How Le Bernardin’s Executive Pastry Chef Turned a Coconut into an Edible Work of Art - Sugar Coated
ฝัง
- เผยแพร่เมื่อ 1 มี.ค. 2019
- On this episode of Sugar Coated, Rebecca makes an elaborate coconut dessert with three-Michelin-star Le Bernardin's executive pastry chef Thomas Raquel
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The Chef was born and raised in the Philippines and Los Angeles, California. He’s only 16 when he graduated high school. He planned of becoming a doctor but an enrollment to a weekend cooking class changed his path to Medical school. Instead, he enrolled in the California School of Culinary Arts.
Worked under Pierre Hermé in Paris. In 2013 or 14, he was honored the Rising Pastry Chef title and 2015 he’s one of the Top Ten Pastry Chefs in the US. He was featured in Dessert Magazine and So Good Magazine.
when i saw him, i already had the feeling that he's filipino. lol!
Yeahhh, same here. 😊
Ooh. I had a feeling he was a filipino.
I clicked on this video with the intention to hate on a pretentious chef that made a coconut look fancy on a plate. After watching the process and seeing it wasint just a simple coconut on a plate i can't help but admire this guy and his clear passion for what he does.
Lol it's funny how graduating high school at 16 is a big thing now, at that time Philippines probably didn't adapt the K-12 curriculum yet so naturally he'd graduate at that age
She’s looking at him like he is the dessert 😅
G. Puga whoa thee buddy.. well I guess she did seem like an admirer... but that’s kinda the point of being an interviewer
Whoa 😮
@@matthewchen4989 you obviously didn't read her body language.
Hell yeah first thing i noticed " i was like whaa? Lets take a look again. Oh that's it
what's she thinking at 7:04
That's awesome. Finally a guy on this channel that isn't pretentious at all. Just modest and very very skilled. Doesn't talk out of his ass. This is a real chef that cares about his work.
Trust me. It changes when cameras are gone. Chefs are very passive aggressive.
@@KDrop84 can second that, have dated one.
@Melanie S ?
Well when you are skilled, there isn't much you have to do but just let your work do the talking for you.
You clearly did not hear what I heard!
Everyone's talking about the chef, am I the only one, who now dreams to try that coconut dessert? I love everything coconut.
Saaaame it looks so amazing 😍
Same. But I also want to try the chef 😅
@@rumblefish9 LMAOO me exactly
“Pretend the coconut killed your dog” clearly she didn’t understand that it was a John wick reference
Ohhhhh the John wick from fortnite?
@@romanwiedenfeller3128 movie
@@inu3772 r/woooosh
Theres a john wick movie?
Who the hell is John Wick
“Flavor is subjective, the technique/procedure is not” exactly chef 👌
minny Coo um I don’t think you understand what he meant but to each their own
@minny Coo ..........You're "opinion" doesn't much matter, does it.
minny Coo okay, but there’s still no logical argument behind what you said since I’m quoting what he said. Anyways I feel like you are just trying to troll right now and I’m not up for it, good day! ✌️
yh, but you have a correct way of doing those different techniques. in both contexts, the quote is true.
@minny Coo Your technique can be the most perfect and intricate... Only to have your taster say that he didn't like it. You can't say... "Oh but I used the finest techniques, hence you have to like it."
“Once he killed 3 coconuts with a fooking pencil”
"A fooking PENCIL"...✊✏
I’m actually surprised by the simplicity of the ingredients, yet he creates something so elegant and refine!!
Legend says the chef still trying to reinforce the coconut
He’s in love with the coco
Park ChimMin LOLL
Oh no, I suddenly burst into laughter. 🤣
🤣🤣🤣
Update guys, he loved coconut so much he turned into one
Can we talk about how calm the chef is and so well orated. Damnnnnn
Yes indeed. And how irritating because of it the "journalist"? "Ye" "yep" "ye" "mhm"
Casper Kosinski she talked too much, he lost interest after she didn’t get the joke
He got ‘orated’ alright. By lil miss sunshine.
chef : "I wanted it to taste like a coconut, I wanted it to look like a coconut"
coconut : am i a joke to you?
But they want to charge 100dollars for that so they make coconut out of coconut
Girl: i wish to have a coconut just like you..
Coconut: but i am a real coconut..
Girl: yeah, but just not you..
