# My Full Week of being a private chef in beverly hills #4!

Source: https://www.youtube.com/watch?v=PpmCK7aDIcA
Recap page: https://rapidrecap.app/video/PpmCK7aDIcA
Generated: 2026-03-05T17:07:33.362+00:00

---
## Quick Overview

The personal chef prepared a multi-course meal for Beverly Hills clients, featuring grilled shrimp with a Mediterranean-inspired couscous salad, grilled salmon with roasted vegetables, slow-cooked BBQ ribs using a family recipe, and a dessert of caramelized peaches over vanilla ice cream, alongside corn bread and Yukon Gold potato salad.

**Key Points:**
- The chef prepared grilled shrimp served over a base of honey-herb labneh, accompanied by a side salad featuring heirloom tomatoes, cucumbers, olives, avocado, lemon-oregano couscous, and roasted cauliflower.
- The ribs were prepared using the 'wrap and bake' method, seasoned with Emeril's Rib Rub (containing salt, sugar, paprika, garlic, mustard, onion, chili powder, and celery salt) and cooked low and slow on the grill.
- A side of corn bread was made from scratch using cake flour, cornmeal, baking powder, sugar, and eggs, then baked at 375°F until golden brown.
- The chef also prepared a side of Yukon Gold potato salad with a dressing of mayo, Dijon mustard, chives, celery salt, dill, and sweet pickle juice.
- A main course featured grilled salmon, seasoned with kosher salt, garlic powder, olive oil, and fresh lemon zest, served alongside sautéed broccoli, zucchini, asparagus, and heirloom carrots.
- The chef created a unique dessert: caramelized peaches and nectarines with a reduction sauce made from white wine, dark cherry balsamic vinegar, honey, and finished with butter, served over vanilla ice cream and topped with crunchy cornbread crumble.
- The prep day involved extensive work, including breaking down a whole chicken spatchcock-style for a client's favorite roasted chicken dish, and preparing a beef steak with mushroom tarragon sauce.

![Screenshot at 00:06: The chef is shown cleaning massive colossal shrimp by slicing through the stomach to remove the 'poop chute' before butterflying them, a key technique for even seasoning and cooking.](https://ss.rapidrecap.app/screens/PpmCK7aDIcA/00-00-06.jpg)

**Context:** The video documents a busy prep day for a personal chef working for clients in Beverly Hills, showcasing the creation of several diverse and complex dishes intended for different meals throughout the week, including lunch and dinner services, and a dessert. The chef emphasizes techniques like proper shrimp cleaning, specific grilling methods for fish and ribs, and traditional methods like making a roux for a cheese sauce, all while managing multiple components simultaneously.

## Detailed Analysis

The chef details the process of creating several meals for clients in Beverly Hills. The first featured dish is grilled shrimp served with a Mediterranean-style salad. The shrimp were cleaned meticulously (00:06) and marinated with olive oil, grated garlic, turmeric, cumin, smoked paprika, oregano, onion powder, brown sugar, and then grilled for a smoky char (00:18, 02:17). This was served over honey-herb labneh with a salad composed of heirloom tomatoes, gutted cucumbers, Kalamata olives, avocado rose, lemon-oregano couscous, and roasted cauliflower (01:04-01:14). The second main focus was BBQ ribs, which the chef seasoned the day before with Emeril's Rib Rub (containing salt, sugar, paprika, garlic, mustard, onion, chili powder, and celery salt) (07:35-07:44). The ribs were cooked using the 'wrap and bake' method in the oven at 300°F for 3 hours until bone tender (07:50-07:55), then finished on the grill with Sweet Baby Ray's BBQ sauce (09:46-09:51). Sides for the ribs included a homemade mac and cheese (using Monterey Jack, aged sharp cheddar, and mozzarella) (09:11-09:34) and homemade cornbread (08:28-09:01). A third meal involved grilling salmon seasoned with salt, garlic powder, olive oil, and lemon zest (02:51-02:57), served with sautéed vegetables (broccoli di Cicco, asparagus, zucchini, and roasted sweet cumin potatoes) and a side of the chef's signature avocado rose salad (04:09-05:05). The chef also prepared a roasted whole chicken spatchcocked and seasoned with Herbs de Provence (05:10-05:44) and a mushroom ragout made with mixed mushrooms, sherry wine, chicken stock, crème fraîche, tarragon, and chives (10:37-11:14). The side dishes included a potato salad made with Yukon Gold potatoes, mayo, Dijon, chives, celery salt, and dill (07:55-08:09), and a beet and carrot borscht puree (12:31-12:50). Finally, a steak dinner featured rare steak, baked potato with butter, sautéed spinach, roasted squash, pickled shallots, and the mushroom sauce (11:17-11:27). Dessert was caramelized peaches/nectarines with balsamic vinegar, honey, vanilla paste, and a crunchy cornbread topping over vanilla ice cream (09:52-10:21). The chef notes the high volume of cooking required (56 meals/week) necessitates preparation efficiency (12:08).

