Restaurant Kitchen Basics: Restaurant Classics Course | Steve Katsandres | Skillshare

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Restaurant Kitchen Basics: Restaurant Classics Course

teacher avatar Steve Katsandres, Teacher

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Taught by industry leaders & working professionals
Topics include illustration, design, photography, and more

Watch this class and thousands more

Get unlimited access to every class
Taught by industry leaders & working professionals
Topics include illustration, design, photography, and more

Lessons in This Class

14 Lessons (60m)
    • 1. Restaurant Classics

    • 2. Bleach Bucket

    • 3. Pantrick

    • 4. Stacked Spinach Salad

    • 5. Fresh Clams

    • 6. The Champion Burger

    • 7. NY Steak Sandwich w/Grilled Guinness Onions

    • 8. Pesto Salmon Sandwich

    • 9. Filet Mignon Pepper Steak

    • 10. Chicken Parmesan

    • 11. Chicken Piccata

    • 12. Tortellini Puttanesca

    • 13. Fettucine Ricardo

    • 14. Outro

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About This Class

This a power course for anyone who is interested in learning professional restaurant kitchen practices, thinking about opening their own food establishment or just those that want to learn kitchen basics for home cooking, knowledge and most of all confidence!  We teach in real time for maximum retention, and you’ll only see hands and pans. Learn how you would in actual restaurant cooking classes.

In this course you will learn classic restaurant dishes we have used for many years in our restaurants! Grilled steak dishes, saute dishes, salad and sandwiches, chicken and pasta that you can enjoy at home or prepare for your restaurant guests.

As always, we provide recipes and training material for all our dishes.

If you have questions always feel free to ask. I will try and answer all questions.

Meet Your Teacher

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Steve Katsandres



Steve Katsandres has over 42 years of experience in the food industry at all levels and all departments. He is a successful restaurateur designing concepts in the US and Asia. He has a passion for training individuals in the art of cooking at all levels and techniques. He especially enjoys teaching and training those new to cooking. Steve has a Warrior attitude and a leadership approach. He prides himself on developing and motivating Champions that exceed expectations. Customer service is his highest priority and he wants to raise the standards of the food and service industry one Champion at a time. A Restaurant Entrepreneur, Author and founder of Restaurant Newbies.

