Classic Eggs Benedict with Hollandaise


Irish Corned Eggs Benedict, w/ Dijon Hollandaise

Video taken from the channel: Chaplin’s Classics


Classic Eggs Benedict

Video taken from the channel: Timtato


How to make Hollandaise Sauce | Jamie Oliver

Video taken from the channel: Jamie Oliver


Classic Eggs Benedict | How to Make Hollandaise Sauce & Poached Eggs

Video taken from the channel: The Domestic Geek


How to Make Classic Eggs Benedict!!

Video taken from the channel: Crouton Crackerjacks


Classic Eggs Benedict with Fool Proof Hollandaise Recipe

Video taken from the channel: Chef Billy Parisi


Eggs Benedict | 5 Ways | Jamie Oliver

Video taken from the channel: Jamie Oliver

Assemble the Benedict: Place two buttered muffin halves onto two plates and top each one with a slice of ham and one poached egg. Generously spoon hollandaise over top of the eggs and sprinkle with salt, pepper, and, if using, fresh herbs. Ingredients. 1 1/4 cups (2 1/2 sticks) unsalted butter, cut into large pieces.

2 large egg yolks. 1 tablespoon (or more) fresh lemon juice. 1/2 teaspoon (or more). Eggs Benedict is comprised of four layers: English Muffin, Canadian bacon, Poached Egg, Hollandaise Sauce You can swap the Canadian bacon for bacon or even replace the meat with a vegetarian substitute because let’s face it, the heart of this dish is the oozing poached egg and. Eggs Benedict, aka Eggs Benny, is basically a breakfast that consists of an English muffin, ham, poached egg, and Hollandaise sauce all stacked together.

Any idea where this dish originated?For hollandaise sauce, in top of a double boiler or a metal bowl over simmering water, whisk egg yolks, water and lemon juice until blended; cook until. Top with the seared bacon, a poached egg, a drizzle of Sunny’s 1-2-3 Hollandaise Sauce, a pinch of paprika and a sprinkle of chives. Make an indulgent brunch using this Clean Eating recipe for eggs Benedict with a lemon-basil hollandaise sauce.

Toasted English muffins are served along with a soft poached egg and drizzled with creamy sauce. Classic Eggs Benedict with Hollandaise. Classic Eggs Benedict with Hollandaise.

April 15, 2013. By. David Garcelon. As the Waldorf Astoria is one of the supposed birth places of the dish, it’s no wonder that eggs Benedict continues to remain a staple on their menu today. Chef David Garcelon sticks to this basics with his recipe, keeping it simple yet indulgent.

Steps 1 In 1-quart saucepan, vigorously stir egg yolks and lemon juice with wire whisk. Add 1/4 cup of the butter. Heat over 2 Add remaining 1/4 cup butter.

EGGS BENEDICT Brown the bacon in a medium skillet and toast the English muffins, cut sides up, on a baking sheet under the broiler. Yield: 4 servings.

List of related literature:

Eggs Benedict is a dish of poached eggs served atop sliced or Canadian bacon and toasted English muffins, draped in Hollandaise sauce prepared from egg yolks, melted butter, and lemon juice.

“Breakfast: A History” by Heather Arndt Anderson
from Breakfast: A History
by Heather Arndt Anderson
AltaMira Press, 2013

This recipe makes more hollandaise than you will need for one serving of Eggs Benedict.

“Keto Made Easy” by Megha Barot, Matt Gaedke
from Keto Made Easy
by Megha Barot, Matt Gaedke
Victory Belt Publishing, 2018

Spoon 1 to 2 tablespoons hollandaise over each egg, and serve immediately with remaining hollandaise.

“The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes” by America's Test Kitchen
from The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2014

Hollandaise is traditionally used to sauce that Sunday-brunch staple, eggs Benedict, a slightly odd dish because you are putting an egg sauce on top of eggs.

“Modern Sauces: More than 150 Recipes for Every Cook, Every Day” by Martha Holmberg, Ellen Silverman
from Modern Sauces: More than 150 Recipes for Every Cook, Every Day
by Martha Holmberg, Ellen Silverman
Chronicle Books LLC, 2012

Hollandaise is butter emulsified into yolks.

