Thomas Keller has years of experience and has personally trained some of America’s hottest chefs of today. When he speaks in the kitchen, people listen, and when he gives a lesson, they learn.
In the video below, Keller sets demonstrating how to taste and assess caviar with a young chef in the kitchen.
Ever wondered what you’re looking for when you eat caviar, or what the number on the bottom of the can signifies? In this video you’ll find out as Keller takes one of his kitchen members through a tasting.
As you’ll hear in the video, unfortunately over the sound of a busy kitchen, the texture is often what people are looking for when it comes to caviar.
Staff shortages are hitting the hospitality sector hard, prompting some restaurants to look outside the industry to train those without restaurant experience for life in the kitchen. Andrew Friedman finds out more.