Become a Member! https://www.youtube.com/channel/UCMZvv01C_Yt5v0dzU-C1hXg/join
Visit https://konrorestaurant.com/ to purchase pop up restaurant tickets!
BUY MY RECOMENDED BOOKS HERE:
Modernist Cuisine - https://amzn.to/3n16UUB
Culinary Artistry - https://amzn.to/32nT0nM
Mugaritz: A Natural Science of Cooking - https://amzn.to/3p3fEeP
The Physiology of Taste: Or Meditations on Transcendental Gastronomy - https://amzn.to/38qyTsC
The Professional Chef - https://amzn.to/38ilx1H
Under Pressure: Cooking Sous Vide (The Thomas Keller Library) -
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Alinea - https://amzn.to/36eZeqS
El Bulli: 1998-2002 - https://amzn.to/38kiciQ
El Bulli 2005-2011- https://amzn.to/32hkr2f
A Day at elbulli - Classic Edition - https://amzn.to/368M13a
The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs - https://amzn.to/2Jz1vFN
Edible Wild Plants: Wild Foods From Dirt To Plate (The Wild Food Adventure Series, Book 1 - https://amzn.to/3mWYSfq
Noma: Time and Place in Nordic Cuisine - https://amzn.to/2JC10uE
René Redzepi: A Work in Progress - https://amzn.to/368MvX2
Michelin Guide - https://amzn.to/32l4jwU
Mastering the Art of French Cooking (2 Volume Set) - https://amzn.to/2JG1v6Z
Central - https://amzn.to/3k587si
The Chef's Journal - Faux Leather - Blank Recipe Book to write in - Do-it-yourself cookbook - Recipe Notebook - Blank Cookbook - https://amzn.to/38inuv3
BUY MERCH HERE: https://teespring.com/stores/sous-chef-academy-merch.
Please support my Patreon Page to get "Patreon Only" recipes and VIP perks! This is a crowd sourcing platform that helps me to earn a little money to pay for ingredients during these hard times and keep creating.
https://www.patreon.com/SousChefAcademy
Without your help, I will not be able to continue to purchase ingredients and equipment to make amazing content. So, any help from you makes a huge difference!
On this best new #cookingshow on YouTube, learn new advanced #cooking techniques with #MichelinStar #MasterChef Jacob "Jake" Bickelhaupt three days a week on Friday, Saturday, and Sunday at 2 pm cst.
Remember to #SUBSCRIBE, TURN ON NOTIFICATIONS, HIT THAT LIKE BUTTON, COMMENT BELOW, and ALWAYS SHARE WITH A FRIEND!
Below is a list of common pieces of equipment, utensils, and specialty gourmet grocery items I will use on this show for you to purchase:
Rent 42 Grams Documentary that features Chef Bickelhaupt
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Mandoline Slicer:
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Disposable Plastic Pastry Bag:
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Versawhip 600k:
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High Temp Rubber Spatula:
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Camera I Use and Other Gear:
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Friction Arm: https://amzn.to/2zmtIuP
DJI Action Camera: https://amzn.to/2XndHNi
Sous Vide Vacuum Chamber:
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Sou Vide Machine:
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Sous Vide Container:
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Induction Cook Top:
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VitaMix Blender:
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Immersion Blender:
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Pressure Cooker:
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Scale I Use :
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Strainer I Use:
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Silicone Molds I Use:
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Whipping Whisk:
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Mycryo:
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Recommended Chef Knives:
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Wet Stone for Sharpening Knives:
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Cutting Board:
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Best Ice Cream Maker:
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MOLECULAR GASTRONOMY INGREDIENTS:
Ultratex 3:
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Xanthan Gum:
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Maltodexterin Powder:
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Soy Lecithin Powder:
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VersaWhip:
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Malt Vinegar Powder:
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Gellan
low - https://amzn.to/2xDRpOz
high - https://amzn.to/2VrI2KF
Agar Agar:
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Carrageenan Powder:
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Subscribe for more chef recipes, tutorials and short chef documentaries: https://www.youtube.com/channel/UCMZvv01C_Yt5v0dzU-C1hXg?view_as=subscriber?sub_confirmation=1
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Watch next –https://youtu.be/AVeCzWoIsGY
Recommended Playlist – https://www.youtube.com/playlist?list=PL9CsNMvrWSgkX20GErITLLIb8BQaEpV95
Let’s connect:
Website - www.jacobbickelhaupt.info
Instagram – https://www.instagram.com/jacobbickelhaupt
Twitter – https://twitter.com/jakebickelhaupt
LinkedIn – https://www.linkedin.com/in/jake-bickelhaupt-a463b2168
IF YOU WANT TO SEND ME A PACKAGE -
Jacob Bickelhaupt
1952 N. Damen Ave
Chicago, IL 60647
Thank you for watching and your support! And yes, I do all the filming and editing. Stay safe my friends.
Jacob "Jake" Bickelhaupt
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