January 27, 2024 • 15 mins
You don't need a culinary school degree to become a professional chef 🧑🍳; in the kitchen, practice makes perfect! In this episode, Emily and Winston call on their chef friend Jack Zheng for a delicious cooking tutorial…mmm Portuguese egg tart! Jack takes us through his family recipe step-by-step, and also shares some great advice: cook for your family, friends, or anyone you like...and most importantly, never give up! 🍽️ 💪
- Roll out the butter between parchment paper
- Refrigerate till solid
- Place butter in the centre of the dough
- Fold like an envelope
- Roll out flat
- Repeat 2 times
- Divide into portions
- Press into tart tins
- Fill
- Bake!
***** Parents, in the Lingokids app, we have plenty of interactive activities, games, songs, and more that blend educational subjects and modern life skills to help get your kids ready for today's changing world! From math to making friends, reading to resilience, collaboration, creativity, and so much more, spark curiosity, imagination, and success with Lingokids!
A Lingokids Original podcast produced by Paradiso Media
Starring Emily Calandrelli as Herself and Brock Powell as Winston.
Executive Producers: Emi Norris, Benoit Dunaigre, Lorenzo Benedetti, Louis Daboussy
Supervising Producer: Agathe Bouzat
Producer: Abi McNeil
With additional production support from Molly O’Keefe, Aimie Faconnier
Head Writer: Blake Knight
Associate Producer: Brendan Galbreath
Production Coordinators: Maddy Weinberg, Lucine Dorso
Editor: Jimmy Bardin
Videographer: Andrew Lemon
Photographer: Kimberly Delamater
Theme Song Written by: Fredrika Stahl
Theme Song Composed by: Fredrika Stahl
Music Production: Dimitri Peronno
Theme Song Performed by: The Angel City Youth Chorale directed by Heather Catalena
See omnystudio.com/listener for privacy information.
See omnystudio.com/listener for privacy information.
Mark as Played
Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:01):
Melius.
Speaker 2 (00:03):
Hey there, welcome to Grown Up with Emily, a Lingo
kids podcast. It helps kids discover how to be whatever
they want to be growing up.
Speaker 1 (00:13):
Well be follow up side, Oh yeah, side.
Speaker 3 (00:31):
You just got to start doing it, you know, Start
cooking for your family, start cooking for your friends. I
think the most important part is you just have to
do it, because the more you do it, the more
muscle memory you build, the more understanding you build. A
food I never went to culinary school. Everything I've learned
(00:52):
is just from me that having that curiosity of like, look,
I you know, I've tried to thing, and I'm like,
I want to try to make this on my ol.
Speaker 2 (01:06):
Giving cooking a try, Winson, what are you making?
Speaker 1 (01:10):
Well, I'm trying to make spaghetti, Emily, but it's turning
into a big gloopy spaghetti monster.
Speaker 2 (01:16):
Oh, pass me that strainer and let's get some of
that water out. It looks like you may have boiled
the noodles a bit too long.
Speaker 1 (01:23):
Oh, it's all sticky and hard at the same time.
We can't eat this. And I thought cooking was fun
and easy.
Speaker 2 (01:31):
Cooking can be a ton of fun. It just takes practice,
that's all. Oh. You know what. There's a chef named
Jack Jong who creates incredible dishes for his two year old.
He's a master at making food that's both delicious and fun. Actually,
let's see if I can give Jack a ring, maybe
he'll give us a cooking lesson.
Speaker 1 (01:51):
Oh my gosh, really ask him if he delivers. I mean, yes,
please call him, call him?
Speaker 2 (01:57):
Okay, okay, Jack. Hi, this is Emily with growing up. Yes,
I'm fine. How are you? Oh that's wonderful. Listen, my
assistant Winston and I were just watching some of your
amazing cooking videos online. We've been having some trouble cooking spaghetti,
(02:17):
and we were wondering, do you think you'd be willing
to give us some pointers about cooking? Maybe walk us
through one of your recipes?
Speaker 3 (02:27):
Really?
Speaker 2 (02:28):
Oh, Portuguese tarts. That's great, we'll come over right away.
Speaker 1 (02:33):
He said he'd help us.
Speaker 2 (02:35):
Yes, we can go meet him.
Speaker 3 (02:37):
At his kitchen.
