Jules Wiringa is the Dutch chef behind Jules Cooking, which publishes fine dining recipes and technique videos made for chefs. He came up in Michelin-starred kitchens, became a sous chef at a two-Michelin-star restaurant, and has been making cooking videos for 16 years, starting with a pasta dough made with a whisk at age 15.
Jules says kitchens still gatekeep knowledge, and he saw it firsthand when a chef threw away a chef de partie’s recipe book after the cook had given two and a half years. He went the other way. Every recipe on Jules Cooking is tested, photographed, filmed, and written out in full, and last year he rewrote roughly 2,500 of them by hand.
- How he runs about 150 dishes a year off roughly 100 foundation recipes, and fixes the written recipe instead of re-filming when a dish needs ten more grams of vinegar
- Why culinary school never teaches you to cook 50 steaks at once, and why you open the oven between rounds to stop the gray edge
- Why chefs should eat at their own restaurant as a guest, and why he caps a tasting menu at two and a half hours
André Natera and Jules Wiringa cover recipe gatekeeping, how Jules develops dishes in his head before he cooks them, why he makes recipes for chefs and not foodies, why fine dining starts to look the same, why you should zest down, his start at 15 and a trial day in a three-Michelin-star kitchen, how he spots a good cook in the first second, the tools he will not work without, the flavor lifts he reaches for, Josh Niland, and his advice for young cooks.
It closes with a rapid-fire round: Robuchon or Ducasse, Ferran or René, Keller or Achatz, Marco Pierre White or Gordon Ramsay.
Guest
Jules Cooking Instagram: https://www.instagram.com/julescooking/
Jules Cooking website: https://www.julescooking.com
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