Pratique du Shadowing: What my Ex-Michelin Trained Chef Husband Cooks in a Week - Apprendre l'anglais à l'oral avec la vidéo
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Today Kevin is going to be making...
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This is Kevin, my husband.
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Just for people who might not know, what did you do before?
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Before I met Tina I was a chef.
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So I worked as a chef in Copenhagen.
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I did that for 6-7 years.
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I worked at a fantastic restaurant called Relais, which was also a Michelin restaurant.
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Yeah, so like Kevin's Forte is definitely like veggie cooking, he would say, right?
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Veggie cooking, yeah.
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Before Midtina, I was also a vegetarian.
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We're gonna cut that part out.
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No, I need a lot of it.
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So this week, we're gonna try to cook a little bit of everything from my life
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and your life and mix them together.
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So it's gonna be both some fancy dishes, and then it's also gonna be some really indulgent, fun dishes that we love cooking from time to time.
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I think that's good.
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Like right now, there's so many different varieties of tomatoes down at the market.
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What really works well is trying to get some different types of tomatoes, or at least some different stages of ripeness.
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So you get both a little bit of that tartness of tomato, but you also get some that's really juicy and more succulent and sweet.
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and putting them in the ice water.
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See the skin is already coming off by itself here.
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The skin is a little bit tough and hard and you just want the inside pulp.
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This is what it looks like.
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Okay, who cooks most days?
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You do, but you could ask who cleans most days?
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You do.
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I do, definitely.
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What I realized working in a Michelin kitchen is that there's a world of vegetables that we don't really know anymore.
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If I just mix them all together, you wouldn't taste a different tomato.
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You would just taste one mono tomato.
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Is that the reason why you divided the tomatoes into the different colors?
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Aesthetic and flavor.
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I think the biggest difference between a professional chef
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and a home-cooked chef is a professional chef always cleans right after he's done.
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I think a lot of people don't think about doing shrimp as tartare, but it's actually so sweet and buttery.
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If you have good shrimp.
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Good shrimp and then good tomatoes.
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The yellow one is a bit more acidic and bitter.
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I think that goes really well.
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And then you have the more umami-rich also, so you also get different bites as you go.
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Not gonna lie, this was one of those dishes that I was like, are you sure this is gonna turn out okay?
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Like especially when you first started just dolloping the massive tomato chunks.
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No fate.
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No fate.
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But like at the end, it's actually super pretty and very easy trick, surprisingly enough.
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It can be done in like 30 minutes.
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You can even pulse it if you want in a little mini food processor, yeah.
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Do you see how pretty this is?
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It's gonna slide off in a second.
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Mmm the temperature is really important.
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Actually like the cold tomato and the cold shrimp is really really nice.
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What inspo is this from?
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This is a mix of a really famous dish I once got at Geist which was a restaurant in Copenhagen.
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He loved dicing things up like he had a langoustine dish
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where he would completely shred it also like dice it up and spread it out.
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Three tips.
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First, really, really good shrimp.
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Number two, different colors of the tomatoes and dividing it out, right?
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I think you sometimes can see like the difference in chefs and home cooks is working with textures.
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The only chopping I do is with my face.
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Certified.
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This is really good.
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Ended too fast.
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Even though I like to think I'm Gen Z, I was born in 1997, so kind of.
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Kevin is an OG millennial
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and dating someone seven years older has definitely made me more millennial
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So I would say like a cumulative 1.5 millennial couple who's into food with two doggies You know
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that the doggies are gonna be eating good Pork belly broth,
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pork belly, rice, broccoli, pumpkin puree with cinnamon and some salmon oil I just woke up.
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I'm so swollen.
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You know what you want to see my garden?
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so we have our rosemary plant here
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and then underneath we have the it was a pigeon i got scared underneath we have the time
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and then these are our beautiful tomato plants this is going
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to be a tomato soon it should be coming around now
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but i don't know it's our first year trying to grow tomatoes this is nanami who's our resident garden keeper
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and then obviously we have our zucchini our marigold right here oh more zucchini right there
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So this one is obviously the big zucchini that we have.
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And then if you look underneath, like this one, that's also going to be a zucchini.