“Ratio: The Simple Codes Behind the Craft of Everyday Cooking” by Michael Ruhlman
from Ratio: The Simple Codes Behind the Craft of Everyday Cooking
by Michael Ruhlman
Scribner, 2009

Poached Eggs Benedict I often order eggs Benedict, skip the English muffin, and request extra hollandaise.

“Quick & Easy Ketogenic Cooking: Meal Plans and Time Saving Paleo Recipes to Inspire Health and Shed Weight” by Maria Emmerich
from Quick & Easy Ketogenic Cooking: Meal Plans and Time Saving Paleo Recipes to Inspire Health and Shed Weight
by Maria Emmerich
Victory Belt Publishing, 2017

Carefully remove the egg yolks and set them aside for the hollandaise.

“Made Whole: More Than 145 Anti-lnflammatory Keto-Paleo Recipes to Nourish You from the Inside Out” by Cristina Curp
from Made Whole: More Than 145 Anti-lnflammatory Keto-Paleo Recipes to Nourish You from the Inside Out
by Cristina Curp
Victory Belt Publishing, 2018

TO maKe The hOllandaISe SauCe: Whisk the yolks, lemon juice, and 2 tablespoons of the water in a medium bowl to blend.

“MasterChef: The Ultimate Cookbook” by The Contestants and Judges of MasterChef
from MasterChef: The Ultimate Cookbook
by The Contestants and Judges of MasterChef
Rodale Books, 2012

The most classic is hollandaise sauce, in which butter is slowly incorporated into warmed egg yolks until the mixture reaches a creamy consistency.

“Haute Cuisine: How the French Invented the Culinary Profession” by Amy B. Trubek
from Haute Cuisine: How the French Invented the Culinary Profession
by Amy B. Trubek
University of Pennsylvania Press, Incorporated, 2000

If you are making eggs Benedict, real hollandaise sauce can be problematic because it likes to break.

“Food Styling: The Art of Preparing Food for the Camera” by Delores Custer
from Food Styling: The Art of Preparing Food for the Camera
by Delores Custer
Wiley, 2010

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

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  • I have a few question about the sauce, it looks like a lot is left over. how long will this keep in the fridge? can it be made the day before? and will it go solid again if it’s cooled? this is my husband’s favorite breakfast and his birthday is right around the corner!

  • I want to try the poaching method with the 2 eggs. Thats just brilliant! I was wondering how long to cook them for, because 8 minutes wont get you runny yolks, but I also really really(!) dont want runny whites ��
    Also, could the sauce be done with handheld electric whisk?

  • What? No story with Benedict Arnold? The wine sounds like a great substitute for water. (There was a guy from Bethlehem, years ago, who thought the same thing) The final result looks fabulous, chef.

  • very generous of u Oliver who inspite of your downs u are so willing to share skills which we wld never hv known if not for u..,,may your children grow up healthy & creative just like you.., U deserve the greatest blessings ever..,,stay safe & happy

  • seria tao legal se existisse legenda português BR nas receitas dele, assisto entendendo pelo que vejo e tento fazer, algumas receitas fiz olhando.

  • I don’t know why people emphasize on using clarified butter. I used normal whole butter and my sauce comes out perfect everytime. I even add some water to thin it out… gota show the sauce who’s boss! Haha

  • I don’t know why everyone has a problem with poaching eggs… I’ve never drained my eggs. And yours still have stuff floating around at the edges.
    I always make a whirlpool and my poached eggs come out perfectly round without stuff on the outside…

  • I made poached eggs for the first time ever this morning. Best eggs Ive ever had! It was either good luck or Im better at making eggs than I thought but man were they good.

  • I’ve never had eggs benedict. Is it even that good? It always catches my eye but than when I go to inspect it, It looks so small.Like, I would still be starving after I eat it. So, I just go with breakfast burrito or omelette. Is eggs Benedict considered an appetizer?

  • holy crap, a McDonald’s Egg McMuffin looks more appetizing than any of those. Poaching eggs are so damn easy, even for a big crowd. The key is to keep eggs refrigerated until ready to poach. If you need to poach a dozen or more, break egg into individual dixie cups or whatever you have on hand. Then refrigerate until needed. I’ve also poached eggs in advance. Then stopped cooking by putting into ice bath. Then you reheat in simmering water when needed.

