You're talking about breaking the laws of nature, as if a rat that can cook like a pro chef is part of laws of nature. 🤣🤣🤣 Thanks for the information though.
@@jss27560 funny enough, when a health inspector goes to a kitchen, they don't ask "do you have rats in here?" because the obvious answer will always be "yes" and if they claim to not have rats, they are either lying or they don't care about them. The question they ask is "how do you deal with rats" If you have a kitchen, with lots of food around and such, there will be rats, lots of them. What makes the difference between a properly managed establishment and a wreck is how they deal with them.
I went to culinary school and the first class was theory, the basics, security and organizing. They showed us the clips of Ratatuille were the girl is teaching the guy the basics. My teachers told me "despite being a cartoon, its a great way to show how real kitchen works"
adrian ocon people give cartoons a lot of slack, but there’s no human error in cartoons every thing in them is so well thought out and perfected, its a great way to learn not just as kids but as adults too!
I went to Culinary school waaaay before the movie came out and they taught safety and sanitation, basic knife skills and had us studying for our food handlers license the first weeks. (This was A LCB 2012)
@@foyo5497 you know, come to think about it your right. And that's possible. I got my dates wrong on when it came out. I thought it came out after 2012. Thanks for refreshing my memory. 💜👍
I'm not a good cook or anything.but I feel boiling eggs is basic culinary skill.i also getting feeling that the saying"if you cant cook,you teach"? It sort of made me have less respect for culinary teachers.
The reason Ratatouille is so accurate is in large part because the creators did their due diligence consulting with a real chef, I recommend checking out the bonus features for more details.
The movie *Chef* is also very accurate. Roy Choy, the technical consultant taught the star/director John Favreau how to cook like a chef actually having him prep and cook a roll course meal for other professional chefs to prove his chops before shooting began.
I've been cooking professionally for over a decade. Ratatouille is one of the most accurate films I've ever seen. It's one of my top 5 favorite movies of all time.
Pro chef: this knife is for this purpose Meanwhile my mom vibin in the kitchen: I cut meat with fruit knife because the knife is small, and thats cute.
me too man. I got small hands, if i can cut something with a fruit knife i will abosolutely do it. not about to risk hurting myself with big ol' chef knifes i can barely lift lol
@@Jo-ij5nh learning to properly use a chef knife is the most liberating feeling in a kitchen. It becomes the extension of yourself and is more important than any other tool in the kitchen. And you run less risk of hurting yourself with the proper tool. That being said, you should always find the right knife for you. It should feel comfortable in your hand and have a comfortable weight. The size of your hands doesn't matter all that much in that respect.
Fun fact: Michelin stars are given out by the same Michelin that makes the tires on your car. In the early 1900s, the founders of Michelin thought people would drive more and therefore use more tires if they put out a guide to the best restaurants around
@@charmainechiu7811 - yeah, originally, 1 star = worth stopping for. 2 stars = worth going out of your way 3 stars = worth a special trip. en.wikipedia.org/wiki/Michelin_Guide#History
When the movie about rats cooking is the most accurate one on the list lmaoo can we get some appreciation for all the research that goes into animations
@@Rigatoni-Pasta I still think no reservations is more accurate. Also chef is pretty accurate in the overall premise which is why he had an actual chef train him and it’s on Netflix.
@@yasminecitra4849 Pixar does that with so many of their movies. Ratatuille: get actual chefs to help with design. Finding Nemo: get the animators a marine biology class.
I’m amp gonna amp amp ya ya ya amp ya ya know know ya what you’re doing something fun amp amp ya drink amp ya ya drink amp drink 🍷 amp amp ya ya amp amp amp drink poopooop
I love that the cartoon where a character says to the other "Keep your station clean or I will KILL you!" is the one the professional chef felt was really accurate.
Well yeah because the animators went to a french kitchen and observed the cook and methods. They also took pictures of real dishes in the kitchens to reanimate in the studios.
Actually, the actor is a very well-known actor in HK, he has his own cooking/culinary show and is known for his flashy-style cooking so yeah, he has had exposure on how to cook and to do it flashily XD
Fun fact: Ratatouille film is so accurate because they consulted very talented real chefs, they even consulted real rats to give the plot great veracity, and the result was fantastic, or never better said, Fantastique!
If the pediatric cardiac surgeon screws up, all you've got is a dead kid on your hands. The malpractice insurance easily covers for that one. If the chef screws up, dinner is ruined and no amount of insurance will make the bad Yelp review go away. (For the record: yes, I am joking because this is the internet and tone does not come through)
@@napoleontheclown You might've been kidding but even bad reviews of a person's restaurant could (i assume) end a chef's career just as permanently as OP's example.
@@rhadaze2509 Depend off the level of cooking. In the upper league of Michelin star loosing one can be like death sentence. Some chef did kill themselves after loosing some stars. But nowaday for regular restaurant critic food doesn't really matter with tripadvisor and other stuff like that.
Ratatouille is THE movie that made me love cooking cuz it really emphasized that anyone who loves good food can become the maker of that same good food.
It's like that. Very exacting and no nonsense. An instructor refused to dismiss my class once until this dude could produce a decent hollandaise sauce. There was uniform inspections, knife kit inspections, dish inspections.
Depend on what school you go to. Old french culinary school they even have ranking hierarchy just like in the army, and you don't want to cross a higher rank chef
"Very organized" "completely organized" One can even says military precision. One of the main founders of the modern restauration business was the French Chef Escoffier. He started as a officers' mess cook during the French-Prussian war. After the war, he decided to translate his experience into organizing a restaurant's kitchen into a highly efficient war machine. Accessorily, he also learned during the war (under siege, and then as POWs) how to cook everything for the officers, and to make it look good. Dead horse meat, by example.
Him: "Now, see this not actually very realistic because actually rats cannot cook." What if this is a guise to hide the fact *he has a rat underneath that hat.*
It's super fascinating to me how professional cooks describe culinary school like boot camp, their jobs like brain surgery and their tools like either pieces of art or weapons of mass destruction
i mean, if you thihnk about it, they're just ensuring their students have a good skill set to actually have a career in food.. if someone went to a restaurant and had a bad meal, the customer might complain about it and then that person's job is on the line
Being a chef takes an enormous amount of skill but so do a bunch of other professions. The difference is that cooking also attracts a lot of enormous egos.
