Oh I know lol. I just think it's hilarious that his student is timidly taking tiny tastes, and Keller is like "What I like to do is take the spoon and go right down in the center..... so I can scoop out a big ass shovel full" LOL
He wants his customers to experience the same, that’s why everything is done in excess so that people really get to fully taste the things they normally don’t on a daily basis.
Enjoy Sunshine and Please be Vegan, no animal’s eggs, animal’s milk, animal’s cheese and animal’s butter, and insect’s honey🥬🥗🌽🥕🥦🥥🥑🍓🍇🍌🍎🍐🍑🥭🍅🥒🍉❤️🌞🌈👼❤️🏖 Profitez du soleil et soyez végétalien, pas d’œufs d’animaux, de lait d’animaux, de fromage d’animaux et de beurre d’animaux, et de miel d’insectes🥬🥗🌽🥕🥦🥥🥑🍓🍇🍌🍎🍐🍑🥭🍅🥒🍉❤️🌞🌈👼❤️🏖 Geniessen Sie Sonnenschein und seien Sie bitte vegan, keine Tiereier, Tiermilch, Tierkäse und Tierbutter und Insektenhonig🥬🥗🌽🥕🥦🥥🥑🍓🍇🍌🍎🍐🍑🥭🍅🥒🍉❤️🌞🌈👼❤️🏖 Goditi il sole e per favore sii vegano, niente uova di animali, latte di animali, formaggio di animali e burro di animali e miele di insetti🥬🥗🌽🥕🥦🥥🥑🍓🍇🍌🍎🍐🍑🥭🍅🥒🍉❤️🌞🌈👼❤️🏖
I thought I recognised him! That chef with mr Keller is Hrishikesh Desai who won national chef of the year and also won the competition on bbc2 program called "chefs on trail" where chefs compete to win a head chef role. He is now head chef at Gilpin hotel and lake house.
Mr. Keller puts such generous portions of this elixir on his hand, 3/4 of the way through the presentation, he's eaten $1,000 worth of restaurant priced caviar. The indulgence of watching the owner do this is mind-boggling. Somebody has to make the decision on the quality of the product. With something this expensive, it might as well be the owner!
There was a time when I could afford to have this ethereal substance with good Champagne on New year's Eve. Alas, those days are now only a treasured memory.
"Yup... they're all pretty consistent... but let's retry the whole batch once more just to be *really* positively 100% sure shall we? Alright... oh this one's empty! let me just get one more here..."
so nice to see a talented chef working with younger people and not screaming profanities at them. Ramsey comes to mind. Keller is a rock star in the kitchen, and is a decent human being - so you can be both.
This is such a lovely moment, Chef Keller taking time out to mentor a rookie with patience and passion despite so much going on around him, great feel good moment. 😊
Not only is he a great chef he is a great teacher, he has like a natural nac for it i would love too learn from that man....those ppl that work with him i think are the luckiest on earth
2 things I noticed in the first minute of the video. 1) Why doesn't he put the can on a table while pulling off the top? When you're holding the can and pulling the top off, a sudden jerk can spill the caviar. 2) People talk about the metallic taste that metal spoons can give caviar, but the caviar is canned in a metal container. Wouldn't that affect the taste too?
That would be a good dish. 6 small heaps of caviar, each from a different pot so diners could taste the subtle differences. It would have the essence of Thomas keller. You could serve it in those caviar pots or something inspired by them. They have quite an iconic look.
Oh my, BIG Samples! Tough job. Where do I apply? His mouth was salivating even at the beginning of the video before he got to start chowing on those heaping spoonfuls.... Drool. I haven't had any in around 8 years. Not even any Lumpfish roe. But I do love all the cooked fresh roe I harvest from both fresh water and salt water fish that I catch. Wonderful !
it's amazing that keller claims he's never actually eaten oysters and pearls. what an amazing chef. as much as you have to admire ramsay, pierre white, and boulud, keller might be the best chef alive today.
@randomskater92 lol I think so (if not more). I think the point is just to teach the apprentice about caviar in the best way possible which is to try as much of it as possible and notice the nuances in flavor. As for why Keller is eating all that Caviar...well, he's Thomas Keller and he can do whatever he wants lol.
I feel like Keller must be close to genius level intelligence. All of the thoughts he needs to process and all of the actions and steps he needs to take in order to achieve the level of excellence he demands must either be attributed to complete and utter dedication or genius or both.
