Praise for Chef Thierry! Charitable enough to give an immigrant a chance, kind enough to teach him a skill, and humble enough to be happy for his pupil surpassing him. Many people cannot open themselves to one of these, let alone all three.
France may have given him the opportunity but it's his dedication and hard work that got him to where he is. Salute! Such a nice immigrant story. Props to his mentor as well.
@@Henry-ve3ye In Canada 16-30 years olds about 30% are unemployed because of the Indian immigrants who take the jobs for minimum wage. Suppressing wages in ALL industry not just bread making.
To see Tamils who often fled war in Sri Lanka to build a great life and career in France is very wholesome and heartening to see. Hope to try his baked goods sometime for sure! Well done Tharshan Selvarajah!! 👏👏🇫🇷
@@ChaosKingable Tamil speaking people are called Tamils. We are in many countries. But as the above poster said, major population is in india and sri lanka. and during the war and genocide lot of tamils fled to seek asylum in many countries..
this guy has been living in france for years. ive never lived in an english speaking country or in spain and i could do an interview in both languages. dont get me wrong! good for him but i would consider it perfectly normal
The way he stops and savours the taste and crunch of his own baguette... something he has access to pretty much everyday and I'm sure he has tried plenty of before shows the love he has for his craft.
See Sri Lankan Tamils adopt and excel at other cultures when they migrate, this man came to France a refugee, gave them respect and worked hard until his baguette was so good it was rated best in Paris and now it is the Baguette supplied to the the French Presidential palace.
@@caiussl3249as much as I am Sri Lankan too and french, in his story when we came to support him for the Olympic flame with the flags, he put in his insta story the guys with the LTTE flag who came to support him so
Yeah bro! The guy who won the award for the Best Baguette in Paris totally needs validation from a random French dude. You really must've made his day!
See Sri Lankan Tamils adopt and excel at other cultures when they migrate, this man came to France a refugee, gave them respect and worked hard until his baguette was so good it was rated best in Paris and now it is the Baguette supplied to the the French Presidential palace.
See Sri Lankan Tamils adopt and excel at other cultures when they migrate, this man came to France a refugee, gave them respect and worked hard until his baguette was so good it was rated best in Paris and now it is the Baguette supplied to the the French Presidential palace.
@@ruxxy_j5667no, Tamil is a distinct ethnic group of its own, with its own set of customs and language. He’s geographically from Sri Lanka, but his ethnicity is Tamil.
@@getoutro So when you mention any person from any county of the world you must specifically highlight his ethnic group like white people of america or latino brazillian?
@@ruxxy_j5667it’s complicated. Tamils were being persecuted in their home country of Sri Lanka, it’s why many Tamils, like Tharshan, left the country in the first place during the civil war.
I made a video about this baguette last year and gosh those baguettes are fantastic. The crunch with the sheer deliciousness of the fluffy bread was very surprising to me. Totally worth the hype. I didn't get to meet the Baker but this video definitely did justice to his work.
Amazing teacher and pupil. Chef Tharshan remembered his mentor and old boss, Chef Thierry. That itself says a lot about his character! Amazing man! Chef Tharshan fully deserved the honour for bringing glory to his bakery, team and his artwork. His hardwork and determination brought success. Chef Thierry on the other hand showed, he has heart of gold by teaching craft and willing to step back so that his pupil enjoys his moment. Not many mentors enjoys when their pupil exceeds them. Great Teacher, Great Pupil....Nice...🙏😃
See Sri Lankan Tamils adopt and excel at other cultures when they migrate, this man came to France a refugee, gave them respect and worked hard until his baguette was so good it was rated best in Paris and now it is the Baguette supplied to the the French Presidential palace.
I couldn’t stop smiling while watching the video. Tharshan is such a positive, professional, and dedicated individual. I truly wish him all the best in both his business and personal life!
the best part was when the teacher came out and their rapport! goes to show when good people work together and support each other great things are accomplished
And fun fact, thé baker that wins this award becomes the official baker for the French president for a year and délivers all the bread to the président's residency every morning
We are proud to have you among us and represent our traditions. Well done and all the best for you and your family! Love from France. You are an example of what France wants for immigrations.
