Hallelujah! A chef who cooks by touch! That's how I was taught in a steakhouse when I was young. Just touch the food. Your fingers will tell you if it's cooked. In a year, we did not have one steak or burger sent back. In the steakhouse I currently work at, there are at least 5 sendbacks every night , some of them twice. Thermometers don't lie? No, they're totally unreliable unless you have Michelin standard equipment. As to hygiene, you washed your hands in the old days. That's what the sinks and soaps and buckets of bleach water were for. We used them. What a shocking novelty, ay? I am an old cook now, but I would work for this guy any day, and cook with heart, which is something I don't get to do anymore.
Put some bloody headwear on, the customers don't want to chew through your hair or dandruff as an unplanned add-on to their dishes. This is top end and very expensive food. Wear a hat!
I now realise why I don’t eat in any restaurant anymore! And a Michelin star restaurant even more so, how many sweaty hands have touched that food before you get it?
I made bread yesterday. It's the first time I didn't use exact measurements, or a timer for the proof or bake. I could feel the dough, could feel I needed to add flour or water. It came out perfect
I felt for Marianne shes been plating up raw underdone meat all competition when i saw her in the meat station with nothing to help but her "instincts" ...man... disaster. Keep that chef away from meat!
1. Another french talent with no patience nor emotional intelligence. 2. Marianne's reactions and eyes, if I am not mistaken, are from someone who is in a very very bad spot in life where this is all or nothing.
The restaurant closed in 2012. With this bloke as head cook . Im not surprised. I feel sorry for the staff having to look for new jobs. After working for this idiot that would be hard.
@@4JJA14 there is a Way to speak to staff and that isn't it. I had a boss like that and his attitude was terrible just like his. I would get pulled into the office for the slightest misdemeanor. Not good. I was pleased when he had to leave due to sickness. ( not in the catering industry)
Actually, finding a job after working for him would be easy........ You've proved you can work under pressure and beside a total pr*CK. Most places would be glad to have you 😊
😮Well I can't stand meat cooked all the way through but even when I've grown the meat myself and know every bite its eaten & every step to my table there is absolutely NO way I want to eat meat that looks like its a defibrillator away from leaving the plate!!! In this world my idea of medium- rare would be well done I think. I don't want meat to look like you poured hot water over it to make the outside kinda grey & slapped it on the plate!!! I'd seriously consider being a partial vegetarian or whatever the term might be. I'd love the dairy, and other parts but keep blue-red meat away from me!!! Not sure how they avoid food poisoning or parasites knowing where the meats came from and dubious butchering etc!!!
Marianne just needs to stay away from meat then she's good. She is an excellent cook. Her weakness lacks sometimes in presentation. But, the layd can cook her ass off.
Hallelujah! A chef who cooks by touch! That's how I was taught in a steakhouse when I was young. Just touch the food. Your fingers will tell you if it's cooked. In a year, we did not have one steak or burger sent back. In the steakhouse I currently work at, there are at least 5 sendbacks every night , some of them twice. Thermometers don't lie? No, they're totally unreliable unless you have Michelin standard equipment. As to hygiene, you washed your hands in the old days. That's what the sinks and soaps and buckets of bleach water were for. We used them. What a shocking novelty, ay? I am an old cook now, but I would work for this guy any day, and cook with heart, which is something I don't get to do anymore.
I’d have to pass on working for this guy.He makes me nervous just watching him!
The customers are just a load of Bankers without a clue!
Personally, I prefer beans on toast.
I worked as a short order cook in high school. Hated absolutely every minuþe of it. I have never subjected myself to pressure like that again.
Cooking meat like pigeon to different donenesses by touch alone is stupid. The thermometer doesn't lie.
Most top kitchen banned thermometers, they are for amateur.
Put some bloody headwear on, the customers don't want to chew through your hair or dandruff as an unplanned add-on to their dishes. This is top end and very expensive food. Wear a hat!
Absolutely agree - it utterly sickens me to see people cooking food with their hair hanging everywhere.
41:26 That music could definitely be used as background music for good old fashion porn.
