@@sdb8903 haha yea, I was gonna say. You're still opening the wine. That said, definitely better than not being able to use it at all. It extends your flexibility, and for less than $200? That seems reasonable for a restaurant doing volume, but with some level of customization.
@@sdb8903 - Meh, I use a simple suction stopper for $15. Works just as well in most cases. If you're dealing with $200+ bottles of wine, maybe you want to use his toy, but keeping the oxygen away from the opened wine is the important part.
@@trapkingproductions It's not grammar, he used the wrong fkn word. I'm going to start saying "air" is called "fire" because, u know, it's the internet...
I had no idea chefs also appreciate top class engineering. Chef Boulud's various toys are engineering masterpieces ! Bravo Chef Boulud not forgetting your world class, bespoke cooking (forgive my enthusiasm)!
Oh man, all worthy chefs appreciate the equipment they are provided. It is a blessing to have high end equipment especially in a large capacity situation. Normal people can not understand the passion chefs have for these pieces. Most people talk shit on the cost because they don't realize how much the equipment has an effect on our jobs. Having a good piece or equipment makes our jobs easier/gives us the ability to make complicated dishes and any respectable kitchen keeps their equipment clean no matter what!
Just gotta say, in sixty years the very finest smoked salmon I have ever tasted (among dozens of brands, year after year) has been Daniel Boulud's name brand. Bravo, maestro!
Chef Daniel Boulad has all the fancy stoves and equipment in his restaurants and cafes around the world 🌎 in Dubai Toronto Canada 🇨🇦 Singapore 🇸🇬 and NYC Wow
@@Di3ago no doubt it was pocket change for the chef but considering his kitchen was green I expected him to have a Rolex "hulk" since the face and dial on it are also green.
@@borntobefree7916 i guess I wouldn't know. I used to work in a kitchen though and we had muscle and endurance from all the running around and lifting things
Holy cow, I honestly didn't even realize he had on a mask until 7:35 when he smelled the spice. Haha Great video and such an impressive collection of tools
this guy is hilarious! someone you'd def want to hang out with. and now i have to get one of those wine things - not that i ever leave a bottle unfinished....
the guy is clearly passionate, but you know what. it is a sign of the times that I didn't register the fact he was wearing abfave mask until he got to the spice wizard
2:10 I can't wait to order Canard a la presse at a fancy restaurant and see the reaction. If I'm lucky, a giddy chef will come over and perform a show at my table with his fancy press
It would have to be a combination of the two. State of the art equipment with a lackluster chef behind it would produce lackluster food. But likewise a great chef with crappy equipment will not be able to produce food at a level he knows he's capable of with better equipment.
Very cool. I was just looking at his new restaurant, Le Pavilion's menu. Quite the menu! It's easier to understand how he can afford the expensive "toys " such as the oven after looking at it...He's selling a 1/2 bottle of Non Vintage Champagne to accompany the oyster for $345...A 750 ml bottle sells in the store for $32....That's a 1100% markup....Wow! And I used to think 3-4 x was a lot!
Man what a beautiful setup. But the duck press doesn't extract blood though. It's just myoglobin. If it were blood your dish would taste only like a bag of rusty nickels, or just liver. The machinery and polish are absolutely gorgeous, holy shit.
I mean, when you specialize in something and love what you do, you have to meet a person that gonna say to you “get everything you need, money is not a concern”
Expensive things aside. I just love his passion and love for his craft.
Seriously you can’t hate this guy, his very honest, I like this guy better than Ramsey
He is great
Love the man’s attitude
@@thejigisup I have
@@thejigisup 77u7.
He’s like a kid playing with his toys, I appreciate chefs that care about their tools just as much as their food
i totally had that vibe too lol
With out the tools you are nobudy
I like how proud he is of his old employee displaying his books and pictures along with his spice that he also uses. Wholesome.
“You don’t buy this machine unless you can afford good wine”
Lmao
Now I can’t help but imagine there’s someone out there pumping argon gas into two buck Chuck like it’s worth saving.
