How To Make David Kinch's Green Garlic Infused Custard

[@Samurai78420]

I'm a Chef, and David Kinch was completely new to me when this series came out. And he's been one of my favorite Chefs since then. Super calm, nerdy smart, lol. He's badass

[@kidyuki1]

The shot of the broccoli florets being lowered into the oil is so hypnotic to me.

[@2pieces1cap]

the attention to detail is incredible chef

[@fglend73]

The man’s attention to detail is incredible.

[@doggieGZ]

I had this dish at Manresa. It was probably my favorite of the night.

[@partykrew666]

this guy is a genuis. that's all i gotta say

[@_danymal]

That is such a beautiful dish. And the chef is so skilled and talented both at cooking and explaining everything.
Food poem❤️!

[@BentLeey]

Love how thorough you are in explaining ingredients and what it adds to the dish, whether it's flavor, color, and aesthetics.

[@barry4988]

He definitely deserves his 3 Michelin stars.

[@robinorhysrhys1562]

David, great!. This is a very clinical cuisine

[@robinorhysrhys1562]

What a dish! And what a presentation! Great!

[@ItumelengS]

I am addicted to these, no joke

[@ItumelengS]

I am addicted to these, no joke

[@Mal-Function4]

David Kinch is the Bob Ross of cooking.

[@arasharfa]

i love broccoli so much. raw broccoli is my favorite

[@philbobstreehouse4900]

too precious

[@ntnnot]

Would love to try

[@gabrielrom2912]

Does anyone know what the make is of the lovely pouring vase at 0:55?

[@robertbunker2494]

Loved the presentation. Is spring onion different from green garlic or just a different name? Thanks so much.

[@malakabulo6726]

Robert Bunker its just a different name

[@yeahyeahyeahsok]

eating rice krispies while watching this
:'( 2 am..

[@jamiestwrt]

Lovely

[@geniusparty6076]

mad scientist!

[@cleaningthepipes]

pretty brilliant

[@areujokingme]

Wow.

[@Theillusionis1]

wow

[@shaynerawson878]

Wicked!

[@hamburgerzzzzz]

Kinch in 2016

[@dw5105]

does taste of the plant of broccoli

[@cathou051]

what is the ingredient at 2:49? thank you! xx

[@robertmarcellino7939]

Bonito flakes, aka katsuobushi

[@cathou051]

.

[@caminhantesolitario]

complex shit

[@caminhantesolitario]

Samuel Mason It doesn't matter. Don't have to be expensive to be complex

[@caminhantesolitario]

I hardly have any to throw and I probably would never eat that kind of food. Why insult me? Just because I think this dish is complex? I didn't said the price is fair. Don't be a dick, learn how to dialogue Samuel Mason

[@wheelerlight8541]

Calm down, sir.

[@MetalizedButt]

Also known as spring onions

[@Gardigy]

nope

[@Monke_BoyTR]

That will be 60 USD, please. Driving to MacDonalds after

[@Tennisisreallyfun]

I’m gonna give you a term to research. Two words, “tasting menu”. Might be interesting😉