Michelin Techniques for "Bouillabaisse"

We are taking the amazing flavors of Bouillabaisse and using techniques I learned working in Michelin starred restaurants to make it modern.
Recipe:https://parkerhallberg.com/modern-bou...
Dish Creation Course: https://parkerhallberg.com/dish-creat...
Free Culinary Skill Assessment: https://culinary-skills-assessment.sc...

WATCH NEXT

✔Mitch's Video    • Anthony Bourdain's Therapeutic Seafoo...  

✔Modern "Chicken Pot Pie":    • Michelin Techniques for "Chicken Pot ...  

✔Modern "Tuna Salad Sandwich":    • Modern "Tuna Salad Sandwich"  




Tools for the Recipe

Favorite Books
The French Laundry- https://amzn.to/3SeBzil
The Professional Chef -https://amzn.to/3tZqXfv
Sauces- https://amzn.to/3u8wbW9
The Flavor Bible- https://amzn.to/3Uncc0q

Must have tools
Mac Chef Knife- https://amzn.to/3JZeu0y
Mac Utility Knife- https://amzn.to/3DRtYjy
Mac Paring Knife- https://amzn.to/3x89tLA
Tweezers- https://amzn.to/3RFuKpv
Cake tester- https://amzn.to/3SxsZt7
Service tray- https://amzn.to/3Tuu2LY
Sauce strainer https://amzn.to/3lgkkAy
Lenin Like- https://amzn.to/3jzRElL
Kunz spoon- https://amzn.to/3u7dsKI
Blender -https://amzn.to/3lkHXrK
Scale- https://amzn.to/3MXW4gb
Saute pan large- https://amzn.to/3XkjVdv