Srilankan food is so bland, that our best chefs prefer making foreign food LOL. Either the british did a number on our cuisine, or we just happen to be the netherlands of south asian food. Told my indian friend we eat coconut roti and dude looked at me like I was psychotic
Ingredients: Type 65 Flour Water Salt Dry Yeast Ratios Flour (40 kg) to Water (28L=28kg) Ratio: ~1.43 to 1 Hydration: 70% *Note: 1 liter of water = 1 kg of water Instructions Step: 1 Check the temperature of the room. Step: 2 Check the temperature of the flour itself. Step: 3 Knead flour and water for 8 minutes. Step: 4 Let dough rest for 3 to 5 hours. Critical step for taste and uniformity. Without rest, the bread will look okay but will taste bad. Step: 5 Add salt to one side of the mixer. Step: 6 Add dry yeast to the other side of the mixer. Liquid yeast creates a bad flavor. Step: 7 Knead for around 2 minutes. Try listening to the sound to help get a sense of when it is ready. Do not knead for too long or the dough will break. Step: 8 Check the temperature of the dough. Aim for 24 C. If too low or too high, adjust? How? Step: 9 Place dough into 5 to 7 C refrigerator overnight (9 to 10 hours). Step: 10 Check the dough. If it is good, then air bubbles will have formed. Step: 11 Divide dough into desired number of baguettes. Step: 12 Let the dough rest again. Step: 13 Roll the dough by hand. Do not tear it. If torn, then the rise takes longer. Step: 14 Place rolls in to baguette forming thing. Step: 15 Sprinkle flour on top of the baguette. Step: 16 Let dough rise for 20 to 25 minutes. Tharsan notes putting them in the cold a bit before putting into the oven. Step: 17 Score the baguettes with 4 to 5 angled cuts. Scoring helps them puff up. Step: 18 Bake baguettes for 20 minutes at 260 C.
This the kind of immigrants that are always welcome. Kind, smart, ambitious, hardworking, willing to change and embraced the culture. He should have no shame to call himself a Frenchman
He took the temp of the flour before making the dough... I love how most great bakers are real sickos. You see this too with really good pizza bakers. They're obsessed with variables we couldn't even imagine. Bravo!
As a french with indian roots, this video make me really proud of all people coming to work hard in France to offer a better to their family. This show us how culture is a very porous concept. Culture is not something fixed. The latest technologic revolution has just amplified the whole process.
See Sri Lankan Tamils adopt and excel at other cultures when they migrate, this man came to France a refugee, gave them respect and worked hard until his baguette was so good it was rated best in Paris and now it is the Baguette supplied to the the French Presidential palace.
Respect for learning something he never done before and even after he became the third in the contest continued to chase the top spot.This guy was born a winner hence why he achieved his dreams.
This guy gets my immense recognition for his dedication and (apparently) great results in top-quality Tradition baguette crafting. However, sad to see that he uses industrial yeasts and not "levain naturel", as his "Au levain des Pyrénées" would infer...
See Sri Lankan Tamils adopt and excel at other cultures when they migrate, this man came to France a refugee, gave them respect and worked hard until his baguette was so good it was rated best in Paris and now it is the Baguette supplied to the the French Presidential palace.
Videos like these make me realise that, beyond a few lines on the map, we are all humans who can teach, share and learn from one another and just belong.
Humility is the key here and you can see it in both the pupil and teacher. A lovely inspiring story! Ohh and I think I fancy a baguette for lunch today 😊.
People truly underrate what Paris has with the quality of baked products. I was traveling in my 20s and we would come back to our hostel at 4AM and walked by as the boulagerie was working dough in Montmartre.
In these dark days of anxiety, so happy to happen on this video and share in the joys of a generous teacher/mentor and an immigrant who gets to fulfill his dream - with a full heart and a smile. Thank you for sharing such loveliness. Wish I can produce baguettes half as good. Techniques can be learned with dedication, commitment and persistence ... but alas, no way to get the flour. lol.
Another in a series of brilliant, insightful, unpretentious, and unique views into the foods we love - and the people who expertly make them. Bravo, Eater.
