Hey everyone! 👋 First off, a huge thank you to all the new and returning members—this community has grown so much, and I’m truly grateful for each of you. I know I’ve been quiet these past couple of weeks, and I wanted to give you a quick update. Life’s been a bit of a whirlwind lately—I’m in the process of becoming a new dad (!), exploring a head chef opportunity with a bigger restaurant group, and juggling several private chef events. With that said, I’d love to hear from you: what would you all like to do for our next Saturday session? Should we break down another dish together live, or would you prefer a hands-on demo like deboning a chicken? Thanks again for your patience and support. I’ll be back to posting regularly soon. And remember—this space is for all of us. So feel free to share your own posts, ask questions, and keep lifting each other up in the meantime. 💪🔥 Appreciate you all! —Chef Victor

you have to get the perfect (SEAR — To cook the surface of food (usually meat, fish, or vegetables) at high heat until a brown, caramelized crust forms). on a steak what's your go to?

Hey guys getting away from doing a daily word of the day and doing more engaging questions to see if it's a better option for the group so please let me know.

🧀 How to Build a Simple Charcuterie Board Creating a charcuterie board is easier than it looks — it’s really just about balance, color, and variety. Here’s how to do it: 1. Start with your base. Use any large board or platter you have — wood, marble, or even a baking sheet works fine. 2. Pick your meats. Choose 2–3 types like salami, prosciutto, or pepperoni. Fold or roll the slices to make them look neat and add some height. 3. Add some cheeses. Go for a mix of textures and flavors: Something soft (like brie or goat cheese) Something firm (like cheddar or manchego) Something bold (like blue cheese, if you like it) 4. Bring in the extras. Add variety with things like: Crackers or sliced baguette Fresh fruit (grapes, apple slices, berries) Dried fruit (apricots, figs, cranberries) Nuts (almonds, pistachios, pecans) Something pickled or salty (olives, cornichons) A sweet touch (honey or jam) 5. Put it all together. Start with the cheeses, then the meats, and fill in the spaces with everything else. Don’t worry about it being perfect — a little “organized chaos” makes it look even better. 6. Finishing touches. Add a few sprigs of rosemary or thyme for color, and you’re done!

If you could go to any place in the world and learn their cuisine inside and out, where would you go? I'm thinking just run through South America. 🇦🇺🇧🇩🇧🇪🇧🇷🇧🇼🇨🇱🇨🇿🇨🇺🇬🇷