After 15 years in professional kitchens from michellin restaurants in France and Engand to Cafe's in New Zealand Iv'e never been so much in awe of any chef. Chef Clare is a true food icon, a legend. Ka Pai Clare
The point in the dishes being so small is that you can fit a full 3-10 course dinner in your stomach. If you would eat the same size portions that you eat at home, you'd be stuffed before finishing the 2nd or 3rd plate (or even the 1st if you really hoard your food). Almost all high-end restaurants do small portions just because of that simple thing.
To all you people critisizing the portion size; she never said it was the main course. In fine dining, it's common to serve multiple small and exclusive dishes, not just 3. It's about the variety and wide range of flavours during the whole meal. If you compare yourself to animals, that's fine but the rest of us don't and personally I wouldn't pay £90 just to be fed in a hurry like a cat.
The premises used to house La Tante Claire, a restaurant run by Pierre Koffman. Gordon Ramsay took it over in the late 90s and named it Gordon Ramsay on Royal Hospital Road, for those that are interested seek out Boiling Point, a fly on the wall documentary about the initial opening and early days of this restaurant. I do find it interesting that Ramsay keeps his name on the Restaurant but isn't behind the stove. As Marco Pierre White would say "That's not on.." But hey, money to be made!
Fine dining is small plates, double dipping with tasting spoons and using fingers is common in professional kitchens which is why alot of establishments buy plastic tasting spoons
RossLinden97 that's the reason why he kept doing Hell's Kitchen and all of his other shows... it pays him a lot per episode and not to mention other extra things.
ill take a good guess that you have no idea or clue what happens behind the doors of a industrial kitchen - The skill, The time , The pressure , The art , The pain, stop complaining.
Get to know the Guide before writing uninformed comments...Nadia Santini at Dal Pescatore, Italy holds 3 stars from 1996...she's recently been nominated Best Female Chef in the World at San Pellegrino 50 best restaurant...and, don't forget she's Gordon Ramsay's favourite Italian Chef...
shows how much you know, marco hasnt got any stars and handed them all back in the 90s, although i agree with the comment. ive worked in professional kitchens at this level, the chefs have one spoon to taste and to plate and in some cases to eat their staff dinner, i really wouldn't lose any sleep over it, this kitchen is spotless alot cleaner than you average take away anyway
It was wonderful seeing the second half of the recipe from Michael Myers persepctive, it cut off a bit early though, did he enjoy the lobster or did he just end up murdering Clare instead?
+Fire Fly One thing you need to realize is a real chef will ALWAYS tatse what their cooking, they just don't mix it all togeather then hope it turns out ok. If you don't want a chef sampling their food before they serve you a meal you may very well be paying hundrends of dollars for, then I suggest hitting up a Longhorns or something.
Bluegrass Survival no the guy was asking if she used the same spoon. Which she did after she fixed the way it tasted. She should of used a different spoon.
i understand that im a culinary school student. when being called fat because we say it looks like nothing has nothing to do with what the type of service this is for.
Shut up most if not all chefs do that. Furthermore chefs do not slobber all over the utensil they just take a very small amount and keep it controlled. Anyway I think she knows what she's doing being the head chef of the Gordon Ramsay so i won't continue.
I don't think I was that excited...lol. You're the one who pulled the all caps =P. Plus if you look at Marco Pierre White, he even says he doesn't do it during service.
I think no-one really cares. The reason they have 3 stars is because the food is exceptional and maybe the reason they keep them is because Claire's saliva adds to the taste.
i can't understand why so many youtube videos of top chefs cooking, there will inevitably be some comments on some of their practices... its very simple.. if you don't like what a restaurant or its staff practice.. don't go there. why complain about it? no one forces you to go eat there. i really don't care to be honest.
