All new Registrations are manually reviewed and approved, so a short delay after registration may occur before your account becomes active.
Would you watch me on YouTube?
Hi everyone,
Jonny from GVH here. I am back after a few months of absence since my LET/LEB interview thread, here to ask the community for its input on a topic in which my market is .. random people on the Internet!
Since finishing my time, I re-enrolled in college for cybersecurity & computer science while working in restaurants to make a living. Well, since then, I have worked my way up in restaurants (from McDonald's to a mom and pop family style restaurant, to upscale dining), and now have a new chef career working in an upscale restaurant! I have found enjoyment and fulfillment in cooking, so much that I am considering temporarily setting my technology ambitions aside and pursuing a culinary career.
I've set up a YouTube channel where I'm planning to kind of create a hybrid between a "show" and "how-to" series videos. I learned culinary skills and knowledge quite quickly, and almost naturally, picking up some tricks along the way and some recipes that I've tweaked a bit to make them my own.
I'm thinking I could do an entertaining video series of taking popular fast food menu items and making fancy versions of them. And instead of using fancy $300-400+ kitchen sets, $300 knives, commercial equipment, etc., I'll be doing it from my kitchen in my own apartment.
And a separate how-to series on culinary essentials such as knife skills, flavor profiles, food sanitation/safety, food presentation, temperature/heat control, basic gastronomy .. in like a fun and entertaining way.
What do you guys think, should I go for it? Would you watch it? Do you think others would?
I'm also open to any suggestions!
Jonny
Comments
OnlyFans.
If you can pull a Martin Yan, sure.
I started watching his shows ever since I was a kid.
First videos gotta be about home made chicken nuggets.
Take the meme back, man. Own it.
Francisco
Second video should be a cooking in a bath tub video.
Straight up. Not gonna lie. I love J. Kenji Lopez Alt and his style of cooking/videography/just nerding out about food in a structured scientific manner.
I'd give it a shot. But I'd focus on what you really want to target first and how you want to grow the channel. I'm not in the culinary arts but I'm a home cook that enjoys adding a few 'pizzazz' here and there. Here's my list of people on youtube that I absolutely enjoy and follow:
I'm all about it. I'm all about cooking youtube/videos.
Honorable mentions are the First We Feast guys and their various shows. The Burger Show is alright (although not really my cup of tea) but introduces an interesting perspective on the history and development of a dish that... well I didn't know had such a rich history. I also really used to love their Food Skills series.
Also America's Test Kitchen has a great cult following due to, again, their scientific approach to cooking and how they have their own stress-testing setup.
Cook's Illustrated and "What's Eating Dan?" is a pretty great/decent series that I wish had more love and care. But Dan does a great job putting his episodes together with history, story, and then the actual science behind it. Packaging up a complex (and specialized) knowledge into easy-to-digest bits.
Basically, if you offer something new, unique, and different from all that then I'm all in, and I think that area is still very new and has tons of potential/opportunities for growth.
Basically. Do it and I'd be keen to watch.
Like some topics I'm personally working on in my own kitchen:
I agree and do definitely think that there's still room to carve out a niche! And thank you!
Some of my thoughts on those topics which I might expand on in some future videos:
You may already know this, but the pinch grip/chef's grip is the only proper way to hold a knife. Sometimes chefs will, on some occasions, use a variation of the pinch grip where they have their pointer finger on the spine of the blade if they're trying to get a "straighter cuts". Holding your knife solely by the handle is a great way to make inaccurate cuts or lose control of the blade.
The type and quality of knife that you use matters a huge deal. As well as regular maintenance of that knife's edge using a steel or ceramic honing rod. My every day personal kitchen knife is the Zwilling JA Henkels 8" Pro Chef's Knife.
. It's a great mid-tier knife for every day use, is made from good quality steel that is hard enough but not brittle, has good edge retention, and is very comfortable to hold.
Different chefs/cooks have different knife preferences, and it's very common for pros to bring their own knives to work in upscale restaurants.
In all the restaurants I've worked in, we've used different color plastic cutting boards interchangeably. Cutting boards are washed in high-heat commercial dishwashers countless times a day which plastic can withstand very well but wood cannot in the same way. We would use wooden cutting boards for things like prime rib with a heat lamp over it.
Plastic cutting boards can last a long time but can start to chip easier when they get old. That's when it's time to toss it and get a new one. But if your plastic/polyethylene cutting board is still relatively new, practically you don't really have to worry about plastic chipping off.
At home I use both wooden and plastic cutting boards interchangeably. The differences don't really matter to me that much. In my videos I'll use the wooden boards though because they're more aesthetically pleasing.
On many cooking shows/videos you'll see chefs use the blade of their knife to scape food together or push it away on/from their cutting board. They're using expensive knives with better edge retention and new cutting boards. To preserve the longevity of your knife and equipment, you should flip your knife over and use the knife's spine to push food.
I think "flavoring the oil" is probably a more simplified way of explaining it. Some cooking methods focus heavily on bringing out the flavor from what you are cooking in the oil. An excellent example is onions, which can be slow cooked for literally hours. When you dice an onion, you're breaking down the onion's "cell walls" .. the thinner and finer you cut/dice your onion, the quicker it's flavor will be released when you cook it. The same goes for garlic, and both are in the Allium family of plants.
If you're cooking something where you really want to bring out the flavor of onion, you would most likely start slow cooking that first.
If you're looking for better flavor out of the oil itself, I personally recommend two things: truffle-infused oil (these can get expensive!) or as very commonly done in restaurants, make your own "blended oil" using your choice of soybean oil/canola oil and melted butter. Butter has a smoke point of 302 degrees F, meaning that's when it will burn. Soybean oil has a smoke point of 453 degrees F. When you combine the two, you're getting enhanced flavor from the butter while the soybean oil will raise the temperature that it takes for the combined oil to burn.
How to scam 101
The type and quality of knife that you use matters a huge deal. As well as regular maintenance of that knife's edge using a steel or ceramic honing rod. My every day personal kitchen knife is the Zwilling Pro 8" Pro Chef's Knife.
Hey I use the same chef knife daily. Zwilling is 10/10 great. I don't like the Henckels International brand but that's just because it's their entry level knives and I don't like their shoddy build quality.
Haha see this gets more interesting.
Basically, I think the opportunity is there. Wishing the best in this.
I don't like the Henckels International brand but that's just because it's their entry level knives and I don't like their shoddy build quality.
JA Henkels, (commonly sold at Target), Cuisinart, and Cutco knives are some of the biggest scams out there. Many of these knives are built to be completely held from the handle (if you use the proper pinch grip, it would be really uncomfortable), with shitty, weak ass steal that can barely cut through anything and wears down really quickly.
I've never heard the Martin part before but knew who you meant with "Yan" only. He's etched in my brain as "Wok with Yan".
Is that a meth reference?
Fran reference
Fran cooking meth in the bathtub with JN on onlyfans. I'd pay $12 for that.