Excellent! I mean, honestly, this is exactly the type of cooking I want out of a local, 1-star restaurant. High-quality produce cooked simply with familiar, ever-so-slightly indulgent flavors (morels, quail mousse, white asparagus, etc.), and always just a touch of acidity from a vinaigrette to lift everything! Mind you, I love snows and gels and innovative flavor combinations as much as the next guy, but it's certainly not something I would want every day. I could happily imagine myself ordering a la carte from Pied a Terre once a week or once every other week for a simple dinner with a nice glass of wine, a pat on the back for doing good work at my job!!! Trust me, that's probably the highest compliment I could give to a restaurant. It's not just good food, it's food I would want to come back to consistently.😀
It is not an important profession. If every high end chef was lost tomorrow, the world wouldn't suffer as much as it would if most other professions were lost.
Sarin C thats a fair comment Sarin, but his restaurant isnt a street vendor, its a professional kitchen. Food safety is so fundamental at this level that kitchen practices, preperations, and ultimately plating is generally not a concern
Actually using fingers is cleaner than using gloves, ask any health inspector, you can find. Wearing gloves, the feeling on your fingers is more numb and if you get them dirty, oily,etc you might not feel it that much and not wash your hands as often. Gloves are used normally if you have a cut or some injury, long nails, etc. they should not be used all the time. Street vendors don't have the time, nor the equipment to have their hands clean all the time, so they try not to touch as much the food, on top of that people actually see them working with it and no one like people stuffing their hands in their food even if its totally normal and clean.
Sarin C If you're not a chef, it's best to just leave the critiques to professionals. Why you idiots think you can talk about anything culinary when you don't hold a degree like selfish do is beyond me.
You are ignorant on this. All chefs use hands, fifteen hours a day, every day. Health inspectors don't encourage chefs or cooks to wear gloves. They require their hands to be clean of cross contamination and that is all.
its not your thing. I will hazard a guess that there are things you pay money for that I wouldn't. How can you be so dumb. Hobbies, likes, dislikes are all subjective. If you don't get this, it's ok, but other people enjoy it and not because they think are supposed to, but because they appreciate effort in art. Because this is what it is. Hey, they don't want your pity, just like you wouldn't welcome their judgement on the things you like to pay money for. Now, the word snobbery = the trait of condescending to those of lower social status. At what point do you think this chap is condescending to those of lower social status?
![[LIVE] : ONE ลุมพินี 89 | คู่เอก "ยอดไอคิว vs คิริลล์"](http://i.ytimg.com/vi/Z3vYkHJ_5Ig/mqdefault.jpg)
Very simple food and yet extremely technical! Light beautiful dishes!
one of the best videos ive watched on staff canteen in a long time... inspiring.
That's quite an old video but thanks for the comments
The first dish is beautiful!!
second dish looked absolutely delicious
Excellent! I mean, honestly, this is exactly the type of cooking I want out of a local, 1-star restaurant. High-quality produce cooked simply with familiar, ever-so-slightly indulgent flavors (morels, quail mousse, white asparagus, etc.), and always just a touch of acidity from a vinaigrette to lift everything! Mind you, I love snows and gels and innovative flavor combinations as much as the next guy, but it's certainly not something I would want every day. I could happily imagine myself ordering a la carte from Pied a Terre once a week or once every other week for a simple dinner with a nice glass of wine, a pat on the back for doing good work at my job!!! Trust me, that's probably the highest compliment I could give to a restaurant. It's not just good food, it's food I would want to come back to consistently.😀
@Andy Chuwardi - You say that, but the reality is that 2- and 3-Michelin star restaurants must rise above the mere ingredients themselves.
Anyone know what a rapsberry is?
Excellent!!
What an amazing menu
That quail salad....my kind of food.
very very very good
Thanks Darren
Impressed
Very nice!
very good
That's my type of salad
Lots of processes to the food
Salute
looks great but TINY portions. Great for a good snack =) or maybe a taste test.
He doesn't look or sound very happy. I know shit can be stressful in a professional kitchen, but dude... lighten up!
He's nervous that's all thanks for the comments
Sorry, I didn't want to sound mean. I'm sure his food is amazing, and that he is a very passionate person.
Haha you didn't sound mean at all :)
so you call 4 leafs of green a fuckin' 'SALAD'?
i know chefs who can cook/make brilliant food in a restaurant kitchen, but as they cook at home they are bloody awful.
okey
Absolutely fab, but the more i watch these videos, which i love btw, the more I think its all a load of wank really.
It is not an important profession. If every high end chef was lost tomorrow, the world wouldn't suffer as much as it would if most other professions were lost.
Uses too much fingers on the food. If the same would have been done by a street vendor the health inspectors would be at them.
Sarin C thats a fair comment Sarin, but his restaurant isnt a street vendor, its a professional kitchen. Food safety is so fundamental at this level that kitchen practices, preperations, and ultimately plating is generally not a concern
Actually using fingers is cleaner than using gloves, ask any health inspector, you can find. Wearing gloves, the feeling on your fingers is more numb and if you get them dirty, oily,etc you might not feel it that much and not wash your hands as often. Gloves are used normally if you have a cut or some injury, long nails, etc. they should not be used all the time. Street vendors don't have the time, nor the equipment to have their hands clean all the time, so they try not to touch as much the food, on top of that people actually see them working with it and no one like people stuffing their hands in their food even if its totally normal and clean.
Sarin C If you're not a chef, it's best to just leave the critiques to professionals. Why you idiots think you can talk about anything culinary when you don't hold a degree like selfish do is beyond me.
You are ignorant on this. All chefs use hands, fifteen hours a day, every day. Health inspectors don't encourage chefs or cooks to wear gloves. They require their hands to be clean of cross contamination and that is all.
This isn't food, it snobbery. I actually pity gullible fools who part with latge amounts of money in exchange for this pompous nonsense.
its not your thing. I will hazard a guess that there are things you pay money for that I wouldn't. How can you be so dumb. Hobbies, likes, dislikes are all subjective. If you don't get this, it's ok, but other people enjoy it and not because they think are supposed to, but because they appreciate effort in art. Because this is what it is. Hey, they don't want your pity, just like you wouldn't welcome their judgement on the things you like to pay money for. Now, the word snobbery =
the trait of condescending to those of lower social status.
At what point do you think this chap is condescending to those of lower social status?