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1. Restaurant Classics: My name's Steve Cassandra's and I'm Eric Martinson. Welcome to Restaurant Kitchen basis. Together, we have over 80 years experience in the restaurant industry, and we're so happy to bring that experience to you over the length of the course. We'll be focusing on the hard basis that every restaurant professional needs to understand . To be a master in the kitchen, we'll be showing you our best techniques, some of our favorite dishes over the years, all while demonstrating skills and behaviours that every restaurant professional will need to be successful. So be sure to take your time practice. We look forward to see your success. It's all about confidence, and you can do this. 2. Bleach Bucket: in this course, I'm gonna teach you how to do. Ah, bleach bucket. Bleach buckets are really important in restaurant business, and they're really important at home. Very simple. You just use about a gallon of Ah, nice, warm water. Not too hot, but not too cold. Just warm. And then you're gonna add the best indicator we've been using for a long, long time is about just about a cap full of bleach. Just felt like that. That's all you need in there. Now they have tepes test strips that you should probably use to. But for the most part, this is all you really need. And then just put your rag in there, mix it up, and now this will sanitize any work surface. I want to bring it out real good. You can smell the bleach. You can sanitize your counters. It's about everything your knives, anything that needs to be sanitized this that you should always have those integrated home because you can use them for, you know, a couple hours while you're working, cleaning and you don't have to go through Ah, spray cleaners and things like that. A good bleach bucket is really, really important in the restaurant business. 3. Pantrick: in this lesson, we're gonna learn the pan trick. So what you do is you just take your small saute pan your egg pan, go ahead and put in about 1/4 cup of salt is you just kind of roll it when you're sauteing , You do it a little bit tighter. That's the whole thing. Keep your wrist loose. Your arm doesn't move a lot. But when you do it eggs, you're gonna bring him down, you're gonna kind of bring them back. And then when you do that, you want to be able to do it left handed, practice right handed, left handed. And if you take that bigger pan a little bit more salt, you'll be going like this and it's the same motion hands a little heavier. So it's gonna tip down at inertia is gonna keep it going backwards. But you want to catch it. You just don't want it to drop down like that. You're gonna break eggs and you're gonna get things all over the place used to that soft motion. And that, my friends, is the pantry 4. Stacked Spinach Salad: make a spinach salad, specifically a stack spinach salad. This is kind of a classic. We're doing a special. There's lots of different ways. More often than not, we prefer to toss our salads, but this got a nice visual presentation to it in the glass bowl, so we're actually going to stack like you do apart. So we start. We have three ounces of spinach clean spending total ounce and 1/2 the bowl outs and 1/2 over here. We're going to start off with crude thorns on this level, some great onions on this level, they convince very Crestor toasted slivered almonds and mozzarella cheese. So then going to put on about and Alison have two ounces addressing heading on how much dressing like this is a ball somen buttermilk vinaigrette. We'll have the recipe for that future. So that's the first layer. Very simple salad. You can see that we're getting some nice visuals coming down through there. Then we put on remainder three ounces spinach salad again. We never pushed down because we want this height and drama will talk around the sides to make sure our salad doesn't fall out. But we're not going to, um, we're not going to push down at all. We're going to put the dressing on first this time. This is, Ah, nod to the fact that we prefer our salaries to be tossed. This one, though again, I said, We want the vigils visuals of looking through the bowl but seeing the different ingredients . And as the diner eats a salad, they're going to actually talk to themselves again. Crew Torrance's were made from Ah baguette, and we have a green onions. We have our bacon bits change just a little bit this time when I put cheese down because of the value and the look of it, You want to put our money right up here, too. You can see what we have for them. That is our stacked dinner salad. You could you have visuals coming down. You're going to see him as you work through it. And the visuals. People can see the salad and people with their eyes, so this salad sells itself. It's been himself 5. Fresh Clams: Now we're gonna make some fresh clams. We're gonna start off a little bit. Olive oil here, Probably about