I totally understand your point. I didn't mean to offend the mastery of Michelin-starred chefs and their art. I just wanted to break down the cost of the ingredients and share the experience
I'm trying to understand why a sommelier, that comes from a group that relys on the restaurant industry to make a living, would slag the restaurants and insinuate that they're ripping you off? They even have a saying about that for gosh sakes
The fabric is cheap. The idea is priceless. I should say to illustrate my thought here. On another level: Good wines and cheap wines have the same production cost (for most). The selling price is based on the taste, not the production price. Why don't you have a consideration for that aspect of food also? It's really sad to just evaluate plates on their production costs. Just tell us about your taste vs wine taste etc.. We are not into "production calculation" but focus on "what kind of comments can came from a top sommelier, in a michelin star resto"...
I rarely comment on videos but I feel the need to say something here. I appreciate the effort and the production is a great, but I think the whole video just lacks an understanding about what fine dining actually is. It reflects the idea that they are ripping you off, and it’s way over priced, but you are paying for the experience, the taste, the effort and time, the whole package, not just the food. You can’t walk into a shop and pick up a balanced, texturally satisfying and incredibly flavourful plate of food. A rule of thumb for any restaurant is to charge x5 the ingredient cost, be it a pub, cafe or Michelin star, so the price here is actually pretty good! I enjoyed the video, as I say, the content is good and if I was more into wines I’d defo stick around, but being someone who is into food, I just feel it’s a bit misinformed or misleading to the industry of fine dining. I mean this is the most genuine way, and hope this comes across that way. I want to support the channel positively and wish you all the best! :)
Thank you for your comment. I understand your point, and I didn’t mean to offend the chefs or anyone associated with the fine dining industry. I just wanted to break down the cost of the ingredients... At the end of the video, I also mention that fine dining is all about the experience, not just the cost of the ingredients. But yes, I completely agree that the video might have seemed a bit confusing...
thats why sommeliers shouldnt talk about food too much, the guy is not knolwedgeable enough to break down michelin star dishes prices. Also he butchered the name wagyu... "Wagoowe" ...
@@Spv1627 cooking is art, if you go to eat out only to fill your belly, you ll never be able to understand the art and craftsmanship of high end food. Some people eat to eat, some eat to experience.
@@Spv1627 also, the price of such places is not determined only by the food, in the proce you re paying for the interiors you dine in, for the staff making sure you have the best experience you can and for the hours spent from the chefs trying to create and then producing it , spending usually 40-60 hours a week closed in kitchens. You dont only pay for the damn food…. Is not the market
Judging a Michelin dinner by the price of the ingredients is a bit like judging the price of a Picasso by the price of canvas and paint…
I totally understand your point. I didn't mean to offend the mastery of Michelin-starred chefs and their art. I just wanted to break down the cost of the ingredients and share the experience
I'm trying to understand why a sommelier, that comes from a group that relys on the restaurant industry to make a living, would slag the restaurants and insinuate that they're ripping you off? They even have a saying about that for gosh sakes
The fabric is cheap. The idea is priceless. I should say to illustrate my thought here.
On another level:
Good wines and cheap wines have the same production cost (for most). The selling price is based on the taste, not the production price. Why don't you have a consideration for that aspect of food also? It's really sad to just evaluate plates on their production costs. Just tell us about your taste vs wine taste etc.. We are not into "production calculation" but focus on "what kind of comments can came from a top sommelier, in a michelin star resto"...
I understand you. I´ll take it comment into consideration
I rarely comment on videos but I feel the need to say something here.
I appreciate the effort and the production is a great, but I think the whole video just lacks an understanding about what fine dining actually is. It reflects the idea that they are ripping you off, and it’s way over priced, but you are paying for the experience, the taste, the effort and time, the whole package, not just the food. You can’t walk into a shop and pick up a balanced, texturally satisfying and incredibly flavourful plate of food.
A rule of thumb for any restaurant is to charge x5 the ingredient cost, be it a pub, cafe or Michelin star, so the price here is actually pretty good!
I enjoyed the video, as I say, the content is good and if I was more into wines I’d defo stick around, but being someone who is into food, I just feel it’s a bit misinformed or misleading to the industry of fine dining.
I mean this is the most genuine way, and hope this comes across that way. I want to support the channel positively and wish you all the best! :)
Thank you for your comment. I understand your point, and I didn’t mean to offend the chefs or anyone associated with the fine dining industry. I just wanted to break down the cost of the ingredients...
At the end of the video, I also mention that fine dining is all about the experience, not just the cost of the ingredients. But yes, I completely agree that the video might have seemed a bit confusing...
@@GarryTheSommelier As I say, I mean absolutely no hate whatsoever, I think the video is great!
Keep it up, I’ll be sure to keep watching :)
thats why sommeliers shouldnt talk about food too much, the guy is not knolwedgeable enough to break down michelin star dishes prices.
Also he butchered the name wagyu... "Wagoowe" ...
Sorry for that. I’m not a native speaker, probably it could be my excuse)
Cheers
Or perhaps he’s giving away the fact that some chefs like you rip off gullible rich people with pretentious nonsense and now you’re annoyed?
@@Spv1627 cooking is art, if you go to eat out only to fill your belly, you ll never be able to understand the art and craftsmanship of high end food. Some people eat to eat, some eat to experience.
@@Spv1627 also, the price of such places is not determined only by the food, in the proce you re paying for the interiors you dine in, for the staff making sure you have the best experience you can and for the hours spent from the chefs trying to create and then producing it , spending usually 40-60 hours a week closed in kitchens. You dont only pay for the damn food…. Is not the market