This look absolutely divine. My mouth is watering as I am viewing the layout of the duck. It is also a calming & exciting feeling of knowing that I am learning how to be a chef from the chef who created all this!
Omg! Love this video. I’m love the really old school escoffier era stuff. I have deep feelings of nostalgia for it (even though I of course wasn’t around then). So cool.
Those little paupiettes (rolls) of flat fish are awesome. I remember doing those at culinary school made from sauce with sauce vin blanc. We rolled them around a fine julienne of vegetables (because it’s culinary school and we were practicing knife cuts lol). In fact I got that dish on my 1st cooking practical. Sorry if it says more detail about the dish on screen and I sorta repeated what the video may have said but Im pausing and commenting as the video goes lol
@giuliadellamaddalena This chef your talking about is the chef/owner of alinea restaurant wich is rank in the top 10 best restaurant in the world since a few year.We are all humans and we touch our hair/face because it's an habit.Trust me there is a lot worse than someone touching his hair in a kitchen sometimes.
Thomas keller was his mentor and he had long hair in the kitchen.Gordon Ramsay had long hair aswell.Marco pierre White ect...They look every plate closely before serving.Having a net or cropped hair help but it's not a must.I saw some cooks with long hair in this video and it wasnt him.Like i said,they look every plate really carefully before serving.That's why they dont care.
This look absolutely divine. My mouth is watering as I am viewing the layout of the duck. It is also a calming & exciting feeling of knowing that I am learning how to be a chef from the chef who created all this!
Thank you for that insight into what goes on behind the scenes in the kitchen. Love the history of the dishes!
Omg! Love this video. I’m love the really old school escoffier era stuff. I have deep feelings of nostalgia for it (even though I of course wasn’t around then). So cool.
beautiful plates and true vision with no rules attached love it.
Those little paupiettes (rolls) of flat fish are awesome. I remember doing those at culinary school made from sauce with sauce vin blanc. We rolled them around a fine julienne of vegetables (because it’s culinary school and we were practicing knife cuts lol). In fact I got that dish on my 1st cooking practical. Sorry if it says more detail about the dish on screen and I sorta repeated what the video may have said but Im pausing and commenting as the video goes lol
Wow I love the food presentation 🎧👍😋
In case anyone wanted to know these numbered recipes that appear on screen are from Escoffiers “le guide culinaire”.
Brilliant concept.
This is incredible!
amazing job u guys
@giuliadellamaddalena This chef your talking about is the chef/owner of alinea restaurant wich is rank in the top 10 best restaurant in the world since a few year.We are all humans and we touch our hair/face because it's an habit.Trust me there is a lot worse than someone touching his hair in a kitchen sometimes.
We have immune systems that take care of all that. I've worked for the guy. Food is cared for, stored and prepped meticulously and properly.
Supercool idea for a restaurant! Can I start as your night porter?
from what book are those pages? Escoffier? Larousse?
Thomas keller was his mentor and he had long hair in the kitchen.Gordon Ramsay had long hair aswell.Marco pierre White ect...They look every plate closely before serving.Having a net or cropped hair help but it's not a must.I saw some cooks with long hair in this video and it wasnt him.Like i said,they look every plate really carefully before serving.That's why they dont care.
True
Pretty sick.
Egg Benedict
Boy, that IS terrible. Why don't we all live inside of hermetically sealed containers that we don't ever have to touch anything!