an ounce and 1/2. Get some heat on that. When doing any kind of shellfish, whether it's clams or mussels, you always want to make sure that they're washed and dry when you put him in your pan. Otherwise he'll splatter on you as the oil starts to shimmer. There were looking good. Now we're gonna go ahead and other clams. Be gentle when you put him in a little hot. We're gonna have a little bit of fresh garlic chili Play phone, pepper. At this point, we're going to add a little bit of fresh basil goes up a little bit. Gotta be careful. You're gonna claim up a little bit. Okay, Pull it up away from there. Out. A little bit of bit of roasted red peppers. So what, we're gonna dio we're going out about two ounces of removed and it's gonna flare up on you . Now, what we're gonna do is we're just gonna close this. Let him pop open when the clams pop open. Then they're done. We're gonna finish it off with a little bit of butter and chopped parsley. If any of the clams do not open, don't use them. I've seen people prime open, and you don't want to do that because there is a possibility of getting sick. These don't take very long at all. More minutes here and likes shellfish. You want to make sure it's cooked, but when they're open, they're done. You see how they're starting to come open there? Just another minute herself. All right, let's check on these. Oh, yeah, I kind of looked through here, and it's kind of problem Open a popping. Hopeful perfectly. Just give me a towel. No, Pop open. If they don't pop open, you get rid of him. Those look great. Now we're gonna dio we're gonna go ahead and at a nice uh, that's a three finger pinch. Two finger pinch should be like that. No one fingerprint should be like that. So you hear three finger pinch. Now, you know, we're gonna have a little bit of whole butter. So basically, with this do making a removed butter for him, we'll just get a little bit of a toss. And then what we're gonna do is we're gonna bring him over to the, uh, over here, then what you want to try and do is if you're poor, man, you're gonna lose them all. But just take a few seconds here. It just takes an extra minute or two. I place him in there, make him look nice. I will always be a couple loose ones in there. You want to make sure you get it in the show if you can. Now, low guy goes in there and what we're gonna do is we're just gonna stir our sauce. We're gonna kind of nicely is up here. And if this was in Erica Mines Restaurant, we would serve it with garlic bread. I sort of sprig of parsley. Nice lemon wedge. And that is fresh clams. 6. The Champion Burger: you are Champion Burger. We call it that because we've been working on this Steve a little more than even me. But we've been working on this ongoing The process doesn't stop because we've been trying to perfect perfecting the all American champion burger. The process I think you just keep doing. Don't really stop. Have a bun. We before the sesame tight bun, you could use any kind of money like we have a four ounce ground sirloin patty, which is what our preferences would probably like to do tenderloin a little price prohibitive proceeding. You salt on it, put it down Soul talk. If you were to do French fries or anything like that would want to get those done working right now, you know it's we butter the bun. If we want that little Christmas, we're gonna get art just kind of keep out there, keep it nice and warm. Cooking the burgers will be a cheeseburger because we feel that steps. That's really the champion. Burgers got have cheese. Bacon is optional. We like bacon champion right now. Doesn't come with a kit, comes with just cheese and set up on garnish going again. It's very simple, But these air ingredients that over the years we said have to be on the burger. It's gonna be different the way she another other establishments you don't need to seize on the other side, cause we already did. So as soon as we turn it over, we're gonna put a one hour flight. Cheddar cheese, medium aged. While that cheese is cooking the burgers finish cooking. We're going to begin to set up our bun. Pretty straightforward on the bun with mayonnaise on the bottom. We found that building this murder. We build it from the bottom up? Yes, maybe so. It has a good foundation. Next item we put onto our bottom would be shredded iceberg lettuce. Greenlee isn't Isn't the I This this is the slightest that must go with a burger. If you know, make a champion bird. Haftar lettuce. We put the tomato nice. Big be state. Put a slice of Bermuda onion. Put roughly four slices of amber gill pickles don't talk and that is our sandwich minus. Obviously the meat and cheese. One of her item, which we like to do. And a lot of people do this. We actually do a burger of diaper, and it's with this check paper. You can use any kind of paper, but you fold it about 2/3. This it helps. It helps keep the burger from showing up on your shirt or blouse or soup