@@jaqenhghar6244 but what will Tammy do with the last 4 oz of her Barefood moscato😓
HAHAHAHAHAHAH i what that on a T-shirt HAHA but have an arrow pointing up at my head
The machine isn’t bad price the argon refills tho.
Monumental flex
Imagine seeing some guy at a store standing on the oven doors and breaking them "No, this isn't a good oven."
Looool
They gave me probation for doing that 😂
The wine machine literally pays for itself. You can open a bottle for a glass and one year later the wine is still good, that's insane.
Also the wine is one your older adding more value
the company claims 3 weeks
@@sdb8903 haha yea, I was gonna say. You're still opening the wine. That said, definitely better than not being able to use it at all. It extends your flexibility, and for less than $200? That seems reasonable for a restaurant doing volume, but with some level of customization.
@@sdb8903 - Meh, I use a simple suction stopper for $15. Works just as well in most cases. If you're dealing with $200+ bottles of wine, maybe you want to use his toy, but keeping the oxygen away from the opened wine is the important part.
Man everytime I see Daniel it brings back memories of Anthony Bourdain and their travels together. R.I.P. Anthony.
onion
Yes I miss Bourdain’s cool personality 😎
Nyxl?
Excelsior
@@oats1608 Ofcourse. EXCELSIORR
There's few things I enjoy more than listening to someone share their passion. So much enthusiasm and niche details to experience.
When I first started my career as a chef, his book was the first chef book I read. Although I never met him, he’s a big inspiration.
The dynamic between the interviewer and the Chef is pretty funny, chef would try low key show off but she just be like “ok”
Hello, fellow snow leopard.
Chef Daniel was yet another fantastic chef that was introduced to me by Anthony Bourdain. I will always miss that fantastic man.
Imagine knocking down a wall to get that oven in!
He's French so nothing suprises me
Imagine not!
This is a pretty common practice with big machines. Cooling, heating, etc. A wall is not that hard to rebuild.
It comes in pieces and then it’s built in place. It takes like 7 months from design to actual usage.
Believe it or not, it’s very common in high end kitchens. We bring the stove in before finishing the doors
She literally asked how big is the stove and this man literally wrote a 3 paragraph essay and at the end, he didn’t even say exactly how long. Lol
As long as it should be of course, what a silly question.
He didn't write anything.
Who hates people who don't know how to use "literally"?
An English teachers wet dreams....
@@user-rv9um5xc3r the fact that triggered you, means you probably have to look inward, it’s the Internet. Nobody uses grammar correctly.
@@trapkingproductions It's not grammar, he used the wrong fkn word.
I'm going to start saying "air" is called "fire" because, u know, it's the internet...
I had no idea chefs also appreciate top class engineering. Chef Boulud's various toys are engineering masterpieces ! Bravo Chef Boulud not forgetting your world class, bespoke cooking (forgive my enthusiasm)!
Oh man, all worthy chefs appreciate the equipment they are provided. It is a blessing to have high end equipment especially in a large capacity situation. Normal people can not understand the passion chefs have for these pieces. Most people talk shit on the cost because they don't realize how much the equipment has an effect on our jobs. Having a good piece or equipment makes our jobs easier/gives us the ability to make complicated dishes and any respectable kitchen keeps their equipment clean no matter what!
@@notsure5444 well said. Also in the end we have enough to produce/worry about. We need our equipment to WORK!
In life, get the best tools you can afford. You want to focus on what you're doing, not the shitty tool that's not doing its job.
Just gotta say, in sixty years the very finest smoked salmon I have ever tasted (among dozens of brands, year after year) has been Daniel Boulud's name brand. Bravo, maestro!
"it's a trade secret, so I don't know what he put..."
