Day 20 in the life of an NYC Culinary Student – Soups Pt. 1


#shorts #culinarystudent #culinaryschool #chefintraining #nycchef





  1. most of y’all prob haven’t even touched a lobster, let alone kill one for food. it’s hard starting out, trying to get the right strength and angle to do it properly—she’s learning. that’s why she’s in school. “cant make an omelette without breaking eggs” ask her about it, she’s the cook in training😂

  2. I am so proud of you! Culinary school isn’t easy. Continue to power through. No one told me how difficult it would be. This is not for the faint at heart. It definitely requires love and passion for cooking and baking and learning. I am happy I went through it earning two degrees in the field for culinary arts and baking and patisserie.

  3. Guys, it was dead. She chopped through its head which kills it instantly and is the most humane way to dispatch a lobster. The 'squirming' that she mentions is simply the lobsters nervous system causing it's muscles to spasm.

  4. Never heard someone call it a trolley before just a rolling backpack. Also fast and swift is the best way to stab it I was told that if you can't get the leverage stand on something so you're up higher and you can put more weight into it. That way it don't risk suffering and you don't proceed to feel like shit for the rest of the day

  5. For anyone watching and doesn't know this, the reason the lobster is moving is not because it's alive still but because the nerves are dying. I'm aware many people know this I just don't want anyone to leave hate by saying "oh the lobster didn't die, it was still alive and this is cruel" or stuff like that. This is 1000x better than any other method of killing lobsters.

  6. It's like when you try to smash a bug but then it still moves and how you just have to find a way to power through that and finish what you started.
    The only difference is that after that people somehow still want to eat it. Lobster must be really tasty, I guess.