Speaker 2 (02:37):
Now. He's got a recipe for a Portuguese tart. He
wants to share with us.
Speaker 1 (02:42):
A Portuguese tart. I don't know what that is, but
it sounds yummy. I'm getting hungry just thinking about it.
Speaker 3 (02:49):
Emily.
Speaker 1 (02:53):
That must be Jack's house. Oh, I'm so excited to
meet a real life chef.
Speaker 2 (02:59):
This is going to be great. Winston. Oh, hi, Jack,
thanks so much for having.
Speaker 1 (03:05):
Us, Thanks for greeing to help us out.
Speaker 2 (03:07):
Jack, Yes, thank you. Could you tell Winson a bit
about yourself.
Speaker 3 (03:11):
My name is Jack Johng. I am a chef, well
kind of a retired chef now more like a private
chef for my two year old son, and I make
these videos where I make extravagant meals for him.
Speaker 2 (03:25):
How did you get started as a chef? Jack? Have
you always been interested in.
Speaker 1 (03:29):
Food growing up?
Speaker 3 (03:31):
I was raised by my grandparents and my mom. Most
of the cooking was done by my grandparents, and they
immigrated from China. And it's funny because my grandfather is
from northern China and my grandmother is from southern China.
They have very different cuisines. So in the north they
(03:54):
eat more bold flavors, a lot of chili, a lot
of spice, and then in the South it's more of
an emphasis on fresh ingredients and letting it shine more
than just throwing a bunch of sauce on it. So
I had a lot of exposure to both these styles.
(04:16):
I actually didn't discover my passion for cooking till very
later on. I was twenty one years old, just about
to finish college, when I moved in with a few
of my friends and we decided to split the chores.
So I naturally took on the cooking roll, and we
(04:38):
split groceries, and every night I would look up some
recipes and try to replicate them and make them really
tasty and present them to my roommates. Most of the
time the reactions were very positive.
Speaker 1 (04:50):
Oh that is so cool, I mean hot, because you
know I like bold, spicy things too. Hey, did your
family ever make any special food that you just really
I really loved and maybe try to make yourself.
Speaker 3 (05:03):
Let's see, I think one of my favorite things and
one of the things that my grandfather used to make
is scallion pancakes, which to this day I am still
just trying to perfect my own recipe.
Speaker 1 (05:16):
It's pretty neat that you learned all these recipes from
your family, And.
Speaker 3 (05:19):
Yeah, these recipes have really shaped the way I cook.
I feel like I tend to enjoy making things that
require very little ingredients but takes like a lifetime to master.
Speaker 1 (05:36):
Chef Jack, what exactly is a Portuguese.
Speaker 3 (05:39):
Egg tart Portuguese egg tart is this flaky, crispy pastry
shell filled with this sweet egg custard filly.
Speaker 2 (05:48):
I've had one before. They're kind of small, right.
Speaker 3 (05:51):
You can gobble one of these up in just a
couple bites, but they take hours to make. It all
starts with making the puff pastry dough.
Speaker 1 (06:02):
Hmmm, puff pastry. Let's do it? How can I help?
Speaker 2 (06:07):
Well, it looks like the recipe for the dough says
we'll need butter, flour, eggs, oh, and salt.
Speaker 1 (06:13):
I'm on it.
Speaker 3 (06:13):
This is the most important part to get right, because
it gives you that satisfying, cristy and flaky crust on
the outside that goes so well with this sweet and
savory filly. So we begin by making the dough by
folding butter into it, many many times, folding it in.
Speaker 1 (06:33):
Oh, I see you actually fooled the dough I just
made with flour and eggs into the butter. Can I try?
H I almost dropped it. Butter's tricky, but.
Speaker 2 (06:45):
It really is tricky.
Speaker 3 (06:46):
Once you have the butter sealed into the dough, you
can fold it in half, roll it out flat, repeat
this several times and you're gonna have these many, many
layers of butter and dough. This technique is called lamination
and it's used in several flaky pastries.
Speaker 1 (07:07):
Okay, I think I got it all folded in.
Speaker 3 (07:11):
Now what we can let our finished dough rest in
the fridge as we move on to the filling. The
main ingredient in the filling are eggs, but we're only
gonna use the yolks because that's.
Speaker 1 (07:26):
Where all the flavor and the richness is located. The
yolks are so rich and golden.
