Hi everyone,
I'm Julian, a professional cook from the Philippines. I am fairly new to culinary and only have 6 months of experience working in a low-volume fine dining Michellin starred French restaurant in provincial France. I've come back to my country to practice and continue learning everyday. I have been reading a lot from here for almost two years and I am more than happy to finally join in. I'm very much looking forward to learning from you and sharing what I know.
My current work set consists of the following:
300mm Tsukiji Masamoto Blue #1 Kasumi Yanagiba
240mm Acros MV chef's knife
210mm Takamura Migaki R2
180mm Tsukiji Masamoto Blue#1 Kasumi Deba
Victorinox Parer
Tsukiji Masamoto #1000 Grit stone
Tsukiji Masamoto #5000 Grit stone
Stone Flattener
I'm Julian, a professional cook from the Philippines. I am fairly new to culinary and only have 6 months of experience working in a low-volume fine dining Michellin starred French restaurant in provincial France. I've come back to my country to practice and continue learning everyday. I have been reading a lot from here for almost two years and I am more than happy to finally join in. I'm very much looking forward to learning from you and sharing what I know.
My current work set consists of the following:
300mm Tsukiji Masamoto Blue #1 Kasumi Yanagiba
240mm Acros MV chef's knife
210mm Takamura Migaki R2
180mm Tsukiji Masamoto Blue#1 Kasumi Deba
Victorinox Parer
Tsukiji Masamoto #1000 Grit stone
Tsukiji Masamoto #5000 Grit stone
Stone Flattener