I'm just a bit confused...if he doesn't use metal spoon because of the metallic flavor it causes, how doesn't the tin in comes in effect the flavor? I'm just asking.
@richterscale09 plus, all food values are arbitary anyway. When something's popular or prestigious, they charge through the roof for it. Pork belly was dirt-cheap 10 years ago but it's come into vogue (here atleast) and is priced per kilo similarly to pork loin now. Same with lamb cutlets or rack, at one point they were almost considered offcuts, they're in extremely high demand now and priced to match. Hell, in Edwardian times a prestigious expensive dessert was a set jelly.
Feran has been going around saying he doesn't like cooking and never did. Heston seems to be largely obsessed with making massive versions of kid food. Ramsay has built a second career on yelling at incompetent cooks. I respect all of those chefs, but I do not relate to them. I like cooking. I like ingredients. That's what's special about Keller. He's just about food and how to cook it. Someone tells him they are growing a new grape in the valley, he'd cancel a meeting to taste it (maybe not, but that's the impression I'm trying capture). That's great. Skill is its own showcase.
That's what lobster was like back in 1800s I wanna say? They were overwhelming in size and population, and they were considered "poor man's food" back in the day.
@blueballsredhair what about a half dozen or so chefs from spain (adria, arzak, arduriz) as well as grant achatz (who worked under keller for 4 yrs), and a half dozen or so japanese chefs.
So eating with a metal spoon is to be avoided because the metal tarnishes the flavour...I can accept that, it sounds valid. Yet so often caviar comes preserved in a metal can?
Plane ticket from London to Napa: $1700 Rental Car: $376 Hotel in Napa: $889 Food & Beverage: $1237 Caviar lesson and internship with Thomas Keller at the French Laundry: Priceless There are some things money can't buy. For everything else, there's Mastercard.
I just watched a clip from "The F Word" with Gordon Ramsay, where he went to the farm that makes the exact caviar Thomas Keller is showing. It costs 3-4,000 GBP for each container!
@EndlessEra7 Hello.I am a die hard martial artist.I saw so much of his method and feel for the whole thing,environment,the moment,and a passion balanced by cool calm technical aptitude.I guess some things are universal,because he shared the same enlightened character as some of the great masters i have worked with,and i have been fortunate to have met a few.The real kind.And Chef Keller is the real kind too.They talk and move the same way.
That's Tsar Nicoulai Caviar they are tasting. A California company that has revolutionized 'sustainable' production of Sturgeon eggs, since wild Sturgeon are on the endangered list. The company makes many different grades and I imagine they are tasting some of the better offered by Tsar Nicoulai? Impossible to read the labels and I don't recognize the color of the label; but anyway, a great company to buy from.
Ничего себе они икру лопают. Я сомневаюсь, что всю эту икру съедят за один вечер. Возникает вопрос, зачем они открыли все банки - во первых икра может испортиться после того, как они её попробовали и во вторых - икру хотят попробовать и другие повара и даже официанты. Что же тогда дойдет до посетителя ресторана? А вообще икру кушать ложками очень интересно. Что правда, то правда.
Cano Manuel Gonzaga the tin is coated in the inside. But the outside not, which sometimes gives you a strange taste. Metal, and certainly silver gives you also a strange taste.
Thomas Keller be taking ice cream scoop sized samples.
He has a lot more money than we do, I would wager!
Oh I know lol. I just think it's hilarious that his student is timidly taking tiny tastes, and Keller is like "What I like to do is take the spoon and go right down in the center..... so I can scoop out a big ass shovel full" LOL
Maybe he’s hungry 😋
One of the many perks of owning michelin star restaurants lol
He wants his customers to experience the same, that’s why everything is done in excess so that people really get to fully taste the things they normally don’t on a daily basis.
To be standing in the French Laundry kitchen, with Thomas Keller himself, sampling caviar like kings. Amazing.