A chef who has never cooked by touch instead of a timer, this was very unfair. Wwhy the heck was she given a more difficult task that the guy?
I am amazed that they don’t use a meat thermometer as with touching the meat you are in dangers of serious cross contamination and bacteria
I now realise why I don’t eat in any restaurant anymore! And a Michelin star restaurant even more so, how many sweaty hands have touched that food before you get it?
I love Maryann. I’ve seen her in other competitions. The only complaint I have is this hair that’s all over.
The first chefs " touch " methods looked so bloody hard to follow... " dont think about time"
During service
' the pigeon is 1 minute away "
In pedagogy we call that "silent knowledge" when it's based on feel/instinct that can't be verbalized.
I made bread yesterday. It's the first time I didn't use exact measurements, or a timer for the proof or bake. I could feel the dough, could feel I needed to add flour or water. It came out perfect
@@davidlester9287sounds good... I would he very hard to do in a professional resturant though
I felt for Marianne shes been plating up raw underdone meat all competition when i saw her in the meat station with nothing to help but her "instincts" ...man... disaster. Keep that chef away from meat!
I don't get why they kept putting her through all competition with undercooked meat
I agree: keep her away from meat!! But I'm not sure I felt for her: she did not listen and correct her mistake. Never. She irritated me.
No comparison, Marianne is a natural cook, she cooked the socks off Brice. Techniques mean nothing if you haven't got that natural instinct to feed.
If i were the one of the chefs knocked out by either one of these two I would be upset
I 'love' Master Chef. My nerves. 😮
Watch snooker as played by P. Ebdon: it will calm you right down.
Chefs always used to wear headwear in the kitchen back in the day. A drop in hygiene standards that it seems customers are happy to except.
1. Another french talent with no patience nor emotional intelligence.
2. Marianne's reactions and eyes, if I am not mistaken, are from someone who is in a very very bad spot in life where this is all or nothing.
The restaurant closed in 2012. With this bloke as head cook . Im not surprised. I feel sorry for the staff having to look for new jobs. After working for this idiot that would be hard.
Whilst I thought he was a little rough on them. You make it sound like he failed there.. he's a hugely successful chef and restaurant owner
@@4JJA14 there is a Way to speak to staff and that isn't it. I had a boss like that and his attitude was terrible just like his. I would get pulled into the office for the slightest misdemeanor. Not good. I was pleased when he had to leave due to sickness. ( not in the catering industry)
@littlebigman6957 completely agree.
Actually, finding a job after working for him would be easy........ You've proved you can work under pressure and beside a total pr*CK. Most places would be glad to have you 😊
@@maryholden3136I'm lucky. I work as a porter now for the NHS. Totally different
Brice far too inconsistent, Michelin is about consistency.
And looked like a sulking schoolboy.
Why are they touching so much? Why are they touch all food with bare hands? I use nerlite preping meat even when i cook for myself at home.
Could not agree more.
I don't like the idea of all that pawing around on the food. It seems rather insanitary
I just hope they wash their hands.
While there wiping the sweat from their face 😅
Mary Ann is NOT a better chef than Bryce!+
😮Well I can't stand meat cooked all the way through but even when I've grown the meat myself and know every bite its eaten & every step to my table there is absolutely NO way I want to eat meat that looks like its a defibrillator away from leaving the plate!!! In this world my idea of medium- rare would be well done I think. I don't want meat to look like you poured hot water over it to make the outside kinda grey & slapped it on the plate!!!
I'd seriously consider being a partial vegetarian or whatever the term might be. I'd love the dairy, and other parts but keep blue-red meat away from me!!! Not sure how they avoid food poisoning or parasites knowing where the meats came from and dubious butchering etc!!!
Where are the hygiene standards?
Marianne just needs to stay away from meat then she's good. She is an excellent cook. Her weakness lacks sometimes in presentation. But, the layd can cook her ass off.
She should cook only vegetarian or vegan dishes so as to keep the public safe.
So 3 girls tried out and only one made it through. How many guys tried out?
🥳
.
Eating the jury