Speaker 3 (07:34):
So we mix in some sugar, some flavorings like cinnamon, vanilla,
and some lemon zest.
Speaker 2 (07:42):
Oh wow, those ingredients smell.
Speaker 3 (07:45):
Soil good too.
Speaker 1 (07:46):
Prepared in their tar tins.
Speaker 3 (07:49):
We can pour this filling into each individual tart.
Speaker 1 (07:53):
So you pour the film right into these little cups
of Joe I help make aw.
Speaker 3 (07:58):
We bake them in a very hot oven five hundred
degrees fair night, in about fifteen to twenty minutes. They
will come out beautifully crispy.
Speaker 1 (08:08):
And what will they be like when they're done?
Speaker 2 (08:10):
Jack?
Speaker 3 (08:10):
The egg filling will have set perfectly and there's even
gonna be a little bit of caramelization on the top.
This is when the sugars react with the high heat
and create these new toasty flavors.
Speaker 2 (08:27):
Kind of like a roasted marshmallow. I love roasted marshmallows.
Speaker 1 (08:32):
Oo me too, Me too, especially at summer camp.
Speaker 2 (08:38):
I want to take a quick minute to tell you
and our listeners about Lingo Kids. You know how I
start every episode by saying that it's a Lingo Kids podcast. Well,
Lingo Kids is the number one learning app for kids.
They believe that learning can be fun and I think
so too. They transform screen time with educational and interactive games, videos,
(09:00):
and songs, and you can play all these on their app.
What do you think, Winston?
Speaker 1 (09:04):
What do I think? Sign me up? I can't wait
to try these when they're done.
Speaker 3 (09:11):
Wow.
Speaker 2 (09:12):
Thanks for showing us how to make this delicious dessert.
Speaker 1 (09:14):
Jack.
Speaker 2 (09:15):
Now, I'm sure this chart goes down very well with
lots of kids since it's sweet and tasty. But I
was wondering about the other dishes you make, like green
eggs or cauliflower pure. Yeah.
Speaker 1 (09:27):
I mean most kids would probably be like ew e
e spwey, I'm not gonna go anywhere near that green stuff. Hey, Jack,
were you ever a picky eater when you were growing up.
Speaker 3 (09:37):
I don't remember really being that picky. I mean, of
course there were things that I didn't eat. That's I
think that's just normal for everyone, not just kids.
Speaker 1 (09:48):
Sometimes I see food that I'm like, yeah, I don't
know about that. But if I see my friends like
Emily eat it and like it, well, then I want
to try it too.
Speaker 2 (09:57):
That's true, Winston Jack. I have another qu for you.
What is it like cooking as a chef in a
professional restaurant. Is it different from cooking for your family
at home.
Speaker 3 (10:07):
Cooking in a professional setting is so different because as
a head chef you have so many responsibilities, so you
need to worry about ordering the ingredients. Sometimes shipments get delayed.
Sometimes the ingredients that you're waiting for to start service
(10:30):
they don't show up that day, or maybe the truck
driver miss his route or something, and you have to
adapt on the spot immediately. So maybe that means changing
up the menu or just taking it, taking the dish
off altogether. And you have to worry about the cost
of an all ingredients because in the end, you're still
(10:51):
running a business. It doesn't matter if you own the
business or not. Someone is running the business. So as
a head chef, you have to make sure you're not
just losing money.
Speaker 1 (11:02):
Do the tarts are already starting to smell, so buttery Jack.
When you're working as a chef in a restaurant, are
there lots of different people helping you out.
Speaker 3 (11:11):
I like to refer to a restaurant crew almost like
a like a pirate ship. Right, So you have your
head chef, who's the captain. Now, the captain needs to
pretty much know everything about running the ship because he's
the one giving out the orders. So the head chef
is in charge of pretty much everything, including dishwashing, because
(11:32):
that is something that's part of the restaurant job. I
think a lot of people forget that that's even a position,
but I've washed my fair share of dishes because when
you don't have your dishwasher there, you gotta jump on,
or you got to get someone else to jump on.
So you got your head chef, and then you have
your sioux chef, who is like the right hand man,
(11:52):
so he will fill in if forever whatever reason, you're
busy doing something else. He'll command the crew if need it.
And then down the line you'll have your line cooks
and prep cooks.
Speaker 1 (12:08):
That be one busy pirate ship. Wait, did you say
a lion cook like lion? No?