  • Really lovely!! Thanks! I’m gonna do diz. Ever considered changing standards from medieval cups, oz:s, farenheit, pounds and so on, to modern standards? Cheers and Greetings from Sweden!

  • It’s videos like this that make me so happy that Jamie Oliver is a commercial failure. All that needs to happen now is for him to get some form of cancer and justice will be complete.

  • I love brunch also!!!  Interesting draining technique on the poached eggs…. I have never seen that before.  Thanks and Cheers!!!  GGG

  • Great recipe, Billy. Your channel is a BIG inspiration for a small channel like mine just starting out. I just made a video on eggs benedict 3 ways. Check it out!

  • Dude. Your eggs Benedict look to die for. Can’t wait to try them out! Made many of your recipes. Hands down your fantastic and cook dishes my style that resonate with me and the family! Thanks a million!

  • Ich habe vor kurzem auch Bearnaise Sauce gemacht und wollte nun schauen, wie das andere so machen!
    Jamie Oliver ist natürlich der Meister! Echt super Video! Hat mir sehr gefallen!:D

  • Thank you Chef Billy! I tried many recipes and this is the only one that worked and it was very delicious! Thank you for the recipe!

  • This is my mother’s favorite. I’ve never had it before, let alone tried making it. I’m so proud of the results and it was absolutely delish! My father said it was easily one of the best he’s ever had. Thank you so for sharing this!

  • Pardon me, but I believe the foam that you are skimming off the butter to clarify it consists of the milk solids, not milk fats. Milk fat is the clarified butter itself. However, your recipe is excellent and well presented and yields a delicious result.

  • Hello Chef Billy Parisi! I hope this message finds you well. I am a producer at INSIDER and I recently found this amazing video and we would love to feature it in one of our videos about egg dishes around the world! For a little knowledge about us, INSIDER is a part of Business Insider. All of your footage will be credited with your Facebook, Instagram or YouTube page. 

    Please let me know if this is okay with you! You can also email me at [email protected]

  • But… But… How much butter? A whole package of…how much?:S 500gr? 250gr? I don’t think you put like a kilogram or something like that.

  • Fav food for breakfast have yet to try making this ive always just had it out at a restaurant so trying to figure out if I can have it at home

  • This guy will kill you don’t eat at his restaurant he doesn’t wash his hands he cross contaminate everything look at look at just watch him he wipes his brow to pathetic

  • Love watching you cook! So many of your dishes remind me of meals my Mom served for our family. Thanks for not abusing you knives by dragging the blades across the cutting board…so many people do it and it drives me nuts. My Dad made knives as a hobby….dragging a knife blade was a huge sin in our house.

  • Hi Chef Billy, I just stumbled upon your Eggs Benny video… Very Nice! To reduce the time and effort in making Hollandaise Sauce, you might give my method a shot ( ). Melt the butter with a splash of water (or wine), add the lemon juice, salt, and pepper. For extra flavor, I don’t clarify the butter. Then drop the egg yolks into the butter mixture and whisk. You’re typically done in under 5 minutes, and NO double boiler needed!

  • I cook just for myself. If I make your full recipe of hollandaise sauce can I freeze, or refrigerate, the unused portion for another day’s EB breakfast?

  • 3 egg yolk
    1 tbsp vinegar
    2 tbsp lemon
    150g butter

    Melt butter
    Add eggs to bain Marie
    Whisk turns a bit yellow
    Slowly add butter while whisking
    Once all butter is in
    Add vinegar, keel whisking
    Then add lemon juice

    Pan of simmering water, add vinegar
    Drop eggs
    Wait till they rise

    Remember to fry the buns in the bacon juice,

    Don’t forget to season with salt and pepper

  • That’s talent because that’s not a very deep water bath ��good job jack! Love ur videos! I’ve learned so much from watching you ����thankyou sir!

  • Me and my grandma would go out for breakfast and I would always get Eggs Benedict ((it was years ago so I don’t remember where it was))

  • Looks fabulous. I would try toasting the muffins face down in the same pan you cooked the bacon in. That way the muffins absorb the delicious fond left
    In the bottom of the pan by the bacon.

