Aidan "Trig" Brooks
aidanbrooks's Channel
 
 
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Uploads (72)
Umami
Umami
219 views - 4 weeks ago
Carrot Crew
Carrot Crew
329 views - 1 month ago
Potato And Orange
Potato And Orange
887 views - 2 months ago
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Favorites (39)
Masterchef: "I'm Sorry... I'm Incompetent"
Masterchef: "I'm Sorry... I'm Incompetent"
aidanbrooks - 8,196 views
Masterchef: Genius Is Very Close To Madness
Masterchef: Genius Is Very Close To Madness
aidanbrooks - 15,660 views
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Profile
 
Name:
Aidan
Channel Views:
11,712
Age:
22
Joined:
September 24, 2006
Last Sign In:
1 week ago
Subscribers:
176
Website:
My channel has been frozen by YouTube for no known reason. I've got my ratings back now, but my viewer counts are still locked. According to the user forum, this sort of thing happens regularly to lots of people.

I'm Trig - a professional chef and avid food blogger. Here you will find all the video clips I've uploaded for use on my blog which you can find at the url above. The most recent clips may be in preparation for blog posts yet to be published.
About Me:
 
I'm a trainee chef from Hackney in London's East End, currently living in Spain where I'm working with some of the country's leading chefs. I graduated from Westminster Kingsway College with a Professional Chef Diploma in summer 2007. While a student I started my food blog Aidan Brooks: Trainee Chef and for a while I contributed to Word of Mouth, the food blog of The Guardian newspaper. Following work experience in various London restaurants, I successfully applied for a stage at Barcelona's modern tapas restaurant Comerç 24, owned by Ferran Adrià's former senior sous chef Carles Abellan. A few weeks after I joined we were thrilled to be rewarded with a Michelin star. Later I was promoted to chef de partie, with full responsibility for the cuarto frio section and its staff. After over a year Comerç 24 I decided that it was time to move on. During a short break I experienced several of the finest restaurants in Catalunya and The Basque Country. I started a new job at Martín Berasategui's Michelin-starred restaurant Lasarte in Barcelona in the New Year and had my stage extended for a second month. I then moved to the mountains of València to join the team of Spain's "Chef of the Year 2009", Paco Morales, at Hotel Ferrero where I'm the pastry chef. I'm passionately pursuing my life-long ambition to become a top-class chef and a world-famous restaurateur one day.
Hometown:
Hackney
Country:
Spain
Occupation:
Trainee chef
Companies:
Comerç 24, Lasarte at Hotel Condes de Barcelona, Restaurante Ferrero
Hobbies:
Cooking,classic and contemporary film, football, hip-hop and other music, languages, travel.
Movies:
Movies: Leon, Goodfellas, A Bronx Tale, Pulp Fiction, The Godfather Part I & II, The Usual Suspects, Memento, Scarface, True Romance, City Of God, American Beauty, 21 Grams, Dirty Harry, The Untouchables, Boyz N The Hood, Trainspotting, The Deer Hunter, Dog Day Afternoon, The Shining, King Of New York, Taxi Driver, L.A Confidential, Sleepers, Fight Club, The Shawshank Redemption, Donnie Brasco, Training Day, A Clockwork Orange, Miller's Crossing, Reservoir Dogs, Raging Bull, Seven, Road To Perdition, Tampopo; TV: The Sopranos, The Wire, Dexter, Peep Show, Nathan Barley, The Boosh, Curb Your Enthusiasm, The Office, Extras, Garth Marenghi's Darkplace, Hollyoaks, I'm Alan Partridge, Scrubs, Seinfeld, South Park, Family Guy.
Music:
Hip Hop (Golden age, 90s, UK, French), Soul, Classic 60s and 70s Rock, Jazz, Classical
Books:
Books by molecular gastronomists and great chefs - but not recipe books! Kitchen Confidential by Anthony Bourdain, Molecular Gastronomy: Exploring The Science of Flavour by Hervé This. I take in other information via visual media. Must get back to reading classics one day when I have time.
Recent Activity  
aidanbrooks uploaded a new video (4 weeks ago)
Edited & uploaded for Aidan Brooks: Trainee Chef at http://www.aidanbrooks.blogspot.com. When I was in catering college a few years ago, the on...   more
 
 
aidanbrooks uploaded a new video (1 month ago)
Edited & uploaded for Aidan Brooks: Trainee Chef at http://www.aidanbrooks.blogspot.com.

