ラフィナージュ高良シェフ「まずはやってみること」が大事 未だ進化を続ける料理で正解に近い答えを出す秘訣とは？ ｜スペシャリテ解体新書 vol.5 対談編｜【料理王国】【フレンチ料理】【料理論】

Specialty Dissection Book: Chef Takara of Raffinage teaches us the art of cooking meat. This time, we will be talking about how to master established cooking techniques, and will be bringing you a report from the chef's culinary career, along with author and chef Higuchi Naoya. [Click here for the chef's YouTube channel! 】 ★Writer/Cook Higuchi Naoya    / @naoya-cooking   A cooking channel run by Cooking Kingdom where you can learn the knowledge and tips to make delicious food from professional chefs ★Chapters 0:00 Opening 0:41 Training period 3:50 Becoming head chef at Nanbu-tei 5:11 Transferring to Ginza Lecan and becoming head chef 7:46 And then going independent: What is the essence of Raffinage? 10:52 What is the mindset to provide delicious food with confidence? 12:04 How can you improve your skills? 17:25 What is the most important thing about pasteurization? 19:53 How has your cooking style changed before and after the COVID-19 pandemic? 21:35 Will you adopt popular cooking methods and styles? 24:06 Store information ■Recommended videos for those who watched this video ★Recommended videos on the channel ■Recommended videos for those who watched this video ★Recommended videos on the channel ・Uncover the secret behind the deliciousness of Chef Hidaka Yoshimi's Acqua Pazza!    • 一流シェフのスペシャリテを徹底分析！日髙 良実シェフのアクアパッツァの美味しさの秘密...   ・Digging deeper into the secret story behind its creation! ~This is how Chef Hidaka Yoshimi's specialty was born~    • 誕生秘話について深堀り！  ～日髙良実シェフのスペシャリテはこうして生まれた～ 【ス...   ・"Hey, are you okay?" What is the secret to making unconventional dashi!? [The Essence of Japanese Cuisine] | Specialty Dissection Book Part 2 |    • 「オイオイ、大丈夫？」 常識破りな出汁の取り方の極意とは！？【日本料理の真髄】 【ス...   ・[Delicious but not tasty] What is the feeling of dashi being off? ｜The ultimate dashi soup stock as envisioned by Tenoshima owner Ryohei Hayashi    • 【美味しくない美味しさ】出汁の抜け感とは？｜てのしま 店主 林亮平氏 が考える究極の...   ・The basics of tempura: how to make batter    • 【てんぷら近藤流】式と答えで一つの料理が出来上がる 天ぷらの基本 【衣作り編】｜スペ...   ・How to fry vegetable tempura    • 【天ぷらのイメージが覆される！？】素材を引き立たせる揚げ方の秘訣に迫る |てんぷら近...   ・How to fry fish tempura    • 天ぷらのパイオニア直伝！江戸前天ぷらの定番メニュー「キス」の揚げ方 ｜てんぷら近藤 ...   ・Transcendent knife skills in Chinese cuisine    • 豪快な料理だけじゃない！中華料理の超越した包丁さばきが炸裂する豆腐の料理 | 刀工技...   ・A cooking method called "fire poison" that is only used for mapo tofu    • 「火毒」という麻婆豆腐でしか使われない調理法で作られる中華料理のスペシャリテ ｜スペ...   ◇Laffinage https://laffinage.jp/ 5-9-16 Ginza, Chuo-ku, Tokyo GINZA-A5 2F Lunch: 12:00-13:30 (last orders), closes at 15:30 Dinner: 18:00-20:00 (last orders), closes at 22:00 Closed: Mondays and the third Tuesday of every month ・1 minute walk from Ginza Station A5 exit/2 minutes walk from Higashi-Ginza Station A1 exit ◇Cuisine Kingdom website https://cuisine-kingdom.com/ ◇Cuisine Kingdom Cooking Studio FOOVER (Cooking studio directly managed by Cooking Kingdom in Umeda, Osaka) 　https://foover.jp/ ◇Click here to apply for the "Cuisine Kingdom Annual Subscription" (¥6,800 per year) https://ckingdom.base.shop/items/7307... ★Please contact us here for job or interview requests. [email protected] ■Instagram Cuisine Kingdom   / cuisinekingdom   Cuisine Kingdom Cooking Studio FOOVER   / gourmetstudio.foover   ■Facebook Cuisine Kingdom   / cuisinekingdom   Cuisine Kingdom Cooking Studio FOOVER   / fooverofficial   #1-star French #Cooking skills #Discussion