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So with that in mind, we wanted to give you a little something to help you out, a sous-sang of silliness to send you on your way.
So with that in mind, we wanted to give you a little something to help you out, a sous-sort of silliness to send you on your way.
And I certainly did not exchange my top sous chef 4.
and I certainly did not exchange my top sous chef for a, how you say, comedian!
So since the executive chef of a restaurant can't cook every dish and can't be at every shift and cannot manage every moment that's happening in a larger kitchen, they have sous chefs.
and cannot manage every moment that's happening in a larger kitchen, they have sous chefs.
Uncle Roger using sous vide fish to cleanse our palates.
Uncle Roger is using sous vide fish.
I'm my sous chef, my expert peeler.
Dinner time, and I have help by my sous chef, my expert peeler.
So I'll do a shift once every couple of weeks as a sous-chef, and that will teach me more about food and how restaurants should be designed than anything actually.
So I'll do a shift once every couple of weeks as a kind of sous-sous chef.
When I was your sous chef at Jean Luc's, we were like brothers-
When I was your sous chef at Jean-Luc's, we were like brothers.
Dan: They're delicious, but they're not... they don't have, you know, what's a sous vide,
What's a sous vide or something?
Translation & subtitling by Quentin Dewaghe Traduction & sous-titrage par Quentin Dewaghe q.dewaghe.com
Sous-titres par : YouTube Underline. Inc