Steven Moto Cooks

Steven Moto Cooks Fish Butcher @ Per Se NY
ICE NYC 24’ 🧊

02/25/2026

day 93 and exam 7 of culinary school today is a test of some very basic techniques. hollandaise/basic sauce making and knife skills. we were set 1 hour and 30 minutes to get an egg florentine checked and our knife cuts graded. i really wanted to do extra well on this test and focus super hard on making everything perfect but the truth is that i am just not fast enough yet. all of this practice so far has made me such s better cook, improved my knowledge, but i still need to practice more and get even better and better. 93 and 91 don’t seem like bad scores but i always strive for more so they definitely weren’t what i was looking for. away from the more negative stuff i can’t believe it is the beginning of our last few weeks of culinary school together. it really feels like just a few days ago i posted that first day of culinary school video and so much has changed since then. i really love making these videos for you and i am so glad you all enjoy them too. this really is just the beginning and i hope you all enjoy what’s next to come. as always feel free to comment below if you have any questions or message me directly :D

02/25/2026

my first video on recipe testing!!! so many of you have asked how i think of recipes for my dinner parties so i hope this video gives you a little bit of insight into my method. this recipe is for a dinner party this weekend and most of the time ideas pop into my head related to concepts or cooking methods that i have seen or done recently and in this case i was thinking about how i could combine eggs and tomatoes for two different cuisines. the idea behind the egg is that i wanted to imitate the runny egg that is in shakshuka but with an asian flavor and i had the thought that if i cooked the egg partially, then marinated it i could get a result that was a super runny and jammy tea egg rather than hard boiled like they typically are which would fit the presentation of the shakshuka perfectly. there is a lot i could improve on but i really like the idea and am definitely gonna stick with it for the dinner. i hope you all enjoyed, it was fun showing a little bit of the process behind making some dishes, if you enjoyed tell me below! as always if you have any questions feel free to comment below or message me directly :D

02/25/2026

day 92 and we are learning about fermentation!! i think this was an extremely important and fun lesson because fermentation has been becoming more and more utilized in the industry and more widely considered recently as we focus on sustainability and using natural products to their fullest. this day specifically i made a beet cured salmon (i didn’t filet it very well hahaha) as well as watched others make some fermented hot sauce, cultured butter, sauerkraut, dill pickles, fermented strawberries, and kimchi. we are finished with international cuisines now and it was a great focused but relaxed day for us to reset for our exam tomorrow. i had lots of fun learning so much about fermentation, and while i still don’t know a lot about it, it is really interesting to me. hope you all enjoyed and as always if you have any questions feel free to comment below or message me directly :D

02/23/2026

day 91 of culinary school and since we are just doing more on french cuisine today i thought it would be the perfect time to answer some of your questions about externship! externship/internship are the same thing just we are interning at the association that we go to and externing from culinary school. a lot of you have also been asking about trails/stages which are the same thing just the terminology has changed over the years and depending on locations. they’re also called trails/stages because typically you follow/shadow behind some people to get a sense of how a typical workday would go. i know i didn’t get to cover all too much about the externship process and details so if you want i can explain them more in the future. as always if you have any questions feel free to comment below or message me directly :D (exam day today)

02/23/2026

day 90 of culinary school and we are making a few french classics bouillabaisse and duck confit! the bouillabaisse recipe was definitely on the lengthier side but we tackled it and i learned how to prep squid today. i also prepared a bunch of duck legs for duck confit, which if you don’t know “confit” refers to a method of preservation where items are cooked very low in fat typically in it’s own fat. but this isn’t a set rule which is why you may also hear the term tomato confit. still more on france for tomorrow which is interesting albeit a bit monotonous and i am super excited for what is coming up as we approach the end of this module! as always if you have any questions feel free to comment below or message me directly :D

02/22/2026

was just looking at some old volleyball clips last night and wanted to thank you all for making these past few months so unreal and amazing. we just hit 40K followers which is an unbelievable amount, and i still think it is crazy how many of you enjoy following me along and learning with me as we go on this culinary journey together. this is really only the beginning and i hope you are excited for everything that is coming up in the future. I really enjoy making these videos for all of you and hope you keep on liking the stuff i put out!

02/22/2026

my trail experience at The Modern! i know some of you are probably wondering about my trail last night but i wanted to share this one first. it was an amazing experience and i had so so much fun experiencing the focus, intensity, and care from everyone in the kitchen. i was also lucky to experience a pretty full service which was my first time ever working the line. their kitchen was gigantic and perfectly maintained ans i really wanted to work there, but unfortunately they had filled their last spot for interns as i confirmed for the position. many more trail videos to come if you enjoy them, if you have any questions feel free to comment below or message me directly :D

02/22/2026

hey everyone! actually on my way to a trail right now so here’s a quick but really great demonstration from my chef (Leif Evans) about how he makes the perfect gnocchi! this was a super cool thing to learn as there were lots of fun details he included to make sure they came out super soft and fluffy. as always with these videos this is his method and there are thousands of other ways, recipes, and ingredients to make gnocchi but this is just how he showed us and hopefully it teaches you something! as always if you have any questions feel free to comment below or message me directly! happy friday everyone and i hope you all have a great start to your weekends :D

02/21/2026

day 88 of culinary school and we are starting learning about regional french cuisine! today we were covering normandy and brittany and while i made homard l’americaine others made buckwheat crepes, pork chops, tarte tatin, and more. i broke down so much lobster today and it is always great to practice with ingredients you don’t often handle. this was actually one of the best recipes we have made so far and i ate so much of it at the end of class hahaha. had a nice and relaxed day of learning, if you have any questions feel free to comment below or message me directly :D

02/21/2026

day 87 of culinary school and we are making fresh mozzarella! our final day of italian cuisine and we are finishing in the south. there are so so many types of mozzarella that we learned about that i couldn’t even mention! for our group we made some mozzarella together then i got together all of the ingredients for stemperata di pollo (spent so much time cutting ives since we didn’t have a pit remover hahaha). the food today wasn’t bad but honestly by the time we got to eat i was stuffed with mozzarella. super fun pulling together the mozzarella and i’ve learned so much about italian cuisine in the past few days. if you have any questions feel free to comment below or message me directly. hope you all have an amazing start to the week :D

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