odor. Thai. So we found that that's that's usually more helpful. Cheese is just about just about melody. Wanna make sure melted again? The burger cooking to doneness is we have no problem with that medium would be what we're looking for on this. Get one more minute, we're gonna assemble it, and again, you have whatever side you want. We on our champion burger. If Stephen my call, we put french fries the American way, so you get a burger up with top. Are slide the whole thing gently on top, trying to balance it again. We don't want to push down. We want heightened drama on this sandwich, and then we take our diaper, wrap it around the burger. That way. In this way, give it a little twist and fold, and you can see why authority is ripping out. We'll get another clean plate and put that on way. Wouldn't be putting up parsley garnish on this would be doing it if we had our French fries in here. We do it in the burger up like that. So that would be the first vision that you would see your All American champions. 7. NY Steak Sandwich w/Grilled Guinness Onions: we're gonna do our New York steak sandwich served open faced with grilled Guinness onions. So what I'm gonna do is I'm gonna go ahead, get steak going right here. I'm gonna season it, isn't it? Go ahead for that on there. Using an eight ounce New York cut, we're gonna go ahead and start our Guinness onions. Gonna add a little bit. All of oil to that. Go ahead. Now are slight. Standings to it. A little bit of seasoning and a tiny, tiny little bit of sugar. Sugar helps caramelized the onions. We want those onions to kind of cook down. Steak will take a little while. We've got 1/2 of a garlic baguette that we're gonna go ahead and stick over on the side there. Gonna let it get warm. I want these good nights and cooked down. You want to kind of get a nice little sear on your steak? Depends on how hot your grill is. This is running about three 53 75 which is pretty hot. Kind of average. Nice, Chris. We'll do that when I do this. So I always feel it. Seal all the edges, feel the fat. That's the best part of the state lightly season people are onions. They're starting to soften up. Now I get a little bit of brown on him. Keep these working. You could do these ahead of time. What I usually do is when I entertain home or even in our restaurants. What we do is we make this up ahead of time. So it's already done, and we could do Sturm up and put him on the grill real quickly. I'm just kind of give me an idea of how that how it works. See that usually a tough stage by touch, but you can always looking on in New York, you can kind of bend it in their kind of see it's still a little bit, but it's getting a little. It's getting close to where we want it people. I on that Usually the lower the down in the bottom. Here. It's a little cooler. Okay, so now on our onions, what we're gonna do is we're gonna go ahead and add a little bit of Guinness. That's a little bit of the oil mixing with a Guinness reduced, sat down a little bit more, just kind of keep out in reducing and adding it, reducing it. I'm gonna pull my steak off. Let it rest for a second while we finish the onions. Take the bread, Put it on the plate. But we're not ready for quite yet. Workings onions a little bit. You get a nice color on him. Go ahead. Hit him again. A little bit more. As you can see, they're starting to pick up some nice color. They're nice and tender. So what we're gonna do is we're gonna go ahead. That will be good enough for us. We'll take those down a little bit. We want a nice and thick turn it off. We're gonna roll him. And as you saw when you pulled away from that, it cools it down. Now we're gonna do is we're gonna go ahead and take this over to our steak. Put a little bit of our onions on that garlic bigot. A steak on fat always goes away from the guests or into the center of the plate we're gonna have. Besides, I just drizzle it a little bit more on top because it's just brown. A little touch of personal time, A little bit a little personally spring on there that is a New York steak sandwich served old school open, faced with grilled in a sentence. 8. Pesto Salmon Sandwich: this dish. We're gonna make a pesto salmon sandwich. So the first thing we're gonna do is we're gonna use a garlic baguette. Drop it down in here. Just a little bit. Oil on hair. We're gonna put our salmon on here. Lightly seasoned. The salmon. Keep an eye on that. We'll start there. Okay. Keep that off there. Nothing with salmon. You don't want it, Robert. You don't want it overcooked. It's a really, really sensitive dish. Well, I would try to do is just keep it going. It won't take very long at all. Matter of fact, we're gonna do now is go ahead and give it a tad bit more seasoning. Squeeze. 