A stunningly good chef - composite of top notch technician and artist at work. He's in total control and works at speed without ever breaking sweat or his rhythm.
I just found your channel here on UA-cam and I am loving it. You guys are feeding almost 50 000 chefs inspirations world wide. Awesome job guys! Hopefully you can make it to Finland and shoot some videos there :)
One thing I've realized about chefs at this level is that they're not in the business of feeding hungry people, but rather creating an experience for the diner. The morality of this is debatable. Another thing to think about is that these are usually multi-course meals so the single plate isn't supposed to fill you up anyway; it's more like a movement in a symphony rather than a pop song.
+James Bak How is the morality of wanting to create an experience for the diner questionable? You're correct in your second point though, going for a seven course meal will fill you up, despite the small portions.
+lauk05 I think it means, the chef is creating a dish, not to cure someone's hunger but rather to create flavours and presentations that are interesting and unusual, also educational.
+lauk05 Perhaps immoral is the wrong word, people automatically think of food as something to cure your hunger; but in the kitchen this is not always the case! Perhaps the chef is trying to achieve something to rock the taste buds that is canape size?
A turnip - a root vegetable. Usually not my favorite with it's bitterness, but at this level and with the cooking ingredients so sweet it balances the bitterness wonderfully.
Are the plates microwaved or are they put into the oven prior to serving in order to be hot? And besides, does it keep the top of the food from getting cold?
The problem with this duck is that the skin is not crispy and this is because (a) he steamed it before cooking, thus adding extra moisture to the fat and (b) he glazed it before cooking adding even more moisture to the fat. There is zero point glazing a duck before cooking because the customer is not going to want to eat non-crispy skin for a whole breast... perhaps they will persevere but most people would start cutting the fat off the duck after a few attempts of eating it. It is much better to use dry rubs and salt on the duck before cooking. It is difficult to lose the moisture of a duck because the fat keeps it moist - so zero point in steaming it. You then add the glaze or sauce after the duck is cooked with a crisped skin. This is a bit like those TV chefs who claim that their pork has a crackling when you can see that it has nothing of the sort... usually the same idiots who tell you to pour boiling water on the fat before cooking. The fat and skin needs to be dry... regardless of whether it is duck, chicken, or pork. If it is not dry then it won't crisp. You need to add salt to help further draw out the moisture and results are usually best if the meat has been allowed to sit open in the fridge and is cooked from cold into intense heat - the fridge helps with the drying process of the skin. Its an old trick I learned in retail... you take the bacon out of its wrappings the night before and it dries in the fridge resulting in less waste when cutting on the machine and crispy fat when cooked (which the customers love).
you need to watch the video again and listen to the process..there is little fat on the breasts of these ducks so the steaming keeps the meat moist..blast chilling then futher drys out the skin..the glazes are made with honey orange juice and golden suryp thus when roasted at 200c caramelize resulting in a sticky non fatty juicy piece of meat,the second glaze is made with lime juice for added acidity to cut the sweetness of the first glazes(which the customers love) You really have not a clue what you are talking about. IDIOT.
You don't need to sign your posts in capital letters... you are clearly blind if you think that skin is crispy... I've cooked enough duck to perfection to know exactly what I am talking about.
Nymeria Meliae Lol @ the signing comment XD I know what you mean about the crispy skin, but I think in the culinary world, sometimes introducing things in a different way, but yet, retaining all the techniques, and taste of the dish is what they want. Michelin Stars are usually awarded to cooks who find new, unconventional ways of delivering classics.
As another Irishman said: All art is quite useless - Oscar Wilde. Boy, that chef is an artist, his art destined to give a fleeting but immense joy to his audience.
I don't know what I'd do without my StaffCanteen videos. It hits the spot. Keep 'em coming.
thanks +Andre' LeBlanc
A stunningly good chef - composite of top notch technician and artist at work. He's in total control and works at speed without ever breaking sweat or his rhythm.
now THAT is what it is all about, this is the kind of cooking i respect!
That dish looks so incredibly vibrant with beautiful colours, very mouth watering.
guys thanks a lot in making this channel! it helps a lot!
I just found your channel here on UA-cam and I am loving it. You guys are feeding almost 50 000 chefs inspirations world wide. Awesome job guys! Hopefully you can make it to Finland and shoot some videos there :)
Thanks Scott glad you enjoyed the video
First time i see a GOOD portion of food from these "michelin star" videos. Also great dish, very simple and looks great.
One thing I've realized about chefs at this level is that they're not in the business of feeding hungry people, but rather creating an experience for the diner. The morality of this is debatable. Another thing to think about is that these are usually multi-course meals so the single plate isn't supposed to fill you up anyway; it's more like a movement in a symphony rather than a pop song.
+James Bak How is the morality of wanting to create an experience for the diner questionable? You're correct in your second point though, going for a seven course meal will fill you up, despite the small portions.
+lauk05 I think it means, the chef is creating a dish, not to cure someone's hunger but rather to create flavours and presentations that are interesting and unusual, also educational.