Speaker 2 (12:15):
No, a lime cook, Winston, Oh, a line cook?
Speaker 1 (12:19):
What's a line cook? I've never heard of that.
Speaker 3 (12:22):
If you're a line cook, what that means is you
are the one responsible for firing the food, which means
when a customer orders a dish, cook it on the spot,
and you are responsible for sending it out nice and
hot and perfectly cooked. And then prep cooks are the
ones that come in a little earlier during the shift
and cut up all the vegetables for the meat, all
(12:46):
the garnishes. They just prepare everything so that the line
cooks can have an easy time making the dish that
they need. Then you have your servers and bussers who
serve yours ask you if you need anything. So yeah,
the whole restaurant is pretty much a giant operation, and
(13:07):
every cog in the machine needs to be working correctly
to have like a smooth service, a smooth night in
the restaurant.
Speaker 1 (13:15):
Wow, restaurant cooking has one mighty big operation, pretty different
from just cooking for your friends and family. It sure is, Winston, Oh,
my gosh, are the Portuguese tarts already ready mmm, well,
golden tarts straight out of the oven.
Speaker 2 (13:32):
Wow, what a pro Winston.
Speaker 1 (13:37):
Okay, I'm gonna need to get some of those tarts
in my belly right now here.
Speaker 2 (13:42):
I'll pass you a few, Winston, I can't wait. Bone appetite, Winston,
give it a try.
Speaker 1 (13:49):
Oh wow, this might be okay, this might be the
best Portuguese tart I have ever had. And I mean, yes,
technic it's my first, but I love it. It's perfect.
Thank you Jack.
Speaker 2 (14:06):
Oh my gosh, I am with you on that one said.
It's got that perfect balance of savory, oh and sweet.
Speaker 1 (14:13):
I am so stoked to cook with all these great
tips you told us about today, Chef Jack. But where
should I start?
Speaker 3 (14:19):
You just gotta start doing it, you know, start cooking
for your family, start cooking for your friends. It could
be anything, or I saw something on TV or on
the internet where I'm like, wow, that dish looks amazing.
I want to see how it tastes like.
Speaker 2 (14:34):
That's a great tip.
Speaker 1 (14:35):
Jack.
Speaker 2 (14:36):
Oh, thanks so much for meeting with us and showing
us what it's like to be a real chef. Chef Jack,
this has been absolutely amazing.
Speaker 1 (14:45):
Mure, good jirk.
Speaker 2 (14:47):
That's all the time we have on growing up today.
But we hope that Jack's story has inspired you to
get in the kitchen and cook up some amazing recipes
for you and your family and friends.
Speaker 3 (15:00):
A lion trainer, celebrity cher firm, flat to the moon
to count the stars of May race fast corsi were treatment.
Speaker 2 (15:13):
We can't do anything we want.
Speaker 3 (15:16):
Close your eyes, you'll see it.
Speaker 1 (15:19):
You have to believe it. Growing up.
Speaker 3 (15:25):
Billys as range side glow flowing, Noah else guessing this
side
Speaker 1 (15:34):
The billy when we brow
Melius.
Speaker 2 (00:03):
Hey there, welcome to Grown Up with Emily, a Lingo
kids podcast. It helps kids discover how to be whatever
they want to be growing up.
Speaker 1 (00:13):
Well be follow up side, Oh yeah, side.
Speaker 3 (00:31):
You just got to start doing it, you know, Start
cooking for your family, start cooking for your friends. I
think the most important part is you just have to
do it, because the more you do it, the more
muscle memory you build, the more understanding you build. A
food I never went to culinary school. Everything I've learned
(00:52):
is just from me that having that curiosity of like, look,
I you know, I've tried to thing, and I'm like,
I want to try to make this on my ol.
Speaker 2 (01:06):
Giving cooking a try, Winson, what are you making?
Speaker 1 (01:10):
Well, I'm trying to make spaghetti, Emily, but it's turning
into a big gloopy spaghetti monster.
Speaker 2 (01:16):
Oh, pass me that strainer and let's get some of
that water out. It looks like you may have boiled
the noodles a bit too long.
Speaker 1 (01:23):
Oh, it's all sticky and hard at the same time.
We can't eat this. And I thought cooking was fun
and easy.