Tharshan Selvarajah's story is truly inspiring, demonstrating that hard work, dedication, and a sprinkle of magic (or should we say, "magique"?) can take you to the top of the baking world. It's fascinating to think about the journey of a single loaf of bread, from being crafted with love and precision in a humble bakery to landing on the plates of Paris' most discerning palates.
Sri Lankans work around the world in kitchens. Sri Lanka has a rich heritage of culinary and hospitality schools that educate them in multiple cuisines. I respect this chef's dedication to his craft. When I was in the restaurant industry I worked with many hard working Sri Lankan chefs. No surprise out of hundreds of restaurants in my city my favourite burger is made by one with a Sri Lankan chef.
@@AC-gu9ks Yup, These Indo-Aryans get jealous and violent when a Dravidian has good life but have no shame in claiming you as one of your own to take credit for your hardwork without working for it
Imagine 20 years back him telling people in Sri Lanka he’s going to go to France and win best baguette in Paris and they all laughed at his wild dream lol
@@Jugement Hahah! Pulling numbers out of your ass, huh? Also, most immigrants ARE like this. Not all were afforded the opportunity and mentorship this man was blessed with. Respect to him for grabbing the opportunity with both hands. Formidable story!
I thought the very first line was sort of… maybe not insulting, but “The baguette is a French tradition?” - no duh, as we used to say in school. Then I learn about the traditional baguette vs.the “normal” baguette - no one ever told me about that. Still so much to learn! That delicate crunch of the crust - I’ve never wanted a piece of bread so much.
There are two options in each and every bakery in France as it comes to baguettes. 'Regular' vs. 'Tradition'. If you want some 'crustiness' and softeness (the other one is more 'floury' and appreciated by kids), please ask for the Tradition. Waaaay better in taste and the real deal. But by default, if you just ask for a baguette they will give you the classic one, so just say 'one Tradition' :)
if u go to a bakery in france you ask for tradition not baguette. tradition are regulated by law, baguette quality can vary a lot. and also if you go to a place that sells bread but it's not written "boulangerie" on their shop that means they don't make their own bread, it's also regulated by law. avoid those places
Number 2! :) I have been to Paris 3 different times, and have tried baguette in multiple patisseries/boulangerries, hopefully on my next trip, I can try what a baguette from the number 1 Baguette tastes like, and the difference.
Basically you have to account for it to make sure you have your dough at the optimal temp for fermentation . If it’s too high or too low it will throw off your fermentation time when they’re doing the bulk ferment overnight.
Good for him. Everyone comes from somewhere, props to those who work hard and make their lives better. Ignore all the bitter mediocre losers who try to bring it down with their small minded comments.
@@theresahall6815 bakeries are not used to delivering to restaurants. He delivers the Elysee because he won the competition and it is in his contract to do so as a winner. but his merchandise is only sold in his store.
I've left my poor and dreadful Parisian banlieue for the sun of Provence, but man, do I miss the Parisian baguette! Here, people want it white. White! White! because they're so lazy they just buy them for the week, freeze them, and reheat them as the week goes...Poor souls. And poor me, who never finds a good Parisian baguette!
![Blox Fruits Dragon Rework Update [Full Stream]](http://i.ytimg.com/vi/EqDAp8udhm0/mqdefault.jpg)
Praise for Chef Thierry! Charitable enough to give an immigrant a chance, kind enough to teach him a skill, and humble enough to be happy for his pupil surpassing him. Many people cannot open themselves to one of these, let alone all three.
Absolutely agree!!
He passed on the tradition. I like him
Very true hats of to that gentleman and great French man. I could see tears in guy when he introduced Thierry in the camera
Truly
Thats a real mentor right there
France may have given him the opportunity but it's his dedication and hard work that got him to where he is. Salute! Such a nice immigrant story. Props to his mentor as well.
Expat
then? @@BeachSamuraiStudios
@@Henry-ve3ye Giving jobs away to immigrants while French people are unemployed is a crime in itself
@@Henry-ve3ye In Canada 16-30 years olds about 30% are unemployed because of the Indian immigrants who take the jobs for minimum wage. Suppressing wages in ALL industry not just bread making.
@@alexg9727 do one thing. Go to India and take their jobs.
