How to Cut Michelin Star Onions

What tutorial next? p.s. i'm awful at meat/fish butchery lmao

I usually chainsaw my onions, the petrol smell and horrendous mess really brings the authentic Michelin tire quality to my dishes.

I like to place my onions in a particle accelerator to reduce them down to their subatomic components. It really helps bring out the flavour.

Chef here. I dice them with the root on method, because it's quicker and more practical. I still get it pretty damn fine, but I don't work at a Michelin star restaurant. We do a great job I feel, but we aren't at that level and I'm always looking for ways to minimize waste. Great video.

I love these channels that respect my time as a viewer. Quick, concise, well presented. loving it.

brought a tear to my eye

Head chef: Where're the onions? Senpai Kai: Gone, reduced to atoms Head chef: Perfection

Directly to the point and informative asf, even the chefs I worked with didn't possess this knowledge and just jammed us up with whatever they memorized lol, Thanks!

Thank you for posting this. I like watching cooking instruction videos especially when they cover the "basics".

"be sure to squeeze that citrus over your hands to help you find any small cuts you might have forgotten about"

Paulie did the prep work. He was doing a year for contempt and he had this wonderful system for doing the garlic. He used the razor and he used to slice it so thin it used to liquify in the pan with just a little oil. It’s a very good system.

I finished culinary high school from age 15 to 18, and i worked in different restaurants for about 4-5 years. I worked with a lot of good chefs and i had many school professors and mentors. However, the best mentor i ever had was a guy named Neno, he was just some random guy i worked with, he was a lower-class hardworking man, very underrated chef. He worked in kitchens all his life, he worked on a cruise ship, in the military and in prison. He was the best chef i ever met. He knew everything, and he knew it better than anyone else. He always emphasized speed, efficiency, simplicity and practicality. He came up with his own ways of doing stuff, different than the taught standard. You'd expect the end result would be wack, but his end results were better than those chefs who worked in luxury hotels. He had no diploma for a chef, everything he learned was from working in these hard places. Apart from being fast and practical, his food always tasted the best and visually looked great. Ok, maybe he didn't decorate the food as much as luxury chefs, but there was no need. Anyone can decorate the food, even a child. Modern chefs focus more on the appearance of the food, rather than the taste, texture and eating practicality. People have to understand that all these Michelin star chefs are not true chefs, they are more like ''artists'' with food. It's like the difference between a competition shooter and a soldier. Yes the competition shooter will be more accurate, more calm and elegant, he will get trophies, rewards and prizes bla bla.. But the soldier veteran will get the job done better, especially under stress. The Michelin way of chopping onions is completely absurd, really wasteful in both resources and time. The end result is the same like putting the onion in a blender for a minute or two, and it takes too much time and effort. Those Japanese fancy luxury chefs who prepare the food in front of you slowly and elegantly and charge 300€ for a small spoon-sized dish without any spices, they are not real chefs! If you order 3 dishes from them in the same time, they would get lost in the kitchen and start to panic. And all these modern chefs use way too many utensils and bowls, they make everything too dirty so the helpers need to clean twice as much. Really wasteful, and most of these modern chefs are too sensitive and fragile, they can only work under special circumstances, with special ingredients and equipment, they are afraid of stepping out the comfort zone. They all follow some nonsense rules that only make the job harder than it needs to be. They started mixing weird ingredients that don't fit together and they call it a specialty.. Gordon Ramsey makes a normal hamburger but it's 20cm high, and you need to have a mouth like a crocodile to have a bite, but that's Gordon Ramsey and everyone will praise that hamburger even if it's impossible to eat it. They will think his hamburger is better lol.. I left the kitchen a while ago and i'm glad, because this culinary business became a joke. R.I.P Nedeljko Batarelo a.k.a Neno, the unsung hero of the culinary world.

Finally the first chef on the planet who understands that onion is layered and there is not much benefit in horizontal slicing. You deserve a sub just for this :D :D

I've been a chef for 20 years, your Home method is how I have always chopped my onions. I am not anywhere near a Michelin level, but it's very good. I really hate waste.

Damn, the ultra fine chop was literally grated

This has been in my feed for over 3 months. Glad i finally watched it.

your at home version is exactly how I cut my onions, no waste, easy to do.

The true method is to actually flatten the onions with a car using Michelin tires.

For anyone who doesn't live near a well stocked supermarket, this works with non-Michelin star onions as well. Cheaper too.

Hey man...this video was amazing. I wish I had your talent. i worked in a restaurant with no experience for 3 weeks in trinidad and got sacked because of my speed- it was too slow. It was only in the last two days two of the experienced trained chefs realized I was a started but I got sacked before they could help me improve.