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?

Who's into charcuterie boards? would you guys want to quick run through over this?

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. 🇦🇺🇧🇩🇧🇪🇧🇷🇧🇼🇨🇱🇨🇿🇨🇺🇬🇷

Quick over view of a common question. How do you hold a chef knife safely and correctly. Send this to a friend. ✌🏾