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And do you think a city girl like me grew that?
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It's all Kevin.
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And then here we have our little herb patch going on.
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This is our sweet basil.
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And you can see it's really chopped off right now because we want it to grow up.
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And according to Kevin, if you want it to grow up more, you need to nip it on the top here so
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that it doesn't just grow up it can grow like this every morning we try
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and do that and there's so many
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that grow each morning basil sage over there is a lemon basil some lettuce
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that i got from costco and then i replanted it
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and it's actually doing okay we harvested a couple as you can see right here
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and then also i had some scallions with the roots on
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and i don't really want to pay for plants
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so i planted them and they're growing every gardener's worst nightmare
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which is apple mint but we eat a lot of mint
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so i think i'm gonna consume it before it spreads this one is peppermint i like having it
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because i sometimes put it in my dog's food
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because their breath stink
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and here we have our grapevine tree you can already see some grapes down there
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and we're hoping it kind of grows all the way up and over like this that's it it.
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What are you doing that for?
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Ah, just so your cutting board doesn't slide around.
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Carrots are very versatile because they have a lot of sweetness that you can get out, but they also have a lot of this earthy bitterness.
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So it depends how you cook them.
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You can really pull them in different directions.
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We're gonna do a homage to my old workplace.
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We're gonna cook some carrot steak.
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It's like a really great way of eating vegetables without it becoming boring.
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We salt them so we can throw some of that extra moisture out and they also get more elastic.
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See now they're much more bendy before it would have broken if I did this.
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It's like flexible now.
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Makes it a bit stronger.
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They're orange.
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I think most vegetables don't taste good because they're not seasoned properly.
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And then we do the hollandaise.
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What is it?
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Hollandaise is one of the five mother sauces.
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What is a mother sauce?
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It's the sauces that kind of the base to make other sauces.
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Hollandaise is the sauce that's made with butter and egg yolks to bind.
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You can see it changed color now, it's much more white.
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And then you season it with lemon juice, a lot of lemon juice to get a lot of acidity and freshness.
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Yeah, I actually like it when Hollandaise is almost on the brink of being too sour.
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It needs to make your upper lip curl a bit.
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Yeah, you need to like pucker a little bit.
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That's when it's my favorite.
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Mmmmm.
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This is my baby food.
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Oh I love that!
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Okay so the magic of the dish is the layers.
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So what you want to do is you want to salt the carrots
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and it becomes almost like having a bit of tension, surface tension, so it sticks to each other.
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So that's how you kind of layer out all the salted carrots and then you roll them up.
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Wow!
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So the reason why this is really nice instead of just
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cooking the carrot whole is first of all we thinly sliced it, salted it, so the whole carrot is going to be really well salted
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when we start roasting it you're gonna get a much better caramelization
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because you have many layers kind of like puff pastries it gets much more crunchy
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and you can have much more flavor coming in of the butter thyme
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and garlic very different eating experience for this dish i was
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actually pretty surprised at like how far you were letting the carrots almost get like burnt
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but the crispy almost charred parts were some of the best parts to kind of cut through some of that sweetness
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Kevin has mentioned this carrot steak for a long time and I was like, Carrot steak?
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I want steak steak.
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I didn't expect it to smell this good.
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Wow.
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Wow.
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There's like layers of different sweetness like the inner part
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and like the charred part and there's so much texture going on with the carrot.
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It's not just like mush, there's actually like layers.
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When Kevin like explained this dish to me in the beginning, I was afraid that it was gonna like be like an avocado rose, but it's completely different.
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Simple, yet super luxurious in good chef.
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Cimbled Cora.
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Don't you feel short sometimes when you're cooking here?
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Pretty high.
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So I asked for the most overripe old tomatoes on this one.
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So they're all a little bit bruised
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and a bit wrinkly we just want the old one for more flavor
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and really like you see how juicy these is see how nice
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and red they are also means there's a lot of flavor in it
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so this is part of the prep for tomato kimchi manduk
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and kevin's just blending it and freezing it we also picked up a big juicy squid
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and uh it was feeling like a little bully
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so i made him imitate the squid first i'm gonna quickly rinse it
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so squid consists of three things you could say tentacles with eyes body and the wings attached to the body.