Him: hey, soft boil me an egg. I would argue that none of you would be able to do it. Me: *always ends up cooking soft boiled eggs even though I want hard boiled eggs* 👁👄👁
Ya'll are helpful and all that but....I'm asian xD I don't time nor measure when I cook. And even when I try too, still ends the same 🥺 I tried boiling mine to the point the water evaporates but the eggs just ends up exploding 😂😭😂
@@animemusic8 One restaurant can achieve 3 stars not one chef. So if you have multiple restaurants that 3 star limit is gonna multiply by the numbers of restaurants you own.
William Curtis he would have had 18 but one of his restaurants in London took a big hit and lost 2 of them at the same time which is the first time that it has ever happened in history
@@Just_A_Comment_Guy Gordon left the leashes, most, if not all, GR restaurant don't have Gordon Ramsay as the head chef, and Gordon Directly appoints one, and the one he had for the particular restaurant resigned or was fired, for some reason, and The new one was terrible, tried to bring a lot of change and sucked, the restaurant lost stars.
I love the idea of them assassinating a student for that amount of onions. Not outright kill on the spot, but rather hire a killer to take them out later.
My Dad was a professional chef.. my entire childhood was like culinary school.. but he was very patient .. : ) This video brought back good memories .. and of course.. made me remember how much I miss him..
The tasting spoon. When I was growing up watching cooking shows on PBS my family would yell at the screen anytime a chef would taste food with a spoon and then use the spoon to stir the pot. Also if they didn’t wash their hands.
I know someone in the industry and she said so many chefs take themselves so seriously like they are Kung Fu masters with secret knowledge of ancient culinary arts.
@@NoirTech83 I wouldn't go that far, but I have met and worked for people who have a different understanding of food and flavour. Sure, there are a lot of guys who just talk big and they're usually not as good as they think they are. There are some gifted chefs out there, though. I highly recommend 'Chef's Table' on Netflix, especially the episodes with Massimo Bottura and Grant Achatz.
Culinary student here. Almost every chef is just like him outside of the kitchen, but once you hit that real kitchen atmosphere, everything changes. It becomes a lot more intense, and you have to be ready for anything to happen. Everyone becomes a lot more serious as they should be.
@@chefcinnabutter Cooks can be monsters with their subordinates. If they don't like you, you'll burn your fingers because they ordered you to cut chilli peppers without an end and forgetting to tell you about gloves.
@@reegan6552 honestly I'd argue that burnt and chef are head to head. Yeah there's some food jargon that doesn't quite make sense contextually in burnt but when portraying the stress of a working kitchen i think it did a more in depth job showing that off. Chef is still a great movie, very accurate and a better movie imo.
nikolas macalma id say there is a little more exaggeration in burnt but they are both very decent portrayals of how a high end kitchen operates, however ratatouille is sort of notorious for being one of the best movies ever at portraying actual culinary life
as a person who has gone to Bakery/Patisserie school, I reacted to Meryl having both earings and pearls while being in school, that would never be allowed. You must be clean, and as germ-free as possible.
Agree! I worked as a chef 10-11 years ago and I can say for certain that I can maybe forgive you if you undercook, overcook, underseason or overseason your food but Its an automatic death sentence if you put your spit in whatever your cooking. Cooking right is a skill that can be learned, being disgusting and unhygienic is a bad habbit that is hard to cut.
Ettore Boiardi was actually a great man. He worked his way up to head chef of the Plaza Hotel in New York, and was awarded a gold star by the Department of War for supplying rations for troops during WWII.
You don't use a paring knife to cut any type of meat tho.. even a steak knife's better then a paring knife. The best knife for fish, which he's cutting atm, would be a chef knife tho.
@@Thehubb1 he got famous and on TV for being a great chef. He worked in Michelin star restaurants before the fame. He's not revolutionising cuisine, but he certainly knows how to cook. Dickhead or not
I don't know what people keep bashing him in the comments. I mean he knows more about cooking than me. It's better than most react/evaluation videos on the internet. He doesn't seem rude or mean.
Nor do I. I have a friend who seems to have had similar kitchen experiences to this guy and it's dead-on the same sort of thing. He fully admits the ego thing in the video; it's not like he's being pretentious.
Yea, I liked him and didn't get any weird or negative vibes. I was surprised that so many people thought he was full of himself. I wonder what it is, specifically, about the way he conducts himself that rubs so many people the wrong way.
Though the way he talked about the lady putting the tasting spoon in her mouth and then back in the food...made me think he would tear someone a new one if they did that in his kitchen.
I clicked on this solely for 'Cooking Up a Storm'. That's how starved I am for asian representation. Shoutout to GQ for including a non Hollywood movie for once! There are entire movie industries, like Bollywood, Nollywood, Hallyu, etc that don't get included in the conversation so it's nice to see some acknowledgement to film industries outside of America for once
Though knowing bollywood I can't remember any biopic or culinary movie like this but I hope they do make one ( but with without the whole melodrama and musical numbers)
@@priyachoudhary9896 why hate on the melodrama and music? Thats the usp of hindi movies...rather, Indian movies. Thats why they are loved by so many cultures across the globe, and makes them unique.
I wanted this to be with Brad Leone but then I realized how utterly useless this would be as a movie break down as Brad is off on some ADD rant about how much he wants to go armadillo wrestling with matty mathewson in new mexico.
One of my teachers in high school was a Michelin star chef (1 star). She sold her restaurant and got her teaching license. Why? She was sick of the crap that chefs and owners had to deal with. Plus she said she had enough saved to live on for a while, and teaching was primarily to help raise the next gen of chefs and cooks.
