....non sono un intenditore...so chi è il signor Bottura perché ho avuto la grande fortuna di conoscerlo durante le riprese del film al REFETTORIO AMBROSIANO....GRAZIE MASSIMO...GRANDE UOMO PRIMA DI TUTTO....GRANDISSIMO ITALIANO!!!! SIMPATICISSIMO....UNO DI NOI!!!!!!
i love massimo bottura and thanks for the video... but the music is terrible and sooo doesnt suit it!!! hopefully you can see it as constructive critisism ;)
Hello beautiful fan Thanks for the love and support on here, I really appreciate...where do you write to me from? Don't forget to watch out for my newest release Much love!
bullshits??? quem tem pela cozinha uma verdadeira paixão não comenta desta forma, querem saber o que representa cozinhar venham a PORTUGAL e tirem as duvida. What you heat????????????????
Honestly the chef is Really excellent at his job and the food does look incredible but from the quantity & amount of food you get in a plate for a very expensive price is not really my thing, it actually disappoints me. I have been in such restos and i give this man credit for his big imaginative creative mind & talent but in the end, i wouldnt go eat there.
The portions that you are seeing are for the tasting menu which is also priced as such. You also should know that there are very specific reasons tasting menus have become so popular. 1) Chefs can use a variety of ingredients and high light their own creative genius through multiple mediums & 2) Chefs feel as if something that is more than one or two bites will dull your attitude toward the dish and not engage multiple senses of the patron.
Beh è chiaro, ma è questo il punto. È un ristorante di ricerca per così dire, in cui i pensieri, le sensazioni e le associazioni evocate dal cibo sono più importanti del cibo stesso.
My comments are not personally addressed to Mr. Bottura, but generally I am tired of Chefs presenting the food as if it were a piece of art, making great shows for a little substance, and expensive bills. A certain dose of fantasy is fine, some innovation is also fine, but too much is too much. in these times it is more rewarded who creates the most strange things ... These Chefs risk to make the world forget the reason that we are the best in the world in the kitchen and I mean Tradition and the real taste of our famous dishes. I prefer a thousand times a rich and juicy Lasagna made with Grandma recipe instead of a little edible (?) complicated composition in my plate! Sorry..... ;)
You have to understand that most of these high end restaurants offer a full course which sometimes can be up to 20 different dishes (Central, nº4 in the 50 best list does that and it takes about 4 hours to complete) so the tiny portions are supposed to give you the taste experience without filling you up so you can enjoy all of them.
I think you missunderstand what is going on in these kind of restaurants. This is not meant to be a place where you feed, but a place where you experience a kind of art that is not only visual, but also involves other senses, such as smell, flavour, touch, and even more maybe. It also happens that you get fed in the process of the experience, but it is not the objective, and that is what can and does mislead a lot of people like yourself.
I only feel like accepting your comment if youve actually been to michelin restaurants. I am poor but save up for these restaurants because the quality and flavour is bizarre so good and of course the service they give. It's next level.. It's not something weird with stupid flavours. Its all well thought. From some vinegar and bread to those creations everything they have is so much better than normal recipes that are already good.
I am pretty proud the best restaurant in the world is Italian. And the dude is surely a genius. But listening to him blathering nonsense for the sake of 'giving air to one's teeth', as we say in Italy, it's pretty depressing. Nothing interesting in this interview.
@@universeelements3403 it s not a matter of being prepared, he didn't say anything revolutionary or difficult to comprehend, having to listen the usual things, like respect the past bla bla bla, from the best restaurant in the world instead of concretely analysing some dishes is actually pretty disappointing
J Kirk, You are tastless , little man. You cannot understand, it's simply not for you I suppouse..did you ever ask yourself that? The way he speaks it shows nothing but purely passion.
to be honest. michelin star are stupid. you get worked up to impress people that you don't even know, and you life is entire depended on the palate of the under cover reviewer. The 50 best is a great because you are literally competing with other chef in who is better than who, who is more creative, who can bring more smile to customer. If you look at all the 50 best chef, they are incredibly simple people, drive old cars, live very modestly, yet they have insane personality, they are very artistic, creative, and they can really piss off people who they don't like lol. And people who worry about michelin stars, have no personality, they are just text book chef, Like Gordon.
you havent tried any of the 2. You are too poor for afford, however you can definitely comment a video on youtube. This is indeed cheap and does not require any afford
I mean, there is a lot of overlap between michelin stars and the 50 best. The main thing the 50 best has going for it over michelin is that it's not limited to certain areas.