To see Tamils who often fled war in Sri Lanka to build a great life and career in France is very wholesome and heartening to see. Hope to try his baked goods sometime for sure! Well done Tharshan Selvarajah!! 👏👏🇫🇷
Frrr as an Indian tamil I am happy for them :)
I am confused - people from Sri Lanka are called Tamils ? I thought they were Sri Lankans ?
@@ChaosKingable They're just misconceptions. There are tamil speakers in Singapore and Malaysia as well. But no one call them Indians.
@@ChaosKingable Tamil speaking people are called Tamils. We are in many countries. But as the above poster said, major population is in india and sri lanka. and during the war and genocide lot of tamils fled to seek asylum in many countries..
@@ChaosKingableThere are two, Sinhalese and Tamil, Sinhalese the majority ethnic group in Sri Lanka while the Tamils the minority.
To do a full interview in French for someone not born in France is just amazing!!!
this guy has been living in france for years. ive never lived in an english speaking country or in spain and i could do an interview in both languages. dont get me wrong! good for him but i would consider it perfectly normal
I never went to any western countries or even any non asian countries but I can speak english maybe with a little accent isnt that impressive??😂😂
@@LLJMproductions man, french is way harder to learn than english or spanish
French isn't easy to learn as English
Even doctors can't speak basic languages like English in France. It's a shame really@@LLJMproductions
@@LLJMproductions”im not mad but i could do better” ahhhh
His mentor looks like such a nice person. I love when people are willing to teach
He looks so proud of him :)
The way he stops and savours the taste and crunch of his own baguette... something he has access to pretty much everyday and I'm sure he has tried plenty of before shows the love he has for his craft.
This is antisemitic
@@Squadron_Bodronur mums antisemetic
@@rowenakumar5761 your whole existence is antisemitic moron.
See Sri Lankan Tamils adopt and excel at other cultures when they migrate, this man came to France a refugee, gave them respect and worked hard until his baguette was so good it was rated best in Paris and now it is the Baguette supplied to the the French Presidential palace.
I love how he has not forgotten how he started out and gives the due recognition to his teacher. Wishing you all the very best. Love from 🇱🇰
@anton_398 so what? He's Sri lankan. He'd made 🇱🇰 proud :-)
@anton_398Oh the peelam. The official imaginary state for terrorism.
@@caiussl3249 preach this lesson to your blood thirsting Buddhist monks on how to treat humans, this is July.. black July
@@MiyuruRasoj ooh China leg licking Sinhalese regim aah 🤣😆👌
@@caiussl3249as much as I am Sri Lankan too and french, in his story when we came to support him for the Olympic flame with the flags, he put in his insta story the guys with the LTTE flag who came to support him so
Oh man, as a french guy, yeah... those baguettes look really nice.
as a greek guy, yeah... those baguettes look really nice.
As a viet guy, yeah... those baguettes look really nice
As a fungi, yeah... those baguettes look really nice.
Yeah bro! The guy who won the award for the Best Baguette in Paris totally needs validation from a random French dude. You really must've made his day!
As High Quality Industrial Grade Glycine From Donghua Jinlong, yeah… those baguettes look really nice.
That incredible crunch you hear and taste when eating a baguette. Is absolutely amazing.
This was such a heartwarming video. Tharshan's joy making baguette's and the friendship between him and his mentor made me smile.
See Sri Lankan Tamils adopt and excel at other cultures when they migrate, this man came to France a refugee, gave them respect and worked hard until his baguette was so good it was rated best in Paris and now it is the Baguette supplied to the the French Presidential palace.
The French teacher was very generous in accepting a Lankan Tamil and they both ended up getting the best baguette award in Paris!!
See Sri Lankan Tamils adopt and excel at other cultures when they migrate, this man came to France a refugee, gave them respect and worked hard until his baguette was so good it was rated best in Paris and now it is the Baguette supplied to the the French Presidential palace.
Witnessing a Tamil SriLankan Immigrant moving past the hardships and perfecting his craft is amazing. Very well done Anna! Love from Canada 🇨🇦
Absolutely! Cultures crossing and interacting is such a cool thing about our world. It's normal and good. Good on this guy.
Why do you need to mention the "Tamil" part? Isn't just Sri Lankan enough?
@@ruxxy_j5667no, Tamil is a distinct ethnic group of its own, with its own set of customs and language. He’s geographically from Sri Lanka, but his ethnicity is Tamil.