😂
chef: buy your shell is not chocolate
I'll just eat coconut straight from the tree. Haha
This chef is pretty eloquent and is obviously a John Wick fan. The amount of work and details that go into creating this dessert is incredible. I love how he talks about his creation.
1:30 "Like...pretend that coconut just killed your dog"
....
Her face when she looks over 10/10
😂😂
I literally thought he said "that just killed your dog"
Like i mean he said that, the hit she made is so hard that it can actually kill a dogxD
He is a cat person
John Wick would destroy that coconut
The uncultured swine didn’t get the John wick reference
I've been a chef for 17 years. He's the definition of chef.
He's absolutely in love with food.
From what i know, the women shouldn't even be allowed to touch the food because of the nail polish. The chef should know that, not?
@@Desert_Fox "tHe wOmEn"
@@ObiiWanKenobii its a *thing*
@@Desert_Fox they aren't serving that to the guests. That food they are preparing is purely demonstration.
The level of time and detail in that dish is just wild. So yes, folks, when you go to a 3-star Michelin place - and I have been to one - that is partly what you are paying for. Trust me, it takes a lot of people working with him to produce something like that.
Chef: I’m gonna take a coconut and create a coconut
God: oh you don’t like my design?
made my day lol
Genius lol 🤣
😂😂😂😂
Awesome 👌
Everything is better with refinement. You don't eat handfuls of raw beef when you crave a hamburger...
"Pretend that coconut just killed your dog."
"What ?! Who ?!"
" *Yes.* "
Underrated comment award
John wick
He's determined
\Whoosh
It's a reference from john wick. The basic plot of the movie is a coconut kills john wicks puppy, and he proceeds to go on a murderous rampage and cuts down every coconut tree in america while brutally murdering the coconuts themselves. By the end of the movie john wick runs a michelin star restaurant serving the blenderized corpses of his mortal foes.
The chefs personality though, such a gentleman.
That women fell for it
*simp
@@matt-nx2yh simp? You are seriously getting all touchy when you see a person behave in a decent manner towards a female when you mention such a word. Here's what your lack of manhood and lack of intellect didn't get you to understand: a man is fair, and since you're not fair to women, then you are not a man. If you were fair, you would have understood that just like you would want to be treated in a respectful, gracious manner by others, then fairly you should treat others as such too. Btw, your mother is a female, so not sure why you are so touchy about females being treated in a respectful manner, instead of supporting it-- only a weak, perpetrator of domestic abuse (which is a crime; to be an abuser) would have your reaction.
I love it when a person becomes an expert at what they do. Well done, Executive Pastry Chef, Thomas Raquel.
The ice shaver was a give away of his heritage. Hahaha. Damn, now i miss my childhood.
Yesss, reminds me of halo-halo 😂
do a shot every time someone says "reinforce the coconut flavour".
James Green i’d be dead
Do you want to die
or organic style
Take a shot each time they say coconut
@@XenXenOfficial Fun way to die....
I'm in
"Flavour is subjective but the technique is not, either it's right or it's wrong"
Well said, thanks for the golden nugget Thomas.
Spoken like a true professional!
That hit home for me. A mantra to love and die by
Except that he was saying it can't just be technically excellent it should and needs to be delicious too.
I felt like he’s a Filipino bc of his view about the coconut, and his accent and his look ☺️
I’m Filipino and I agree!
I really appreciate this guys innovation and skills! The desert looks amazing.
Yo dawg, I heard you like coconut. So we put coconut on your coconut to make it look like a coconut so you can eat coconut on your coconut to reinforce the flavor of coconut.
Edit: I can't believe this got so many likes. Thank you so much!
Visit the dark and mystical youtuber named "share his vision" he will guide and light the way. You will understand once you arrive at his channel
coconut-ception.
That's a lot of coconut lol
Hahaha
Man I am still laughing 🤣🤣🤣
Love the look of the chef at 1:30 to the camera, meaning "you sure you want to let her keep going?..." 😂
He suddenly felt like jim in the office 😂
This is probably the first dish I have seen online that I really want to taste 😋
passionate chef so delicately creative and skillfully educated soft spoken too ,....when tears come to your eyes...well that is marvelous....that is just marvelous
This chef is amazing but so young.. my respect bro
Abhimanuyu Sharma he 35
He’s not 35 yrs old.
Meechi Oisaca he is . Haha
Because Asians don't raisins.
