Justahumblecook

Justahumblecook private chef in Los Angeles who enjoys teaching people how to cook with little tips and tricks that can be used at home! https://linktr.ee/justahumblecook
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07/23/2026

This is a long day was a private chef in Beverly Hills.
We have guests! Well, my clients do at least :)
Salmon crudo with sweet yuzu-soy sesame. Avocado. Caviar. Chives.
Branzino with sauce grenobloise. One of my favorite sauces for fish or seafood. also please forgive my terrible pronunciation.

Dry aged ora king salmon and dry aged branzino from Joint Seafood
Baby dutch potatoes from www.melissas.com
Olive oil California Olive Ranch

yuzu-soy sesame recipe
150 grams of soy sauce
50 grams of mirin
50n grams of rice vinegar
40 grams of yuzu juice
40 grams of sesame oil
60-100 grams of sugar.

07/19/2026

What I cooked as a private chef on my day off.

grilled branzino over binchotan from
charred jimmy nardello peppers with aged sherry vinegar
cebollitas
boiled yukon gold potatoes
of course jeow som with extra cilantro, radishes and jangajji aka soy pickled jalapenos and onions

07/16/2026

This Is what I made as a private chef for my wife and sister in law.

My wife wanted steak, so she got steak!

Jeow som is A sauce from Laos that’s spicy, sweet, salty, a little funky, and extremely versatile. It’s absolutely delicious and carries a lot of the flavors that I love.

Here’s my recipe:

95 grams of de-stemmed red Thai chili
60 grams of raw garlic
30 grams of cilantro, stems and all, more if you love cilantro
110 grams of palm sugar, again add more if you like it on the sweeter side
4 grams of lime zest
150-180 grams of lime juice. it’ll always depend on how acidic you want it, plus how acidic your limes are. they will always be slightly different in acidity depending on ripeness.
200-250 grams of fish sauce, if you’re not used to the pungency of fish sauce, I’d start with 200 and add more after tasting!
5 grams of msg
130 grams of small diced shallots or white onion!

This stuff is fantastic on basically anything fatty, rich, and smoky.

07/14/2026

This is how I make my soy pickled jalapeños and onions, or jangajji.

The recipe is super simple. Literally anyone can do this.

Pickling Brine Recipe:
120 grams of hot water, doesnt need to be boiling
84-100 grams of white sugar
335 grams of soy sauce or tamari if you want it to be gluten free. I just use kikkoman.
460-500 grams of white distilled vinegar



07/11/2026

What I cooked as a private chef in Beverly Hills!
Crispy skin chicken. Tikka masala sauce. Chinese style salt and pepper eggplant.

Now, I know tikka masala isnt truly a traditional Indian dish. But since my clients always refuse Indian food, I chose tikka masala since it’s what I would think is the easiest introduction to the flavors of Indian spices! Also just want to say, I freaking love Indian food.

07/08/2026

This is what I made as a private chef in Beverly Hills.
Crispy fried scallops. Brown butter caper vinaigrette.

07/02/2026

unboxing pr package from x

not gonna lie, I love the bear and crate and barrel.

07/01/2026

Filming and Creating content is scary.

If you’re like me and get embarassed filming in public, need something small to capture memories of friends and family, or an easy to use small camera for making content, check out the Insta360 GO Ultra!

Last THREE days of biggest sale of the year!
           
Grab your GO Ultra with my code BRIANMIN or the link in my bio for up to 21% off + 3 FREE gifts (limited time only).
           

07/01/2026

This was my afternoon as a private chef in Beverly Hills.

I get asked who does all the grocery shopping for my clients, and that would be me!

Filet mignon.
Creamy sherry wild mushroom sauce.
Roasted potatoes
Charred broccolini with white balsamic.

06/30/2026

Low glycemic grilled blue shrimp for lunch. What I made as a private chef in Beverly Hills!

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Los Angeles, CA

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