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36 Comments
Dominica to the world!!!!
Only Chef Carmichael, took time out to use lime to wash the chicken. 10/10 brother 👌👌👌
I was waiting for that taste test! Yummyyyyyyyyyy Calypso Chicken!
Imagine a company that makes tires and defines what is delicious or not. 😂
crazy thumbnail
It feels illegal to not include eric huang
I just wish at the end you would have said which one was your favorite, they all looked so yummy 😋
id like to know how long the chicken can set after pre frying? 10 minutes? a hour?
They did amazing. I wish I could try every different one. But none of these can be done at home. So sad.
Wish there was time stamps on this one
Black chef was like we wash our chicken so it taste good 😂
Whoa! That Calipso Chicken was an amazing surprise once it was all plated… These were all Grand Slams… I could eat these preparations for weeks at a time before wanting the next one… Amazing culinary science, great filming and sound capture of the speakers and kitchen environment, with clean editing…
Check out chef's cut finger bleeding all over the chix @6:08 ewww 🤮
Feel for that 6’10” chef the kitchens ain’t built for him, must have the worst bad back from trying to navigate it 😭! You go big man 👏
yoo shout out to bro who chose to watch naruto over one piece.. i had to do the exact same growing up lol. best decision ever
stick to my chicken grilled bbq. Or wifes baked ,and im a happy man
Great technique on the fourth chef. The taste profile on the third chef's chicken sounds delish!!
I thought the title was I Asked Michelin Chefs How They Cook Chicken High
I have been trying to find or make a yakitori sauce that I ate at a street stand in Japan when I was a kid. It was so much better than teriyaki sauce. Now I have another recipe to try….I have made a few, but they are always missing something, or maybe I added to many ingredients…adding ginger and garlic sometimes…. they have been ok but I still haven't matched it. Store bought is terrible, even restaurants are not that good here in the US, or they just use teriyaki …. blech
This desperately needs chapters
All of those techniques look fantastic!
team naruto fr. same dilemma
And that's why he/they are Michelin Chefs! 🩷
Is the 2nd cook bleeding on knuckle?
judging good food while eating bad food✅
The peri peri chicken were way too cooked turned black outside,, and inside started getting dry,, the third cook the Caribbean guy with the long hair lol made the chicken not properly cooked u could still see the red color of the meat inside the thigh omg but the third chef with the fry chicken he was spot on perfectly cooked and really juicy
and those chefs are not michelin star awarded chefs wtf
fried chicken is not an SA tradition – nothing about that recipe is SA
Yeah that's bang on
aint no way normal people have access to all these ingrediants and necessary stuff to make this. Those bay leaves were crazy fresh.
The second the last guy, why leave the bone in? No one else did. You can cut the bone out but leave it with the thigh and remove once cooked or just remove the bone after cooking. I hate eating around the bone in chicken thighs, I just want a clean bite of chicken. Aside from that though the chicken looked delicious
Did he say Red Rooster was the best fried yard bird he ever had?
food can be beautiful when prepared with such love, thanks for sharing
I want the Japanese chef’s charcoal. That is just something else.
I've known Paul since his Ma Peche days. He's an absolute monster in the kitchen. His food never disappoints!
That yakitori looks amazing!