  • As always you nailed it!!!!! ������Looks so good. I love how you made the sauce look easy. I will definitely try it. Can you try to find a breakfast whose origins are from Montana? We may not be New York out here but we do have some rich history!!!!����������

  • can’t wait to make this but that’s not Canadian bacon… that’s ham. Canadian bacon is Peameal bacon and it’s encased in cornmeal.

  • My all time favourite brunch dish! I have tried to make Hollandaise a few times but failed…. looking forward to trying out your recipe! Thanks so much for sharing.

  • Chef, that was impressive! You eyeballed that big batch of Hollandaise sauce on the stove, poached the eggs en masse and the finished product looked delicious. Wow!

  • would like a printed recipe w/measurments, etc. enjoy his style. no fancy pans necessary it looks like. very genuine. thank you

  • Morning! I just tried making this yummy brunch and the eggs came out perfect but the the hollandaise sauce was very thick. what could have gone wrong?

  • hi Sara, I tried your recipe and it is absolutely delicious. however, the butter used is too much for me, can I replace it with water to thickn the sauce or use something else healthier? thanks..

  • The Hollandaise sauce has been created by a french chef For the king of France Louis XIV during a war against Holland. But I am sorry to tell you that what you did is not a “sauce hollandaise”. Your thing should be more ferm and you should have added a half lemon juice, but not vinegar. This sauce must be like a mayonnaise, but warm. Try to find the recipe from Noël Robuchon, a great french chef. He is the best.

  • You have made a great impression on me with all these excluded dishes of unique flavour passing in front of my eyes one after the other so professional.i am astonished.reminded me the good times in England at the most tredy steak houses clubs like milionere at Manchester and Poules leeds city cender both exclusive VIP.the second employed head barman the personal barman of Jhon Wane and Lee Marvin inagine Jack.I was in every saterday back in seventies.even Onassis was a member.the cash flown at the air,us well the best of girls of all norh yorkshire waiting to be picked up.forgote saun connery.spread the news around..Rich times fix right in, personality counts.A dream time…thing.

  • wow! thanks so much for that tip! I had a stigma against making poached eggs because the one time i tried the whites were all over the pot and weren’t wrapped around the yolk. But after watching this, im going to give it another shot. thanks! also, is there a substitute for the bacon because im vegetarian. Thanks:)

  • Love eggs Benedict, the eggs are coked to perfection. Love the color and creaminess of your Hollandaise sauce as well. ��LIKE #15

  • I always love how simple you make things for us and how you have the best tips and tricks. BTW, my daughter says you look like a fairy or Snow White with blonde hair… meaning, you’re adorable:)

  • Wipes sweat off his face with a filthy piece of cloth. takes his hand towel and rubs his nose with it. His hands and face look dirty all the time. No way I would eat in that place.

  • Love, looove all these last breakfast recipes, thanks chef Billy ���� I like the 2nd story better! and to me, sounds something more likely to happen �� Thank you Billy

  • Awww, this looks so incredibly comforting! We are expecting thunderstorms here in Oklahoma this week and this would be perfect for a stormy brunch!

  • followed this exactly, but am getting the sauce with a real eggy taste to it, not very pleasant, similar to a cake mix type flavour….any ideas??

  • What a sadistic chump, I tried multiple times to incorporate 250g of butter in 2 yolks when it should be 125g, lots of split sauce and swearing, worst recipe advise ever, he should stick to what he’s good at, running restaurants….

  • I do it like that, except before putting the butter in a put in a dollop of egg based mayo (it has eggs and lemon in in any case) but it will stop it completely from curdling. Plus you can reheat it with no problems.

  • I completely messed this up by plonking the egg in the butter then whisking, but it seemed fine to me. Be very careful with the vinegar though, I added too much.
    Heat butter in the microwave, add egg yolk, electric whisk, add vinegar & s&p to taste. Piece o piss.

  • I make poached eggs in the microwave and they’re perfect and delicious!
    Put 1/2 cup of water in a bowl. Crack the egg in the water. Cover the bowl and microwave for 50sec to a minute!

  • This looks really cool, i really enjoy watching other people teach food. I have a video on my food channel of making Eggs Benedict check it out. I love the ideas from peoples channels makes me want to make more videos and up skill even more as a chef. Have to show passion when cooking even when at home, shows you care about what your doing with your food. like this if you love food!:)

  • Is it safe to cook the kitchen foil???�� I have seen chefs using them, yet not sure if that’s really a safe method since it’s plastic!