Also him: proceed to name every possible pepper he mix in it
Chef Daniel Boulad has all the fancy stoves and equipment in his restaurants and cafes around the world 🌎 in Dubai Toronto Canada 🇨🇦
Singapore 🇸🇬 and NYC
Wow
For anybody curious, that slicer is a Japanese Tsuma Taro vegetable slicer. They're awesome but they're also $300+
"What is so special about this stove?
Daniel : *hitting the counter top* "It's indestructable!"
...I kinda remember about the Titanic...
This chef sounds like a really fun and nice person.
*Said literally nobody ever!*
@@sankadill well TheMan JH did 😂
Because he's on video, work for him and you'll see the real person, because I did many years ago, his arrogance is repulsive, very nasty person
@@willchatman8935
You mean he’s a French chef?
@@sankadill oh, so you already know 😏. Lol
I love the jolly editing. The editor must have had so much fun putting this together.
He has very nice energy lots of chefs can be rude but he seems very passionate about sharing information 👍
Remarkable, for a Frenchman.
"you don't buy this unless you can afford good wine" big flex
That stove is the most impressive thing I've seen in any kitchen.
I love how whenever I go to his restaurant in the city he is always walking around as greeting the guests, taking pics etc
The captions and theatrical cards just make this even better 🤣
That GMT batman fits him so well, he's got a terrific taste in watches
This watch cost like the duck press or a knife, nothing for him
@@Di3ago no doubt it was pocket change for the chef but considering his kitchen was green I expected him to have a Rolex "hulk" since the face and dial on it are also green.
@@Deatpool500 Yeah the Hulk would match his kitchen much better.
Here before this video blows up and people use heavy sarcasm
Haha 😂
Yesssir
Just a simple man and his stove.
I don't know why this was on my recommendations but I have no complaints
As an inspiring chef, this is heaven to me. The copper kitchenware 😳😳😳
This is basically every chefs dream kitchen.
Yes I think that’s probably true 😁
Is there more episodes of chef daniel boulud? I can’t get enough of him 😂
what a treat to see the equipment of a world class chef
I love how he explains it , and paraphrasing here. You don’t buy expensive things unless you can afford it.
That's not his explanation at all. If you've got a 10k bottle of wine, a 150 dollar tool is a joke in comparison
I love people on any profesión who is pasionate and respect his tools, excelente video.
“Under-structable”😂😂beautiful, love it❤️❤️
Why was this hilarious. We need more of him !
Expensive things aside he is very generous mentioning a lot of other chefs and brands, saying very little about himself.
2:04
''What do you use this for, in, like, the restaurant?''
''Yeah well, you know, that's just like, your opinion man...''
I read that in JBP voice 🤣🤣
just love the editing in this.
Ate at his restaurant, and met him several times. Wonderful man.
When he was lifting that duck press, wow chefs stay pretty active and strong even into their old age probably
It's 20 pounds 🤦♂️
@@borntobefree7916 i guess I wouldn't know. I used to work in a kitchen though and we had muscle and endurance from all the running around and lifting things
You reckon he's 70?
@@GladiatorReid Google said he's 66 thats pretty close
@@mazayashah213 time to put him out to pasture
He speaks with so much passion i love it☺️☺️☺️☺️
The commenters really suck on this channel. This guy's passion is great.
Wow, this was superb, please do more of these, an entire series
Yea. Expensive knives. But there’s nothing like your first shit knife. He still has his. Respect!
I love this pro kitchen tour serie ❤
Honestly the editing made this video extra special 😂🙌
He is so happy 😂 you do you Daniel!
I love how he talks about his custom equipment and antique pieces, then immediately shifts to a bog-standard off the self 2nd gen Corvin.
Love the duck press: reminds me of La Tour d’Argent and their duck.
Thus is just epic. Love this tour
So much fun in this video :D
Holy cow, I honestly didn't even realize he had on a mask until 7:35 when he smelled the spice. Haha
Great video and such an impressive collection of tools
Food Insider... the new Bon Appetite
I love this video. Thank you.