George Orwell once said that the posher and more expensive the restaurant, the more of the chef's spit and fingerprints you're eating :) Many Michelin starred chefs, such as Marco Pierre White, taste directly with their fingers...
i know im studying culinary arts right now. for someone to say americans are fat fucks is just offensive though. and you cant deny that the majority of any countries population doesnt eat fine dining like this. was just defending the girl who wrote it was small.
she can taste my spoon anytime she wants....i am a professional chef...when you are preparing food you have to taste..especially sauces....only question i have ..is this dish classical? ..meaning Clare did mention that the origin of the preparation dates back into the 1875 or so...which means would any of the ingredients she is using would even be available...however though any 3 star restaurant your going to hopefully dine on the best food available for that region... not to mention seafood being shipped daily...just the nature of what goes on daily in such a restaurant..these people are married to their jobs until they burn out or become really great chefs....i burned out a long time ago...however a guy i used to work with ...Chef John Coletta who works out of Chicago...I think he is the only person i know of that has lasted and like i said John is a real good chef...so check him out....
Everything happens at restaurants. I've seen cooks at mcdonalds drop the spatula on the floor and pick it back up and get the meat out of the grill. I've had friends who work in restaurants telling me that they spit on customer complaints food.
That's common practice. So is licking a cloth and using that cloth to get rid of smudges on the plate that is sent out to the customer. It's not hygenic, but it's something that happens industry wide. Not pleasant I know!
Total cost of ingredients around £5 at trade prices. On the menu priced at about £50 probably. If I went to this joint I'd at least expect Gordon to be cooking for me, not one of his trainees whilst HE'S away filming at some fucked up Italian restaurant in Tennessee!
she wipes the plate with food arranged with her apron! That just doesnt seem right. And she heads a michelin starred restaurant! Is her etiquette right?
Clare Smyth AMAZING CHEF im pastry WHERE IS GORDON ???????? I FORGET IS PLAYING WITH FERRARI CAR IN STREETS IN LONDON F. YOUUU CHEF GO TO WORK YOU LATE
You don't become a top chef without understanding contamination and food borne illness. It's a huge part of the job. She has done nothing untoward. I don't know why you believe gloves would be better than simply washed hands. Both are just surfaces prone to contamination. The towel is only being used in cooked prep for the same dish. Everything on it is going to end up mixing with the dish regardless.
That's gross. I don't know why you would want them to wear sheepskin condoms on their fingers. I bet you make your brother slip one on before he thumbs your butt
THAT'S NOT A CLOTH, you dumbass. That's a part of the apron in which you're supposed to wipe your hands on. Jeez, why do you idiots like you comment on these videos without knowing a single shit about culinary arts? I don't get it...
Is that a dish or just a jock , first of all is that food or just for looking , if is just for looking then it's all right , English don't know how to cook , prove again . Sorry Only fish and chips , come on cook some real food .
+Rezwan Riyad it's the first course of many I think, don't you think it looks and sounds delicious?...I sure would pay a day or 2s wages just to try that!...
+Tarnz Nz I would not pay single penny for that so called dish .because it's not proper food I believe .i want to eat some proper food . may be its sound bit crazy but this is true .
+Rezwan Riyad That's obviously just a starter, or an amuse-bouche. Unless you're a whale, you're not going to be able to fit three solid ass meals in one sitting.
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Best part is when the camera goes underwater @3:25.
Lol
After 15 years in professional kitchens from michellin restaurants in France and Engand to Cafe's in New Zealand Iv'e never been so much in awe of any chef. Chef Clare is a true food icon, a legend. Ka Pai Clare
U haven’t been in kitchens for 15 years
The point in the dishes being so small is that you can fit a full 3-10 course dinner in your stomach. If you would eat the same size portions that you eat at home, you'd be stuffed before finishing the 2nd or 3rd plate (or even the 1st if you really hoard your food).
Almost all high-end restaurants do small portions just because of that simple thing.
Based on the audio I went to another dimension and came back during the video.
The direct lineage from mpw to gr and now Claire as titans of British cooking is something really amazing
I ate at RGR (here) on sunday; probably the best restaurant I've ever been to.
To all you people critisizing the portion size; she never said it was the main course. In fine dining, it's common to serve multiple small and exclusive dishes, not just 3. It's about the variety and wide range of flavours during the whole meal. If you compare yourself to animals, that's fine but the rest of us don't and personally I wouldn't pay £90 just to be fed in a hurry like a cat.