@@getoutro So when you mention any person from any county of the world you must specifically highlight his ethnic group like white people of america or latino brazillian?
@@ruxxy_j5667it’s complicated. Tamils were being persecuted in their home country of Sri Lanka, it’s why many Tamils, like Tharshan, left the country in the first place during the civil war.
Kudos to both the diligent student and the proud mentor 👏🏽 👏🏽
Tharshan Selvarajah is a true artist. So glad to learn about him and his techniques. Loved this video!
Thanks for watching!
I made a video about this baguette last year and gosh those baguettes are fantastic. The crunch with the sheer deliciousness of the fluffy bread was very surprising to me. Totally worth the hype. I didn't get to meet the Baker but this video definitely did justice to his work.
Amazing teacher and pupil. Chef Tharshan remembered his mentor and old boss, Chef Thierry. That itself says a lot about his character! Amazing man! Chef Tharshan fully deserved the honour for bringing glory to his bakery, team and his artwork. His hardwork and determination brought success. Chef Thierry on the other hand showed, he has heart of gold by teaching craft and willing to step back so that his pupil enjoys his moment. Not many mentors enjoys when their pupil exceeds them. Great Teacher, Great Pupil....Nice...🙏😃
See Sri Lankan Tamils adopt and excel at other cultures when they migrate, this man came to France a refugee, gave them respect and worked hard until his baguette was so good it was rated best in Paris and now it is the Baguette supplied to the the French Presidential palace.
I couldn’t stop smiling while watching the video. Tharshan is such a positive, professional, and dedicated individual. I truly wish him all the best in both his business and personal life!
the best part was when the teacher came out and their rapport! goes to show when good people work together and support each other great things are accomplished
Good teachers are what all humans need right now. One good teacher and hard work from a student is the key to success. Amazing work.
This is a very underrated statement
Congrats to this extremely talented and hard working baker!
Imagine winning the best baguette in Paris. My word that has to be a phenomenal baguette. Well done mate.
Especially for the exceptionally discerning French
And fun fact, thé baker that wins this award becomes the official baker for the French president for a year and délivers all the bread to the président's residency every morning
We are proud to have you among us and represent our traditions. Well done and all the best for you and your family! Love from France. You are an example of what France wants for immigrations.
Srilankan food is so bland, that our best chefs prefer making foreign food LOL.
Either the british did a number on our cuisine, or we just happen to be the netherlands of south asian food.
Told my indian friend we eat coconut roti and dude looked at me like I was psychotic
@@honkhonk8009 A quick google search showed that your people use a lot of spices and coconuts. Sounds pretty yummy if you ask me 🤤
This guy's attention to detail is impeccable. He deserves all accolades for his hard work and commitment to making the best product.
Ingredients:
Type 65 Flour
Water
Salt
Dry Yeast
Ratios
Flour (40 kg) to Water (28L=28kg) Ratio: ~1.43 to 1
Hydration: 70%
*Note: 1 liter of water = 1 kg of water
Instructions
Step: 1
Check the temperature of the room.
Step: 2
Check the temperature of the flour itself.
Step: 3
Knead flour and water for 8 minutes.
Step: 4
Let dough rest for 3 to 5 hours.
Critical step for taste and uniformity. Without rest, the bread will look okay but will taste bad.
Step: 5
Add salt to one side of the mixer.
Step: 6
Add dry yeast to the other side of the mixer.
Liquid yeast creates a bad flavor.
Step: 7
Knead for around 2 minutes. Try listening to the sound to help get a sense of when it is ready.
Do not knead for too long or the dough will break.
Step: 8
Check the temperature of the dough. Aim for 24 C.
If too low or too high, adjust? How?
Step: 9
Place dough into 5 to 7 C refrigerator overnight (9 to 10 hours).
Step: 10
Check the dough. If it is good, then air bubbles will have formed.
Step: 11
Divide dough into desired number of baguettes.
Step: 12
Let the dough rest again.
Step: 13
Roll the dough by hand.
Do not tear it. If torn, then the rise takes longer.
Step: 14
Place rolls in to baguette forming thing.
Step: 15
Sprinkle flour on top of the baguette.