"Jamie Oliver's lost sight of what's right" d...   more
 
 
aidanbrooks became friends with ipittman4 (1 month ago)
 
 
aidanbrooks became friends with vanedave (1 month ago)
 
 
aidanbrooks uploaded a new video (2 months ago)
Edited & uploaded for Aidan Brooks: Trainee Chef at http://www.aidanbrooks.blogspot.com.

"Potato and orange shouldn't be on the same plate....   more
 
Channel Comments (16)
freshman999 (3 weeks ago)
Hi, I have visited Cambodia several times and, like you, fell in love with the place. I love the food too. I have purchased a few Cambodian cookbooks and watch stuch here and can make a few dishes fairly decent. The dipping sauces are awesome. Thanks for the Cambodian vids.
aidanbrooks (3 weeks ago)
teamcrumb - sorry, I misread what you were asking. My advice would be the same as for a trainee professional, albeit at a different level - focus on learning basic technique and do what you enjoy. I suggest you start with a totally reliable cookbook, i.e. one where most if not all the recipes actually work. Names that come to mind include Marguerite Patten, Delia Smith, Elizabeth David, Jamie Oliver, Julia Child, Madhur Jaffrey and Nigella Lawson. Cook whatever takes your fancy and repeat until you can successfully change the recipe by introducing new ingredients. That will teach you the basic techniques. The day will soon come when you can start sweating off onion and garlic and then look in your fridge and decide what to cook. When that day comes, you will be one huge step ahead of the millions of people who simply cook from set recipes and you'll really feel like a cook. Good luck.
teamcrumb (3 weeks ago)
thanks for advice, but I have a job I love, I meant more from the angle of just becoming a great cook at home, what skills you feel should be learnt first, or which dishes you feel a cook should be able to handle if they are to be a good all round cook, I guess my question is kinda vague and demanding in that its looking for dish and skill recommendations, er . . . don't worry, excuse me rattling on and on
aidanbrooks (1 month ago)
The best place to start is doing a college course. If that's not possible, find a restaurant that serves the sort of food you like and ask for a job. Most places will take you as a stagiere, i.e. unpaid apprentice, and that gives you a chance to see if you like what you're and if you fit in. After a successful stage you will likely be offered a paid post. From there you just gradually work your way up.
teamcrumb (1 month ago)
Thanks for all the master chef clips. your life as a chef sounds very exciting. I am too poor to do fine dining but I grow my own veg and try to cook it as well as I can. I am just getting into preserves and syrups. I made a huge batch of rose-hip syrup and its so tasty. I imagine it would work really well in an icecream but I don't have an ice-cream maker. i am only just waking up to really wanting to cook well, learn to bake,butcher etc etc (oh there's so much to learn its very overwhelming). Do you have any tips as where is a good place to start? . . . my tendancy is to cook savoury dishes, are there any good building block dishes you could recommend . . . bestwishes, teamcrrumb
matt2341888 (2 months ago)
you should be ashamed u posted the video of the chef with the hind of beef it was unknown for any butcher in history to do wat he did shame on you
pasukngpasuk (4 months ago)
Buen canal!
Kamisha100 (6 months ago)
Nice channel. I loved the urban farming video. Nice to see the kids getting envolved.
freedomfan0801 (10 months ago)
Hey Aidan. Would you know where I could possibly find the videos from Marco Pierre White's hells kitchen episodes? They were posted on youtube and I got half way through them and the asshole pulled the videos so he could change his channel layout.
sliquetube (1 year ago)
Comerc 24

Hows it going Aidan,

My name is Nicholas, I am from Ireland and studying (BA Honours Degree) Culinary Arts in Dublin.
I spent the summer in Barcelona working in Hotel Arts and ate in Comerc 24 (Gran Festival Menu of course). I managed to get a placement in Comerc 24 for next summer (three months). I have been looking at the videos by Carlos, I was wondering about the maki roll, until i saw the video.. that was defininitely one of my favourites..

Any advice from your experience of working there? apart from sixteen hour days five/six days a week?
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