The premises used to house La Tante Claire, a restaurant run by Pierre Koffman. Gordon Ramsay took it over in the late 90s and named it Gordon Ramsay on Royal Hospital Road, for those that are interested seek out Boiling Point, a fly on the wall documentary about the initial opening and early days of this restaurant. I do find it interesting that Ramsay keeps his name on the Restaurant but isn't behind the stove. As Marco Pierre White would say "That's not on.." But hey, money to be made!
Fine dining is small plates, double dipping with tasting spoons and using fingers is common in professional kitchens which is why alot of establishments buy plastic tasting spoons
haha, the kitchen has been updated since i watched Gordon Ramsay's Boiling Point. fucking love it!
DeepThirtyGamer Damn,Thats alot of cash.
DeepThirtyGamer I wish i had that much cash lmao
RossLinden97 that's the reason why he kept doing Hell's Kitchen and all of his other shows... it pays him a lot per episode and not to mention other extra things.
the cameraman sucks, the camera sucks haven't they heard about noise cancellation
any well set up section will have seperate utensils for cooking and tasting
ill take a good guess that you have no idea or clue what happens behind the doors of a industrial kitchen - The skill, The time , The pressure , The art , The pain,
stop complaining.
Anthony Stenlake i
That looks absolutely amazing!
She's very graceful with her hands.
Get to know the Guide before writing uninformed comments...Nadia Santini at Dal Pescatore, Italy holds 3 stars from 1996...she's recently been nominated Best Female Chef in the World at San Pellegrino 50 best restaurant...and, don't forget she's Gordon Ramsay's favourite Italian Chef...
Yes please
shows how much you know, marco hasnt got any stars and handed them all back in the 90s, although i agree with the comment. ive worked in professional kitchens at this level, the chefs have one spoon to taste and to plate and in some cases to eat their staff dinner, i really wouldn't lose any sleep over it, this kitchen is spotless alot cleaner than you average take away anyway
A dish very well done, looks great and very tasty
It was wonderful seeing the second half of the recipe from Michael Myers persepctive, it cut off a bit early though, did he enjoy the lobster or did he just end up murdering Clare instead?
what cook book did she say it was
00.35
Absolutely genius .
2:15 Did she taste the sauce then used the same spoon she licked to mix again?
+Fire Fly no
+Fire Fly One thing you need to realize is a real chef will ALWAYS tatse what their cooking, they just don't mix it all togeather then hope it turns out ok. If you don't want a chef sampling their food before they serve you a meal you may very well be paying hundrends of dollars for, then I suggest hitting up a Longhorns or something.
Bluegrass Survival no the guy was asking if she used the same spoon. Which she did after she fixed the way it tasted. She should of used a different spoon.
Fire Fly same question in my head while i was watching
i understand that im a culinary school student. when being called fat because we say it looks like nothing has nothing to do with what the type of service this is for.
How many stars does she have?
did you record this video with a potato?
nah, with a lobster...obviously xD
Shut up most if not all chefs do that. Furthermore chefs do not slobber all over the utensil they just take a very small amount and keep it controlled. Anyway I think she knows what she's doing being the head chef of the Gordon Ramsay so i won't continue.
The fucking whole kitchen is RAW inside.
Is the Sambuca raw?
I can't judge without tasting but I would think the aggressive alcohol would kill the dish, it's not a few drops. It's allot.!
I think she knows what she is doing at this stage
Can you get it out *please* ?
You realise that plate of food isn’t being cooked for a customer?
I don't think I was that excited...lol. You're the one who pulled the all caps =P. Plus if you look at Marco Pierre White, he even says he doesn't do it during service.
2:43 Whenever your teacher says something important
0:12 The ghost of Tom the bald waiter is still working down at the floor right on the other side that counter.
Haha best comment. It's great seeing the old kitchen from boiling point modernised
I think no-one really cares. The reason they have 3 stars is because the food is exceptional and maybe the reason they keep them is because Claire's saliva adds to the taste.
did the camera man go under water in the last half?
i can't understand why so many youtube videos of top chefs cooking, there will inevitably be some comments on some of their practices... its very simple.. if you don't like what a restaurant or its staff practice.. don't go there. why complain about it? no one forces you to go eat there. i really don't care to be honest.