Do you want a copy of his birth certificate?
crazy amount of work going into a single dish, a lot of people don't realise this and wonder why prices are high, where you're dining, the work that goes behind that plate of food, and the service.
Yeah, I have a friend who keeps measuring these things in terms of the price of the ingredients, as if the work that goes not only making the actual dish, but the time and experience that are required to conceptualize it were worth nothing. But then again, that's very common. Most people think intellectual work is not real work.
Yeah, I have a friend who keeps measuring these things in terms of the price of the ingredients, as if the work that goes not only making the actual dish, but the time and experience that are required to conceptualize it were worth nothing. But then again, that's very common. Most people think intellectual work is not real work.
Yeah, I have a friend who keeps measuring these things in terms of the price of the ingredients, as if the work that goes not only making the actual dish, but the time and experience that are required to conceptualize it were worth nothing. But then again, that's very common. Most people think intellectual work is not real work.
There is not much work going into this. It looks like it, but Bavarois is very easy to make. The chocolate you just melt... Most of the things are just preparation, I'm sure he can do this off camera in just about 5 minutes. The Coconut balls are just sitting in the freezer, probably makes them once a week.
Jorick: Not much work? It took him a week to figure out the balance of the flavoring. And since he works at a place with three Michelin stars I guess he has to change the dessert quite a lot. These guys have to stay innovative on a fast level. And well... preparation is also work, isn’t it?
*Delicately eating my Ramen Noodles like it's a 5 star exquisite dish *
😂
"I wanted it to taste like a coconut, I wanted it to look like a coconut"
How about, just eat the coconut
i would like to see how u try and eat the flesh of a coconut with a spoon whilst not doing a mess and using massive strenght whilst confinde in a tight dress or smoking or whatever people wear to such occasions
@Pepe Le Pew silver also isnt hard so have fun eating with a bending spoon
youll eat a hard coconut brown shell?
@@timk8869 I just slam the coconut on hard surface and water will start flowing out
@@harryharold1049 i dare u to do it in a restaurant where even the bread costs 200bucks
I love listening to this guy talk about his creation, he's got a real passion behind his craft.
Man this chef is insane!! Wow....that thing looked so good!
When you are passionate about your work!!!!!! Wow. The Chef is inspiring!!!
Thank you for showing us how to make it. I opened up a dessert shoppe in Coconut Creek Florida called The Cocoanut. This is my top seller. Keep posting these so I can expand my menu.
Watching how sophisticated this dessert is makes me tear up a little. We can only imagine how much hard work he has put in to get to this point.
Alright fine, I'll accept your Shokugeki. Give me all your coconuts if you lose!
Do you have any idea when season 4 airs? I want to watch it so bad
This year i think.
@@plushnet thanks, that would be awesome.
Ayyy
KillerKingKevin 😂😂😂
Right off the bat, the first time I see Thomas I have a hunch that his a Filipino. So proud of him.
Jewil Bandola he is not a philipino dumb ass
@@ENTP247 he is. he's raised in the Philippines and went to the united states.
Why dafuq do filipinos always say they are proud of being filipino if they saw successful filipinos?
@Burn Mcneel why would bmyou be proud of yourself? They dont even know each other
- So how much coconut should we put in this desert?
Chef Thomas: yes
Lol
Damn the dessert is as charming as the chef
The chef is the dessert
So.. not that charming?
No wonder that kind of desert costs so much. Although I'll still devour that desert like a hungry trash panda.
Part of the reason high end restaurants are so expensive is the sheer amount of each chef's time that goes into it. Which is not to say the chef's are well paid.
TBH I'd stuff my face with the grocery store version too.
@Tom Silverheart yeah, and rent, equipment costs, research costs. Chefs like this guy usualy work 13h a day+
@Tom Silverheart if only that were always the case. I worked at a two star restaurant for about 6 months where we had 5 chefs maximum at any given time
What else do you think the chef would expect you to do to it?
Jesse Bishop there’s other employees at a restaurant besides chefs.
I’m truly impressed with this intriguing recipe!!! Excellent job!!!
just my mind formulating all the flavors together... so amazing!
As a Keralite, i approve this coconut delicacy.
But it's really expensive.
Nandhini Nair 😂 was thinking the same
Indira Nair it’s a 3 Michelin star dessert, what do you expect
Indira Nair $140 for 4 courses thats reasonable
What is Keralite?
Bravo!
