I'd heard his name from other big food people, but never watched Kenji before 2020, I think. All I remember was there was this dude cooking with a GoPro strapped to his head, talking about what he...
I'd heard his name from other big food people, but never watched Kenji before 2020, I think. All I remember was there was this dude cooking with a GoPro strapped to his head, talking about what he was doing which was interesting in and of itself. Then I checked the name. But I frankly sick around to learn about cooking, and his stuff has helped me out in the kitchen.
His description about working in the kitchen lines up with my time in restaurants, which was this weird sort of abusive camaraderie that I wasn't prepared for, and never quite adapted to, and I can totally understand somebody who came up in that having a hard time after being sort of institutionalized by it. But in this he struck me as one of those people with the capability to do so, and from what I've seen bumping into him across various platforms, he's a really nice dude.
As far as the techniques and what not, I wish I'd learned what he was doing earlier. He's always made the sort of content I liked apparently, either at Serious Eats, or in his own kitchen, that's just cooking. Part of the reason I enjoy his videos is he even uses the modified techniques he figured out work better, or maybe just as well as the traditional method of doing things. I also like that he's simple and unpretentious in how he approaches the food and its preparation and that's a huge thing I've been seeing, and enjoying, with the people I watch on YouTube.
I'd heard his name from other big food people, but never watched Kenji before 2020, I think. All I remember was there was this dude cooking with a GoPro strapped to his head, talking about what he was doing which was interesting in and of itself. Then I checked the name. But I frankly sick around to learn about cooking, and his stuff has helped me out in the kitchen.
His description about working in the kitchen lines up with my time in restaurants, which was this weird sort of abusive camaraderie that I wasn't prepared for, and never quite adapted to, and I can totally understand somebody who came up in that having a hard time after being sort of institutionalized by it. But in this he struck me as one of those people with the capability to do so, and from what I've seen bumping into him across various platforms, he's a really nice dude.
As far as the techniques and what not, I wish I'd learned what he was doing earlier. He's always made the sort of content I liked apparently, either at Serious Eats, or in his own kitchen, that's just cooking. Part of the reason I enjoy his videos is he even uses the modified techniques he figured out work better, or maybe just as well as the traditional method of doing things. I also like that he's simple and unpretentious in how he approaches the food and its preparation and that's a huge thing I've been seeing, and enjoying, with the people I watch on YouTube.