George Orwell once said that the posher and more expensive the restaurant, the more of the chef's spit and fingerprints you're eating :)
Many Michelin starred chefs, such as Marco Pierre White, taste directly with their fingers...
Idiot
Wth I can't hear what her said! But she is really amazing ❤
She isn't going to serve that to the Restaurant, so why not use the same spoon. Non Chef commenting again as usual!
she did wash it before putting it back into the sauce.
i know im studying culinary arts right now. for someone to say americans are fat fucks is just offensive though. and you cant deny that the majority of any countries population doesnt eat fine dining like this. was just defending the girl who wrote it was small.
She rinsed it in a bain with water before doing so. This is common practice in high quality restaurants. If you don't like it, don't go out.
Art
"Out And Down In Paris And London" =D
The Dish look Pretty..,but I wanna know what does it taste...…..
its actually either a different spoon or she rinsed it in her spoon insert that you can see earlier in the video. CALM DOWN
Remember Boiling Point by Gordon
this was being done at bibendum in 1992, should be Marie Brizard anisette not sambucca
I work under a chef and if I don't taste the food I get screamed at hahha
do theh make sandwiches at this reztaurant?
idiot
fried eggs bro
I'm glad that they don't serve your stupid brain here.
The dish she is cooking is not going out to a diner so it does not matter
decent video, but shocking audio...
When you post a video on the internet for people to see. Expect to be criticized. If you don't want to be critque then don't do it.
Thanx for the upload but this is not good videography
she tasted the sauce and then put the spoon back in the bowl. is that normal in a restaurants kitchen?
Umm.... Go watch it again.....
Peach Tuntiwong
she tastes it at 2:18 and then puts the spoon back in
Matty6660 are you blind? she gives the used spoon to one of the helpers and gets a new one from the helper behind her.
she puts it with her dirty dishes
she can taste my spoon anytime she wants....i am a professional chef...when you are preparing food you have to taste..especially sauces....only question i have ..is this dish classical? ..meaning Clare did mention that the origin of the preparation dates back into the 1875 or so...which means would any of the ingredients she is using would even be available...however though any 3 star restaurant your going to hopefully dine on the best food available for that region...
not to mention seafood being shipped daily...just the nature of what goes on daily in such a restaurant..these people are married to their jobs until they burn out or become really great chefs....i burned out a long time ago...however a guy i used to work with ...Chef John Coletta who works out of Chicago...I think he is the only person i know of that has lasted and like i said John is a real good chef...so check him out....
she has beautiful hands!
Everything happens at restaurants. I've seen cooks at mcdonalds drop the spatula on the floor and pick it back up and get the meat out of the grill. I've had friends who work in restaurants telling me that they spit on customer complaints food.
Your friends should be fired
Let's not generalize that
We have plenty of people in our country who are not fat
...
Well we have some...
...hopefully...
non-chef trying to outsmart the headchef for Restaurant Gordon Ramsay.
Exactly, embarrassing
@NotTheRedBaron8, stop insulting and judging.
Your voice not clear what are you saying
That's common practice. So is licking a cloth and using that cloth to get rid of smudges on the plate that is sent out to the customer. It's not hygenic, but it's something that happens industry wide. Not pleasant I know!
jealous bruh ? we got the money and the food
Nice cold food
Ahaha...you think 3 Star restaurants don't use the same utensils they taste with.
Total cost of ingredients around £5 at trade prices. On the menu priced at about £50 probably. If I went to this joint I'd at least expect Gordon to be cooking for me, not one of his trainees whilst HE'S away filming at some fucked up Italian restaurant in Tennessee!
Claire Smyth is the chef patron of his restaurant, not some trainee.
Rob B. You can dress her up with fancy job titles but at the end of the shift she's still Gordon's flunky.
John Smith k
John Smith um, you need to read up on her. I would rather have her cook for me than Ramsey
Tony McSpadden Really?
Its a 3 Michelin star restaurant, the food is about quality and not sustenance
This woman strikes me as terrifying. You just know she would be a massive bully when the cameras are not on. Sure the cooking is outstanding though.