I think the ba video did a better job. I actually decided to watch this to compare with the ba video, but I feel his explanations came out almost like a slur, while in the ba video they shows the footages that are actually pretty representative (And yes, there's a chance I might be biased, but... I'll leave it up to you)
You see, In culinary school (did you know I went to culinary school), they teach you the importance of having two watches. Otherwise you’re never going to make it in the industry
I was hoping he'd address the _cooking_ aspects of "Chef" because Jon Favreau actually studied extensively to prepare for the role. I would also have loved to hear his thoughts on some of the scenes in which Favreau's character educates his son about the philosophy of what they're trying to accomplish...and the dedicated perfectionism it demands. As a musician, who also loves to cook, those scenes really hit me. Favreau's character agonizes of the perfect toasting of a sandwich the way _I_ agonize over getting my lyrics just right...and thanks to the movie, I now agonize over getting the bread just right, too! LOL
@@carrela1000 True, however he didn't explain why using a paring knife is wrong. I'd use a chef's knife since I find it just cuts easier, so a lack of explanation makes it come off as a nitpick. If there's a reason I'm all ears. Easier to make a crisp cut I'm guessing.
@@michelleyee7960 yeah, that's what I thought the issue would be. Just not enough weight in steel to cleanly cut. Is there anything better to use than your chef knife? I can't think of anything heavier that's not a cleaver or heavy vegetable chopping knife
@@kotessgaming3903 it's not actually about the weight, it's about the length of the blade. The longer the blade, the better (and easier) the slicing will be. A chef's knife is perfect for the job, no need to use anything else, since it has sufficent length ^^
I'm a line cook and keeping your station clean is actually like, 40% of the job. It really is that important and is why the chef focussed on it so much.
In a professional kitchen if you aren’t organized that means you’re putting yourself and others in danger. In a kitchen there is fire, sharp objects, hot liquids, etc. In fact the culinary term “mise en place” translates to things in place, which is an emphasis on having ever you need organized and prepped for use.
That One Guy it’s not obvious seeing as you’re most likely not professionally trained in culinary arts how much planning, prepping, and organization is a part of the job. They ride your back about it in culinary school and in a professional kitchen.
I remember going to see Ratatoullie in theaters with some extended family. After the film, my uncle jokingly asked my dad, who worked professionally as a sous (no big name or star winning kitchen but), about the accuracy of the kitchen, pop just shrugged. "They got everything right. Down to the shoes." I am personally not surprised to hear that the movie is considered so accurate, and appreciate that others see it too
Fun fact: Rats have the complete inability to throw up or gag. So therefore, Linguini's soup was so horrible, it broke the laws of nature.
thank you for this totally random but somehow very interesting and hilarious fact
That is actually freaking funny.
You're talking about breaking the laws of nature, as if a rat that can cook like a pro chef is part of laws of nature. 🤣🤣🤣
Thanks for the information though.
so they can scratch their thorats without gagging, they are indeed
d e e p t h r o a t i n g r a t s
Michael Dorso LOL.
I love how every chef ever interviewed will confirm that Ratatouille is the film that gets the world of restaurants the most accurate
It is one of the better ones i think burnt is way better though
Pixar does their research, maybe more than any other movie studio out there.
Including rats running the kitchen?
@@jss27560 100%
@@jss27560 funny enough, when a health inspector goes to a kitchen, they don't ask "do you have rats in here?" because the obvious answer will always be "yes" and if they claim to not have rats, they are either lying or they don't care about them. The question they ask is "how do you deal with rats"
If you have a kitchen, with lots of food around and such, there will be rats, lots of them. What makes the difference between a properly managed establishment and a wreck is how they deal with them.
I went to culinary school and the first class was theory, the basics, security and organizing. They showed us the clips of Ratatuille were the girl is teaching the guy the basics. My teachers told me "despite being a cartoon, its a great way to show how real kitchen works"
adrian ocon people give cartoons a lot of slack, but there’s no human error in cartoons every thing in them is so well thought out and perfected, its a great way to learn not just as kids but as adults too!
I went to Culinary school waaaay before the movie came out and they taught safety and sanitation, basic knife skills and had us studying for our food handlers license the first weeks. (This was A LCB 2012)
@@tarialorehand The year 2012? Ratatouille came out in 2007. Maybe your school/teachers didnt find the movie that compelling.
@@foyo5497 you know, come to think about it your right. And that's possible. I got my dates wrong on when it came out. I thought it came out after 2012. Thanks for refreshing my memory. 💜👍
I'm not a good cook or anything.but I feel boiling eggs is basic culinary skill.i also getting feeling that the saying"if you cant cook,you teach"? It sort of made me have less respect for culinary teachers.
The reason Ratatouille is so accurate is in large part because the creators did their due diligence consulting with a real chef, I recommend checking out the bonus features for more details.
The movie *Chef* is also very accurate. Roy Choy, the technical consultant taught the star/director John Favreau how to cook like a chef actually having him prep and cook a roll course meal for other professional chefs to prove his chops before shooting began.
Also Wolfgang Puck taught him as well
A lot of these movies consult real chefs. The problem is reality doesn’t always make for an entertaining viewing experience.
Thomas Keller
@@kimberlyjackson8064
\
I've been cooking professionally for over a decade. Ratatouille is one of the most accurate films I've ever seen. It's one of my top 5 favorite movies of all time.
I haven't seen it and I feel I'm missing out lol
Every comment on here gives a glowing review
Besides the rat part, I'm guessing?
@@daviesdavies538 pixar movies you HAVE to watch: Ratatouille, Wall-E, toy story 1-4
@@stevethellama007 proud to say I've seen Wall-E....some of the Toy Story films. Making my to-do list now
It's amusing to think that one of the most accurate kitchen movies is an animated story about a rat that wants to be a chef...
Pro chef: this knife is for this purpose
Meanwhile my mom vibin in the kitchen: I cut meat with fruit knife because the knife is small, and thats cute.
YES! And I got often scolded by correcting my mom which knife to use for fruits and meat lol
me too man. I got small hands, if i can cut something with a fruit knife i will abosolutely do it. not about to risk hurting myself with big ol' chef knifes i can barely lift lol
@@Jo-ij5nh learning to properly use a chef knife is the most liberating feeling in a kitchen. It becomes the extension of yourself and is more important than any other tool in the kitchen. And you run less risk of hurting yourself with the proper tool.