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So what we want to do first, I'm gonna take out the tentacles, then I'm gonna tear off the wings.
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We're gonna cut up this one.
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Inside the body there's a little exo-shield in here we need to get out.
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No way!
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It happens sometimes.
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It is a big one I would say.
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And then we need to scrub the body from this protective skin that makes it really chewy.
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So So if you cook it with that it becomes more chewy, so you want to scrub that off.
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You can see here how thick and nice they are.
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So this is going to be the noodle size tomorrow.
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Nice, not fettuccine thick, but like a really nice thick noodle.
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This is a cruzimang for Douglas tomorrow.
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Just drying it at 75 so it both caramelize a little bit.
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Gives a bit of that really umami flavor and dries it out.
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Yeah, I think we got them.
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What are we cooking today?
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We're gonna make a little squid noodle for a quick lunch.
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Squid noodles.
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Kiss this goodbye.
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Why?
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Because I'm gonna lose a finger today.
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I'm a bit nervous actually.
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Just be careful, yeah?
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Yeah.
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It's pretty tough and it needs to be pretty nice too.
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But if Japanese have done this for hundreds of years with bonito, I can do it for a quick My toes are curling up a bit.
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Every time I come close to my hand it's like...
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Don't do this at all.
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Get a slicer.
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That's beautiful.
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Better than I expected actually.
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It's the first time I've done this dish without a slicer.
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Last time she got it was where we met in Sicily.
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I signed up for a cooking school in Sicily 2022.
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I was a cooking instructor.
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We had a little student teacher thing. That sounds so awful. So gross.
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There was this session where we needed to go pick fava beans and like Kevin asked like, oh who wants to go pick fava beans?
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I was like, me!
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I wanna pick fava beans!
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That was kind of like my first move, saying like, I wanna pick fava beans with you.
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You actually expect it to be overly squid-y, but it's actually not at all.
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It's soft, it's silky.
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Texture-wise, it's like bouncy.
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It's like familiar enough, but also so different.
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Mmm.
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Actually my all time favorite dish that Kevin has ever cooked for me.
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When I first came to Korea, Tina took me to this North Korean mando place.
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I really like the clear broth, the bean sprout, the tofu filling, and I wanted to do my take on that.
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The tricky thing about this dish is that the broth needs to be clear.
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When Kevin first made this tomato broth, I literally thought he was some alchemist.
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So what he's essentially doing here is thawing out the frozen
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blended tomatoes through a fine mesh sieve to remove the flesh and pulp from the juice, and the end result is this beautifully clear,
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incredibly concentrated tomato broth, which in our household we like to call it liquid Sweet,
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juicy, tomatoey In Korea we say that like if you make ugly dumplings it means you're gonna have like ugly kids
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But anyways any tips on making dumpling dough?
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The most important thing is that you add hot water to the dough.
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You want to activate the gluten so it gets really chewy Texture is very important
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and chew which I didn't really get before I came to Korea is really important.
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So when Tina's mom was here visiting us, she asked if she could cook one day.
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She bought kimchi, so she made a big batch of kimchi for us.
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Beautiful color.
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So around equal amounts of tofu and kimchi.
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I'm a cameraman these days.
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There's a lot of people who watch us that are international couples, right?
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It's not an easy task to move for somebody, especially country.
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I had to follow my love.
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And my love was in Korea.
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I was scared that if it didn't work out with us, what would happen after.
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I didn't speak the language.
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Like I also had to give up my job, not being able to provide for us or for myself.
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That was tough.
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We just couldn't stand not being together.
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And this dish was actually one of the first dishes that we created together for Mijesol also.
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I have so many pictures on my phone of different versions we did of it.
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I really like making the mandus every day.
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That was like one of the highlights of my day in the kitchen.
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Moving to Korea for love, for you, was the hardest thing I've ever tried in my life.
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And also the best decision I've ever done.
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Good morning!
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It is a lovely Sunday and today Kevin is going to be making...
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Sunday roast.
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This is at the back leg of the lamb.
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It has a little bit more meat, a bit more juicy and we're gonna salt bake it.
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Do you need my help?