MY EARS!!!!!!!!
they don't.
Gordon's lucky to have her. If he didn't he would have probably have lost his 3rd Michelin Star by now.
I didn't know making a sauce is considered cooking.
Andrew there's so much more to it. Perfectly cooking of each ingredient, balance of the dish.
Well what do you think it’s considered? Watching tv?
She s one of the best chef in the world now
Who ever recorded this should never be left with camera alone. the voice sucks!
Don't worry it's like a kiss on the cheek, everyone does it :o).
@SethHesio
its a good job its in london then isnt it..
emmmmmmmmmmmm
Fucking cemeraman!
Great cook (=> thinking out of the box), poor rest (audio + video) - a shame.
that emulsion looks split as fuck
That’s the point, what do you think oil is going to do if it’s not imulsified? A sauce is sometimes split on purpose with oil or some kind of fat
Soy sauce in England in 1855?!?! Really?
she wipes the plate with food arranged with her apron! That just doesnt seem right. And she heads a michelin starred restaurant! Is her etiquette right?
the towel on her apron not her apron
this is petty cuisine not grand cuisine like the old days!
Clare Smyth AMAZING CHEF im pastry WHERE IS GORDON ???????? I FORGET IS PLAYING WITH FERRARI CAR IN STREETS IN LONDON F. YOUUU CHEF GO TO WORK YOU LATE
You realise he has like 35 restaurants? He doesn’t only have this 1 restaurant anymore, fucking wombat
The woman is a bully. Wouldn't eat anywhere she was cheffing! Needs someone to go undercover in her kitchen - bet she wouldn't be so popular then
+Oma62 Your comment is odd-why do you say she is a bully? have you or someone you know worked for her and been bullied by her?
Silly reply. Who is to say they had not cleaned their teeth after
ive never heard of a restaurant using plastic tasting spoons. Waste of money and poor on the environment
Soy sauce and Sambuca. Oh boy.
Looks very gimickey
No shes not, 0 first in britain
did u think she can win hells kitchen?
keiner will die Frau sehen, setz den Fokus auf das wichtige!
Asexual
wtf.....she wiping dish with tht dirty cloth and wiping her fingers vry frequently on her cloth ..and why are not use a gloves /?€???
I'm a chef myself and believe me, that's how we do it...
You don't become a top chef without understanding contamination and food borne illness. It's a huge part of the job. She has done nothing untoward. I don't know why you believe gloves would be better than simply washed hands. Both are just surfaces prone to contamination. The towel is only being used in cooked prep for the same dish. Everything on it is going to end up mixing with the dish regardless.
That's gross. I don't know why you would want them to wear sheepskin condoms on their fingers. I bet you make your brother slip one on before he thumbs your butt
THAT'S NOT A CLOTH, you dumbass. That's a part of the apron in which you're supposed to wipe your hands on. Jeez, why do you idiots like you comment on these videos without knowing a single shit about culinary arts? I don't get it...
don't talk crap
it looks good but its so small! lol. americans like to eat a hoard of stuff! lol
Yeah and America has the biggest obesity problem in the world 😬
Is that a dish or just a jock , first of all is that food or just for looking , if is just for looking then it's all right , English don't know how to cook , prove again . Sorry Only fish and chips , come on cook some real food .
+Rezwan Riyad it's the first course of many I think, don't you think it looks and sounds delicious?...I sure would pay a day or 2s wages just to try that!...
+Tarnz Nz I would not pay single penny for that so called dish .because it's not proper food I believe .i want to eat some proper food . may be its sound bit crazy but this is true .
+Rezwan Riyad That's obviously just a starter, or an amuse-bouche. Unless you're a whale, you're not going to be able to fit three solid ass meals in one sitting.
+Rezwan Riyad what is proper food??
+Billy Merlin for me curry ,rice ,biryani ,soup ,salad , what else u need
waaaay too much olive oil
I admit that is beautiful art but not amazing food.
+chinesev have you tasted it?
If I wanted to wait 19 minutes to eat 2 ounces of food that I couldnt afford ...