Lmao 1 like
@@11stem-1pantaleonpaololuiz8 142 likes
marco p. w. said best chefs always have three things in common and one of those was that the chef knows the actual artist is the nature. it really shows
It's like a racecar version of a coconut,
deconstructed & amplified, I love it
I hate when people say bs like, it's so expensive, i could eat this in 3 bites, i'd rather have a huge piece of pie or half the price etc etc...
They've completely misunderstood the whole freaking concept of food like this..
Eating a dessert like this should be an experience in itself, not just satisfying your sweet tooth on a Wednesday evening *sigh*
I hate ur face but you're right, it doesn't just go for desserts either, all food should b an experience
Its food you eat after you've already eaten
It's not about being full, it's about the flavour
And it's part of a full-course meal so...
It's so expensive..i could eat this cake in 3 or 4 bites...ugh
Well I respect the work put into the dessert but I rather buy something else. Unless I was rich or had a good amount of money then I wouldn't mind buying these.
Amazing. When i first saw it i thought he had steamed or pressure cooked the cocunut to be able to slice through it. Well done. Id love to try this
just use a machete that's what we use here in tropical country with a lot of coconut.
@LagiNaLangAko23 no, i think they meant they'd originally seen the dessert and (because the craftsmanship was so uncanny) thought that the constructed segment of coconut mousse and chocolate was an actual segment of a dried coconut, which they'd steamed until tender. Lol his way is wayyy better! 😆
Chef is amazing. Love the details and the process he explained. The girl just blew it. Should have got another person for the show
The way some high end cooks move there hands its so trained and delicate
That's a work of passion right there. An incredible amount of detail is going into these deserts.
People like this don’t use the word passion like that, passion is already know. Do you say I love you to every girl you meet? Just stop, the persons working at a 3 michelin restaurant, passion was know a long time ago.
@@animaladam5 Definition as it applies to this case: intense, driving, or overmastering feeling or conviction. This whole video is a great example of what passion and a drive to excel can do to a talented person. In this case, without passion, his motivation to create new pastries as complex and at such high level would be lost. So no, you're wrong. Passion is very much the foundational motivator and enabler of his gift. And it's visibly demonstrated by the complexity of this one dish alone.
Andrew F. desserts*
@@animaladam5 This guy would know, he has a passion for leaving useless comments.
If u count how many times he said coconut 🥥 ur a god .
I'm bored and I want to become a god...
He said it 36 times, she said it 6 times.
He once said it in a way that was hard to understand...that confused me and I might be off by 1. My boredom and my desire to become a god is not big enough to watch it all over again just to make sure^^
@@TheNuggzt3r not all heroes wear capes
it amazes me how small your requirements are to become an all-powerful supernatural being.
@@dirtdiv3r Yeah...kind of stupid, I know. But the sad thing is that I was the only 1 trying^^
@@TheNuggzt3r 😮😭😭😭😭
Just imagine how delicious that kitchen smells!😍😍😍
"Flavour is subjective, but the technique is not."
Wow, that's a pretty good quote, to be honest.
But technically even a technique could be subjective since the technique changes the flavour sometimes. Just being funny!
She wants to taste him, not the coconut
replace "not the" with "and his" and we have a winner :)
Can't blame her
MISTAAAAAA!!!!!
They were both into each other.
He is a coconut
"Pretend that coconut killed your dog" ahhaha wtf xD
@LagiNaLangAko23 Actually, coconuts kill more people than pit bulls...thats really dark
that is john wick reference XD
John Wick that coconut.
@LagiNaLangAko23 that's my grandma is telling us to stay away from coconut trees. lol!
JahJah John Wick is shooked
Wow !! He needs his own show 😭 this was so nice to watch!
Ended on a GREAT note - looks impeccable!
This is absolutely beautiful to watch. I can only imagine the taste journey this takes you on. I love the idea of freezing coconut water and shredding it. Thats amazing. Well done chef. Brilliantly executed
"how many times"
"a week" honestly a mood
I guess it wasn't just the coconut that was moist.
Lol cmon bro :)
My next dessert is a study in sugar.
Granulated sugar infused with caster sugar dusted with confectioners sugar, lined with pearl sugar and then accented with sanding sugar served on a bed of cane sugar that's been poached in demerara sugar and water and finally coated with bruleed turbinado sugar.
This was in my recommended for like a week and I've finally decided to watch it.