### Shrimp and Mediterranean Salad

- Grilled colossal shrimp seasoned with a spice rub (turmeric, cumin, paprika, etc.)
- Served over honey-herb labneh
- Accompanied by a salad of heirloom tomatoes, cucumbers, olives, avocado rose, and lemon-oregano couscous

### BBQ Ribs and Sides

- Baby back ribs seasoned with Emeril's Rib Rub, cooked low and slow via wrap-and-bake method (300°F for 3 hours) then glazed with Sweet Baby Ray's sauce on the grill
- Sides included homemade mac & cheese (using Monterey Jack, cheddar, mozzarella) and cornbread muffins

### Grilled Salmon and Veggies

- Salmon seasoned with salt, garlic powder, olive oil, and lemon zest, grilled skin-side down on a hot, clean grill
- Served with sautéed broccoli di Cicco, asparagus, zucchini, roasted sweet potatoes, and a side salad featuring avocado rose

### Chicken Preparation

- Whole chicken spatchcocked and seasoned generously with Sazon, olive oil, salt, and pepper, then seared skin-down in a preheated carbon steel pan (07:41-11:48)
- Chicken is cooked until skin is crisp

### Borscht and Potato Salad

- Beet and carrot borscht puree made by blending cooked beets/carrots with water and seasoned with sherry vinegar
- Potato salad uses Yukon Gold potatoes with a dressing of mayo, Dijon, chives, dill, and sweet pickle juice

### Steak Dinner Components

- Medium-rare steak served with a creamy wild mushroom sauce (made with sherry wine, chicken stock, crème fraîche, tarragon, and chives)
- Accompanied by a baked potato, sautéed greens, roasted squash, and pickled shallots for acidity

### Dessert Preparation

- Peaches and nectarines caramelized in sugar, reduced with white wine and dark cherry balsamic vinegar, finished with butter and rosemary, served over vanilla ice cream with cornbread crumble topping

![Screenshot at 00:00: Title card showing seasoned shrimp being placed on an outdoor grill.](https://ss.rapidrecap.app/screens/PpmCK7aDIcA/00-00-00.jpg)
![Screenshot at 02:21: The chef carefully spoons dollops of the creamy, herb-flecked labneh onto blue and white plates as a base for plating.](https://ss.rapidrecap.app/screens/PpmCK7aDIcA/00-02-21.jpg)
![Screenshot at 07:26: The chef seasons large racks of baby back ribs with a dry rub, including Emeril's Rib Rub, prior to cooking.](https://ss.rapidrecap.app/screens/PpmCK7aDIcA/00-07-26.jpg)
![Screenshot at 10:15: The chef scoops vanilla ice cream into glass dessert cups, preparing for the final course.](https://ss.rapidrecap.app/screens/PpmCK7aDIcA/00-10-15.jpg)
![Screenshot at 11:47: The perfectly roasted spatchcocked chicken sits in the pan, showing golden, crispy skin after being cooked.](https://ss.rapidrecap.app/screens/PpmCK7aDIcA/00-11-47.jpg)