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For life, for kitchen duties or...
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I just asked out of kindness.
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The leftover egg whites and it's gonna be one part egg white to one part salt.
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The big test we had to do at chef's school. Is it firm enough?
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Why is the coffee grounds out here?
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Sage, thyme and lemon thyme.
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Now why do you salt bake?
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Lamb is very lean and I'm salt baking it to retain its moisture.
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It makes for an ideal seasoning, while the salt berry also ensures that it is even cooked through the meat.
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When salt baking, you need to make sure to cover the whole piece with the meringue salt.
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Bake it at 150 degrees Celsius until it hits around 60 degrees cold temp, and then let it rest.
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What are we doing now, chef?
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We're blending all the herbs, so we can make a puree out of it.
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Nice.
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the drawer.
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What the f* just happened?
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It's everywhere, every corner.
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How can it be in this corner when it came from over there?
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I don't get that.
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I was very close to putting on this white t-shirt today.
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I was like, no, it's going to be black.
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Wow.
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First to smell this.
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Super green.
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What are you adding into it?
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Tiny bit of Santana.
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It stabilizes it and keeping it more muchiness one of a teaspoon for a cup
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so the remainder of our pork stock from yesterday you see it yellow fight a bit
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so we want a really nice and viscous sauce
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so what we're gonna do we're gonna reduce this pork stock
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down to like one fourth just to get a bit more flavor enhanced
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mmm it's like almost salty because there's
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so much concentrated flavor i can smell lamb
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and herbs now yeah it smells
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so good in the apartment this should be good today's the big day our big squash is gonna be cultivated
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that looks wrong our very own homegrown organic squash
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we want to do it it's going to look like a almost like a cucumber salad
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but with squash that's not appetizing to me at all no
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but that's it's to be friendly so with lemon juice olive oil
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and then some different herbs from the garden as a little fresh acidic cucumber salad ish
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this is the meal i'm the most excited about
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so far wait why it's very much like my old style
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cooking sunday roast lamb leg stock all our things from the garden i like it and then small potatoes.
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Two most important things for potatoes, salt, salt, salt, and cook them from cold water.
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Salt needs to be like ocean.
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We're just waiting for the lamb to cool down for about like 30 minutes so I'm gonna make myself a little drink.
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I have some water and I'm gonna dilute it out with the concentrated tomato broth
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and ice and some basil from the garden.
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My marinara drink.
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Mmm!
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After an hour of baking and 30 minutes of resting, the lamb was finally ready to carve.
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And this was so juicy and tender and beautiful.
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To plate, we loaded everything, mixed the herb paste with the reduced stock for the final sauce, and this is her.
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I know a plate is not everything, but this dish with a beautiful plate...
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These are IKEA plates.
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These are the cheapest IKEA plates you can get.
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But it does the trick.
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Sauce on this is insane.
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I've been sneaking a couple slices of the meat before plating.
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And it's so tender, so soft, incredibly well seasoned.
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This is the reason why I married a chef.
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I'm going to make sure I'm fed and fat.
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And I love it.
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It's sad.
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Time is almost 10 and I'm shopping for rye bread right now.
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Like my mouth is literally drooling.
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Thinking about finally making my own rye bread.
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Can't wait.
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It's a dream come true.
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I don't know why.
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I haven't really started baking it myself.
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But this is the beginning to something beautiful.
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Kevin is making his spirit food.
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What is it?
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Rye bread.
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Oh yeah.
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Wow!
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Laka laka laka shika shika laka laka.
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This is a Guinness, or a happy can at least.
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Potion seller.
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Yeast shall rise!
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I truly think riper is one of the best things to come out of Denmark.
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It's such a healthy bread, especially when it's made with sourdough also.
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I'm so excited I can't wait for tomorrow.
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We'll see how that turns out tomorrow.
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Morning!
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Wow, it smells sour, but in a good way.
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I'll bake this now for one and a half hour at 108 degrees.
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I already heated up the oven.
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So hopefully we'll get it right for it.
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It's been one and a half hour.
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Let's see how it looks.