Speaker 2 (01:31):
Cooking can be a ton of fun. It just takes practice,
that's all. Oh. You know what. There's a chef named
Jack Jong who creates incredible dishes for his two year old.
He's a master at making food that's both delicious and fun. Actually,
let's see if I can give Jack a ring, maybe
he'll give us a cooking lesson.
Speaker 1 (01:51):
Oh my gosh, really ask him if he delivers. I mean, yes,
please call him, call him?
Speaker 2 (01:57):
Okay, okay, Jack. Hi, this is Emily with growing up. Yes,
I'm fine. How are you? Oh that's wonderful. Listen, my
assistant Winston and I were just watching some of your
amazing cooking videos online. We've been having some trouble cooking spaghetti,
(02:17):
and we were wondering, do you think you'd be willing
to give us some pointers about cooking? Maybe walk us
through one of your recipes?
Speaker 3 (02:27):
Really?
Speaker 2 (02:28):
Oh, Portuguese tarts. That's great, we'll come over right away.
Speaker 1 (02:33):
He said he'd help us.
Speaker 2 (02:35):
Yes, we can go meet him.
Speaker 3 (02:37):
At his kitchen.
Speaker 2 (02:37):
Now. He's got a recipe for a Portuguese tart. He
wants to share with us.
Speaker 1 (02:42):
A Portuguese tart. I don't know what that is, but
it sounds yummy. I'm getting hungry just thinking about it.
Speaker 3 (02:49):
Emily.
Speaker 1 (02:53):
That must be Jack's house. Oh, I'm so excited to
meet a real life chef.
Speaker 2 (02:59):
This is going to be great. Winston. Oh, hi, Jack,
thanks so much for having.
Speaker 1 (03:05):
Us, Thanks for greeing to help us out.
Speaker 2 (03:07):
Jack, Yes, thank you. Could you tell Winson a bit
about yourself.
Speaker 3 (03:11):
My name is Jack Johng. I am a chef, well
kind of a retired chef now more like a private
chef for my two year old son, and I make
these videos where I make extravagant meals for him.
Speaker 2 (03:25):
How did you get started as a chef? Jack? Have
you always been interested in.
Speaker 1 (03:29):
Food growing up?
Speaker 3 (03:31):
I was raised by my grandparents and my mom. Most
of the cooking was done by my grandparents, and they
immigrated from China. And it's funny because my grandfather is
from northern China and my grandmother is from southern China.
They have very different cuisines. So in the north they
(03:54):
eat more bold flavors, a lot of chili, a lot
of spice, and then in the South it's more of
an emphasis on fresh ingredients and letting it shine more
than just throwing a bunch of sauce on it. So
I had a lot of exposure to both these styles.
(04:16):
I actually didn't discover my passion for cooking till very
later on. I was twenty one years old, just about
to finish college, when I moved in with a few
of my friends and we decided to split the chores.
So I naturally took on the cooking roll, and we
(04:38):
split groceries, and every night I would look up some
recipes and try to replicate them and make them really
tasty and present them to my roommates. Most of the
time the reactions were very positive.
Speaker 1 (04:50):
Oh that is so cool, I mean hot, because you
know I like bold, spicy things too. Hey, did your
family ever make any special food that you just really
I really loved and maybe try to make yourself.
Speaker 3 (05:03):
Let's see, I think one of my favorite things and
one of the things that my grandfather used to make
is scallion pancakes, which to this day I am still
just trying to perfect my own recipe.
Speaker 1 (05:16):
It's pretty neat that you learned all these recipes from
your family, And.
Speaker 3 (05:19):
Yeah, these recipes have really shaped the way I cook.
I feel like I tend to enjoy making things that
require very little ingredients but takes like a lifetime to master.
Speaker 1 (05:36):
Chef Jack, what exactly is a Portuguese.
Speaker 3 (05:39):
Egg tart Portuguese egg tart is this flaky, crispy pastry
shell filled with this sweet egg custard filly.
Speaker 2 (05:48):
I've had one before. They're kind of small, right.
Speaker 3 (05:51):
You can gobble one of these up in just a
couple bites, but they take hours to make. It all
starts with making the puff pastry dough.
Speaker 1 (06:02):
Hmmm, puff pastry. Let's do it? How can I help?
Speaker 2 (06:07):
Well, it looks like the recipe for the dough says
we'll need butter, flour, eggs, oh, and salt.
