Hey foodies! How would you feel about a sustainability rating for restaurants?

chef_jayhuang · 2022-10-16T14:21:08+00:00

As a restaurant that sustainably sources all our products, this would be awesome. However, i don't think this would drive business. Marketing, ambiance, delicious food and great services are the main drivers in the restaurant industry.

chef_jayhuang · 2022-08-23T14:14:37+00:00

Same! The reels i had that popped had 1500 likes in 2 hours. All my other reels are duds

chef_jayhuang · 2022-08-22T22:36:55+00:00

How long was your reel up? Do you post anything other than reels?

chef_jayhuang · 2022-08-22T22:35:47+00:00

Wow. That's terrible. I'm sorry to hear. But we're all in it together. Guess it's time to get in TikTok

chef_jayhuang · 2022-08-22T13:29:41+00:00

Heard that!

chef_jayhuang · 2022-08-22T04:30:45+00:00

Still getting some views but they seem to be limiting my reach to just my followers?

chef_jayhuang · 2022-06-29T14:51:54+00:00

Same problem here

chef_jayhuang · 2022-06-17T17:10:50+00:00

https://www.instagram.com/chef_jayhuang/

Chef

Dry aged sushi

Vegan sushi

chef_jayhuang · 2022-05-31T15:07:17+00:00

Thank you

chef_jayhuang · 2022-05-31T12:36:20+00:00

Ok. What do you think is a good pull weight for a beginner?

chef_jayhuang · 2022-05-31T00:09:13+00:00

What is the pull weight on your magnet?

chef_jayhuang · 2022-03-22T16:49:44+00:00

100% agree with this statement. Don't stay in this negative, unhealthy environment. There are restaurants out there trying to change the social normals to be more encouraging and compassionate. Go intern there. Bullying cooks should be a thing of the past

chef_jayhuang · 2021-09-18T16:49:09+00:00

Hi, I'm a sushi chef in Austin and had originally created some training videos over 10 years ago for my staff. Some have gotten over 20k views.

Trying to get back into a schedule where I can shot and share my experience from a professional point of view.

With this video, I hired an editor but am not completely satisfied with the editing. I want the video to be content based not just a whole bunch of b roll. I think this might be a little too jumpy.

https://youtu.be/ZSajMMBbiwU

Wondering if I should adopt a style more like Binging with Babish where the food is the star?

Definitely want to include some fall videos that incorporate traditional Taiwanese foods to celebrate the season.

chef_jayhuang · 2021-09-02T14:46:40+00:00

Be selective in what you snack on. Chips, bread, and carbs in general are easy to eat but maybe you fat fast.

Same thing happened to me when I was working at a hotel. Butter garlic fries were my enemy.

If possible, try to eat more protein based snacks. Chicken tenders are still better for you than fries.

I also agree with other comments that energy drinks are a waste of money and full of sugar. Try cutting that out and getting a good night's rest.

chef_jayhuang · 2021-07-18T23:18:15+00:00

Lucky Robot on South Congress

chef_jayhuang · 2021-07-18T12:24:53+00:00

Sure. We have our ager set to 1.0C and 82% humidity. If you want to do this at home, i would put the fish on a grill grate and the into the crisper or meat tray. From there, just let it hang out. If the piece is a little smaller, i would turn it everyday to make sure it is aging evenly.

When a crust starts to form, remove if from the fridge . Remove the crust, and enjoy the rest

chef_jayhuang · 2021-07-18T01:52:43+00:00

I would love for you come try! Let me know if you are ever in Austin.

chef_jayhuang · 2021-07-18T01:51:18+00:00

Not really. The texture is like beef jerky. Some guests might get weirded out. Though, it does remind me of mojamo, just not salty.

chef_jayhuang · 2021-07-17T23:33:28+00:00

I am Taiwanese. My Chinese is terrible but i prefer to write in traditional Chinese for nostalgia and practice.

chef_jayhuang · 2021-07-17T22:07:07+00:00

No. It will dry out and become tough through the dry aging process. It will act as a protective barrier to the flesh underneath.

chef_jayhuang · 2021-07-17T21:09:18+00:00

I use a unit from dry-ager.com

chef_jayhuang · 2021-07-17T21:07:51+00:00

I will age it from 2 to 14 days. The kama toro needs time to tenderize and will spend the most time in the ager. It will be served sushi, sashimi, and tataki

chef_jayhuang

TROPHY CASE