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Wow it smells amazing in the whole house already now I can see it looks a little bit light
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but it's also because we couldn't get all the right grain types
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so this is a little bit of mixing always get it out of the move straight away it smells
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so good in the house like it smells like cereal everywhere good sign for rye bread
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that it's done and it's baked okay then it needs to be a bit hollow Jopseo!
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Wait, that looks really good!
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Kevin's gonna show the ultimate Danish snack.
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We have a thing in Denmark called hobbel med tansmør.
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Basically that means rye bread with teeth butter.
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Teeth butter, what is that?
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That is butter in such a thick layer that it leaves a teeth mark when you bite into it.
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Number one, nothing beats.
353
freshly baked homemade bread number two i think the beauty of
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rye bread as like uh somebody who didn't grow up with
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it is like all the seeds like the texture on it is
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so good and it's so filling as well it's kind of like that bread
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and lord of the rings one small bite is enough to
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fill the stomach of a grown man i think the acidity
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also in rye bread is really great always sourdose dada
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or in this case sour dairy product we also love for men the beard huge success in my opinion I'm
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so happy right now.
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I'm sorry.
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This is going to be a regular in our household from now on, for sure.
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This was my breakfast every single day when I was a kid.
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Maybe that's why I never grew taller than I did.
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Kevin is a pocket-sized Dane.
367
He's quite small in Denmark, even though he's like 6'2".
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I'm 186 on a good day.
369
scale a fish you want a blunt item
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and you just want to run against the scales
371
and you want to preferably do it in a sink
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or even submerged in water for dinner tonight kevin is making
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a thai inspired steamed fish i think we eat steamed fish at least once a week
374
because it's pretty simple to make and very healthy.
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We butterflied the fish so we don't have to worry about bones later on.
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Laugh a little bit or something?
377
What is a green herb used for pesto?
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We're blending our cilantro, basil, and mint from our garden.
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Spicy bird's eye chili, lime juice, a splash of our favorite fish sauce, and a little bit of palm sugar to balance it all out.
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After 10 minutes, the fish is ready, and we're topping it off with extra scallion, red chili, basil, and cilantro, and giving it a splash of hot oil over it
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so you get a nice herb-infused oil and it also tightens the skin a little and I like it better for texture.
382
Especially when we have so many herbs in our garden.
383
This has been one of our favorite summertime dishes.
384
And yeah, that is pretty much everything that we cooked this week.
385
I hope this was fun to watch.
386
Something a little bit different and also showing a little slice into our mundane but fun life cooking at home.
387
I hope everyone's having a great summer and I will see you again in the next video.
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Kevin, come say hi.
389
I mean bye.
390
Bye.
391
Thank you for watching.
392
That's it?
393
Love you, doobies.
394
Okay, bye-bye.
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Vocabulaire et conseils d’expression pour cette leçon
Cette leçon d’expression orale de niveau B2 s’appuie sur la vidéo « What my Ex-Michelin Trained Chef Husband Cooks in a Week ». Cette vidéo contient 394 phrases et 3972 mots à répéter en shadowing. La partie parlée dure 24:44. Le locuteur parle à un rythme naturel d’environ 161 mots par minute, proche d’une conversation courante. Seuls 78 % des mots font partie des 3 000 mots les plus courants en anglais, le vocabulaire est donc exigeant.
Vocabulaire clé de cette vidéo
Les 15 mots les plus avancés de la vidéo, avec leur prononciation et leur sens :
| Mot | Prononciation | Sens |
|---|---|---|
| tomato nom | /təˈmeɪ.toʊ/ | tomate |
| carrot nom | /ˈkæɹət/ | carotte |
| bake verbe | /beɪk/ | cuire |
| herb nom | /hɜːb/ | herbe aromatique |
| flavor nom | /ˈfleɪvə/ | goût, saveur |
| broth nom | /bɹɔθ/ | bouillon |
| basil nom | /ˈbæz.əl/ | basilic |
| juicy adjectif | /ˈd͡ʒuːsi/ | juteux |
| lamb nom | /ˈlæm/ | agneau, agnelle |
| shrimp nom | /ʃɹɪmp/ | crevette |
| texture nom | /ˈtɛkst͡ʃə(ɹ)/ | texture |
| steak nom | /steɪk/ | bifteck, steak |
| bean nom | /ˈbi(ː)n/ | haricot |
| lemon nom | /ˈlɛmən/ | citron |
| chewy adjectif | /ˈt͡ʃuː.i/ | caoutchouteux, caoutchouteuse |
Les verbes à particule que vous entendrez
| Mot | Sens |
|---|---|
| grow up verbe | grandir |
| get out verbe | sortir |
| turn out verbe | se finir, se terminer |
| come off verbe | se détacher, se décoller |
| give up verbe | se rendre |
| heat up verbe | chauffer |
| pick up verbe | soulever |
| take out verbe | supprimer, sortir |
Des phrases à répéter
Des phrases courtes et complètes de la vidéo, à réutiliser dans la conversation de tous les jours :
- Do you see how pretty this is?