Enjoy Sunshine and Please be Vegan, no animal’s eggs, animal’s milk, animal’s cheese and animal’s butter, and insect’s honey🥬🥗🌽🥕🥦🥥🥑🍓🍇🍌🍎🍐🍑🥭🍅🥒🍉❤️🌞🌈👼❤️🏖 Profitez du soleil et soyez végétalien, pas d’œufs d’animaux, de lait d’animaux, de fromage d’animaux et de beurre d’animaux, et de miel d’insectes🥬🥗🌽🥕🥦🥥🥑🍓🍇🍌🍎🍐🍑🥭🍅🥒🍉❤️🌞🌈👼❤️🏖 Geniessen Sie Sonnenschein und seien Sie bitte vegan, keine Tiereier, Tiermilch, Tierkäse und Tierbutter und Insektenhonig🥬🥗🌽🥕🥦🥥🥑🍓🍇🍌🍎🍐🍑🥭🍅🥒🍉❤️🌞🌈👼❤️🏖 Goditi il sole e per favore sii vegano, niente uova di animali, latte di animali, formaggio di animali e burro di animali e miele di insetti🥬🥗🌽🥕🥦🥥🥑🍓🍇🍌🍎🍐🍑🥭🍅🥒🍉❤️🌞🌈👼❤️🏖
He's a born teacher on top of all his many talents.
Keller is such a good teacher while maintaining the charm of a young boy sneaking cookies out of jars behind mama's back.
I thought I recognised him! That chef with mr Keller is Hrishikesh Desai who won national chef of the year and also won the competition on bbc2 program called "chefs on trail" where chefs compete to win a head chef role. He is now head chef at Gilpin hotel and lake house.
Chris Moxon He also won the Roux Sponsorship that year which is why he earned the opportunity to stand in that spot and receive that mentoring.
Looks like the indian chef from kitchen nightmares
So helpful and such a great teacher but still plenty humble!!! Love you Chef Keller!!!!!
Mr. Keller puts such generous portions of this elixir on his hand, 3/4 of the way through the presentation, he's eaten $1,000 worth of restaurant priced caviar. The indulgence of watching the owner do this is mind-boggling. Somebody has to make the decision on the quality of the product. With something this expensive, it might as well be the owner!
He is the owner of that restaurant! Lol
Im sure he can get large samples of anything from anyone. To be associated with a Chef of that caliber is worth more than that caviar on the table.
There was a time when I could afford to have this ethereal substance with good Champagne on New year's Eve. Alas, those days are now only a treasured memory.
So how about now? You making that Osetra money again?
no wonder these masters produce great chefs, the time and effort they put into teaching is enormous, never mind the expense.
"Yup... they're all pretty consistent... but let's retry the whole batch once more just to be *really* positively 100% sure shall we? Alright... oh this one's empty! let me just get one more here..."
so nice to see a talented chef working with younger people and not screaming profanities at them. Ramsey comes to mind. Keller is a rock star in the kitchen, and is a decent human being - so you can be both.
Yet so many people say that bullies are the ones who pushed them to be better though?
LOOK AT ALL THAT FUCKING CAVIAR * (in Gordon Ramsay's voice)
This is such a lovely moment, Chef Keller taking time out to mentor a rookie with patience and passion despite so much going on around him, great feel good moment. 😊
He’s never rushed. You can tell he genuinely likes teaching and love that he takes his time when teaching skills to other people.
"i dont want to say salt.... is a salinity to it!
LOL
Stugeon eggs are heavy seasoned with salt before they get packed.
saying salt would cheapen the product, I mean... they are just overpriced fish eggs.
WHAT THE FUCK that's a lot of caviar they are going through!!
Keller’s got a freakin’ liter of caviar in his gut. I think he’s ready to spawn!
Nigga just ate 75,000 dollars worth of caviar. I won't trust him with my Caviar 😧
Look who's calling him Nigga... HA HA HA HA HA HA
Fuckface...
im not sure whats worse, the fact this moron made this comment or the other 10 that liked it!..... smh
That taster (not keller), probably tasted his week’s salary worth of caviar that day😂 keller was just spooning that like there’s no tomorrow.
Such a fantastic teacher
Jeremy Epstein in this video, really not. he doesn't know enough to teach about caviar.
Not only is he a great chef he is a great teacher, he has like a natural nac for it i would love too learn from that man....those ppl that work with him i think are the luckiest on earth
id kill for more videos of him teaching!!
In the business we call this getting high on your own supply
Wow... Thomas Keller is all about luxury. That's good, just don't lose sight of what's good about everyday food, which I'm sure he won't.
I worked in a fancy restaurant we had those nice copper pots but they were only for decoration .
Holy jebus, they must have eaten a whole tin between the two of them. What an awesome job!
2 things I noticed in the first minute of the video.
1) Why doesn't he put the can on a table while pulling off the top? When you're holding the can and pulling the top off, a sudden jerk can spill the caviar.
2) People talk about the metallic taste that metal spoons can give caviar, but the caviar is canned in a metal container. Wouldn't that affect the taste too?
