering yourself. It's not all about the actual competition, it's about all the preparation before hand. From start to finish I could have over a hundred ideas for one dish, trying to constantly fine tune until the final dish is perfect. I've had the opportunity to work with one of the team members of the 2012 Olympics and I have learned more than any restaurant i have ever been in BY FAR