Speaker 1 (06:13):
I'm on it.
Speaker 3 (06:13):
This is the most important part to get right, because
it gives you that satisfying, cristy and flaky crust on
the outside that goes so well with this sweet and
savory filly. So we begin by making the dough by
folding butter into it, many many times, folding it in.
Speaker 1 (06:33):
Oh, I see you actually fooled the dough I just
made with flour and eggs into the butter. Can I try?
H I almost dropped it. Butter's tricky, but.
Speaker 2 (06:45):
It really is tricky.
Speaker 3 (06:46):
Once you have the butter sealed into the dough, you
can fold it in half, roll it out flat, repeat
this several times and you're gonna have these many, many
layers of butter and dough. This technique is called lamination
and it's used in several flaky pastries.
Speaker 1 (07:07):
Okay, I think I got it all folded in.
Speaker 3 (07:11):
Now what we can let our finished dough rest in
the fridge as we move on to the filling. The
main ingredient in the filling are eggs, but we're only
gonna use the yolks because that's.
Speaker 1 (07:26):
Where all the flavor and the richness is located. The
yolks are so rich and golden.
Speaker 3 (07:34):
So we mix in some sugar, some flavorings like cinnamon, vanilla,
and some lemon zest.
Speaker 2 (07:42):
Oh wow, those ingredients smell.
Speaker 3 (07:45):
Soil good too.
Speaker 1 (07:46):
Prepared in their tar tins.
Speaker 3 (07:49):
We can pour this filling into each individual tart.
Speaker 1 (07:53):
So you pour the film right into these little cups
of Joe I help make aw.
Speaker 3 (07:58):
We bake them in a very hot oven five hundred
degrees fair night, in about fifteen to twenty minutes. They
will come out beautifully crispy.
Speaker 1 (08:08):
And what will they be like when they're done?
Speaker 2 (08:10):
Jack?
Speaker 3 (08:10):
The egg filling will have set perfectly and there's even
gonna be a little bit of caramelization on the top.
This is when the sugars react with the high heat
and create these new toasty flavors.
Speaker 2 (08:27):
Kind of like a roasted marshmallow. I love roasted marshmallows.
Speaker 1 (08:32):
Oo me too, Me too, especially at summer camp.
Speaker 2 (08:38):
I want to take a quick minute to tell you
and our listeners about Lingo Kids. You know how I
start every episode by saying that it's a Lingo Kids podcast. Well,
Lingo Kids is the number one learning app for kids.
They believe that learning can be fun and I think
so too. They transform screen time with educational and interactive games, videos,
(09:00):
and songs, and you can play all these on their app.
What do you think, Winston?
Speaker 1 (09:04):
What do I think? Sign me up? I can't wait
to try these when they're done.
Speaker 3 (09:11):
Wow.
Speaker 2 (09:12):
Thanks for showing us how to make this delicious dessert.
Speaker 1 (09:14):
Jack.
Speaker 2 (09:15):
Now, I'm sure this chart goes down very well with
lots of kids since it's sweet and tasty. But I
was wondering about the other dishes you make, like green
eggs or cauliflower pure. Yeah.
Speaker 1 (09:27):
I mean most kids would probably be like ew e
e spwey, I'm not gonna go anywhere near that green stuff. Hey, Jack,
were you ever a picky eater when you were growing up.
Speaker 3 (09:37):
I don't remember really being that picky. I mean, of
course there were things that I didn't eat. That's I
think that's just normal for everyone, not just kids.
Speaker 1 (09:48):
Sometimes I see food that I'm like, yeah, I don't
know about that. But if I see my friends like
Emily eat it and like it, well, then I want
to try it too.
Speaker 2 (09:57):
That's true, Winston Jack. I have another qu for you.
What is it like cooking as a chef in a
professional restaurant. Is it different from cooking for your family
at home.
Speaker 3 (10:07):
Cooking in a professional setting is so different because as
a head chef you have so many responsibilities, so you
need to worry about ordering the ingredients. Sometimes shipments get delayed.
Sometimes the ingredients that you're waiting for to start service
(10:30):
they don't show up that day, or maybe the truck
driver miss his route or something, and you have to
adapt on the spot immediately. So maybe that means changing
up the menu or just taking it, taking the dish
off altogether. And you have to worry about the cost
of an all ingredients because in the end, you're still
(10:51):
running a business. It doesn't matter if you own the
business or not. Someone is running the business. So as
a head chef, you have to make sure you're not
just losing money.
