always look forward to your uploads, Mike. Especially these older ones where it was still Colameco's Food Show. These take me back to being a kid watching these on PBS after Yan Can Cook.
I stayed in an apartment upstairs from Daniel in 1998. I went into the basement to run some laundry and was amazed to see 10 or 12 chefs working on folding tables plating cold apps.
Great show as always. Have to mention that the editing in all your shows is seamless and easily watchable. But if you have any more shows in your vault where you do a demo at the end that haven't been posted I hope you do so. Was disappointed when I saw the ponytail but no demo at the end.
In my opinion, this food looks average at its best. Is all the hype and word of mouth that you feel like you have to say that this place is great just because you dont want to feel like an outcast. Coking technique- average Presentation -average Ingredients -average In other words, just an over staffed, over priced place with a chef that is stuck in the old ways
Beautifull; Please keep uploading these!
always look forward to your uploads, Mike. Especially these older ones where it was still Colameco's Food Show. These take me back to being a kid watching these on PBS after Yan Can Cook.
Good vid's and more pleace.....good stuff...fan from finland
Great shot at the end. :)
I stayed in an apartment upstairs from Daniel in 1998. I went into the basement to run some laundry and was amazed to see 10 or 12 chefs working on folding tables plating cold apps.
Great show as always. Have to mention that the editing in all your shows is seamless and easily watchable. But if you have any more shows in your vault where you do a demo at the end that haven't been posted I hope you do so. Was disappointed when I saw the ponytail but no demo at the end.
lmao "one-pot" dish at the end
Wow. That’s it.
Was the guy who showed Mike how they made the foie terrine Bertrand Chemel?
In my opinion, this food looks average at its best. Is all the hype and word of mouth that you feel like you have to say that this place is great just because you dont want to feel like an outcast.
Coking technique- average
Presentation -average
Ingredients -average
In other words, just an over staffed, over priced place with a chef that is stuck in the old ways