He doesnt need the approval of the michelin guide for his food to be recognized as great. Whats so unique and refreshing about his food is that it precisely goes against the Michelin " standard" that so many have fallen prey to and have aspired to achieve... and which as a result has created a a rather monochrome dining scene....( elaborate..beautiful but at times bordering on ridiculous garnishing, bias towards French/western European and Japanese flavor profiles...because theyre the only worthy cuisines?? ?nonsense) Dont get me wrong, what some of those chefs have done is outstanding, but...what we need are chefs looking within their own tradition to seek the new..., not get distracted in what is currently hip and accepted,...what western europe values as importante. Reinvent sichuan cuisine the way it was reinvented withthe arrival of chilies..and in a natural continuación with the way its always been changing over the years. It kind if makes me sad seeing him flip through the alinea cookbook, perhaps thinking he has to cook like achatz to be a recognized chef. A pity.
![Noob To Max With DRAGON REWORK In Blox Fruits [FULL MOVIE]](http://i.ytimg.com/vi/LnBMOinoOvA/mqdefault.jpg)
He’s an artist. Clearly. Hope to have the privilege of trying Yu Bo’s dishes one day.
Really interesting! Don't understand how this doesn't have more views, it's super well produced.
Thank you for your comment😘 DO PLEASE share this video to your friends if you like it!
wow, what a beautiful video!
Where is his restorant now? It used to be in Kuan Zhai Alley Chengdu.
我是看了《魚翅與花椒：英國妹子的中國菜歷險》才发现这个频道。大赞！！！
He doesnt need the approval of the michelin guide for his food to be recognized as great. Whats so unique and refreshing about his food is that it precisely goes against the Michelin " standard" that so many have fallen prey to and have aspired to achieve... and which as a result has created a a rather monochrome dining scene....( elaborate..beautiful but at times bordering on ridiculous garnishing, bias towards French/western European and Japanese flavor profiles...because theyre the only worthy cuisines?? ?nonsense)
Dont get me wrong, what some of those chefs have done is outstanding, but...what we need are chefs looking within their own tradition to seek the new..., not get distracted in what is currently hip and accepted,...what western europe values as importante. Reinvent sichuan cuisine the way it was reinvented withthe arrival of chilies..and in a natural continuación with the way its always been changing over the years.
It kind if makes me sad seeing him flip through the alinea cookbook, perhaps thinking he has to cook like achatz to be a recognized chef. A pity.
bgm是啥
好吃😋
👍👍👍
去年在飞机上就把那本鱼翅与花椒看完咯，里面都是老成都的影子，虽然我不算老成都人。翻译很给力。我的上一辈人，5，60岁那一批对于西方普遍还是一种仰视的心态，米其林撒子的你要是做生意搞一个还ok，招揽外国人的噱头而已，归根究底还是靠实力，扎根本土还是靠本土消费人群。在中国，米其林应该是主动邀请喻波这些师傅才有搞，不然过两年就销声匿迹，因为国内文化自信已经开始建立。
很感動聽到四川話。喻師傅的菜色是他自己想出來的，説什麽國際化，美奇林。中國食饗千年歷史，老外不瞭解是他們的損失。拜托，不要老是崇外 ！