11. A little bit of pesto we're gonna do is take this fun. Said it here. But we're gonna go ahead and take our salmon off because we do not want it's overcooked. It's and then we're gonna do is we're gonna take the bottom half of our Baghdad where you come over here and add some tartar sauce to it on the bottom. We're gonna go ahead and just out a little bit on the top on the bottom. We're gonna add some shredded lettuce out a little bit of thin slice red again. Not a lot. Just a little bit. Uh, we're gonna go ahead and police are salmon right on there. So we're gonna come down here, then we're gonna go ahead and put it together. We're gonna go ahead and cut on the diagonal. You do not want to push down on it. Just want to hold it gently and then just kind of cut through so that you don't tear it, Sam. And it's very, very delicate. When you played, I didn't bring it up. We're going across it over like this. We're gonna add a nice sprig on lemon wedge. That's the pesto salmon salad. 9. Filet Mignon Pepper Steak: for me making aid steak outlawed steak with pepper or peppercorn steak, and we call it. Normally, this is a filet mignon here, about an eight ounce filet. You start to sautee pan oil. Get it hot. Before we put the steak in the pan, we're going to lightly coat the outside of it. Freshly ground coarse ground pepper will gets nice heart. We're going to start the steak in the pants. This is going to the one pan dish we're going. Do the steak beginning here. Seared up goods. Flavors already taps, Elated in steak. We'll move it to the grill. Finish cooking. Whatever done this, your guest friends would want from rare. No. Well, we don't advise. Well, that so It's very simple. Dish. Very quick, Very flavorful. Big flavors. Again, we will be using a little cream again trying to do here again. We're not trying to cook up to a doneness was trying to sear the outside quickly so the flavor sealed inside shakes. It will make the sauce. Steak will be done on, well, sort of the item. I don't need a lot with one of Syria. That steak losing your goodness. Very expensive cut of meat here. That'll cook while we're making a sauce. Whatever done this again, we're going Ads. Sliced mushrooms? Yeah, diced onions have a little bit of garlic are to spoon. We're going at about quarter tablespoon, or maybe a keeping teach food a green peppercorn. And as with everything we have, the onions and mushrooms, one out, some seasoning salt to them are onions just a little bit, a little bit limp. We're going T glaze with sherry on 1/4 cup of heavy cream. Here again, this is a cream reduction sauce sauce. All flock with pepper pepper on steak dish. Very nice dish. And, as with some of the other items showing cream reduction, it's something you need to attend to if you're not going to be on your pan and turn the heat down, but it just simmer very slowly so we don't scorch it moving. We have another pepper steak. We'll be showing you in a future course with the New York Monterey's Style Pepper steak, different cream sauce, different flavors. This is the King of pepper steaks here. We're still looking for a little splatters. Those stopped. You know our sauce is ready. Don't worry about having extra sauce on the plate. Traditionally, the spot with sauces. You take your last slice of bread. Wipe up your last taste the sauce when you're finished. This is just about there again, whatever accompaniments, but we'll do it later. Course. Potatoes, rice hospital, vegetable scampi take out. 10. Chicken Parmesan: make a chicken farmers on start with a five ounce chicken breast boneless, skinless, then you could use this with any kind of meat. Were just happy to make chicken because we like it. One of our favorites, so kind of a unique dish. You go in a seasoned flour mix, which is just flour seasoning, salt and some dry Colman's Mustard. Sure, you coat it well. This is just whipped egg. This is a like a frying mixture that also has partners on cheese mixed in with it. So we're starting. Put that Parma's own flavor into it before we start cooking it. And then, once we get a breaded will turn over to scold, Bring a chicken breast over to a family. Just how some hot oil in it. We're going to set the chicken in. Let's start browning when we're finished brown and we're going oven. Once chicken comes out of the oven, we're going to make a sauce in the same pan that we get all this. Since we're trapped, the flavors from the chicken on farmers on seasoning and everything right in the dish the oven is going to friend. 