I like the editing of this video
This dude was geeking. I love it.
i’ll always love a green kitchen
Me: Telling myself I don't need any more kitchen gadgets right now
UA-cam: Watch this video
I love how hard he is geeking out over all his gear.
The end lmao
" do you want to do that cutting so we don't make a mess? "
" Ah that wine is good too"
Loved the editing of this one
this guy is hilarious! someone you'd def want to hang out with. and now i have to get one of those wine things - not that i ever leave a bottle unfinished....
He was having way to much fun
Brick walls or not, nothing stops a determined chef!
Where did he buy his mandoline/slicer machine? it's awesome!!!
I used to be one of the chef de parties here years ago. Brings back memories
You know this person...?
@@brufeen9088 yes I used to work for him
@@kevinlee9242 wow man!
Hello, what is the brand of the rotissoire and the fryer? Thanks
I can tell he loves talking about his craft and his toys in the kitchen 😂😁
Super helpful 😊🐻
the guy is clearly passionate, but you know what. it is a sign of the times that I didn't register the fact he was wearing abfave mask until he got to the spice wizard
My favourite chef
Cant wait to see comments like
“freaked out because you don’t want to eat food that’s cooked in oven a chef stepped with shoes on”
Haha 😂 yeah it’s true
You ever work in a real kitchen.. ? Even at the highest end kithens there is way worse than that...
that's just because they forgot to mention how much the shoes cost.
The oven heat should kill off anything his boot left behind anyway...
In a restaurant that fancy you can expect the oven to be cleaned (likely pypoliticaly over night and then wiped) every day
When will someone to be as passionate with me the way chef Daniel is with his tools 🙃
Self confidence has been named after this guy
great video and nice chef. i love the wine tool. not cheap but effective
love this series, need more of this!
I need to find more videos of this chef!
Amazing editing
Chef wearing a GMT Master II on the Jubilee ... love it !
Really enjoyed this "cribs" chef special idea.
Nothing better then to hear a chef say
"I love wine"
Good tools are sooooo important!
Im looking forward for more pro kitchen tours.
Great stove and oven in a great restaurant! It's been four years since I ate there. I hope to go again soon.
Loved it!
2:10 I can't wait to order Canard a la presse at a fancy restaurant and see the reaction. If I'm lucky, a giddy chef will come over and perform a show at my table with his fancy press
I find this content entertaining
How do you even clean that wine pump
Replace the needle ?
I cook beautiful food on one single induction burner. It's not the equipment it's the chef that counts
You certainly can but with complex dishes and multiple courses you need more. Not even mentioning the fact that this is a restaurant kitchen.
such a lame comment
It would have to be a combination of the two. State of the art equipment with a lackluster chef behind it would produce lackluster food. But likewise a great chef with crappy equipment will not be able to produce food at a level he knows he's capable of with better equipment.
it's a restaurant, if you think you can serve as much dishes as him in one day with the exact same quality, prove it
Very cool. I was just looking at his new restaurant, Le Pavilion's menu. Quite the menu! It's easier to understand how he can afford the expensive "toys " such as the oven after looking at it...He's selling a 1/2 bottle of Non Vintage Champagne to accompany the oyster for $345...A 750 ml bottle sells in the store for $32....That's a 1100% markup....Wow! And I used to think 3-4 x was a lot!
You´re an OG in my book if you instantly knew what the duck press was as soon as you saw it, Action Bronson would approve this.
Bring the ladder....
Nevermind ill use the stove
LOL 😂
This was one of my favorite chefs from fucks that’s delicious. He’s awesome
I liked it it was entertaining. That Wine device never seen it until now.
Don't make em like this guy no more gotta appreciate it great job chef
Would love to know who those pots and pans are made by ????
Man what a beautiful setup. But the duck press doesn't extract blood though. It's just myoglobin. If it were blood your dish would taste only like a bag of rusty nickels, or just liver. The machinery and polish are absolutely gorgeous, holy shit.
I mean, when you specialize in something and love what you do, you have to meet a person that gonna say to you “get everything you need, money is not a concern”