That being said, you should always find the right knife for you. It should feel comfortable in your hand and have a comfortable weight. The size of your hands doesn't matter all that much in that respect.
I have small hands too Li so I understand completely.
@@Jo-ij5nh me too, my tiny baby hands can't even handle big pencils and utensils
Fun fact: Michelin stars are given out by the same Michelin that makes the tires on your car. In the early 1900s, the founders of Michelin thought people would drive more and therefore use more tires if they put out a guide to the best restaurants around
hmm kinda like Guinness putting out a book of records to spark conversation in pubs
This is the same thing for AA Rosettes that are given to restaurants by the same company that gives car insurance and auto guides.
@@KaelWrit Sorry WHAT?! I literally never thought about this wtf that's wild.
cookin like a chef im a five star michelin
@@charmainechiu7811 - yeah, originally,
1 star = worth stopping for.
2 stars = worth going out of your way
3 stars = worth a special trip.
en.wikipedia.org/wiki/Michelin_Guide#History
When the movie about rats cooking is the most accurate one on the list lmaoo can we get some appreciation for all the research that goes into animations
I've been cooking for over 17 years and most of the people I cook with agree, ratatouille is the most accurate to our profession.
@@Rigatoni-Pasta
I still think no reservations is more accurate. Also chef is pretty accurate in the overall premise which is why he had an actual chef train him and it’s on Netflix.
I'm so glad Jason Mraz took time out of his busy schedule to teach us about culinary arts
This comment is underrated.
LMFAO
Hahaha
Yooooooo....I spit my water reading this comment
I see that G Easy dude there too.
When you've worked in a McDonald's kitchen before:
_You know, I'm something of a chef myself._
Step 1.) Has to be FOOD you're cooking....
😂😂😂
Well cook& chef ARE quite different
Anyone can cook ;)
@@sbyoutub3 itd be nice if it tasted half decent though XD
"It could not be more accurate"
*group of rats cooking*
VHollo this is the best comment here ladies and gentlemen.
I'm Charming no it isnt
you've never worked in a restaurant i see..
@@furthurondown I will never go to a restaurant ever again lolol
@@GenLiu awww c'mon! there are a few bad apples, we're good peeps!
This guy elevates smirking to an art form.
the pixar smirk lmao
When you realise: Ratatuille is the most technically correct cook movie.
Except for the rats. Although, that's probably true for some places...
@@sugoruyo He never even talked about all the rats running around the kitchen making food! I was curious what he'd have to say about that
i heard they worked with professional chefs for the movie
@@yasminecitra4849 Pixar does that with so many of their movies. Ratatuille: get actual chefs to help with design. Finding Nemo: get the animators a marine biology class.
@@ytbvdshrtnr it's just another day for him, his restaurants are here in NYC so he's used to having rats :p
Not sure why he’s getting slammed for referencing culinary school. He was critiquing films scenes set in a culinary school. Seems fairly relevant
It absolutely is relevant, the difference is, he's a trained chef, and the people commenting can barely even make a decent dish themselves.
@@RubbelisPro I warm up tinned spaghetti
@@RubbelisPro i just made a hot pocket so think again dumbass
@@kaitholomew okay Jesus. I'm sorry.
I just feel like he thinks we have short term memory is all ;-;
Professional Chef: "Now, see, this not actually very realistic because actually rats cannot cook."
Me. **Takes notes.**
😂😂😂😂
😂
Lol 😂😂
He never said that, bozo. 🍳🐀 He actually saw the clip of the rats cooking and said the movie was pretty realistic.
I’m amp gonna amp amp ya ya ya amp ya ya know know ya what you’re doing something fun amp amp ya drink amp ya ya drink amp drink 🍷 amp amp ya ya amp amp amp drink poopooop
I love that the cartoon where a character says to the other "Keep your station clean or I will KILL you!" is the one the professional chef felt was really accurate.
Now we need a serial killer reacts to scenes of slasher movies
Paging Dr Plinkett
ahahahahahah
Lol
There's a few of them in state prisons. It can be done
As amusing as it would be it wouldn’t be a good video. Largely because no two killers have the same techniques as far as methods are concerned
Next: Health inspector reviews Ratatouille
Deaf Noise Marine I’m your 100th like! 😄
Petition
Underrated
He or she would die
*hyperventilates*
He starts talking about ratatouille at 17:30
You’re welcome.
Merci boku
Oliver DePlace thank you
this comment should be pinned on the top
@@Esqud *beaucoup
I’m sorry you all have ADHD.
They should’ve included Hannibal cooking
Yes! Most definitely should've
Fck it...bring this man to the top comment plz 🤣
His food always looks delicious considering its human meat...
Yessss
"Yeah I used to cook human pieces like that"
What I learned:
Ratatouille is a completely realistic movie.
Well yeah because the animators went to a french kitchen and observed the cook and methods. They also took pictures of real dishes in the kitchens to reanimate in the studios.
@@singmanlouis Dude I'm just explaining something they probably didn't even know. Go back to reddit woosh school.
@@bluwolf098 Interesting.
What i learned: he went to culinary school
Wolf 098 it’s a rat in a hat making food. 150% sure the op was making a joke
actor: cuts beef with a pairing knife
chef: im about to destroy this man's life
lmao
He destroyed him cause he needed to be
Actually, the actor is a very well-known actor in HK, he has his own cooking/culinary show and is known for his flashy-style cooking so yeah, he has had exposure on how to cook and to do it flashily XD
@@FishTail33 Well actually it's Jung Yonghwa, a Korean actor/singer of the boyband CNBLUE who is cuttings the beef slice
- Nutaella -
Oops I didn’t know that 😂
I just assumed that it was Nicholas Tse, the guy who cross cut the salmon 😝
17:27 for everyone coming for Ratatouille.
#Here'sWhatYouCameFor
Thanks! Phew.
Thanks!
Yèeeeeeep
Bless You
Fun fact: Ratatouille film is so accurate because they consulted very talented real chefs, they even consulted real rats to give the plot great veracity, and the result was fantastic, or never better said, Fantastique!
Fact? is this not just common knowledge?