I love Gordon but think Massimo's food is much more creative than Gordon's dishes. Don't take me wrong. Of course Gordon makes amazingly tasty food, but Massimo's food is beyond tasty and re-inventing modern Italian cuisine.
@StavroGavro you re right for this particular interview at least, but I would guess that it s a case of lost in translation, bottura doesn't seem too comfortable explaining these kind of things in English
He’s actually done good work for his community and has a zero waste policy wherein all the perfectly usable but excess ‘waste’ from a high end restaurant like his own is used to feed the under-privileged. They get the same attention to detail and care that the ‘elite’ receive in their meals. so he does indeed feed the people
@@lalrinzualakhiangte1321 yes, I know the story of his food kitchens he has done, but they are not every day permanent locations. ( there is one in London to help the poor, but its just once a week ! what do you eat for other 6 days ?! ) i think he does try to do good, and has a good heart, but it just seems like token gesture especially when you compare with the work of Chefs such as Chef José Andrés. Thats a chef I do admire.
@@steveb2145 I think from a purely philanthropic perspective Massimo doesn't compare but I don't think he's trying to be 'that' person either. He has taken a more philosophical approach with his social work with his whole point being emphasis to 'culture' and enriching the lives of people. So I understand if you choose to respect Jose Andres more especially considering the amazing stuff he's done.
His passion is so incredible!
....non sono un intenditore...so chi è il signor Bottura perché ho avuto la grande fortuna di conoscerlo durante le riprese del film al REFETTORIO AMBROSIANO....GRAZIE MASSIMO...GRANDE UOMO PRIMA DI TUTTO....GRANDISSIMO ITALIANO!!!! SIMPATICISSIMO....UNO DI NOI!!!!!!
That interviewer has a nice set of principles
Master Bottura so brilliant! A genius! 💕💕❣️
we agree!
awesome guy--the rear mirror-👍
Massimo es el mejor que nivel mmama mia
OOOh la biaaatch dans les 10 premières secondes..
Best chef🙌🏻🤌🏻
0:56
whoooaaaa nellie..
i love massimo bottura and thanks for the video... but the music is terrible and sooo doesnt suit it!!! hopefully you can see it as constructive critisism ;)
Hello beautiful fan
Thanks for the love and support on here, I really appreciate...where do you write to me from?
Don't forget to watch out for my newest release
Much love!
bullshits??? quem tem pela cozinha uma verdadeira paixão não comenta desta forma, querem saber o que representa cozinhar venham a PORTUGAL e tirem as duvida. What you heat????????????????
I don't know wtf portugal come here bro😊.
This is really poorly shot. Such a shame.
Who is the female interviewer|
Honestly the chef is Really excellent at his job and the food does look incredible but from the quantity & amount of food you get in a plate for a very expensive price is not really my thing, it actually disappoints me. I have been in such restos and i give this man credit for his big imaginative creative mind & talent but in the end, i wouldnt go eat there.
The portions that you are seeing are for the tasting menu which is also priced as such. You also should know that there are very specific reasons tasting menus have become so popular. 1) Chefs can use a variety of ingredients and high light their own creative genius through multiple mediums & 2) Chefs feel as if something that is more than one or two bites will dull your attitude toward the dish and not engage multiple senses of the patron.
my hero , people talk with lack of knowledge...I can't believe u talking about lasagne wen the concept is clearly different....
No hats in the kitchen? LOL kinda crazy
MARCHA!!!
Marcia ;)
what does a ferrari have to do with looking at the future? lol
too many bullshits
***** Let stay her...from her surname can only taste own culture;dog,cat.ecc.ecc. :-)
+Annie Lee yes bullshit for you because your not italian and your culture is nothing to compare!!
+Annie Lee Yes, Bullshits ahahhaha 3 Michelin Star...Nothing to say?
Insomma il succo è che se c'hai fame è meglio che non ce vai a sta osteria
Beh è chiaro, ma è questo il punto. È un ristorante di ricerca per così dire, in cui i pensieri, le sensazioni e le associazioni evocate dal cibo sono più importanti del cibo stesso.
C è sempre qualcuno che deve scrivere questo commento, incredibile
My comments are not personally addressed to Mr. Bottura, but generally I am tired of Chefs presenting the food as if it were a piece of art, making great shows for a little substance, and expensive bills.
A certain dose of fantasy is fine, some innovation is also fine, but too much is too much. in these times it is more rewarded who creates the most strange things ...
These Chefs risk to make the world forget the reason that we are the best in the world in the kitchen and I mean Tradition and the real taste of our famous dishes.
