I’m now attending culinary school because of this series. I’ve been cooking since I was a kid, but now I feel ready to pursue my dreams of being a chef in a Michelin starred restaurant. This show has given me the confidence to do so.
well don't look up marco pierre who absolutey demolished the pretentious nature of these 'stars' nor ask your chefs about how michelin stars are distributed - The Michelin Guide currently covers 37 countries, including major cities in Europe, Asia, and North America. However, it often concentrates its evaluations in urban centers where there is a higher concentration of restaurants and potential for culinary tourism. For instance, in the United States, Michelin stars are predominantly awarded to restaurants in cities like New York, Chicago, and San Francisco so like maybe using a youtube channel that gets paid to promote these things isn't a super idea, but then again you do you
i loved 14:00 because Chef is talking about how calm/quiet the kitchen is and that validates the way i operate. working in MY family’s restaurant, i was told im too tranquil in the kitchen. i stay incredibly calm and it keeps the system flowing smooth but for some reason people find it negative. operating in high stress situations with a calm mind is first nature as im a calm person but hearing Chef say that affirmed it does work and someone will appreciate it. thank you!
I feel for the sauciers--it's so tough to get the sauce right every time. It's not like a steak where you only have a couple variables. Sauces have like fifty variables to track.
I really need to sit down with someone to get a healthy understanding of why caviar is on ever single menu nowadays. I mean I’ve had it it a couple of forms and not impressed to use it like a condiment like some of these dishes lol.
I am watching this eating a gourmet hot dog. Grilled Italian hotdog with shredded cabbage with cheese heated, honey Dijon and ketchup on a fresh bun. 😂
It worries me when a chef who seems to know what he is on about says they are streaming something when it’s very clearly Sous vide which is a lot more accurate then just steaming.
@@danielsarmiento1591 you know the real world exists right?? try it, go and try the frigging food like i did and tell it its worth the time, money and effort, stupid troll with zero like experience.
Kobe *is* wagyu. Wagyu just means "Japanese cow". Kobe is one of the prefectures where wagyu comes from, the others being Matsuzaka, Yonezawa, Hiba, Hida, Miyazaki, Kagoshima and Kumamoto.
That sauce tasting with the same spoon is disgusting. Just dipping it into a bowl of water over and over to clean it ends up with it just being dipped in a bowl of saliva by the end.
![Chris Langan - The Interview THEY Didn't Want You To See - CTMU [Full Version; Timestamps]](/img/n.gif)
I’m now attending culinary school because of this series. I’ve been cooking since I was a kid, but now I feel ready to pursue my dreams of being a chef in a Michelin starred restaurant. This show has given me the confidence to do so.
well don't look up marco pierre who absolutey demolished the pretentious nature of these 'stars' nor ask your chefs about how michelin stars are distributed
- The Michelin Guide currently covers 37 countries, including major cities in Europe, Asia, and North America. However, it often concentrates its evaluations in urban centers where there is a higher concentration of restaurants and potential for culinary tourism. For instance, in the United States, Michelin stars are predominantly awarded to restaurants in cities like New York, Chicago, and San Francisco
so like maybe using a youtube channel that gets paid to promote these things isn't a super idea, but then again you do you
All the best ! May you succeed further
I hope you succeed!😁
Dude that is awesome! I lobe these series too
Just get a job in the kitchen. The best kitchen you can as a trainee. Better than college, doesn't cost you money
i loved 14:00 because Chef is talking about how calm/quiet the kitchen is and that validates the way i operate. working in MY family’s restaurant, i was told im too tranquil in the kitchen. i stay incredibly calm and it keeps the system flowing smooth but for some reason people find it negative. operating in high stress situations with a calm mind is first nature as im a calm person but hearing Chef say that affirmed it does work and someone will appreciate it. thank you!
Chef Eric Ripert is a gem
Love the long form. This shows how much detail and work goes into their craft. Amazing team and you can see how passionate they are.
Thank you kindly for putting this together as a marathon!!
just getting going on this video and I am just loving the sauce mastery ... "saucier is the artist" love it
Please my people, write more comments, because I need this vocabulary, thanks God bless you all
Eric Ripert is amazing.
Imagine going to Ikoyi and ordering well done beef :(
Right?!
I feel for the sauciers--it's so tough to get the sauce right every time. It's not like a steak where you only have a couple variables. Sauces have like fifty variables to track.
Really appreciate these videos!!
I'm so jaded by kitchens and ingredients all i can think is what if the need to flip a circuit breaker
I really need to sit down with someone to get a healthy understanding of why caviar is on ever single menu nowadays.
I mean I’ve had it it a couple of forms and not impressed to use it like a condiment like some of these dishes lol.
Ikoyi is so expensive ... 420€ the menu for a 2 michelin stars its more than a 3 michelin in france wtf
Why not do a cooks night out? Like the other web series. Something similar would be cool from this site
I don't cook~Chef😂
Theres a certain amout of magic in cooking and thats partly why it shouldnt be watched. Maybe something simply put together tastes magical to you.
I am watching this eating a gourmet hot dog. Grilled Italian hotdog with shredded cabbage with cheese heated, honey Dijon and ketchup on a fresh bun. 😂
Love the stronkh fkhrench accent
Aï donte see wat yoor tolkeen aboot. This genteulman doz not have anee akssente.
Unfunny
It worries me when a chef who seems to know what he is on about says they are streaming something when it’s very clearly Sous vide which is a lot more accurate then just steaming.
Simon is a class A bullshitter lmao
4499 Fay Spur
Every time I watch one of these videos and see these restaurants using plastic cutting boards makes me not want to visit any of them.
Thank you for hiring that sister, I promise she won’t let y’all down
plastic tuna must be tasty
Sounds like a solid plan, High end over priced fried Chicken with a watermelon signature cocktail !
Voted best restaurant in the world. Seems like it works yeah?
@@beausein Coqodaq was not voted the best restaurant in the world, reviews are not good, New York Times gave it 1 star,
@@DB-cz9uuyou know the internet exists right?
@@danielsarmiento1591 you know the real world exists right?? try it, go and try the frigging food like i did and tell it its worth the time, money and effort, stupid troll with zero like experience.
Didn’t you guys already do this episode with Eric Rupert? lol. Reposting videos for view I see.
It’s just a compilation of several posted videos…
@@wesh8382 ooooo gotcha
Yes but I still like to watch it
They still got me though haha
Plastic carpaccio 😢
Use Kobe beef it’s much better than wagu
Kobe *is* wagyu.
Wagyu just means "Japanese cow". Kobe is one of the prefectures where wagyu comes from, the others being Matsuzaka, Yonezawa, Hiba, Hida, Miyazaki, Kagoshima and Kumamoto.
Lol you are confused.
38$ for fried chicken? uh no thanks.
Welcome to New York
Well, they do go out of their way to make it pretty special. Thats worth something.
Don't go to a 3 star restaurant then you pleb lol
You don't go there for price or value but to enjoy not cooking or cleaning after .
Stop robbing people lol
It was literally voted the best restaurant in the world. It isn't McDonald's. No one who is going there is gonna go hungry.
ok bro
I don’t see any gloves
Lol, in the first 10 secs I saw gloves.
You don't need gloves if you wash your hands you mongrel
Its not so important If you wash your hands a lot
This looks awesome at coqodoq but also all the interactions seem so forced lol. Cringe but in a wholesome way, that chicken looks incredible!
That sauce tasting with the same spoon is disgusting. Just dipping it into a bowl of water over and over to clean it ends up with it just being dipped in a bowl of saliva by the end.
Yuck