- You know what you want to see my garden?
- What are you doing that for?
- Don't you feel short sometimes when you're cooking here?
- What are we cooking today?
La grammaire de cette vidéo
Les structures que le locuteur utilise le plus, avec les mots exacts de la vidéo :
| Structure | Dans la vidéo |
|---|---|
| Present perfect have/has + participe passé — une action passée qui compte encore maintenant | has definitely made · has mentioned · have done |
| Propositions relatives who / which + proposition — une précision sur une personne ou une chose | people who might · Relais, which was · Geist which was |
| Voix passive be + participe passé — l’accent est mis sur ce qui arrive, pas sur qui le fait | can be done · was born · is even cooked |
Prononciation à surveiller
Le locuteur utilise 102 contractions et formes réduites, comme gonna, I'm, we're. Prononcez-les sous leur forme courte, telles que vous les entendez.
- Les sons « th »: broth /bɹɔθ/, underneath /ˌʌndɚˈniθ/, aesthetic /ɛsˈθɛ.tɪk/
- Les sons « sh » et « zh »: shrimp /ʃɹɪmp/, squash /skwɔʃ/, splash /splæʃ/, preposition /ˌpɹɛpəˈzɪʃən/, flesh /flɛʃ/
- Mots longs — placez bien l’accent: millennial /mɪˈlɛn.ɪ.əl/, acidity /əˈsɪd.ɪ.ti/, preposition /ˌpɹɛpəˈzɪʃən/, vegetarian /vɛ.d͡ʒɪˈtɛ.ɹi.ən/, beautifully /ˈbju.tɪ.fə.li/
Les sons difficiles pour les francophones :
- /h/ — il se souffle, il n’est pas muet: herb /hɜːb/, hollow /ˈhɑloʊ/, enhance /ɪnˈhæns/
- /tʃ/ et /dʒ/ — à ne pas adoucir en « ch » et « j »: juicy /ˈd͡ʒuːsi/, texture /ˈtɛkst͡ʃə(ɹ)/, chewy /ˈt͡ʃuː.i/, vegetable /ˈvɛd͡ʒ.tə.bəl/, char /t͡ʃɑɹ/
- /r/ anglais — langue recourbée, sans frotter la gorge: carrot /ˈkæɹət/, broth /bɹɔθ/, shrimp /ʃɹɪmp/, texture /ˈtɛkst͡ʃə(ɹ)/, concentrate /ˈkɑn.sən.tɹeɪt/
Comment s’entraîner avec cette vidéo
- Écoutez la vidéo en entier une fois sans parler et notez les mots que vous ne connaissez pas.
- Commencez à la vitesse 0,75×, répétez phrase par phrase, puis revenez à la vitesse normale quand cela devient facile.
- Enregistrez-vous et comparez avec l’original, en faisant attention à des mots comme tomato, carrot, bake.
Qu'est-ce que la technique du Shadowing ?
Le Shadowing est une technique d'apprentissage des langues fondée sur la science, développée à l'origine pour la formation des interprètes professionnels. Le principe est simple mais puissant : vous écoutez de l'anglais natif et le répétez immédiatement à voix haute — comme une ombre suivant le locuteur avec un décalage de 1 à 2 secondes. Les recherches montrent une amélioration significative de la précision de la prononciation, de l'intonation, du rythme, des liaisons, de la compréhension orale et de la fluidité.