50 degrees will be in the oven for about five minutes. Not long. Or make sure the chicken is cooked through. Not so long, and we want to dry it out. We're also going to put a mozzarella cheese on top, which is kind of traditional with chicken farms on. We will be putting departments on cheese with it, too. Get brown nice like that, Don't you turn it over. Put your marks rower cheese on top in the oven for probably five minutes. So we have our pan. Now the chickens already cooked in the oven. We're gonna finish up making a sauce in the pan. It's pretty straightforward sauce. Start with heavy cream. The leftover drippings and stuff is from the pan. We're do is when you're just a basic cream reduction will be very rich. We're going to be putting our Asiago cheese, which was used several times in these courses. Walkley putting some seasoning salt, our easy seasoning, our special recipe that we formulated. And then we just reduce the cream down. We have a nice thick sauce, water with 10 to the pan at least part time. We don't want to sit in scorch, but we do need it to boil rapidly as you could see around side to cook the water portion of the cream out. Second, cream down when you're seeing here is exactly what we want to see. We don't want to go over the top. We do want to boil rapidly. Don't let it slow down. We'll get now starting to get sick. You see it larger than it. Waas. So we're going to bring a chicken over to the sauce. It's browned off nicely. That cheese is melted. Have a wonderful, wonderful Parmesan cream sauce for put on. There normally would serve this with a side of pasta. You could do with rice, vegetables or whatever, whatever you would prefer, just a little more. This is very, very good dish. No red sauce involved in this, but you could use a red sauce if you wanted. You wanted to use the red and white, put the right on the bottom right over the top, or even vice versa. I just normally we would have ah side of pasta on this dish, so the extra sauce everybody wants the extra sauce dipped their bread in it. Swore your pasta in it. We bring it back over here for presentation, and that is your chicken farmers on 11. Chicken Piccata: Okay, Now we're gonna make a chicken, Takata. So we're gonna do here is we're gonna cut our chicken breast and a little tenderloin. Small ones. We're putting our seasoned flour. We're just gonna kind of dust him. Then what? We're gonna dio get him kind of covered up there looking good. We're gonna come on over to our saute pan in the novel Saute Pan. What we've got is we've got about announcing 1/2 of whole butter. Go ahead. You just start put it in. Now, even before it gets hot, The kind of slow cook said, Always make sure after you, uh, work with any kind of shellfish. Seafood meat, especially chicken. Make sure you wash your hands. Use a bleach rag. Now, this is good enough. Hi. I'm gonna reduce the heat a little bit because I don't want the butter to brown. Then we're gonna go ahead kind of separate those a little bit, take a sprig of oregano. Uh, two finger pinch of oregano. There. What we're trying to do here is slowly let the chicken start to come up to temperature. You can see around it will start turning white. It doesn't take very long. And the reason you do the flower is because you've got flour and butter, which is kind of a rube. And then we're gonna make a sauce with white wine. So what I do is I turn these over now you can see they're kind of cooking real nicely and they'll be so tender. If you have a bigger one, you could just put it in there. Back up a little bit. Now we're gonna do is we're gonna add Not an ounce and 1/2 of sliced mushrooms. Give a light seasoning. We're gonna add about 10 to 12 capers. We're gonna add about an ounce and 1/2 of artichoke. Curtis, you got a little cough. Now keep chicken down on the bottom. But as you can see, it's almost cooked just a little bit. But once we start reducing in the wine sauce, it'll be totally cooked through. Give it use a lemon. We're gonna go ahead now. Two ounces of, uh, white one. Now we're gonna reduce that as you can see the sauce and started picking up. Now you're just a touch of parsley. I'm gonna go ahead and plead this. Now we're gonna put chicken on it. We're gonna go ahead and bring it on over. Now we're gonna use while our chicken sitting there. We're gonna go ahead, tighten the sauce up just a little bit more, Always clean as you go. You don't want to go too much on this because it will break. And when sauteing, if you pulled away from the heat, you kind of toss in a little bit. It'll start to thicken up. I think we're just right about there, and it will disturb our sauce a little bit of a stir. We're just gonna come up, make sure that everything gets little bits and fitness on there. Now we're gonna do is we're gonna give it nice parses spread 11 wedge. That is the chicken pecanha. 