Oh man, I watched the documentary about Paul Liebrandt and the opening of Corton. I recognized Mike in the doc and have always wanted to watch the episode. Ten years later, and here it is on TH-cam! Corton would close in 2013 and become Batard (which is another Mike Colameco episode). Batard is still there but has changed chefs and gone decidedly down market.
14:11 I love this little bit, great to hear chef talk about the philosophy of the cuisine. The trajectory. As Marco Pierre White, there is no invention per se… just refinement.
Michelin Star restaurants tend to lose money pretty bad. You're spending so much on ingredients and labor that the insane price to eat there can't make up for it. Many times you'll have a restaurant that can do this level of food because it's attached to another entity, like a casino or hotel that supplements the income.
I get it. The restaurant industry is extremely tough as I believe that something like 90% don't make it past the first year. Now imagine competing in the upper echelon and the difficulties that presents. But do all the chef's really have to be such pretentious douchebags? I mean it's not like they are an essential part of society say like a doctor or a scientist, so why such the inflated sense of self importance?
If Mozart had an ego, would you really care listening to his music? Given Paul Liebrandt's virtuosity and how rare that is, I don't find him to be all that pretentious. There are so many fake gasbags out there who are far more cringe. At the time, he was playing this game at its highest level and its an extremely draining exercise. To produce food like that consistently, we are talking 16 hours a day. He likely expends his energy on other things besides having a camera friendly personality. I know from industry colleagues he was a hothead in the Corton days. I trailed for him for a day at Racine's and he's mellowed out a lot. He was pretty serious, but mellow and fun too. A lot less self important in person than you would expect, given his remarkable contributions to high gastronomy.
It takes a lot of hard work and skill to get to his level, and I don't fault him for wanting that to be acknowledged and be respected for it. You also have to have a bit of an ego if you want to make a name for yourself when coming up. Most people I've worked with in kitchens were alcoholics, or doing lines of coke in the bathroom to be able to handle stress. I'd rather work with the control freak every time.
$19 for 3 courses from chef bouley-what a time to be alive
Hey Mike, you and Drew Nieporent go WAY back, right? I remember really old episodes featuring him. He seems like a cool guy.
Great record of the menu
Was looking forward to this episode! Awesome :)
Oh man, I watched the documentary about Paul Liebrandt and the opening of Corton. I recognized Mike in the doc and have always wanted to watch the episode. Ten years later, and here it is on TH-cam!
Corton would close in 2013 and become Batard (which is another Mike Colameco episode). Batard is still there but has changed chefs and gone decidedly down market.
Same! I loved the documentary about Paul Liebrandt and always knew Mike just have done a show about him because he pops up in the documentary
Bro putting his fingers on the plates I'm sure drove Paul crazy😅
the most important food show around
14:11 I love this little bit, great to hear chef talk about the philosophy of the cuisine. The trajectory. As Marco Pierre White, there is no invention per se… just refinement.
oh hell yes finally this one made it up.
Thank you.
I know it says that this video was posted three months ago but how old is this video exactly like when was it shot? Thank you
At the beginning of the video is said 2009
Too bad Paul wasn’t more mature and able to listen and not have such a big ego. That’s always been his issue I believe at other establishments
Lol so much for his "long run" they closed 5 yr later...
New York 🤷♂️
Michelin Star restaurants tend to lose money pretty bad. You're spending so much on ingredients and labor that the insane price to eat there can't make up for it. Many times you'll have a restaurant that can do this level of food because it's attached to another entity, like a casino or hotel that supplements the income.
Mikes OK but this is a little too allufe.
I get it. The restaurant industry is extremely tough as I believe that something like 90% don't make it past the first year. Now imagine competing in the upper echelon and the difficulties that presents. But do all the chef's really have to be such pretentious douchebags? I mean it's not like they are an essential part of society say like a doctor or a scientist, so why such the inflated sense of self importance?
cus that shit taste good bro
you have it backwards brother. a world of scientists and doctors as chefs would be globalized farming and inorganic poisoning.
@@masterful9954 Every fruit and vegetable you have ever eaten has been genetically modified and selected. I think your parents raised an idiot?
If Mozart had an ego, would you really care listening to his music? Given Paul Liebrandt's virtuosity and how rare that is, I don't find him to be all that pretentious. There are so many fake gasbags out there who are far more cringe. At the time, he was playing this game at its highest level and its an extremely draining exercise. To produce food like that consistently, we are talking 16 hours a day. He likely expends his energy on other things besides having a camera friendly personality. I know from industry colleagues he was a hothead in the Corton days. I trailed for him for a day at Racine's and he's mellowed out a lot. He was pretty serious, but mellow and fun too. A lot less self important in person than you would expect, given his remarkable contributions to high gastronomy.
It takes a lot of hard work and skill to get to his level, and I don't fault him for wanting that to be acknowledged and be respected for it. You also have to have a bit of an ego if you want to make a name for yourself when coming up. Most people I've worked with in kitchens were alcoholics, or doing lines of coke in the bathroom to be able to handle stress. I'd rather work with the control freak every time.