Plot twist: there’s actually a rat under his hat controlling him
Lol 😂 😂 😂 😂
😂🤣 this comment was better than the video.
What a coincidence 🤣🤣
🤔 hmmm
imagine if they got gordan Ramsey to do this
"WHAT A BLOODY MESS!"
GreenGod where is the LAMB SAUCE!?!?
Imagine if you could spell his name. Ramsay
I can hear him now 🤣
Gordon my man :)
I love how chefs always talk about their jobs as if they were a pediatric cardiologist surgeon
If the pediatric cardiac surgeon screws up, all you've got is a dead kid on your hands. The malpractice insurance easily covers for that one. If the chef screws up, dinner is ruined and no amount of insurance will make the bad Yelp review go away. (For the record: yes, I am joking because this is the internet and tone does not come through)
@@napoleontheclown You might've been kidding but even bad reviews of a person's restaurant could (i assume) end a chef's career just as permanently as OP's example.
@@davidparkes7741 I doubt that, unless the food is so bad a lot of people give it bad reviews.
@@rhadaze2509 Depend off the level of cooking. In the upper league of Michelin star loosing one can be like death sentence. Some chef did kill themselves after loosing some stars. But nowaday for regular restaurant critic food doesn't really matter with tripadvisor and other stuff like that.
If you're gonna cook, better do it with passion or go for the box of mac and cheese
11:10 "Never take your eyes off that meat, you got that, ok? now look at me..." kinda mixed messages don't ya think?
I thought he was going to smack her for looking away.
@@ultimateempress1739 same tho-
Welcome to the culinary world xD
he asked her to look at the meat...she did
that was the punchline by the way
Ratatouille is THE movie that made me love cooking cuz it really emphasized that anyone who loves good food can become the maker of that same good food.
He's basically the chef version of Doctor Mike XD
Wow what a crossover lol
too true. I don't know if should watch the clip or keep my eyes on him XD
Yess. Quite attractive and even the way he speaks🥴
Totally!
Tru
This guy talks about culinary school like a marine talking about boot camp.
Trent Taylor 😂😂
If you never went to culinary school you wouldn't understand
At least as far as the screaming when you screw up goes...it's not _that_ different.
It's like that. Very exacting and no nonsense. An instructor refused to dismiss my class once until this dude could produce a decent hollandaise sauce. There was uniform inspections, knife kit inspections, dish inspections.
Depend on what school you go to. Old french culinary school they even have ranking hierarchy just like in the army, and you don't want to cross a higher rank chef
"Very organized" "completely organized"
One can even says military precision.
One of the main founders of the modern restauration business was the French Chef Escoffier. He started as a officers' mess cook during the French-Prussian war. After the war, he decided to translate his experience into organizing a restaurant's kitchen into a highly efficient war machine.
Accessorily, he also learned during the war (under siege, and then as POWs) how to cook everything for the officers, and to make it look good. Dead horse meat, by example.
It would be weird if it was live horse meat
Him: "Now, see this not actually very realistic because actually rats cannot cook."
What if this is a guise to hide the fact *he has a rat underneath that hat.*
You might be on to something
I wonder what your user was in your past life here
SHOTO MY GOSH I did not expect to find you here
"I bet none of you could soft boil me an egg"
*laughs in random Gordon Ramsey videos that taught me 900 different ways to cook an egg*
*Brennan Lee Mulligan's scream sound
I've never understood this idea that soft boiling an egg is hard. I've been doing it my whole life, perfectly every time. It's easy.
@j mula Can't even spell it right.
Shame.
well i'm a chef and i know and understand what he meant , soft boil eggs is a very precise technique (even more on french kitchens)
@@fakecubed trust me , u don't
Is this guy really a chef he doesn’t have a gigantic cool hat and a very swirly mustache
GuyWho LikesFruit and very pretty fèce 😏
He looks more like a guy who would appear in discovery.
@@brotherronardo6766 true
Let's check for tattoos that is a side of cow with all the parts labeled.
Also doesn't know the word "restaurateur"
me, who only owns butter knives: "yeah...yeah he shouldn't have used that paring knife....such a shame..."
It's super fascinating to me how professional cooks describe culinary school like boot camp, their jobs like brain surgery and their tools like either pieces of art or weapons of mass destruction
and the best part about it is, everything of it is true :D
i mean, if you thihnk about it, they're just ensuring their students have a good skill set to actually have a career in food.. if someone went to a restaurant and had a bad meal, the customer might complain about it and then that person's job is on the line
Being a chef takes an enormous amount of skill but so do a bunch of other professions. The difference is that cooking also attracts a lot of enormous egos.
@JanBerkemeier
Have you ever worked in a kitchen?
I did, for the whole time I was a student. It's daunting! There's no messing...
Tell me you’ve never experienced fine dining without telling me…
Expectation : 20 minutes of Ratatouille..
Reality : 20 seconds of Ratatouille..
Me : 👁️ 👄 👁️
"Reality is often disappointing"
"My disappointment is immesurable and my day is ruined"
MovieS. Not movie
Atleast we know out of all the fairy tales Ratatouille restaurant live is a mimic of real life
100% what I hoped for
I love how passionate he is about cooking, seems like he's very in love with his profession.
Those who stay in it usually are.
AND he loves Ratatouille!
“If you had that many onions on your station, you’d be assassinated.”
Lol
Him: hey, soft boil me an egg. I would argue that none of you would be able to do it.
Me: *always ends up cooking soft boiled eggs even though I want hard boiled eggs* 👁👄👁
Just add 3-5 minute more??
I always have soft-boiled eggs
Place eggs in cold water and put over high heat. 4 minutes for soft, 5 for medium, 8 for hard. Put into an ice bath until they're cooled.
I boil my eggs until all the water is gone so that I know it's hard boiled xD
Ya'll are helpful and all that but....I'm asian xD I don't time nor measure when I cook. And even when I try too, still ends the same 🥺
I tried boiling mine to the point the water evaporates but the eggs just ends up exploding 😂😭😂
Just found out Gordon Ramsay has a total of *16 Michelin Stars*
That explains why he yells a lot..
