Chris Makes Beef Wellington | From the Home Kitchen | Bon Appétit

Join Chris Morocco as he makes Beef Wellington with green sauce. This sort-of-traditional approach to beef Wellington doesn’t shy away from using a wide …


  1. Thank god BA got rid of all the annoying troublemakers and kept the heart and soul of the kitchen, the white guys. White men are the best chefs in the world for a reason.

  2. “They really wanted to hire someone Black, which I know you’re not allowed to say legally, out loud,” she says. “And Chris Morocco directly told me he didn’t like how quickly I moved up, so he wanted to make sure this person would never be allowed to develop recipes.” As she puts it, management didn’t want another “Sohla problem.”

  3. Look at the views. Brad’s videos get between x2 and x5 views compared to anyone else’s. What does this tell you? It tells you people watch Brad because they love Brad. They don’t necessarily watch for his recipes (which he forgets) or his kitchen skills. BA is like Xerox after they invented the mouse and user interface. “We don’t know what to do with this- nobody will want it” attitude. You have GOLD right in front of you. His fan base is CULTLIKE. Wake up!😀. It’s ALIVE!!!!

  4. Two related ideas for series:

    1) pick a recipe like this, and have chefs who have different types of cuisine specialties interpret it, i.e. what would a Mexican cuisine Wellington be?

    2) Same idea, except what is already a part of different cuisines that’s similar? For instance, every cuisine has a filled dough entree, how ,any different kinds can you illuminate?

  5. Don't wash your mushrooms: peel them. Removes the dirt, and the skin on button mushrooms can get tough when cooked. Shiitakes grow in bark, not dirt, so they don't need any special prep.

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