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Clifton Dickerson

@yeschefclif

93

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29.5K

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Certified Executive Chef®
Award-winning culinary educator
4,000+ chefs mentored
Building kitchens, leaders & community

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Reflecting on 2024 at @luckreunion.Six hours of prep. Then into service.My culinary students cooked, plated, and stood beside guests — watching real reactions to their work. Most days they’re back of house. This time, they saw the impact.That’s the lesson.#yeschefclif #culinaryeducation #futurechefs #hospitalitytraining #luckreunion by @yeschefclif

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5 months ago

COMING MONDAY!Most people buy vegetable stock. I’ll show you how to make one that’s fresher, cleaner, and packed with real flavor using simple ingredients you probably already have.Whether you’re making soups, sauces, risotto, or just want to become a better home cook, this is one technique every kitchen should know.Join me Monday for my Vegetable Stock Master Class on YouTube, Instagram, and Meta Glasses.#ChefClif #VegetableStock #CookingTips #HomeCooking #MasterClass by @yeschefclif

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a day ago

Four-Course Summer Private Dinner.Smoked brisket arancini, summer greens with peaches and candied pecans, house-made fettuccine with cold-smoked shrimp, and summer peach tiramisu.Seasonal ingredients, handmade details, and a menu designed specifically for the guests around the table.#yeschefclif #privatechef #privatedining #austinfood #cheflife by @yeschefclif

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4 days ago

Brown Beef Stock From Scratch.Roasted beef knuckle bones, mirepoix, tomato paste, red wine, thyme, bay leaf, peppercorns, and cold water.This is one of the most important foundations in the kitchen. The roasted bones bring color and depth, the tomato paste adds richness, the wine pulls flavor from the pan, and the slow simmer builds a clear, gelatinous stock with real body.That gelatinous texture is what gives sauces, stews, short ribs, soups, and reductions the restaurant-quality finish you cannot get from a shortcut.Great cooking starts with the basics done properly.#yeschefclif #beefstock #brownstock #cookingfundamentals #cheflife by @yeschefclif

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6 days ago

COMING MONDAY!I’ve always believed great cooking starts with a good foundation.This Monday, I’m showing you how I make rich, homemade brown beef stock from scratch. I’ll walk you through the entire process, explain why each step matters, and share the little tips that make a big difference along the way.If you want to take your soups, sauces, stews, and braises to the next level, you won’t want to miss this one.See y’all Monday!#YesChefClif #BeefStock #ChefTips #CookingFromScratch #HomeCooking by @yeschefclif

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9 days ago

Thanks, Dad, for being my sous chef today. I’ve always wanted the chance to work alongside you, and it meant more to me than you know. These are the moments I’ll always remember. Love you.#FatherAndSon #YesChefClif #FamilyFirst #SousChefDad #Blessed by @yeschefclif

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12 days ago

Chicken Stock From Scratch.Chicken bones, wings, chicken feet, mirepoix, bay leaf, thyme, peppercorns, and cold water.This is one of those kitchen fundamentals that changes everything. A clear, gelatinous homemade stock gives you the base for soups, sauces, broths, reductions, and so many other dishes.The chicken feet add collagen and body, the blanching helps remove impurities, and the slow cooking builds that clean restaurant-quality flavor.Once you know how to make stock properly, you never need to buy it the same way again.#yeschefclif #chickenstock #cookingfundamentals #cheflife #homemadestock by @yeschefclif

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13 days ago

Brisket Benedict with Smoky Hollandaise.Jalapeño cheddar biscuit, brisket, poached egg, and smoky hollandaise.Chef Tayjon (@tayjon.shaffer), one of my former culinary students and now a sous chef at Red Ash in Austin (@redashitalia), came back into my kitchen and completely took over . . . and I loved every minute of it.The hollandaise, the biscuit, the brisket, and the poached egg were all great, but the best part was seeing him bring his own background, technique, and confidence to the plate.Watching former students grow into chefs with their own voice is one of the best parts of the profession.#yeschefclif #brisketbenedict #hollandaise #cheflife #austinfood by @yeschefclif

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20 days ago

Coming Monday!Chef Clif is back in the kitchen with Chef Tayjon, one of his former culinary students who is now making his mark as a sous chef at Red Ash in Austin, TX and building his own catering business.We’re creating a Texas Roots Benedict featuring a jalapeño cheddar biscuit, smoked brisket, perfectly poached eggs, and a smoky hollandaise—all while sharing the techniques, mentorship, and passion behind the dish.You won’t want to miss this one.Subscribe on YouTube and follow @yeschefclif on Instagram and LinkedIn for the full episode Monday! by @yeschefclif

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23 days ago

Boning out a whole chicken is one of the best ways to build real knife skills.Chef Clif walks through how to find the joints, protect the oyster, remove cartilage, bone out thighs and drumsticks, make lollipops, cut tenders, and save the bones for stock.It is all about yield, consistency, and using the whole bird.And remember Clif’s rule: if you see white, it’s not right.#yeschefclif #chefclif #chickenfabrication #knifeskills #culinaryfundamentals by @yeschefclif

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a month ago

Chef Clif took gumbo all the way to the Buffalo River.He made it ahead with chicken, sausage, okra, vegetables, and a deep Creole brown roux — then cooled it, froze it in blocks, vacuum sealed it, and packed it for camp.At the campsite, it turned into the kind of dinner everyone remembers: gumbo, rice, bread over the fire, peach dump cake, and friends eating together after a day on the river.That’s camp cooking done right.#yeschefclif #gumbo #campcooking #buffaloriver #southernfood by @yeschefclif

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a month ago

Making a roux.Flour and fat. That’s where it starts.Chef Clif takes this one from white roux to blond roux to deep Creole brown roux — the kind that becomes the foundation for gumbo.Low and slow. Keep it moving. Watch the color change.You cannot rush a roux.#yeschefclif #culinaryeducation #chefskills #cookingtips #gumbo by @yeschefclif

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a month ago