Daniel So using your expertise to make food taste and look good is immoral
get off it m8
+lauk05 Perhaps immoral is the wrong word, people automatically think of food as something to cure your hunger; but in the kitchen this is not always the case! Perhaps the chef is trying to achieve something to rock the taste buds that is canape size?
Stunning
this is what michelin cooking should be every where bravo!
outstanding dish, outstanding preparation.
Looks great, so few elements on the dish but massive skill and care taken in them, a well deserved double michellin!
Very good assessment of his skills. I also liked that the dish was spare in its composition. Less is more.
Pretty good dish. Very down to earth Chef.
That's what a two Michelin Star meal looks like..fantastic stuff..love it.
And 3 mechillin. The portions will get smaller and ridicukously smaller.
awesome chef
Nem gondoltam, hogy egy ilyen étteremben ilyen tollas a konyhakész kacsa!!!!!!!!!!!!!A "remekműben " is ott a tok!!!!!!!!!!!!
What’s the intro song?
lovely plate
Always make sure you're using your cutting board the right way, including properly seasoning and cleaning it regularly.
very nice video! thanks
Beautiful
wow !
Wish i had the recipe
Looks stunning.... I'm so hungry :'(
wow
3:14 what is that?
A turnip - a root vegetable. Usually not my favorite with it's bitterness, but at this level and with the cooking ingredients so sweet it balances the bitterness wonderfully.
wow good jod
recipe someone please?
Hello
Can somebody cook this and tell what it tastes like?
what an effort !! glace 1 -glace 2 ++++++++ nevertheless i d love to taste it
by steam he means pop it into a C-VAP oven ...
why off with the rear thats the tastiest bit? Am I Right?
im hungry
How do these chefs manage to plate up food like this before it gets cold?
Are the plates microwaved or are they put into the oven prior to serving in order to be hot? And besides, does it keep the top of the food from getting cold?
I'm not a fan of the metallic dome… Too posh for me! Anyway, thanks a lot for the enlightenment :)
@@ZerkaS it's called a closh
he likes his OJ and honey
Turnips on a yellow board 😂
Go away you suckhole
Just add some butter...
*THUD*
Fiddle Dee Dee potatoes.
But if you leave it to rest for 20 minutes, won't it get cold?
Or do they microwave it to heat it up?
They will probably keep it in a warmed container which keeps the meat above 45 degree :)
@@dankelly911nah we don’t
Looks like fish.
ehhhhhh.....
The problem with this duck is that the skin is not crispy and this is because (a) he steamed it before cooking, thus adding extra moisture to the fat and (b) he glazed it before cooking adding even more moisture to the fat.
There is zero point glazing a duck before cooking because the customer is not going to want to eat non-crispy skin for a whole breast... perhaps they will persevere but most people would start cutting the fat off the duck after a few attempts of eating it.
It is much better to use dry rubs and salt on the duck before cooking. It is difficult to lose the moisture of a duck because the fat keeps it moist - so zero point in steaming it. You then add the glaze or sauce after the duck is cooked with a crisped skin.
This is a bit like those TV chefs who claim that their pork has a crackling when you can see that it has nothing of the sort... usually the same idiots who tell you to pour boiling water on the fat before cooking. The fat and skin needs to be dry... regardless of whether it is duck, chicken, or pork. If it is not dry then it won't crisp. You need to add salt to help further draw out the moisture and results are usually best if the meat has been allowed to sit open in the fridge and is cooked from cold into intense heat - the fridge helps with the drying process of the skin. Its an old trick I learned in retail... you take the bacon out of its wrappings the night before and it dries in the fridge resulting in less waste when cutting on the machine and crispy fat when cooked (which the customers love).
you need to watch the video again and listen to the process..there is little fat on the breasts of these ducks so the steaming keeps the meat moist..blast chilling then futher drys out the skin..the glazes are made with honey orange juice and golden suryp thus when roasted at 200c caramelize resulting in a sticky non fatty juicy piece of meat,the second glaze is made with lime juice for added acidity to cut the sweetness of the first glazes(which the customers love)
You really have not a clue what you are talking about. IDIOT.
You don't need to sign your posts in capital letters...
you are clearly blind if you think that skin is crispy... I've cooked enough duck to perfection to know exactly what I am talking about.
Nymeria Meliae
Lol @ the signing comment XD
I know what you mean about the crispy skin, but I think in the culinary world, sometimes introducing things in a different way, but yet, retaining all the techniques, and taste of the dish is what they want. Michelin Stars are usually awarded to cooks who find new, unconventional ways of delivering classics.
Nymeria Meliae how many Michelin stars do you have again?
Just because I don't have a restaurant doesn't mean I don't know how to cook.
Oity toity toit.
+Jimmy Watson ???
The decoration is an overkill for the food which is going to turn into shit anyways. Spend ur buck wisely :D
As another Irishman said: All art is quite useless - Oscar Wilde. Boy, that chef is an artist, his art destined to give a fleeting but immense joy to his audience.
nicer if the skin of the duck is cripsy
It will be...