I prefer a thousand times a rich and juicy Lasagna made with Grandma recipe instead of a little edible (?) complicated composition in my plate! Sorry..... ;)
It's because you don't feel the cuisine, the food is really an art that a little percent of people can appreciate
You have to understand that most of these high end restaurants offer a full course which sometimes can be up to 20 different dishes (Central, nº4 in the 50 best list does that and it takes about 4 hours to complete) so the tiny portions are supposed to give you the taste experience without filling you up so you can enjoy all of them.
I think you missunderstand what is going on in these kind of restaurants.
This is not meant to be a place where you feed, but a place where you experience a kind of art that is not only visual, but also involves other senses, such as smell, flavour, touch, and even more maybe.
It also happens that you get fed in the process of the experience, but it is not the objective, and that is what can and does mislead a lot of people like yourself.
shut up and eat that
I only feel like accepting your comment if youve actually been to michelin restaurants. I am poor but save up for these restaurants because the quality and flavour is bizarre so good and of course the service they give. It's next level.. It's not something weird with stupid flavours. Its all well thought. From some vinegar and bread to those creations everything they have is so much better than normal recipes that are already good.
I am pretty proud the best restaurant in the world is Italian. And the dude is surely a genius. But listening to him blathering nonsense for the sake of 'giving air to one's teeth', as we say in Italy, it's pretty depressing. Nothing interesting in this interview.
If you don't understand him it simply means your not prepared.
@@universeelements3403 it s not a matter of being prepared, he didn't say anything revolutionary or difficult to comprehend, having to listen the usual things, like respect the past bla bla bla, from the best restaurant in the world instead of concretely analysing some dishes is actually pretty disappointing
It s the interview that is bad, not the chef. If you ask abstract questions you can only expect abstract answers
Ok ma stai calmo
personally, I am tired of the "chef-philosopher". Love all these chefs but do not need to hear their philosophies.
J Kirk, You are tastless , little man. You cannot understand, it's simply not for you I suppouse..did you ever ask yourself that? The way he speaks it shows nothing but purely passion.
It s the interview that is bad, if you ask abstract questions you can only expect abstract answers
Respect that you were true to your mind.
Perhaps, Everybody choose to live their own lives.
to be honest. michelin star are stupid. you get worked up to impress people that you don't even know, and you life is entire depended on the palate of the under cover reviewer. The 50 best is a great because you are literally competing with other chef in who is better than who, who is more creative, who can bring more smile to customer. If you look at all the 50 best chef, they are incredibly simple people, drive old cars, live very modestly, yet they have insane personality, they are very artistic, creative, and they can really piss off people who they don't like lol. And people who worry about michelin stars, have no personality, they are just text book chef, Like Gordon.
you havent tried any of the 2. You are too poor for afford, however you can definitely comment a video on youtube. This is indeed cheap and does not require any afford
I mean, there is a lot of overlap between michelin stars and the 50 best. The main thing the 50 best has going for it over michelin is that it's not limited to certain areas.
I love Gordon but think Massimo's food is much more creative than Gordon's dishes. Don't take me wrong. Of course Gordon makes amazingly tasty food, but Massimo's food is beyond tasty and re-inventing modern Italian cuisine.
As a pro chef who has worked in the industry. Who the fuck cares about the person. It's food for fucks sake. And Gordon, is a solid chef.
@StavroGavro you re right for this particular interview at least, but I would guess that it s a case of lost in translation, bottura doesn't seem too comfortable explaining these kind of things in English
The scary plywood histopathologically end because salary formally smile without a skinny garage. efficient, common production
Wtf is that bullshit 3:05
food for the elite class. pretentious words for elite class..... we need to feed the 'people'...
He’s actually done good work for his community and has a zero waste policy wherein all the perfectly usable but excess ‘waste’ from a high end restaurant like his own is used to feed the under-privileged. They get the same attention to detail and care that the ‘elite’ receive in their meals.
so he does indeed feed the people
@@lalrinzualakhiangte1321 yes, I know the story of his food kitchens he has done, but they are not every day permanent locations. ( there is one in London to help the poor, but its just once a week ! what do you eat for other 6 days ?! ) i think he does try to do good, and has a good heart, but it just seems like token gesture especially when you compare with the work of Chefs such as Chef José Andrés. Thats a chef I do admire.
@@steveb2145 I think from a purely philanthropic perspective Massimo doesn't compare but I don't think he's trying to be 'that' person either. He has taken a more philosophical approach with his social work with his whole point being emphasis to 'culture' and enriching the lives of people.
So I understand if you choose to respect Jose Andres more especially considering the amazing stuff he's done.