A Life In the Kitchen - Sohail Khan

A life in the kitchen

There’s no real way to prepare you for this life. You can listen to the stories and read the books, but nothing, not even practice prep or culinary school can prepare you for that first day on the line. Tickets come chirping through the printer as adrenaline starts pumping through your veins — orders are called,mise en place is put to use over the course of the night and later in the weeks, months, and eventually, years. You start getting the hang of it, like you belong.

Somewhere along the way, you come into your own. You understand cooking, it starts to make sense, and you have a firm grasp on the techniques that can make you successful.

BUT… No one tells you how long this takes, how exactly to get there, and the tremendous challenges of learning to actually run a kitchen. So, you just keep cooking, learning, and creating memories for diners, as well as those with your fellow staff — day in and day out.

And then, at some point — not by appointment or authority, the tables turn — you’re no longer the guy or gal asking all the questions, but rather the one now answering them and helping fellow cooks through the rush, solidifying the bond between two kitchen workers — a beautiful thing.

How do you get here though?

To this place?

It’s undoubtedly through insane hard work, being a team player and through the mentoring of those who came before you. Each of us is who we are because of the ones who believed in us, pushed us and inspired us to be great.

Cooking is about Food.

The Industry, though?

That’s about the People

 -SOHAIL KHAN

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The Best Way To Give Your Salmon To Charcoal Flavor

After Working Several Years In Kitchen That Only Cooking Is not Enough, Well This Is Just Short Of Time,  You Have To Experiment Some New Ideas On Food.





This Days People Expecting Food  Same As A Michelin Star Restaurant.

I Try The Give Salmon Charcole Flavor And Its Come Out Amazing.

Try It As Well The Way I Did I'm Sure You Will Love it .

Have Fun Cheers !!!

Bouillabaisse My Kitchen Rules - Madness In The Kitchen

                           


   Bouillabaisse 

   1

To make the broth, put the olive oil into a large pan over a medium heat. Once hot, add the fennel and cook for 3-4 minutes without colouring it

• 2 bulbs of fennel
• 200ml of olive oil

2

Add the red peppers, sea salt, tarragon and pepper, and cook for another 2-3 minutes. Add the fish bones and tomatoes, then cover with water to a depth of 2.5cm and bring to a simmer

• 2 red peppers
• 10g of sea salt
• 20g of tarragon
• 4g of black pepper
• 1000g of fish bones
• 1000g of plum tomatoes

3

Skim off any scum, add the tomato paste and saffron and bring back to a simmer. Cook for 1 ½ hours until reduced by approximately one third

• 30g of tomato paste
• 2 pinches of saffron

4

Use a stick blender to blend the mix to a smooth sauce. Pour through a fine sieve pressing the solids with a ladle to extract all the liquid. Pour through a fine chinoise, this time without pressing

5

Add the lemon juice then pour into a blender and add the butter. Blend, check the seasoning and pass again through a fine sieve. Chill until needed

• 2 lemons
• 40g of butter
• salt
• black pepper

6

To make the rouille, whisk the egg yolks with the seasoning, lemon juice, saffron and cayenne pepper

• 3 egg yolks
• 2g of salt
• black pepper
• 1 lemon, juiced
• 1 pinch of saffron
• 1 pinch of cayenne pepper

7

Slowly add the oil in a thin stream, whisking continuously. Stir in the garlic. Add a little warm water to thin it down if you need to. Set aside until needed

• 4 garlic cloves
• 200ml of olive oil
• 200ml of vegetable oil

8

Finally, peel and seed the tomato and chop the flesh finely to make concasse

• 1 plum tomato

9

Cut the salmon, octopus and monkfish into 50g pieces and season lightly with salt and pepper. Cut the sardine fillets in two

• 200g of salmon fillet
• 200g of octopus
• 200g of monkfish
• 2 sardine fillets

10

Heat 500ml of the bouillabaisse broth to a simmer, add 30g of the rouille and whisk well

11

Add the monkfish and mussels and poach for 3 minutes. Add the salmon and pollock and cook gently for another 7-8 minutes

• 8 mussels

12

Add the sardine and cook for 2 minutes, then add the herbs and tomato concasse and serve instantly

• 2g of basil leaves
• 2g of tarragon

Hard Work, Pain, Madness, And The Making Of A Great Chef !!!! Coming 🍽🔜 🔪🍽