I'm so jealous.......like a chef I'm so jealous this guy.....
Everyone in that kitchen hates that guy right now lol
Fucking TK doing GIANT bumps of caviar lmao
thank you for the lesson sir
my mouth is watering
ha! i had a caviar service at michael minas in vegas - and the maitre d' had issues opening the can just like this. lol!!!!!!
Very lucky the but with chef Thomas as he is having a lot of caviar... I'm jealous
that guy is so lucky in 2 ways:
1 he has a great teacher and chef teaching him
2 hes tasting super quality kaviar!
lucky f.... :P
I want a job where I can taste test endless heaps of caviar like he has.
That would be a good dish. 6 small heaps of caviar, each from a different pot so diners could taste the subtle differences. It would have the essence of Thomas keller. You could serve it in those caviar pots or something inspired by them. They have quite an iconic look.
Not my kind of food but it is Thomas's kind of food (apparently)
I made this without the caviar because I'm poor and it was still amazing.
cause he's left handed
Oh my, BIG Samples! Tough job. Where do I apply? His mouth was salivating even at the beginning of the video before he got to start chowing on those heaping spoonfuls....
Drool. I haven't had any in around 8 years. Not even any Lumpfish roe. But I do love all the cooked fresh roe I harvest from both fresh water and salt water fish that I catch. Wonderful !
So the lesson here is not to let Thomas Keller near your caviar, or he will have a taste from every tin.
it's amazing that they both just ate probably 2-300 hundred dollars worth of caviar.
TK goin to Town on some caviar!
keller is going to town on that caviar haha
it's amazing that keller claims he's never actually eaten oysters and pearls. what an amazing chef. as much as you have to admire ramsay, pierre white, and boulud, keller might be the best chef alive today.
In my country, salinity is very usual... and I admire TK for sure. If he has knowledge of words, good for him and I hope he uses it as much as he can.
i wish i could taste caviar that many times! :) yum!!!!! YUM! YUUUM!
@randomskater92 lol I think so (if not more). I think the point is just to teach the apprentice about caviar in the best way possible which is to try as much of it as possible and notice the nuances in flavor. As for why Keller is eating all that Caviar...well, he's Thomas Keller and he can do whatever he wants lol.
I feel like Keller must be close to genius level intelligence. All of the thoughts he needs to process and all of the actions and steps he needs to take in order to achieve the level of excellence he demands must either be attributed to complete and utter dedication or genius or both.
TK is destroying like half a can, hes takin the biggest bites lol.
What a tough job!
Where do I sign up for this
I wonder what the "street value" would be for all the caviar they had laid out, and for how much they ate.
What I find curious, is he says to use the Mother of Pearl spoon so metal doesn't touch it. They use a metal spoon to plate it.
It's not all metals, specifically silver.
I'm just a bit confused...if he doesn't use metal spoon because of the metallic flavor it causes, how doesn't the tin in comes in effect the flavor? I'm just asking.
Chef keller is a genous
Are they not in metal tins?
I know it's been eight years but just in case you are still wondering, the tins are laminated so that the caviar never actually touches the metal.
@@TheWorldsStage Thank u
damn i would like to dig in to some of that
How about cleaning the palate between samples
If metal react with the taste of caviar, why is the container metallic?
Apitana Jirawongkraisorn it’s a misconception, metal doesn’t react with caviar. Silver does though.
would love to get this lesson from TK...jealous
@richterscale09
plus, all food values are arbitary anyway. When something's popular or prestigious, they charge through the roof for it. Pork belly was dirt-cheap 10 years ago but it's come into vogue (here atleast) and is priced per kilo similarly to pork loin now. Same with lamb cutlets or rack, at one point they were almost considered offcuts, they're in extremely high demand now and priced to match. Hell, in Edwardian times a prestigious expensive dessert was a set jelly.
Did they leave any for the guests?
Feran has been going around saying he doesn't like cooking and never did. Heston seems to be largely obsessed with making massive versions of kid food. Ramsay has built a second career on yelling at incompetent cooks. I respect all of those chefs, but I do not relate to them. I like cooking. I like ingredients. That's what's special about Keller. He's just about food and how to cook it. Someone tells him they are growing a new grape in the valley, he'd cancel a meeting to taste it (maybe not, but that's the impression I'm trying capture). That's great. Skill is its own showcase.
if not already familiar check out Massimo Bottura from Losteria francescana in modena, sounds just your sort of chef (and mine)
No one's mentioned that they just opened $35k worth of caviar. Wow
Too funny! You're probably right!