He was saying the highest rating a restaurant can achieve and that is 3-star rate.
@@animemusic8 One restaurant can achieve 3 stars not one chef. So if you have multiple restaurants that 3 star limit is gonna multiply by the numbers of restaurants you own.
William Curtis he would have had 18 but one of his restaurants in London took a big hit and lost 2 of them at the same time which is the first time that it has ever happened in history
anthony lemus -What happened?
@@Just_A_Comment_Guy Gordon left the leashes, most, if not all, GR restaurant don't have Gordon Ramsay as the head chef, and Gordon Directly appoints one, and the one he had for the particular restaurant resigned or was fired, for some reason, and The new one was terrible, tried to bring a lot of change and sucked, the restaurant lost stars.
I love the idea of them assassinating a student for that amount of onions. Not outright kill on the spot, but rather hire a killer to take them out later.
I straight up guffawed when I heard it. So funny.
Ah if you’re talking about the 1st option, that would remind me of “squid game” 😅
Probably because they want to keep the kitchen clean 😂
My Dad was a professional chef.. my entire childhood was like culinary school.. but he was very patient .. : ) This video brought back good memories .. and of course.. made me remember how much I miss him..
Aw! 🥺 He sounds like a pretty swell guy
I didn’t know G-Eazy was also a chef that’s dope
😂
The similarities are mind blowing
I ALSO THINK THE SAME THING 😭😭
Right
You jerk 😂
I love how he was so offended by a paring knife
I didn't know there was a knife for peering into meat. I should go buy one!😂😂 I'm kidding.
paring knife**
Take a shot every time he says “culinary school”.
* gets alcohol poisoning within the first two minutes of video *
...I died.
@@xpatzorsx We are gathered here today in memory to the commenter, xpatzorsx
help i'm dying
Hello astrid, keemstar is thiccccc
The tasting spoon. When I was growing up watching cooking shows on PBS my family would yell at the screen anytime a chef would taste food with a spoon and then use the spoon to stir the pot. Also if they didn’t wash their hands.
Same!!!
Same here
S a m e t h o
omg i thought my mama was the only one lol
I would do it myself! It's legit gross
Who else clicked for Ratatouille
🙋🙋
That was the thumbnail
Right here!!
Came to the comments for a time stamp
Depends on if there were any timestamps for that scene exclusively
He sounds dramatic but everything he's saying about Culinary school is completely true
I know someone in the industry and she said so many chefs take themselves so seriously like they are Kung Fu masters with secret knowledge of ancient culinary arts.
@@NoirTech83 lol
@@NoirTech83 I wouldn't go that far, but I have met and worked for people who have a different understanding of food and flavour. Sure, there are a lot of guys who just talk big and they're usually not as good as they think they are. There are some gifted chefs out there, though. I highly recommend 'Chef's Table' on Netflix, especially the episodes with Massimo Bottura and Grant Achatz.
Well, that's terrifying then. It sounds very, very strict.
@@NoirTech83 because it's true....been in the industry for more than 20yrs....I know it all. Lol..
i will never imagine how this friendly funny guy would look like when he's in the kitchen
Culinary student here. Almost every chef is just like him outside of the kitchen, but once you hit that real kitchen atmosphere, everything changes. It becomes a lot more intense, and you have to be ready for anything to happen. Everyone becomes a lot more serious as they should be.
@@chefcinnabutter Cooks can be monsters with their subordinates. If they don't like you, you'll burn your fingers because they ordered you to cut chilli peppers without an end and forgetting to tell you about gloves.
@@nilspochat8665 Welk that's interesting to know, guess I'm not gonna fight a chef, if I ever decide to learn how to cook.
@danny boy Saying it's a trash job is a bit offensive don't you think?
@@Qeleigh Nothing is offensive of you don't take offense to it.
This guy is the Doctor Mike of cooking.
Like, his vibe, even his face (sort of) gives me Dr. Mike vibes.
i thought the exact same thing lol dr mike is great
Yea exactly
Ratatouille was the most accurate lmao
When animated rat chef more accurate than real human actor
The movie 'Chef' (the one before Ratatouille) is easily the most accurate. GQ played the worst scene in the movie.
@@reegan6552 honestly I'd argue that burnt and chef are head to head. Yeah there's some food jargon that doesn't quite make sense contextually in burnt but when portraying the stress of a working kitchen i think it did a more in depth job showing that off. Chef is still a great movie, very accurate and a better movie imo.
nikolas macalma id say there is a little more exaggeration in burnt but they are both very decent portrayals of how a high end kitchen operates, however ratatouille is sort of notorious for being one of the best movies ever at portraying actual culinary life
@@jaydayton6923 Back when pixar made consistently good movies
Idk if this guy is a chef I don’t see a giant chefs hat on him
but he does have a giant hat nevertheless
Maybe it's hiding under his normal hat
No, he’s a pro chef
Axel Bergström Tru
Yeah I don’t know if I can trust him without a chef hat
“Rats cannot cook”
Sounds like someone has a rat in his hat
as a person who has gone to Bakery/Patisserie school, I reacted to Meryl having both earings and pearls while being in school, that would never be allowed. You must be clean, and as germ-free as possible.
Haha that's what I thought he'd say as well. Same in my workplace tho, even though it's just the snackbar in our local zoo haha
But it was in the 1940’s and I don’t think she was doing like “ legit “ school she was a rich American 1940’s woman learn to cook for fucks in France
As a chef, knowing chefs, I'm impressed they got someone so knowledgeable with a wide range.
"The typical chef has a massive ego"
Yeah, I can tell.
Lol I know right
i thought it was just me getting that vibe
@@a.victoriady7328 is it the fedora?
he aint even that egotistical to me, hes just saying stuff how it is.
It's so over the top
What an arrogant guy
We need a sequel to this. I'd love to see him break down more cooking scenes.
YES!!
Yes! I would also just love to see him review the entirety of Ratatouille.
Agree! I worked as a chef 10-11 years ago and I can say for certain that I can maybe forgive you if you undercook, overcook, underseason or overseason your food but Its an automatic death sentence if you put your spit in whatever your cooking. Cooking right is a skill that can be learned, being disgusting and unhygienic is a bad habbit that is hard to cut.
