@bonappetitmag: For some cooks, scaling down a recipe is just not an option. Justin Kennedy, general manager of Parkway Bakery and Tavern in New Orleans showed us how he makes 200lbs of chicken and sausage jambalaya.

Bon Appétit Magazine
Bon Appétit Magazine
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Region: US
Thursday 14 December 2023 15:00:45 GMT
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recipesfrommichelle
Recipes From Michelle :
As a mom of 5 this is relatable 😅
2023-12-14 16:18:51
28
kelybec
Kelly :
Even learning from my mom who cooked for 5 it’s hard now to cook for 3 people w/o being wasteful. It’s so hard to cook for one!
2023-12-14 15:51:33
19
g.harkness
hark :
me putting the whole packet of pasta in cause what can you do with a quarter pack of spaghetti
2024-03-02 19:43:42
0
brnsgrr0108
BrownSugar :
Adds a teaspoon of Tony’s
2023-12-16 11:01:25
4
bobrosssfro
Bob Ross's Fro :
I feel that..for me,going from cooking for a couple hundred at work to just me and my daughter is crazy.
2023-12-14 15:33:03
2
bossmomjazo
BossMomJazo :
Boys using that Tony's!!! Love it. ❤️🖤💚
2023-12-15 02:13:54
1
mae_rodriguez_
Mae_Rodriguez :
It just feels so tedious to do all that work and have it make only a small amount.
2023-12-17 00:14:32
1
diablaroja3
Ilene Rivera bitchie baker :
I understand!
2023-12-14 21:38:32
2
sam.perman
sam :
Not enough Tonys
2023-12-17 02:44:35
1
bathtubbettybbq
Bathtub Betty BBQ 🇨🇦🇺🇦 :
Same for me!
2024-01-08 18:23:50
0
layback_air
Layback air :
“…do it(tuh)”🤣🤣
2023-12-14 23:47:06
0
mays._.days
may❤ :
my mom after my older siblings moved out
2023-12-14 23:23:14
0
christineverbeek
Batagirl58 :
LOVE that massive whisk👍😉
2023-12-15 13:52:49
0
hello951010
Hello951010 :
😁😁😁😁😁
2024-01-16 21:07:15
0
spaceyone803
Spaceyone803 :
I need that big a$$ whisk
2023-12-14 16:39:03
4
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