  • So like, should the water be boiling or should it be simmering after having brought it to a boil. A tbsp of lemon juice, but pours like a quarter cup of the stuff. 250 grams of butter…but like half of it isn’t melted as he’s pouring it, did it all go in? C’mon James. Sucks.

  • I tried making it but unfortunately it split so I ended up adding a little milk with an extra egg yolk & it helped to save the sauce. It tasted okay but it could of been better. Ideally I would have preferred the hollandaise sauce.

  • Hollandaise and Beurre Blanc are the 2 sauces that f*cked me up while i was still studying in Culinary school. it’s pretty hard to do it under pressure at the same time cooking other stuff. lol

  • Am a little turned off by hollandaise. Didn’t know it was because it needs LEMON and white wine. This is the acidic balance that will turn me into a fan. Thank you Chef

  • Tried this today. And I failed miserably… the 2nd attempt was kinda good. All the butter was in but then it split:/ Guess I should’ve removed it from the heat by the time i had all the butter in?

  • Aren’t you suppose to clarify the butter and remove the solids? It’s far too thin. Also, take it off the heat while you season it because it’s still cooking?! Either season it before or after right?

  • Just when I thought your recipes couldn’t get any better I stumble across Eggs Benny. By far my favorite breakfast. We do it with scrapple or crab cakes sometimes. Shellfish and eggs were meant for each other. Your a BOSS Jack!!!!

  • Now for where it really came from, long before Americans got their hands on it. The clue is in the English muffin and the English bacon, do i need to continue? Unfortunately as with most great ideas America tried to claim it as their own and wikipedia and American based website will say it originated in American. Well isnt true for two reasons, first they say its from the mid to late 1800’s but really it was from the late 1780’s and secondly it was made by a man called Benedict Arnold. Who created this sandwich which contained a muffin bottom, a piece of bacon, a poached egg, hollandaise type sauce and a muffin top. He did this because he had a busy lifestyle in the military and thought it would be a good way to take his breakfast with him. Since then the top of the muffin as gone to allow for better presentation, and some use ham insted of bacon. Maybe the Americans stole this creation in retaliation for him defecting to the British military in the first place.

  • Thermos flask great idea it works

    However this video implies you use a whole block of butter to two egg yolks nope it makes the hollandaise to thin and it splits trying to add all the butter 4 attempts and looked up the recipe on the BBC page 125g butter [1/2 pack] two egg yolks finally it worked

    Oh and use the immersion blender method in the end as wasted so much time [and ingredients] after trying to follow this method!

    Now what to do with a jug of butter and split egg yolks and lots of egg whites!

  • Putting the sauces in a thermos so you can make them ahead. Brilliant! I can’t believe this info never reached me before. With a societal move towards ketogenic diets, hollendaise sauce is a star and so yummy on everything. I served an eggs Benedict over chopped kale and thick cut bacon on Sunday with loads of hollendaise to give the kale some zip. Rave reviews!

  • This is the most difficult breakfast to make at home. But she makes the instructions understandable…..While I am okay at making poached eggs, (I once had an egg poacher that never failed but I lost the cups many years ago ) Still I have always failed at Hollandaise Sauce but I will give this method a try. Thank you. Joyce from Sunny Florida.

  • I used to eat breakfast at a hotel where I was taking some classes. The hollandaise sauce they used was somewhat sweet and the best ever. Unfortunately I’ve never found anywhere that makes it the way they did.

  • I feel you on never wanting to go back to cooking huge vats of hollandaise. I used to spend 8 hr shifts doing the same task like chopping onions or peeling potatoes lol. Some people don’t realize kitchen nightmares are a real thing for some of us.

  • wow this is perfect brunch on weekend!! looks sooooooo good!!
    thanks for sharing
    have a good day and look forward to seeing your next recipe! see you, my new friend!!

  • I live in Italy and we don’t have Canadian bacon. I know, because I lived in Canada for a few years. But since you are rooted in the Italian food culture, can you suggest a substitute that I can purchase here in Italy? I find the pork world here quite mystifying haha.

