# Week of being a private chef in beverly hills #2

Source: https://www.youtube.com/watch?v=a00cWNup0jE
Recap page: https://rapidrecap.app/video/a00cWNup0jE
Generated: 2026-02-23T17:05:17.752+00:00

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## Quick Overview

The private chef prepared a diverse menu for Beverly Hills clients, including an Asian chicken salad with pork chop, grilled colossal shrimp with a lemon-herb sauce, roasted root vegetables, dry-aged Branzino, and a decadent chocolate brownie with ice cream and chocolate-covered strawberries, showcasing complex time management and multitasking across multiple dishes.

**Key Points:**
- The chef prepared an Asian chicken salad featuring shredded cabbage, snap peas, carrots, grilled chicken, crispy wontons, and a custom dressing made with rice vinegar, soy sauce, and sesame oil.
- A main course featured thick-cut pork chops that were overnight brined with water, garlic, honey, thyme, and rosemary, then seared and basted in butter with applesauce, apple cider vinegar, and sugar for the sauce.
- The chef prepared grilled colossal shrimp marinated in olive oil, pressed garlic, parsley, and Adobo seasoning, served alongside salt-and-peppered baby Yukon Gold potatoes and roasted zucchini/squash.
- A dry-aged Branzino was prepared by removing the heads, filleting, seasoning with salt, olive oil, garlic powder, onion powder, oregano, and toasted sesame seeds, then grilled skin-side down.
- The chef created a layered salmon tartare appetizer with diced dry-aged salmon, avocado, fried shallots, chives, and Osetra caviar, served with wonton chips.
- Side dishes included roasted heirloom carrots with thyme and a pseudo-tzatziki sauce made from grated, salted zucchini mixed with yogurt, herbs, olive oil, lemon juice, and garlic.
- Dessert consisted of a rich brownie made with 1.5 times the chocolate specified, served with ice cream and a chocolate-covered strawberry.

![Screenshot at 0:00: A chef is shown basting meat in a large pan, setting the scene for the day's cooking endeavors as the video's title card appears: "WHAT I COOKED AS A PRIVATE CHEF IN BEVERLY HILLS".](https://ss.rapidrecap.app/screens/a00cWNup0jE/00-00-00.jpg)

**Context:** The video documents a day in the life of a personal chef working for clients in Beverly Hills, detailing the complex preparation of several distinct, multi-component dishes for lunch and dinner service. The chef emphasizes multitasking, ingredient sourcing from farmer's markets, and specific techniques like dry-aging fish and preparing a complex grain bowl.

## Detailed Analysis

The chef begins the day by preparing an Asian chicken salad, which involves assembling various components like shredded Napa and red cabbage, sliced sugar snap peas, julienned carrots, grilled chicken, crispy wontons, and crushed cashews, all dressed with a vinaigrette made from rice vinegar, soy sauce, sesame oil, avocado oil, grated ginger, and garlic. For the main course, the chef prepared thick-cut pork chops that were brined overnight in a mixture of water, salt, honey, thyme, and rosemary. These were seared, basted in butter with applesauce, apple cider vinegar, and sugar, and served alongside roasted sweet potatoes, roasted cauliflower, haricot vert almondine, and a creamy cucumber yogurt sauce. For an appetizer, the chef prepared a salmon tartare using dry-aged Ora King salmon, cut into small cubes, layered with diced avocado, topped with fried shallots, chives, and a generous quenelle of Osetra caviar, served with wonton chips. The chef also prepared grilled dry-aged Branzino, seasoned with salt, olive oil, garlic powder, onion powder, oregano, and sesame seeds, served with herby lemon-sake beurre blanc, couscous seasoned with leftover herb sauce, roasted vegetables, and micro opal basil garnish. The chef also made a grain bowl with farro, roasted sweet potatoes, cauliflower, snap peas, tomatoes, avocado, feta cheese, and sunflower seeds, topped with the cucumber yogurt sauce. Finally, a rich brownie dessert was made using 1.5 times the required chocolate, topped with Maldon salt, served with ice cream and chocolate-covered strawberries. The chef notes the importance of time management and multitasking throughout the busy day.

### Asian Chicken Salad Preparation

- Shredded Napa and red cabbage, snap peas (de-stringed and halved), julienned carrots, grilled chicken, crispy wontons, and crushed cashews
- Dressing components: rice vinegar, soy sauce, sesame oil, avocado oil, ginger, garlic
- Final assembly involves tossing all ingredients and dressing.

### Pork Chop Main Course

- Pork chops brined overnight with honey, thyme, rosemary, salt, and water
- Cooked by searing and basting in butter
- Sauce components: applesauce, apple cider vinegar, sugar, reduced
- Plated with roasted sweet potatoes, cauliflower, and haricot vert almondine.

### Salmon Tartare Appetizer

- Dry-aged Ora King salmon diced (not minced like traditional tartar), layered with avocado cubes
- Topped with fried shallots, chives, and Osetra caviar
- Served with wonton chips on the side.

### Dry-Aged Branzino

- Two whole Branzino fish were dry-aged for flavor concentration and tenderness
- Filleted, seasoned with salt, olive oil, garlic powder, onion powder, oregano, and toasted sesame seeds
- Grilled skin-side down for char and flavor
- Served with herby lemon-sake beurre blanc, herbed couscous, roasted vegetables, and micro opal basil.

### Grain Bowl Components

- Farro cooked with salt and thyme
- Roasted sweet potatoes and cauliflower seasoned with olive oil, salt, smoked paprika, curry, and oregano
- Cold cucumber salad made from grated, salted cucumber, yogurt, herbs, olive oil, lemon juice, and grated garlic
- Topped with feta cheese and sunflower seeds.

### Dessert Preparation

- Decadent brownie made with 1.5x chocolate and Maldon salt on top
- Served with ice cream and chocolate-covered strawberries.

### Sauce and Sides Preparation

- A quick pickling liquid (white wine vinegar, salt, sugar, water) was made for the shallots
- A creamy beurre blanc was emulsified with cold butter, lemon juice, parsley, and chives
- Cucumber-tomato salad was made from grated, salted cucumber, diced avocado, and tomatoes.

![Screenshot at 0:00: A chef is shown basting meat in a large pan, setting the scene for the day's cooking endeavors as the video's title card appears: "WHAT I COOKED AS A PRIVATE CHEF IN BEVERLY HILLS".](https://ss.rapidrecap.app/screens/a00cWNup0jE/00-00-00.jpg)
![Screenshot at 0:28: The chef pours strained brine over pork chops in a glass container to fully submerge them for an overnight brine.](https://ss.rapidrecap.app/screens/a00cWNup0jE/00-00-28.jpg)
![Screenshot at 0:50: The chef demonstrates the Asian julienne cut technique while preparing carrots for the Asian chicken salad.](https://ss.rapidrecap.app/screens/a00cWNup0jE/00-00-50.jpg)
![Screenshot at 2:11: The chef carefully removes a ring mold to reveal the perfectly stacked salmon tartare layers, ready for garnishing.](https://ss.rapidrecap.app/screens/a00cWNup0jE/00-02-11.jpg)
![Screenshot at 4:48: The final presentation of the grilled colossal shrimp plate is shown, including the avocado rose, potatoes, grilled zucchini, and drizzled herb citrus vinaigrette.](https://ss.rapidrecap.app/screens/a00cWNup0jE/00-04-48.jpg)