I met Chef Nancy Silverton about 6 years ago and absolutely fell in love with her style of cooking! She has wonderful restaurants in LA and Orange County. She’s a class act!
One day many years ago, my husband and I were driving back from San Francisco, eating Acme bread, and lamenting the lack of good bread in Los Angeles. Nancy Silverton changed all that, with La Brea Bakery. Then, she changed the face of pizza in Los Angeles, with Pizzeria Mozza. Whatever she turns herself to, becomes solid gold. I think that she, and Jonathan Gold, forever changed the food culture in Los Angeles.
If you import your mozzarella, yes, it will deteriorate, and will never be the same as the one you eat in Italy. But if you get it from a local water buffalo farmer, in California (or wherever you live), then yes, it can be similar, equivalent, or even better depending on what you're comparing.
@@yusofplayed no, find a buffalo farm where you live. I’ve used fresh, unpasteurised buffalo milk for ice cream, and I live in Brazil. Doesn’t make sense to import the milk either.
@@gab.lab.martins Even better! But these professional chefs are just obsessed with teroir and being able to say "this is from italy and this taste could ONLY come from italy" so at that point, they'd have to import. But to rub it in like "you'll never taste this unless you're rich like me" is just so goofy
@@yusofplayed I’m a professional chef. Cooking doesn’t make one rich. It’s a generational thing, most chefs over 50 have the mentality of “imported & expensive is always best”, while chefs under 50 have the mentality of “local is always best”. Gordon Ramsay vs. René Redzepi.
@@gab.lab.martins The problem is that it is difficult to find quality products in the US. This is the reality - agricultural practices are so industrialized and poorly executed that most food really is trash in the US. I'm sure you can find good buffalo raised in fields with healthy grass, but its certainly a rarity. Youve had chefs looking to do top quality food concepts that had to spend years looking for vendors before they finally opened their restaurant the way they wanted it to be. Also, she is in LA. LA already has massive amounts of imports from all over the world coming in. Still, its too bad the US destroyed much of its farmland and killed so many of its buffalo.
Now that is an insanely creative and hardworking woman. Jesus the mental and physical toll it must have taken to open so many restaurants must have been insane.
Nancy on that scooter is a vibe now I know I hav’nt lived my best life traveling like I thought I did 😂Nancy was a guest to a restaurant where the owner-butcher of the restaurant in Italy was featured on one of these series can’t recall which one.This lady presence filled the entire room it was like their guardian angel was in the room her energy and love for food,wine and people was what captured my attention.😊😊😊😊
This is s very nice video. I used to work in Italy and have travelled a lot from north to south and east and west. Have eaten some of the best food in Italy while travelling and staying in GITES with the Italian families. Italy is my love.
I enjoy her directness and attention to detail both in theory and practical, I feel strongly that this is what makes her outstandingly beautiful✌🏾 Thank you for being you
I met Nancy when she had La Brea Bakery and Campanella. I was a caterer and that's where I got my breads and rolls, French Bakery was gone and so was Peirre's out of commercial business doing Rolls for Phillipes and Taix. She worked for Wolfgang and they did the desserts for a charity I was in charge of food and beverage and entertainment. Many moons ago.
You have a population of 60 million people in an area of the size of Arizona roughly for Italy. Now most people are in the major cities where almost 10 percent of the people living in the Rome metro area alone. Here in the USA 300 plus million people spread across a land mass 3000 miles across and over 1000 miles long.
Wath un interessant women ❣ i love eat -cooking -Italy -France- Quality and passione...holy work and live....good filmed...thanks so much...greetings from Austria💐👋🏻
Her careers and achievement for California cuisine are amazing, hands down a great Chef and restauranteur. What I just found so arrogant about Americans is the fact she is so in love with Italy, own a house in the country for the last 30 years and haven't taken the time to learn the language. To actually be able to understand Italy, their culture and food you must speak Italian, so much get lost in translation that is a shame.