  • Very nice, it looks so yummy. I will try to make the poached eggs like this, because last time I failed with the vinegar method. Bye:)

  • That Ban Marie was freaking me out… much flame. Yet you are a professional and it took 5 minutes vs my 15 minute hollandaise. Very impressive, adding Dijon….what a brilliant idea.

  • Very creative combo. Nice one, Jack. You poached 1200 eggs for a Ferraro banquet?! Monster. I was ten but somehow got a hold of Fritz and Tits campaign pin. Still remember it

  • I think you poached your eggs a little too long, thats why we didnt get to witness a close shot of them eggs when you cut through them at the end…2min should do the job.

  • He made that poaching look so friggin easy!! just tossed them in there and they came out beautiful! That looks absolutely delicious!!!!!Man, i gotta eat this guys cookin!!!

  • Wow, this looks so good!! I recently made my version of Eggs Benedict with Turkey Bacon, feel free to check it out and would love to know what you guys think, thanks.

  • You only need like two egg yolk for half gallon Hollandaise… It’s just emulsifier ya noob�������� and zero blackened seasoned you don’t need put blackened season in everything and or green onions WTF?! ��������

  • Hmm nice recepi. But careful not to put cooked food on tabletop, unless it has been disinfect n free of bacterial.. With corono virus need extra care

  • What the fck do you have to be a chef in order to do this? I did exactly what he did, except the amount, I did less. But it still clumped up after adding the tiniest bit of butter. Can you overwork this stuff? Because I whisked like crazy for 5 minutes straight and added the butter very slowly. This is now the second time I fricked this up.

  • I wish to God Daddy Jack’s was my local flattop. If this guy was down the street from me he’d get more of my money than the local liquor store.

  • 4:17 shows what the egg sauce should look like. 10:40 to 11:00 he has the camera on the food!!/:) 11:30 to 11:35 has the yolk broke.
    There that is for all of you that say there is no close up of the food….

  • The flask tip is the best I have ever had, best ever Hollandaise I have ever made, and because there was no pressure to do it at the last minute it made my life so much easier. Thank you Jamie.

  • Thank you Chef Billy, I made this for brunch today. I loved the addition of white wine instead of h2o (yummy), for the hollandaise sauce! I then cracked my eggs into a colander and let the additional white run off (this is a must if your eggs are little older), while I let the water boil in my double pot, I then placed my Canadian bacon in a pan with ghee and toasted my English muffins with Ghee in the broiler and placed my eggs from the colander into the double pot. Plated it all and forgot to take a picture! lol Making again, one day!!

  • what an awesome treat! I can’t wait to try making this! I am that passionate home cook you were talking about, and i love taking your recipes and ideas into my kitchen!

  • This is the way to cook, grab ingredients and toss to taste, screw the measuring crap, measuring is for carpentry. Cut twice, measure once.

  • I been dying for this all week! And Boom!!! I think somebody is telling me something!!! Lol!!! Perfect!! Looks like I will be making my own!!!! TY Jack!!! ��✌

  • I have tried this from a diff chef but that chef didnt say anything about clarifying the butter. Maybe it was me (prob was) but it went to [email protected] So I am going to give your method a go. I have faith in myself to follow your instructions chef. Thank you

  • Clarified butter! No flavor! What’s the point? Chefs he’s correct. The only flavor in clarified butter is of bland oil!!! Tell it Daddy Jack!

  • Jack Chaplin,
    In the days of Escoffier modern cooking oils did not exist. The oils available in Escoffier’s time were lard, beef suet, bacon grease and butter. Butter imparted the taste the cooks were looking for but would burn at searing temperatures. The solution, at that time, was to remove the milk solids from the butter leaving the grease. This allowed for a higher searing temperature but unfortunately, removed the flavour from the butter. With the invention of almost flavorless modern cooking oil (canola oil) a higher cooking temperature can be reached to sear the meat and the butter can be added later; after additional items (vegetables) lower the temperature in the pan. Since canola oil imparts little or no flavour, butter now becomes the dominant flavor from the oil. The only reason to use clarified butter in this day and time is because that is the way the executive chef (GOD) did it. After all, who hasn’t seen a video of Gordon Ramsey threaten and scream at his kitchen employees for not doing things his way.