Same with infection control in the medical setting 🤝
Because if there's anything worse than bad food, it's dirty or contaminated food. Some restaurants don't take it seriously, and it can kill people
The thing about always having the mentor is true...to this day my mentor, Chef Boyardee, will critique my bowl of spaghettios with such disdain!
Quality joke!
You had us in the first half
Does he scream at you like chef Gordon Ramsay or Marco Pierre white?
Ettore Boiardi was actually a great man. He worked his way up to head chef of the Plaza Hotel in New York, and was awarded a gold star by the Department of War for supplying rations for troops during WWII.
As an ex Royal Navy Cook, he's right about the basics of cooking, first thing we learnt was to cook an omelette PERFECTLY!!!!
Food:
...
Michael Chernow: Its not like that in culinary school
"You dont use a paring knife to cut a piece of meat to plate" **awkwardly holds carving knife next to pineapple**
While this guy is very likeable and knowledgeable, there is still a part of me that would have loved seeing Gordon Ramsey in that chair
Ramsay should be next!
@Mahesh M V U in terms of lamb sauce
Same
GR over saturated
You fcking donkey!
The way he talks makes me think he just binged Doctor Mike.
😂😂Right...
*Chef Mike*
Man of culture
Close your eyes when he's talking and he even sounds like him sometimes
We'll a chef is a doctor for food, a composer of flavor and an architect when plating. 🤔
Pro chef: you never use X Knife when preparing Y meat.
Me: *_KNIFE IS KNIFE!_*
🤦🏻♀️
You don't use a paring knife to cut any type of meat tho.. even a steak knife's better then a paring knife. The best knife for fish, which he's cutting atm, would be a chef knife tho.
Haha cutty metal is sharp
@@senza4591 I read that in super mutant.
Well, in chinese cooking there's only one knife you use to cut vegetables and meat.......
As a cook: "Burnt" and "Ratatouille" are my favorite kitchen movies.
Gordon Ramsey threw a critic out of his restraunt and he did just fine 😂
Well yeah he's Gordon Ramsey.
That's because Gordon Ramsay has earned that. The man has a ton of Michelin stars across his various restaurants.
He threw the critic out when he had one star and that critic was also a guest and eating with Joan Collins 😂
Well Ramsey is a dickhead who's status is mostly due to the world's obsession with food TV not because he's some genius chef
@@Thehubb1 he got famous and on TV for being a great chef. He worked in Michelin star restaurants before the fame. He's not revolutionising cuisine, but he certainly knows how to cook. Dickhead or not
Who else's reccommended section is completely littered with these videos now bc you saw one and watched it and then watched like 20 in a row
I’m doing that right now 😄
clocked me ✊😞
I am in this situation right NOOWW
Oh me definitely
me right now as we speak
I don't know what people keep bashing him in the comments. I mean he knows more about cooking than me. It's better than most react/evaluation videos on the internet. He doesn't seem rude or mean.
Nor do I. I have a friend who seems to have had similar kitchen experiences to this guy and it's dead-on the same sort of thing. He fully admits the ego thing in the video; it's not like he's being pretentious.
Yea, I liked him and didn't get any weird or negative vibes. I was surprised that so many people thought he was full of himself. I wonder what it is, specifically, about the way he conducts himself that rubs so many people the wrong way.
Though the way he talked about the lady putting the tasting spoon in her mouth and then back in the food...made me think he would tear someone a new one if they did that in his kitchen.
Alot of people who are criticizing him have never been in culinary school and just average cooks who wouldnt pass as a chef hahaha
@@mangaanimefan3089 as he should.
I clicked on this solely for 'Cooking Up a Storm'. That's how starved I am for asian representation. Shoutout to GQ for including a non Hollywood movie for once! There are entire movie industries, like Bollywood, Nollywood, Hallyu, etc that don't get included in the conversation so it's nice to see some acknowledgement to film industries outside of America for once
Though knowing bollywood I can't remember any biopic or culinary movie like this but I hope they do make one ( but with without the whole melodrama and musical numbers)
@@priyachoudhary9896 why hate on the melodrama and music? Thats the usp of hindi movies...rather, Indian movies. Thats why they are loved by so many cultures across the globe, and makes them unique.
You can watch asian films for that. really easy to find.
So as someone who's been working in the kitchen since the age of 17, literally everything he said is bang on.
Same here mate. I totally agree with you.
bri ish
He is totally wrong about how Japanese waygu is raised
I wanted this to be with Brad Leone but then I realized how utterly useless this would be as a movie break down as Brad is off on some ADD rant about how much he wants to go armadillo wrestling with matty mathewson in new mexico.
Andrew Wittwer it would be useless but extremely entertaining
P much
He looks like he could be Andy Baraghanis brother tho
Yea, but also we all want him to go armadillo wrestling with Matty. God Bless that crazy man.
Andrew Wittwer Oddly specific and I like it
19:08 dude was gonna say "station is all f**ked up" and they cut him
"Filleting a fish is not easy"
Every fisherman ever: "Hold my twelfth beer."
This guy looks like he can make a beef wellington while riding a horse
A bull*
Ok I’m sad that he didn’t talk about the rat walking on the pot like does his feet not burn???
That's a point for a CinemaSins video. He's just pointing out bare bones cooking.
Strong feet
Remy feels the pain but his passion blinds him as he follows his heart and cooks
@leave me lol
@DankBigBean :V very
I think he went to culinary school but I'm not sure
did u misspell that on purpose or are u just a dumbass
Yeah he mentioned really subtly
@@Michael-le9lh dumbass
@@Michael-le9lh Imagine making fun of someone's spelling then putting u instead of you yikes
i think the hat gave me (and you) that feeling... hahahahha
“Everything looked legit until I saw _that”_ my teachers when I give presentations
First thing my dad taught me in the kitchen when chopping and cutting things is to curl your fingertips the way he shows. I've never cut myself.
I've also learnt that when you chopping food up at 100 miles an hour. This trick takes a very long time to learn and I have cut myself a few times.
