Why I am taking a break from being a chef | Burning out | Let's Make Pozole Rojo
Channel: justahumblecook
Date: 11/01/2023

Hey guys! My name is Brian and this is a small introduction about why I am stepping away from being a chef of restaurants/hotels this year. 

Have you guys ever felt burn out in your careers? I would love to hear your stories as well. 


about me : I have been a professional chef for 16 years in restaurants and hotels. This year, I have decided I want to learn and cook food from all over the world. Learn with me about all different kinds of food and cuisines!

The recipe is from Enrique Olvera's Cookbook Tu Casa Mi Casa
1 bone in pork shoulder 5 lbs
2 large onions halved
12 garlic cloves
8 bay leaves
5 sprig thyme
35g salt 
2 lb hominy
10 Guajillo chili
8 ancho chili
3 chili Arbol
15 black peppercorn
8 grams cumin seeds
9 grams Mexican oregano

Garnishes
8 radish sliced
1/2 head green cabbage sliced
20 tostada 
Arbol powder
Guajillo powder
Mexicano oregano
Lime wedges

Timestamps
00:00 Introduction
00:21 Braising Pork
00:56 Making the Pozole Rojo Chili Base
03:24 Preparing the Garnishes
04:28 Plating

#chef #food #cooking #mexicanfood #growyourchannel #delicious #story #burnout #new #newchannel #newcreator #newyear