12. Tortellini Puttanesca: Now we're going to make a very ancient dish called tortellini puttanesca. So we're gonna go ahead and start with a little bit all of oil here. What about an ounce and 1/2 over here in this pan? I have some Marinaro that's just nice and warm part of that dish. The heat. So he's going. We're gonna go ahead and add two finger pinch garlic, salt, pepper and crushed chili Flake we're gonna do is we're now. We're gonna go ahead and at our pasta. This is a cheese filled tortellini. Now, the key with this dish is not too, because we're not using approaching water, heating it up like this slowly. Whose fresh pasta? I don't want too much liquid in there, so we just keep an eye on it. We don't want brown it. Go ahead now. Announcer roasted red peppers, Two outs of the artichoke cards. This is an old old dish. The Italians say that it came around the 17th century, 18th century. They came up with this, but also people say that the Romans came up with this a long time ago. Putin Esca means dish of the horrors. Ladies of the night no Roman version was that when the soldiers came back from war after 10 or 12 years, all the ladies of the night was going to make a big feast for men. That's, uh, how that came about. So about 12 capers gonna add some luck? Dish generally Italian style, comes with black olives. But we used Kalamata olives. Really? What we're trying to now it's just kind of warm. The cost up got a really hot give it another little tad bit of seasoning broadcasting. Like Eric says with fresh basil, a lot of places use anchovy in it. A lot of places don't. This one doesn't have anchovies in it. Now we're gonna dio a little bit of basil gusto, probably about a table spoon. Go ahead and mix out up. You don't use, uh, medal of these pans, but I've been doing it for a long time, so it's good. We're gonna have a little bit of chopped parsley. Just a little bit of fresh tomato, just a little bit. Always put that at the end. Well, that rests. We're gonna go ahead and take our r and r and put it over to our plate. What we do is we're gonna go ahead. Let's arm are in our on the plate. This is gonna be like the bed for the pasta, so you just want to spread it out a little bit, But you want to let the weight of the pasta push it out. We're gonna go ahead and take a pasta, slowly build it. I try to finish with a little bit. All those on top, some of the goodies. We're gonna go ahead and finish it with my sprig. A little more Percy on top. Last but not least, little bit of fresh shredded Parmesan. That is the total enough puttanesca. 13. Fettucine Ricardo: we'll make a fettuccini. Ricardo, this is a dish kind of started it all with me and Steve. Mr Meekness Restaurant and soft restaurant tag above the cooking line called Sock a city, and it was a very, very busy restaurant started with two ounces whole butter. I don't get the huge too high because you'll burn about her. A teaspoon of garlic, six twists your peppermill were added. Four ounces diced chicken meat, breast meat and as before and always we had food one of season it evenly. Here again, we have, ah reduction in this dish cream reduction, so we're not gonna have to cook the chicken all the way to start with. We just need to get it seared. All the raw surface is closed, locking in the flavor. Starting the cooking process, we're gonna add two ounces quarter cut zucchini and, as always, going to season out. As we added again, you don't need to cook along bikini cooks pretty fast. We just want to get a heart, get it cooking the next thing grown ad. Six ounces of fettuccine noodles, again free cooks. As I said earlier at a later date, we'll go ahead and show you how to do the preparation on that. Once again, we had the food, and you got a pretty big mass of food here so you could see it adequately. Not heavily. Adequate reason usually have salt pepper on the table was so people can add additional salt pepper life. We want to make it flavorful. This has got all the flavor seasoning wise. We need Get our pasta, start cooking a little bit, going to add in half a cup heavy cream, 1/4 cup of sour cream, blood out together. This is a point if you're going to attend to the pan. You could do this pretty quickly if you need to leave the pan away and certainly want to turn the heat down. We don't want to be scorching the cream, and on the inside of this dish, we don't put some grated parm. It's on because it blends better with a sauce than putting Araz Iago, which will actually put on top. And this is a cream reduction. Thicker cream gets more flavorful. This sauce is going to be. This was the I usually always been. The number one selling item would have been on our menu. All the menus have this wonderful dish. It's just a little take on a fed achieve mission. L If you took this king on chicken out, you have a bed of cheating traditional. We also call it a two cheese to cream fettuccini. If you like that better, we need to get this cooked down. You don't want soup. You want to be clinging to the pasta. We are serving plate, getting close to see it. Whether you can flip it or not, you can kind of see it where it starts the whole together, and you're not getting little splashes coming out. I mean, the sauce is just about loan water, and we're going to play. It can also serve it like a rim soup bowl. If you prefer a little bit of chopped parsley on there, a little bit of our odds. Iago Cheese. This is looking flavor. This really, really blast to flavor up on this when you have and, of course, our standard garnish. But a junior cardinal 14. 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