Step: 16
Let dough rise for 20 to 25 minutes.
Tharsan notes putting them in the cold a bit before putting into the oven.
Step: 17
Score the baguettes with 4 to 5 angled cuts.
Scoring helps them puff up.
Step: 18
Bake baguettes for 20 minutes at 260 C.
Regardless of his background, he embraced the culture and the people love him back.
Unlike those skull cap wearing guys who want to spread hate and disturb the peace of others
This the kind of immigrants that are always welcome. Kind, smart, ambitious, hardworking, willing to change and embraced the culture. He should have no shame to call himself a Frenchman
And had his old boss on the show. A great sign of respect. Made me respect this man all the more. Well done.
@@anurag123Byou mean unlike the hindus who bathe in 🐄💩??
@@anurag123Bstop with this hate, can these wars over religion end, maybe when you people stop stereotyping everyone
He is my school mate in Sri Lanka and so proud of him for his achievements
He took the temp of the flour before making the dough...
I love how most great bakers are real sickos. You see this too with really good pizza bakers. They're obsessed with variables we couldn't even imagine. Bravo!
மேன்மேலும் பல சாதனைகள் புரிந்திடுங்கள் தர்ஷன், வாழ்த்துகள்!!
As a french with indian roots, this video make me really proud of all people coming to work hard in France to offer a better to their family.
This show us how culture is a very porous concept. Culture is not something fixed. The latest technologic revolution has just amplified the whole process.
See Sri Lankan Tamils adopt and excel at other cultures when they migrate, this man came to France a refugee, gave them respect and worked hard until his baguette was so good it was rated best in Paris and now it is the Baguette supplied to the the French Presidential palace.
Respect for learning something he never done before and even after he became the third in the contest continued to chase the top spot.This guy was born a winner hence why he achieved his dreams.
It’s so heartwarming to see the master and his apprentice and the apprentice became a great master himself and appreciating his teacher.
His Mentor seems so lovely. French people are so kind. Ive been there. Congratulations to this immigrant for hus achievements!
His bakery is Au Levain des Pyrénées in the 20th arrondissement neighbourhood.
Merci!
This guy gets my immense recognition for his dedication and (apparently) great results in top-quality Tradition baguette crafting.
However, sad to see that he uses industrial yeasts and not "levain naturel", as his "Au levain des Pyrénées" would infer...
He is no longer at that bakery he's started his own
@@googboogwhat's the new bakery
See Sri Lankan Tamils adopt and excel at other cultures when they migrate, this man came to France a refugee, gave them respect and worked hard until his baguette was so good it was rated best in Paris and now it is the Baguette supplied to the the French Presidential palace.
Surpassing language, culture and tradition to win best baguette in france. Truly legendary feet indeed. Mad respect for this lad
Videos like these make me realise that, beyond a few lines on the map, we are all humans who can teach, share and learn from one another and just belong.
Great video and congrats to Tharshan for his hard work and embracing the French culture
One of the most heart-warming and intensely appetizing videos I've seen for quite a while! I need to taste this bread!
Humility is the key here and you can see it in both the pupil and teacher. A lovely inspiring story! Ohh and I think I fancy a baguette for lunch today 😊.
People truly underrate what Paris has with the quality of baked products.
I was traveling in my 20s and we would come back to our hostel at 4AM and walked by as the boulagerie was working dough in Montmartre.
It's not paris exclusive, it's this way in the whole country
@@RainbowCuga They do it this way in the whole world probably, They all prepare their baking products in the morning to keep them fresh.
In these dark days of anxiety, so happy to happen on this video and share in the joys of a generous teacher/mentor and an immigrant who gets to fulfill his dream - with a full heart and a smile. Thank you for sharing such loveliness.
Wish I can produce baguettes half as good. Techniques can be learned with dedication, commitment and persistence ... but alas, no way to get the flour. lol.
Encore bravo pour votre accomplissement et succès Mr. Tharshan Selvarajah !!!!!!!!!!!!!!!!
Eater...thank you for always letting the experts speak. Excellent peice.
Sri Lankan chefs are very good, as well. Props to this baker🤗
Another in a series of brilliant, insightful, unpretentious, and unique views into the foods we love - and the people who expertly make them. Bravo, Eater.