It is Sterling Caviar from Elverta California.
if you give the caviar to a hen, she will sit on them and keep them warm and soon you'll have baby fishes
That's what lobster was like back in 1800s I wanna say? They were overwhelming in size and population, and they were considered "poor man's food" back in the day.
@blueballsredhair what about a half dozen or so chefs from spain (adria, arzak, arduriz) as well as grant achatz (who worked under keller for 4 yrs), and a half dozen or so japanese chefs.
when that Heinz ketchup costs $100+ for a teaspoon, yea, you're going to make absolute-damn-sure it better taste amazing.
At a certain point, I think he's just coming up with excuses to keep eating caviar. "Ahem. consistency. yes. have to check them all you see."
Is this the roux scholar for 2011?
What is it in then? If the caviar reacts to metal, then why store it in metal tins? Why not glass?
best meal of my life was @ The French Laundry.
these caviar must be some of the best brands does anyone know the names of them?
I never ate caviar before.. What does it taste like? Is it fishy?
What I would give for just a taste!
So eating with a metal spoon is to be avoided because the metal tarnishes the flavour...I can accept that, it sounds valid. Yet so often caviar comes preserved in a metal can?
A lowly tin can with a nonreactive coating of a natural type for the inside of the tin can . Long live Monterey Bay !!!
Just casually eating pure salty mini boba balls
Plane ticket from London to Napa: $1700
Rental Car: $376
Hotel in Napa: $889
Food & Beverage: $1237
Caviar lesson and internship with Thomas Keller at the French Laundry:
Priceless
There are some things money can't buy. For everything else, there's Mastercard.
I just watched a clip from "The F Word" with Gordon Ramsay, where he went to the farm that makes the exact caviar Thomas Keller is showing. It costs 3-4,000 GBP for each container!
oh my god i want to be doing that right now
If metal affects caviar taste why do processing facilities use metal all throughout the harvesting process? From the knife to the bowls and spoons.
1oz of the caviar they used cost about 178$(right side)-254$(Left side)
@EndlessEra7 Hello.I am a die hard martial artist.I saw so much of his method and feel for the whole thing,environment,the moment,and a passion balanced by cool calm technical aptitude.I guess some things are universal,because he shared the same enlightened character as some of the great masters i have worked with,and i have been fortunate to have met a few.The real kind.And Chef Keller is the real kind too.They talk and move the same way.
That's Tsar Nicoulai Caviar they are tasting. A California company that has revolutionized 'sustainable' production of Sturgeon eggs, since wild Sturgeon are on the endangered list. The company makes many different grades and I imagine they are tasting some of the better offered by Tsar Nicoulai? Impossible to read the labels and I don't recognize the color of the label; but anyway, a great company to buy from.
They also had some Sterling brand caviar, another California company.
Digital.Gods whoever produces it, uses russian tins. and they put their ugly label on it. amateurs...
Thomas, could you go get me a bottle of wine too?
@a87fhj Thank you clearing that up. I appreciate it.
@HollowAgito I would assume it's so they don't put the spoons in their mouth.
From what i'ved learned, after you taste the caviar on your hand, if your hand doesn't smell fishy, you have a good and fresh caviar
that was at least $1000 in taste tests LOL
Not hating but they eat it with a mother-of-pearl spoon to avoid metallic taste yet it is packaged in a metal tin?
i've never had caviar. i wanna try it.
Have you been able to try caviar since?
@@magicemperor2420 haha, yes I have! It’s quite good!
Ничего себе они икру лопают. Я сомневаюсь, что всю эту икру съедят за один вечер. Возникает вопрос, зачем они открыли все банки - во первых икра может испортиться после того, как они её попробовали и во вторых - икру хотят попробовать и другие повара и даже официанты. Что же тогда дойдет до посетителя ресторана?
А вообще икру кушать ложками очень интересно. Что правда, то правда.
Did those caviar taste metallic because of the container?
great question lol
That's why he said to take from the center i thought?
Cano Manuel Gonzaga the tin is coated in the inside. But the outside not, which sometimes gives you a strange taste. Metal, and certainly silver gives you also a strange taste.
I dunno I gotta try it again
He specifies the metal that reacts; silver.
Seems that men find it rather interesting to calculate the amount of money it costs to eat all these samples
The guy was nervous
Each can is about $4500-5000 and they have about 10.