I try to learn at least a few words or phrases even for the shortest trip to another country. I also can't understand why she was too lazy to learn the language after that period of time if she is so passionate about Italy. But I don't think it is a typical American thing. I heard and seen same about Russians and French people. And have you seen the series about the Sushi masters in America from Eater (Omakase)? No chef is speaking englisch, 99% japanese.
This is not an American thing. I don't know where you live, but here in Los Angeles, we have millions of immigrants that came from all over the world and have spent 10, 20, 30, 40 years living in CA and yet speak very minimal English.
@@xslash10x I have lived in 8 European countries, 2 Middle East countries and 3 Asian countries, never meet an American able to speak the local language and always with a very arrogant attitude towards those who are not able to speak back to them, so yes it is an American thing. Australian, Kiwis, Brits, Irish take the time and effort to learn at least basic or advanced level of the local language. I can speak 5 languages, that is why I said that there is so much that is loose in translation. She is "so in love" of the country that can't learn the basics?
She's like me when someone speaks in a different language and i only know 12 words. Shake ur head and smile. But i don't live in their country like she does.
You want the full story check out her life on Chef's Table on Netflix! You will want to binge watch every episode and then Google when the next season comes out.
This is not even real mozzarella di bufala. The real deal is the one made in Campania region, hundreds of miles south! Never heard of mozzarella di bufala from toscana, and i am tuscan myself! If i'm not wrong ,legally you cant even brand it as mozzarella, if its not produced in very specific territories. This is like if some one made parmigiano reggiano (from Parma and Reggio emilia) in sicily. It could be good, yes, but its not parmigiano
I met Chef Nancy Silverton about 6 years ago and absolutely fell in love with her style of cooking! She has wonderful restaurants in LA and Orange County. She’s a class act!
I got to work with Nancy at Mozza. One of the coolest ladies I have ever met!
One day many years ago, my husband and I were driving back from San Francisco, eating Acme bread, and lamenting the lack of good bread in Los Angeles. Nancy Silverton changed all that, with La Brea Bakery. Then, she changed the face of pizza in Los Angeles, with Pizzeria Mozza. Whatever she turns herself to, becomes solid gold. I think that she, and Jonathan Gold, forever changed the food culture in Los Angeles.
ChefNancy pour all her love and care in her food creations… Salute this great lady Chef!!! Inspiring
Nancy is the type of real authentic people I want to see on the Food Network 🍝
yes!
My fave from food network is Kardea Brown
Food Network is just watching people eating in restaurants.
If you import your mozzarella, yes, it will deteriorate, and will never be the same as the one you eat in Italy. But if you get it from a local water buffalo farmer, in California (or wherever you live), then yes, it can be similar, equivalent, or even better depending on what you're comparing.
Yeah just make it in the U.S. lol, or import the milk and then make it in the U.S.
@@yusofplayed no, find a buffalo farm where you live. I’ve used fresh, unpasteurised buffalo milk for ice cream, and I live in Brazil. Doesn’t make sense to import the milk either.
@@gab.lab.martins Even better! But these professional chefs are just obsessed with teroir and being able to say "this is from italy and this taste could ONLY come from italy" so at that point, they'd have to import. But to rub it in like "you'll never taste this unless you're rich like me" is just so goofy
@@yusofplayed I’m a professional chef. Cooking doesn’t make one rich.
It’s a generational thing, most chefs over 50 have the mentality of “imported & expensive is always best”, while chefs under 50 have the mentality of “local is always best”. Gordon Ramsay vs. René Redzepi.
@@gab.lab.martins The problem is that it is difficult to find quality products in the US. This is the reality - agricultural practices are so industrialized and poorly executed that most food really is trash in the US. I'm sure you can find good buffalo raised in fields with healthy grass, but its certainly a rarity. Youve had chefs looking to do top quality food concepts that had to spend years looking for vendors before they finally opened their restaurant the way they wanted it to be. Also, she is in LA. LA already has massive amounts of imports from all over the world coming in. Still, its too bad the US destroyed much of its farmland and killed so many of its buffalo.