Tharshan Selvarajah's story is truly inspiring, demonstrating that hard work, dedication, and a sprinkle of magic (or should we say, "magique"?) can take you to the top of the baking world.
It's fascinating to think about the journey of a single loaf of bread, from being crafted with love and precision in a humble bakery to landing on the plates of Paris' most discerning palates.
As a former QC bakery production manager, I only have one word for this superb Baker, Magnifico!!
It does speak volumes about French culture....when a Sri Lankan can win the best baguette.....I am really impressed.
BRAVO RE MAGAA!!!! well deserve succes from hard work ! he also keeps 22 families and hes own with hes bussineses impressive !! only the best
Sri Lankans work around the world in kitchens. Sri Lanka has a rich heritage of culinary and hospitality schools that educate them in multiple cuisines. I respect this chef's dedication to his craft. When I was in the restaurant industry I worked with many hard working Sri Lankan chefs. No surprise out of hundreds of restaurants in my city my favourite burger is made by one with a Sri Lankan chef.
sri lankan chefs are creating waves in japan too 👍
‘Sri Lankan tamils’
@@AC-gu9ks Yup, These Indo-Aryans get jealous and violent when a Dravidian has good life but have no shame in claiming you as one of your own to take credit for your hardwork without working for it
Eelam Tamil*
@@AC-gu9ksso what you’re implying is that only Sri Lankan Tamils can be chefs? lmao
The only person they say who would like you to be better than them is either a father or a teacher. What an amazing teacher he had
Imagine he grew up eating apom, thosai, idyapam for bfast... and now a baguette master
Wonderful! I wish we would have more bakers like him here in Switzerland. I haven't seen a fine baguette like this in years.
Fresh hot crunchy airy bread & full cream butter.. hard to beat!
Imagine 20 years back him telling people in Sri Lanka he’s going to go to France and win best baguette in Paris and they all laughed at his wild dream lol
Yes, those reload bonuses can be a lifesaver, especially when you hit a rough patch. Helps to keep playing without breaking the bank
The immigrant's dream right there. That's how you make the best of your situation.. what a stud.
If only 60% of them weren't unemployed. I wish more of them were like this guy. I wish
@@Jugementsure buddy. In France it’s around 14% unemployemenrs for immigrants. Far from your 60%
@@Jugement Hahah! Pulling numbers out of your ass, huh? Also, most immigrants ARE like this. Not all were afforded the opportunity and mentorship this man was blessed with. Respect to him for grabbing the opportunity with both hands. Formidable story!
Seems like a great wholesome dude, congrats to him. That bread looks amazing.
Bravo Tharshan! Bon travail!!
This clip captures everything beautiful about the world.
He is a Tamil they are an industrious and a smart people who adapt well.
That traditional baguette looks so delicious and perfect compared to any baguette I've seen before.
It is an amazing story! Sweet and lovely. Only best wishes to this man! 😊
Hard work, intense focus and dedication to the job all adds up !
Cheers. Venkat.
Excellent! Much to be proud of here! I would love to taste this prize-winning baguette!
This guy deserves a huge respect for sure he went through a lot of hardship to reach this position.
6:56 that tear
Made with heart, won with smile !!
That’s a great idea! Betting is always more fun with friends around, and those bonuses for referring them seem pretty generous.
What an artist! bravo!
Bro
I thought bakers were crazy for temperature of water
But this guy is legit temp checking his bags of storage flour
Insane
On point. This is 💯 how they should look, the texture is perfect.
This is like a fairytale story. So inspiring. Would definitely make for a wonderful children’s book.
A motivational story for fellow Tamils. Well done!
Congratulations and all the Best!
Great story and I hope to try this bread one day!
What a success story! Congratulations Mr. Tharshan Selvarajah, you brought honor to your family and people!
I thought the very first line was sort of… maybe not insulting, but “The baguette is a French tradition?” - no duh, as we used to say in school. Then I learn about the traditional baguette vs.the “normal” baguette - no one ever told me about that. Still so much to learn! That delicate crunch of the crust - I’ve never wanted a piece of bread so much.
