Culinary School Test: Can I Pass?

🔪Knife cuts are an essential skill in culinary school, and I showcase my ability to accurately and efficiently complete various cuts.

🍳Poaching eggs can be challenging, but with the right techniques, it can be mastered.

🥓Warming Canadian bacon properly ensures that it's ready to be served with the Eggs Benedict.

🍞To complete the Eggs Benedict, I warm up English muffins to create the perfect base for the dish.

🌿Garnishing the Eggs Benedict with parsley adds a touch of freshness and aesthetic appeal to the dish.

Did you pass the culinary school test?

—Watch the video to find out if I proved myself as a good culinary student or exposed myself as a fraud.

What is the trick to poaching eggs perfectly?

—The key to poaching eggs perfectly is to bring the water to a gentle simmer and add a little vinegar to acidulate the water. Gently slide the cracked eggs into the water and cook until the whites are set, but the yolks are still runny.

Why is it important to warm the Canadian bacon?

—Warming the Canadian bacon ensures that it's heated through and ready to be served with the Eggs Benedict.

Can I use any type of bread for Eggs Benedict?

—Traditionally, English muffins are used for Eggs Benedict, but you can experiment with other types of bread if you prefer.

What other dishes can I garnish with parsley?

—Parsley is a versatile herb that can be used as a garnish for various dishes, particularly those that benefit from a touch of freshness and vibrant color.

00:00In this episode, I go back to school to take a culinary school test.

01:00I demonstrate my knife cuts skills, completing various cuts with precision.

09:31I start making Eggs Benedict, including making a hollainaise sauce, poaching eggs, warming Canadian bacon, and toasting English muffins.

12:37I face challenges and make mistakes, but keep pushing forward.

11:57I discuss my experience as a non-professional chef and my perspective on culinary school.