The entire film is very beautiful - from visual to storytelling. Great job Eater and thank you for sharing this inspiring craft!
The husband and wife banter is hilarious and adorable hahaha
What a great production!! Cheers, Eater and of course thanks to the wonderful Nancy!
You guys have been killing it with this channel lately! Keep up the good work!
The quality of this content is amazing
Now that is an insanely creative and hardworking woman. Jesus the mental and physical toll it must have taken to open so many restaurants must have been insane.
Filmography is insanely good, this was delightful, keep going!
Cinematography
Nancy shows up in Darrio C's video about 4 Eater videos back. She does a great commentary on the man and his restaurant.
Nancy on that scooter is a vibe now I know I hav’nt lived my best life traveling like I thought I did 😂Nancy was a guest to a restaurant where the owner-butcher of the restaurant in Italy was featured on one of these series can’t recall which one.This lady presence filled the entire room it was like their guardian angel was in the room her energy and love for food,wine and people was what captured my attention.😊😊😊😊
Nancy is the best!!
How exciting!!
who doesn't love mozzarella? it's the language of food love! Love this video!
This is beautiful, feels like you are watching an episode from Netflix's Chef's Table.
It's wonderful that she has been able to accomplish so much, & create great quality bread and foods!! (Those breadsticks look so delicious!!!😋)
And now Im in love with Nancy, she's amazing. Superb video.
This is s very nice video. I used to work in Italy and have travelled a lot from north to south and east and west. Have eaten some of the best food in Italy while travelling and staying in GITES with the Italian families. Italy is my love.
Loved Nancy the first time I watched on Netflix and was so excited see her get featured here.
Amazing editing and content!
I didn’t want it to end.
I enjoy her directness and attention to detail both in theory and practical, I feel strongly that this is what makes her outstandingly beautiful✌🏾
Thank you for being you
A free spirit no doubt👍🏻👍🏻👍🏻
She is amazing, always changing..........
This was too short. I really enjoyed it!
I really admire you and food from Kenya Mombasa Africa!
The vibes are immaculate.
Nancy, needs to come to Boston. Awesome lady.
food brings people together 🚀love this series
This was shot so well....
Well played Eater. Subscribed!
There's so much great content on this channel. Enjoy experiencing it all.
yes!
Same!
2 minutes in and I already adore this woman
Thats probably the most perfect modern granny ive ever seen
I met Nancy when she had La Brea Bakery and Campanella. I was a caterer and that's where I got my breads and rolls, French Bakery was gone and so was Peirre's out of commercial business doing Rolls for Phillipes and Taix. She worked for Wolfgang and they did the desserts for a charity I was in charge of food and beverage and entertainment. Many moons ago.
I really really enjoyed this video, so wholesome.
I could watch 2 hours of this type of production!
Beautiful short video. I saw Nancy in Cheftable on Netflix a years ago...!
Excellent, just a fabulous video🍷
her chefs table ep was great
Nice, I could have watched another 20 min. Only thing missing is half of the cheese factory translation.
What a voice! I saw her in the other video of the Italian butcher?
Yep, she's! :D
You have a population of 60 million people in an area of the size of Arizona roughly for Italy. Now most people are in the major cities where almost 10 percent of the people living in the Rome metro area alone.
Here in the USA 300 plus million people spread across a land mass 3000 miles across and over 1000 miles long.
Isn't this the woman who made a dessert so amazing that she made Julia Child cry?
Yes
I loved your video. Thank You so much.
Was curious about her restaurants. Turns out I live 2 miles from her NB location. Cool.
were there some B&W photos shot on Kodak 400VC?
