The Modern Baker and Yan

I have had the great opportunity to work alongside many wonderful chefs lately. Here are two:

Last night was Nick Malgieri, promoting his new book, "The Modern Baker":


Here is Martin Yan:


rwj

You cut it up, cut it up, cut it up. Isn't that marvelous? And you can do that at home!

Behind the T.V. persona Chef Yan is a different but still wonderful man; very personable. He really does have totally mad knife skills, too!
rwj

[Jenise]

Behind the T.V. persona Chef Yan is a different but still wonderful man; very personable. He really does have totally mad knife skills, too!
rwj

Doesn't he? I run across his program every so often but am never certain if they're reruns or new, and usually end up watching because it's such a pleasure to watch him prep.

Nick Malgieri's basic cheesecake is my favorite. I got it from his cookbook "How To Bake". It never fails me.

Doesn't he?

Chef Yan, during his class with us, quartered, skinned, and boned (perfectly) a whole chicken in just under 30 seconds. He did this with his ever present cleaver. I saw this with my own eyes. It was amazing. Perfect!

rwj

It was watching the pre-Food Network show "Wok With Yan" that first got me into using a wok. I loved his show.

Nick Malgieri's basic cheesecake is my favorite. I got it from his cookbook "How To Bake". It never fails me.

I have never had one of Nick's recipes fail. He is good.

rwj

[Jenise]

Doesn't he?

Chef Yan, during his class with us, quartered, skinned, and boned (perfectly) a whole chicken in just under 30 seconds. He did this with his ever present cleaver. I saw this with my own eyes. It was amazing. Perfect!

rwj

THIRTY SECONDS? That doesn't even sound possible. I would guess it would take most of us with decent knife skills about three minutes. Quartering, skinning and deboning the breasts would go quickly. It's the leg-thigh quarters that would take a bit more time.

THIRTY SECONDS? That doesn't even sound possible. I would guess it would take most of us with decent knife skills about three minutes. Quartering, skinning and deboning the breasts would go quickly. It's the leg-thigh quarters that would take a bit more time.

Jenise, it was the most amazing display of knife skills I have ever seen. He also got the tenderloins from the breasts. Nothing was torn or mutilated. It was all perfectly cut. I kid you not when I say 30 seconds. The other chef on duty with me, we just shook our heads in wonder.

rwj

That's so cool Robert! Martin Yan was one of the first cooking shows I watched. I think he is great.