How I’d Train Chefs to Cook Any Meat

Video Description

If you trained in one of our kitchens, this is exactly how we'd teach you to cook every meat—from perfectly pink lamb cutlets to a crisp-skinned duck breast, tender chicken, and steak cooked to the precise degree. Michelin-level but brutally simple, this is how to build chef-level instinct and control with every protein. In this video, Will walks you through the principles that underpin great meat cookery, using real cuts in a real kitchen, not a studio. From rendering fat caps properly to understanding rest periods and internal temperatures, this is less a recipe and more a mindset. VIDEO CHAPTERS: 0:00 - Lamb 2:59 - Pork 4:52 - Duck 6:38 - Chicken 9:03 - Pigeon 11:05 - Steak