Wath un interessant women ❣ i love eat -cooking -Italy -France- Quality and passione...holy work and live....good filmed...thanks so much...greetings from Austria💐👋🏻
Ma belle Nancy..bon courage ⭐
She is an absolute gem
Her careers and achievement for California cuisine are amazing, hands down a great Chef and restauranteur. What I just found so arrogant about Americans is the fact she is so in love with Italy, own a house in the country for the last 30 years and haven't taken the time to learn the language. To actually be able to understand Italy, their culture and food you must speak Italian, so much get lost in translation that is a shame.
I try to learn at least a few words or phrases even for the shortest trip to another country. I also can't understand why she was too lazy to learn the language after that period of time if she is so passionate about Italy.
But I don't think it is a typical American thing. I heard and seen same about Russians and French people. And have you seen the series about the Sushi masters in America from Eater (Omakase)? No chef is speaking englisch, 99% japanese.
This is not an American thing. I don't know where you live, but here in Los Angeles, we have millions of immigrants that came from all over the world and have spent 10, 20, 30, 40 years living in CA and yet speak very minimal English.
@@xslash10x I have lived in 8 European countries, 2 Middle East countries and 3 Asian countries, never meet an American able to speak the local language and always with a very arrogant attitude towards those who are not able to speak back to them, so yes it is an American thing. Australian, Kiwis, Brits, Irish take the time and effort to learn at least basic or advanced level of the local language. I can speak 5 languages, that is why I said that there is so much that is loose in translation. She is "so in love" of the country that can't learn the basics?
@@danielpereyra8678 Did you even read what I wrote? It's not exclusively an American thing to not learn the local language.
What song is playing at around 2:30? It sounds so nice
Swan cappuccino is on point.
Wasn't she in the episode about dario cecchini?
Yes, and the irony is that in the other video people were hating on her. 🙄
@@SoulKalamity88 😂
Hey I saw Nancy eating at the meat guy butcher shop!
Top notch quality editing and production on this video
That was Amazing. please tell me there is going to be more.?
i like how all the buffalo line up for the video lol
What great content thank you!
What a legend
Her life is like a peaceful movie.
Anybody know what she's got going on there at 7:37 ?
Awesome content! Nancy is so cool.
Johnny Bravo living the best life in Italy
The best! 💕
She's like me when someone speaks in a different language and i only know 12 words. Shake ur head and smile. But i don't live in their country like she does.
what is the name of the track when she was riding the scooter?
Eater Muito bom seu canal!
😇
“I have to try it”
She seems like a very cool lady!
I love this woman
She went to Le Cordon Bleu Ecole Lenotre Culinary Institute. Nuff said!
You want the full story check out her life on Chef's Table on Netflix! You will want to binge watch every episode and then Google when the next season comes out.
Where in NJ is her bakery?
The opening feels like an Italian romantic film
what are the background songs??
Jesus. Major English subtitle fail here. Looks like you had HTML markup for italics and never applied the closing tags.
Legend 🙌
Nice
This lady played the baby sitter in the original 3 Ninjas movie. Prove me wrong
Super
I seeked the music
Italian food is simple nothing like the flavorful cuisine of Greece, Asia and the Middle East!
Gotta love a woman who will take a bite from a ball of cheese as if it were an apple! My kinda gal!
Aunt Edna never died and went up on the roof of the family truckster.
Nancy is one of my favorite humans...
Cool lady awasome personality.
THE CUBAN LINKS ON THE SHOES
caro diario
You did not credit your video crew at the end of the video.
I only know Chef Nancy Silverton. Because she appears as a tasting judge on Hell's Kitchen.
3:27 he really looks like Mr. Beans
cozy house
She is so cool
CHEF'S TABLE 😆
I wanna be Nancy one day!
Nice :D
This lady seems like she belongs on Station Eleven
This is not even real mozzarella di bufala. The real deal is the one made in Campania region, hundreds of miles south! Never heard of mozzarella di bufala from toscana, and i am tuscan myself! If i'm not wrong ,legally you cant even brand it as mozzarella, if its not produced in very specific territories. This is like if some one made parmigiano reggiano (from Parma and Reggio emilia) in sicily. It could be good, yes, but its not parmigiano