Speaker 1 (11:02):
Do the tarts are already starting to smell, so buttery Jack.
When you're working as a chef in a restaurant, are
there lots of different people helping you out.
Speaker 3 (11:11):
I like to refer to a restaurant crew almost like
a like a pirate ship. Right, So you have your
head chef, who's the captain. Now, the captain needs to
pretty much know everything about running the ship because he's
the one giving out the orders. So the head chef
is in charge of pretty much everything, including dishwashing, because
(11:32):
that is something that's part of the restaurant job. I
think a lot of people forget that that's even a position,
but I've washed my fair share of dishes because when
you don't have your dishwasher there, you gotta jump on,
or you got to get someone else to jump on.
So you got your head chef, and then you have
your sioux chef, who is like the right hand man,
(11:52):
so he will fill in if forever whatever reason, you're
busy doing something else. He'll command the crew if need it.
And then down the line you'll have your line cooks
and prep cooks.
Speaker 1 (12:08):
That be one busy pirate ship. Wait, did you say
a lion cook like lion? No?
Speaker 2 (12:15):
No, a lime cook, Winston, Oh, a line cook?
Speaker 1 (12:19):
What's a line cook? I've never heard of that.
Speaker 3 (12:22):
If you're a line cook, what that means is you
are the one responsible for firing the food, which means
when a customer orders a dish, cook it on the spot,
and you are responsible for sending it out nice and
hot and perfectly cooked. And then prep cooks are the
ones that come in a little earlier during the shift
and cut up all the vegetables for the meat, all
(12:46):
the garnishes. They just prepare everything so that the line
cooks can have an easy time making the dish that
they need. Then you have your servers and bussers who
serve yours ask you if you need anything. So yeah,
the whole restaurant is pretty much a giant operation, and
(13:07):
every cog in the machine needs to be working correctly
to have like a smooth service, a smooth night in
the restaurant.
Speaker 1 (13:15):
Wow, restaurant cooking has one mighty big operation, pretty different
from just cooking for your friends and family. It sure is, Winston, Oh,
my gosh, are the Portuguese tarts already ready mmm, well,
golden tarts straight out of the oven.
Speaker 2 (13:32):
Wow, what a pro Winston.
Speaker 1 (13:37):
Okay, I'm gonna need to get some of those tarts
in my belly right now here.
Speaker 2 (13:42):
I'll pass you a few, Winston, I can't wait. Bone appetite, Winston,
give it a try.
Speaker 1 (13:49):
Oh wow, this might be okay, this might be the
best Portuguese tart I have ever had. And I mean, yes,
technic it's my first, but I love it. It's perfect.
Thank you Jack.
Speaker 2 (14:06):
Oh my gosh, I am with you on that one said.
It's got that perfect balance of savory, oh and sweet.
Speaker 1 (14:13):
I am so stoked to cook with all these great
tips you told us about today, Chef Jack. But where
should I start?
Speaker 3 (14:19):
You just gotta start doing it, you know, start cooking
for your family, start cooking for your friends. It could
be anything, or I saw something on TV or on
the internet where I'm like, wow, that dish looks amazing.
I want to see how it tastes like.
Speaker 2 (14:34):
That's a great tip.
Speaker 1 (14:35):
Jack.
Speaker 2 (14:36):
Oh, thanks so much for meeting with us and showing
us what it's like to be a real chef. Chef Jack,
this has been absolutely amazing.
Speaker 1 (14:45):
Mure, good jirk.
Speaker 2 (14:47):
That's all the time we have on growing up today.
But we hope that Jack's story has inspired you to
get in the kitchen and cook up some amazing recipes
for you and your family and friends.
Speaker 3 (15:00):
A lion trainer, celebrity cher firm, flat to the moon
to count the stars of May race fast corsi were treatment.
Speaker 2 (15:13):
We can't do anything we want.
Speaker 3 (15:16):
Close your eyes, you'll see it.
Speaker 1 (15:19):
You have to believe it. Growing up.
Speaker 3 (15:25):
Billys as range side glow flowing, Noah else guessing this
side
Speaker 1 (15:34):
The billy when we brow
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