It takes creativity to be a chef! This young man is on his way!!! Congrats!!!
Such a beautiful delicious dessert which looks like an art piece made by an handsome pastry chef.
Wow! That dessert looks incredible! I wish I could taste it so bad! 😋👍
Simply amazing!!! Such a passionate guy and his creation is a true piece of art.
Dude stfu.
I get the feeling this chef is trying to really reinforce the flavor of coconut
really loves how he explains everything
Beautiful..wish I could tear over it myself.
This is actual art. Unbelievably beautiful
I woke op the other night and felt like a quick snack. I threw together one of these, ate it and went back to bed. Was delicious.
Nice , congrats
Then you woke up for real, right?
Nico Romero Yes
Hahahaha
You went back to bed at the night of the following day, didnt you?
🤩 very creative. I love coconuts. Desert is the reason why I go out for dinner!
For a moment I thought those were the real coconut wedges! and was thinking how the hell he got it so perfect coconuts as I come from coconut land in India. Real talent! 👏👏👏
Chef Thomas has a very good concept for this coconut dessert. It is like re-inventing the coconut to a higher level in the culinary industry. Thank you Chef !
That’s a beautiful dessert, like great food always does it took me to my childhood and visiting my grandparents in their coconut/ cocoa plantations in the summer (even with the shaved ice machine that I think most Filipino families had) and love the full coconut lamington cubes and using passion fruit as the delicious acid.
He's very articulate and precise with his words on exactly how & why it should be done is very....sigh, just WOW! His intelligence, his looks, he's just attractive. I could watch and listen to this guy talk anytime of the day, all day, everyday
There are endless recipes one could make with our fruits, vegetables, plants etc
The chef is someone i want as a friend
This is why its expensive to eat in michellin restaurants
Because you pay the marketing that tells you what is valuable for people unable to judge.
@@AlexDainese 😂😂😂 This is what I call wisdom. Great comment.
pretty sure theres a korean or japanese instant ramen that has earned a michellin star
@@kurisomething really?? What brand??
Kuri Something Its a rice noodle and chicken hawker stall in Singapore. They sell a one Michelin Star dish for $1.50 US. Here is the link
www.cnn.com/travel/article/singapore-cheapest-michelin-star-restaurant/index.html
Coconut is one of the most underrated ingredients. It's fantastic in desserts as well as savory.
Wow looks awesome. The way she’s looking at him a little drool coming out of that side of her face the “tear”,did lol
“I’ve got a lovely bunch of coconuts. There they are standing in a row...”
You know you sang it. ;)
He's SO RIGHT about Americans and coconut, so many friends say they *HATE* coconut, it's like - have you had young coconut juice? have you had fresh coconut flesh?
That looks delicious! What a talented and inventive baker!
Le Bernardin is our absolute favourite restaurant - and we eat at some incredible restaurants. I recommend the chef’s tasting menu with wine.
That’s a very good point about the negative connotations of coconuts because of other products. Actually took me a little while to get over coconuts tasting like suntan lotion - didn’t actually eat suntan lotion - you get what I mean.
I love the chef already 😍 it's love at first sight 😂
I can smell my aunt's coconut recipes by watching this😍😍
I’ve never wanted to try a dessert more in my life
1:30 *John Wick wants to know your location*
ahahhaha It killed your dog I got it
😂😂😂
I love this host! So much better than the INSIDER cringefest
Carolyn Huang INSIDER cringefest!😂😂😂😂 exactly!
Exactly, those people are clueless idiots just enjoying tasting food for their job!
Ricc Lee i’m actually jealous that THEY get to do it!
I want to say the same thing! She isn't exaggerating, she asks great questions and it's a calm experience.
Nope. She is no different from every other cringeful food host on YT.
Take a shot every time something "reinforces the coconut flavour"
Great and inspiring ideas with fruit and coconuts NOICE!! Keep up the creative good work
This was beautiful and the chef seems like a such a character! Thank you for the video, I really enjoyed it
Here's this $50 dessert
*I'm already done eating before the server turns his back on me*
lol
His desserts are worth it so much work put in to make me eat coconut, I don't even like coconut.
I respect his work but i wouldnt buy it because im poor lol
I feel you there, but I think is just part of a full course meal is it not?
😂
this looks crazy how you came up with this ideas . also when you need come up with stuff like this every few weeks so your card is fresh !
Looks fantastic. So well done.