There are two options in each and every bakery in France as it comes to baguettes. 'Regular' vs. 'Tradition'. If you want some 'crustiness' and softeness (the other one is more 'floury' and appreciated by kids), please ask for the Tradition. Waaaay better in taste and the real deal. But by default, if you just ask for a baguette they will give you the classic one, so just say 'one Tradition' :)
if u go to a bakery in france you ask for tradition not baguette. tradition are regulated by law, baguette quality can vary a lot. and also if you go to a place that sells bread but it's not written "boulangerie" on their shop that means they don't make their own bread, it's also regulated by law. avoid those places
Dammit. Shouldn't have watched this at midnight right before going to bed. Now I am desperately craving a freshly baked baguette.
What a wonderful story. I LOVE French baguette.
He knows that you know good bread by the sound AND it’s unclear whether he’s seen Ratatouille. True legend.
So proud of you bro ! I can only imagine how tough it would have been for you in Sri Lanka 🇱🇰
Number 2! :)
I have been to Paris 3 different times, and have tried baguette in multiple patisseries/boulangerries, hopefully on my next trip, I can try what a baguette from the number 1 Baguette tastes like, and the difference.
i personally not a fan of baguette but looking at this video made me thinking i should give baguette another chance 😅
Voilà le boulanger parfait!!!Vive Tharshan!!!!!
we are happy and proud of you brother. Especially as a singhalese and a fellow Sri Lankan. Much love.💌
Stop using the race seriously grow up
But he is a tamil
@@Sigma3095 I think outsiders perhaps don't need to know that
The issue is we or US devide people perhaps not intentional but that's detrimental
7:10 he couldn’t be prouder of his protege and the bread!
almost a chemistry like precision to every step
Dude is an anime protagonist. Born in a foreign country, dreams of making the best baguette in Paris and makes it come true with sheer grit.
Litteral disney movie plot.
They could make a movie abt this dude highkey
Bravo Tharshan Selvarajah!
the flour temp was very interesting. will defo take a note of that. different flour temp will affect the process of bread making.
Basically you have to account for it to make sure you have your dough at the optimal temp for fermentation . If it’s too high or too low it will throw off your fermentation time when they’re doing the bulk ferment overnight.
the type of yeast and temperature really important in baking bread...it can ruined everything with just s light different.
Good for him. Everyone comes from somewhere, props to those who work hard and make their lives better. Ignore all the bitter mediocre losers who try to bring it down with their small minded comments.
7:32 perfect
Hard work & talent! Bravo!
I feel proud to see my people in places like this in the world as a Sri lankan!
Treating the people worst but names are yours🤡🤡🤡
@@Grove-street677 I had a stroke tryna understand that
@@ruxxy_j5667you belong to schools then😂
Eelam tamils were genocided by Sinhalese
@@Buzz_on_yt "You belong to schools" My guy, it's you that needs an education with english like that
torn so easily and retaining a crunch like that is insane
As a parisian, this is EXACTLY how I want my tradition bien cuite. Too bad the boulangerie is at the other side of the city :(
Those baguette look so effing amazing!
Perhaps he provides baguettes to a restaurant in your area of the city…?
@@theresahall6815 bakeries are not used to delivering to restaurants. He delivers the Elysee because he won the competition and it is in his contract to do so as a winner. but his merchandise is only sold in his store.
Sri Lankan man indeed has the great success story, given the opportunity and chance one can strive in life
Crying in having to buy my baguettes in the South where people like their bread like hot dog buns
Try to be a New Yorker or from New Jersey trying to find an authentic bagel in the South. It's like wonder bread with a hole in it.
ça c'est la malédiction de la chocolatine ... Je vois que ça !
I've left my poor and dreadful Parisian banlieue for the sun of Provence, but man, do I miss the Parisian baguette! Here, people want it white. White! White! because they're so lazy they just buy them for the week, freeze them, and reheat them as the week goes...Poor souls. And poor me, who never finds a good Parisian baguette!
I like how the comment replies both assume you meant South (of France) and (American) South
Absolutely, the cashback saved me last week. It’s a good feeling to get something back after a loss
Marine Le Pen doit goûter ces baguettes.😊Elles ont l’air délicieuses
@Etoile576 C’est petit ton commentaire
Very nice of him to acknowledge his boss
It’s within Tamil culture you do good by them they will treat you like family.