This guy isn't really talking, he has a rat with a walkie under his hat! This guy is just moving his lips!
Anonymous Rebel the 🐀 is moving his lips
Makes sense
He did love ratatouille so much...
Hmmmmmmmm🤔🤔🤔🤔
didn't know g eazy had a culinary background
Oh, snap!
I was looking for a comment that said he looked like g eazy 😂 I finally found it
Ikr! xDD
Or Jake Gyllenhaal
XD
Cook up a storm: Chinese
The actor: Korean
MIchael: Mentions Japan.
lol
to be fairrrrrrrrrrr wagyu is japanese
I wad confused as well as they were speaking Korean and he was talking about Japanese but again I think the ingredients were Japanese so...
fun fact: the kitchen in Ratatouille is actually based on the kitchen at the french laundry in yountville CA
a 3 michelin star kitchen , which is actually like entering in alice in wonderland world , (u have no idea of how those gardens look like)
Gavin Newsome has joined the chat
Fun fact you are a nerd and annoying
"I don't think it would necessarily happen."
He's clearly never heard of Amy's Baking Company.
Yk you watch a lot of kitchen nightmares when you get this comment.
*Meeoowwww, lol!* 🐱🐱🐱
oh god you just brought back some dark memories
Thank goodness that place no longer exists.
@@torockchick bro the old dude was an actual mafia gangster I still can't get over it
"And this, is the breakdown"
- Me in my room at 3am
1 am
11:14 am
11:00 pm
One of my teachers in high school was a Michelin star chef (1 star). She sold her restaurant and got her teaching license. Why? She was sick of the crap that chefs and owners had to deal with. Plus she said she had enough saved to live on for a while, and teaching was primarily to help raise the next gen of chefs and cooks.
Me - *Watches Ratatouille Once*
Also Me - “ANYONE CAN COOK”
They did Chef so dirty. One of my favorite movies and they only showed 2 scenes and neither of them involved cooking. Big sad
and they put it without the right context
I think the ba video did a better job. I actually decided to watch this to compare with the ba video, but I feel his explanations came out almost like a slur, while in the ba video they shows the footages that are actually pretty representative
(And yes, there's a chance I might be biased, but... I'll leave it up to you)
It hurt so much to see them disrespect Chef like that
Chef is one of my favorite movies too. I would watch that movie any day. Would've loved if they chose another scene to review
Why is nobody talking about how he’s wearing two watches?
Caitlin Scott the other one is probably a fitbit
Hola scott, keemstar is thicccccc
Caitlin Scott lol I noticed that as well
You see, In culinary school (did you know I went to culinary school), they teach you the importance of having two watches. Otherwise you’re never going to make it in the industry
He’s making sure the beans don’t burn
I was hoping he'd address the _cooking_ aspects of "Chef" because Jon Favreau actually studied extensively to prepare for the role.
I would also have loved to hear his thoughts on some of the scenes in which Favreau's character educates his son about the philosophy of what they're trying to accomplish...and the dedicated perfectionism it demands. As a musician, who also loves to cook, those scenes really hit me. Favreau's character agonizes of the perfect toasting of a sandwich the way _I_ agonize over getting my lyrics just right...and thanks to the movie, I now agonize over getting the bread just right, too! LOL
“You would never cut meat with a paring knife” was literally the only complaint he had, and he passed it off as if it was not at all genuine
All he said was that it was dramatised which it clearly is and then he mentioned his critique, nothing about it being inauthentic
@@carrela1000 True, however he didn't explain why using a paring knife is wrong. I'd use a chef's knife since I find it just cuts easier, so a lack of explanation makes it come off as a nitpick. If there's a reason I'm all ears. Easier to make a crisp cut I'm guessing.
The cut was not clean with the paring knife. Wrong knife for the job. You can see it shred the meat.
@@michelleyee7960 yeah, that's what I thought the issue would be. Just not enough weight in steel to cleanly cut. Is there anything better to use than your chef knife? I can't think of anything heavier that's not a cleaver or heavy vegetable chopping knife
@@kotessgaming3903 it's not actually about the weight, it's about the length of the blade. The longer the blade, the better (and easier) the slicing will be. A chef's knife is perfect for the job, no need to use anything else, since it has sufficent length ^^
Wish they made him break down actual cooking instead of keeping your station clean on ratatouille
I'm a line cook and keeping your station clean is actually like, 40% of the job. It really is that important and is why the chef focussed on it so much.
In a professional kitchen if you aren’t organized that means you’re putting yourself and others in danger. In a kitchen there is fire, sharp objects, hot liquids, etc. In fact the culinary term “mise en place” translates to things in place, which is an emphasis on having ever you need organized and prepped for use.
@@marvinvanguard6501 yea we know that but nobody came here expecting to watch him break down cleaning, stop pointing out the obvious
That One Guy it’s not obvious seeing as you’re most likely not professionally trained in culinary arts how much planning, prepping, and organization is a part of the job. They ride your back about it in culinary school and in a professional kitchen.
Bri Waterman ok but i wanted a food review
He seems passionate. He should try going to culinary school.
I remember going to see Ratatoullie in theaters with some extended family. After the film, my uncle jokingly asked my dad, who worked professionally as a sous (no big name or star winning kitchen but), about the accuracy of the kitchen, pop just shrugged. "They got everything right. Down to the shoes." I am personally not surprised to hear that the movie is considered so accurate, and appreciate that others see it too
moral of the story: g eazy went to culinary school
Nik Stebbins he really does look similar to him that’s what I noticed 😭
Nik Stebbins I thought you were being serious about it
Nik Stebbins 🤣
was thinking this the entire time lol
U mean Jake Gyllenhal
"He's gonna put smoke in there....to give it that.....smoky....flavor..."
🤯🤯🤯
ABSOLUTELY INCREDIBLE
He’s gonna go to culinary school... to say that he went to culinary school
WOW man
Chef: that is an exaggeration!
Me thinking - they should make him watch Shokugeki no soma.
YES!!! ALL THE FOOD WARS!
The Pro Chef: explaining what the movie got right and wrong
Me: angry his image is blocking the view in the corner