Chef's Cut: Beyond the Forest with Rasmus Kofoed
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- Опубліковано 23 лип 2015
- From growing up primarily as a young vegetarian boy in the forest to spearheading one of the world’s must see destinations, Rasmus Kofoed has created a restaurant that is a clear reflection of himself and the environment he grew up in. Watch him plate elegant edible scenes from his childhood now.
Find out what dishes were featured in this video on bit.ly/1MDfcKd
Direction: Aiala Hernando | aialahernando.com
Production: The Art of Plating | theartofplating.com
Sponsored by: Chubo Knives | chuboknives.com
This is simply amazing. Cannot imagine how much effort and countless hours this guy have put in order to reach at this point.
The music, the food, the choreography. Great film! I thought at one point that Chef Kofoed's food was cold and clinical, without soul. I was an outsider looking in. It appears that his food has more depth than my mind was willing to accept, and now I can include his "joint" as a must on my restaurant bucket list. Another artist in the ocean of "chefs".
Exceptional. This is the stuff of my dreams so your videos are very inspiring. I'm particularly interested in plating but there isnt much content out there. Thanks so much for this. Keep it up
Good content, but just wanted to commend the artist behind the camera. Great camera work and very well edited. Well done!
It's certainly beautiful - a visual feast.
What was the black coral looking stuff with the razor clams
We love what you do! Would you be interested in collaboration opportunities?
How inaccessible, cliché, and pretentious this is. I would leave hungry and unsatisfied, by this so-called "artistry" and in need of a second meal :( Sorry Rasmus Kofoed. The very enthusiastic eater in me is not impressed.
I've worked in fine dining for some time and many of the things we serve can be consumed in 1-3 bites. We very seldom hear that people leave hungry. Far more commonly, people begin to get quite full around course 14, and in fact fail to finish their final protein course. Often, the six individual items we serve for desert aren't finished.
The quantity of food served at other institutions of fine dining does vary somewhat, but not as much as your comment might suggest. The meals at fine dining restaurants are intended to be full, satisfying meals. For the most part, they are exactly that.
In fact, we charge enough money that if we were leaving guests hungry, we would serve simply serve more food. And, if we were leaving guests hungry and unsatisfied, I don't think that we'd be very successful charging several hundred dollars for one person's dinner. Somehow, we have been quite successful indeed.
Many people in fine dining work for many years, 60-90 hours a week. This restaurant and others like it are in the elite of their field, and like most people at the top of their field, I can guarantee with absolute certainty that they have worked incredibly hard to get there. Harder, in fact, than most people will in their entire lives at anything, ever. To credit this statement, I'll mention that I myself have a 25 year working history across a variety of fields, and have therefore seen the effort that people are willing to devote to their various jobs. To dismiss the passion and labor which goes into perfectly cooking, seasoning and plating an entire meal of balanced, thoughtfully considered food makes you seem a bit naive.
Trust me, you'll be full before dessert
Ate there once. Trust me you will leave completely full. Keep in mind fine dining restaurants might serve small dishes but they serve 18-25 of them.