I love Massimo because he genuinely seems like a really nice guy that has a lot of fun, a lot of Michelin rated chefs seem like they've forgotten the fun part somewhere down the road
@@luislizard2626 I hope with the new generation of chefs. They’ll look back on the abusive bullshit chefs get away with and decide something else. I’ve worked a restaurant where we were massively understaffed on a busy Saturday night. And there was virtually 0 yelling in anger. All that enraged shit is actually a huge time waste when you are pushing super hard to get orders out on tables.
I had the great luck to eat this Parmigiano adventure some days ago. I'm still excited of the art of this great artist. The best lunch in my whole life! Will never forget!
Hi Adriel, Unfortunately we don't have this particular recipe, but you can find lots more chefs recipes on our website here: www.thestaffcanteen.com/chefs-recipes
No one is jealous I was just pointing out how arrogant Heston was towards a chef who at the time is still trying to find his way in the world. If I was jealous I would've said Heston doesn't deserve everything that he has.
Going this way, they are loosing their minds...this is not any more cooking, this is fashion..we have in Italy a restaurant who has 3 Michelin stars since the 80 and they cook simple food like pumpkin or potato gnocchi but in a wonderful way...much prefer simple food
happychappyz Ok.. You are not impressed by what exactly? Did you try that dish? If you had eaten that dish you would understand perfectly what he managed to do starting from a single ingredient because in that dish there is one thing only; Parmigiano Reggiano and nothing more (nothing). No need to be a chef to understand how difficult this is, also because it's exceptionally good (and I repeat again that in that dish there is Parmigiano Reggiano "only").
I love Massimo because he genuinely seems like a really nice guy that has a lot of fun, a lot of Michelin rated chefs seem like they've forgotten the fun part somewhere down the road
Brian Hippern truly one of the few parts worth giving a dominating fuck about
Brian Hippern so true man so true.. I’m a chef myself .. sometimes they make me hate this job I wish I had work with guys like Bottura
All things I’ve read from his employees and former employees say he is great to work with.
@@luislizard2626 I hope with the new generation of chefs. They’ll look back on the abusive bullshit chefs get away with and decide something else. I’ve worked a restaurant where we were massively understaffed on a busy Saturday night. And there was virtually 0 yelling in anger. All that enraged shit is actually a huge time waste when you are pushing super hard to get orders out on tables.
I need to try this dish before I die. Loved his Chefs Table episode
you can see the passion in his eyes.
I had the great luck to eat this Parmigiano adventure some days ago. I'm still excited of the art of this great artist. The best lunch in my whole life! Will never forget!
Absolute hero. 1 ingredient on the plate , not a chef in the world is doing this !
aaron moroney thanks Aaron glad you enjoyed it
he has the best reastaurant in the world for a reason
One of the most beautiful dishes I've ever laid eyes on in a fine dining establishment.
This guy's restaurant is now number 1 in the world!
not anymore unfortunately :( ... Eleven Madison is now number 1
Not anymore...FORTUNATELY!
Now it's number 1 again, fortunately! :)
When you think it all startet witch Milk, it is impressive what a chef can create.
This dish is so cool!
Legendary🔥
Such a lovely and kind human being ... in addition of being a great chef!
Italian pride!!
Complimenti
Why do you use the same song in every video?
I'm see vou um netflix, foi very good, sou seu Fã.
You guys are great all you need to do is change that adult movies music lol
hahahahahah
Where Can we Find this beautiful recept ?
In his restaurant!
this is a really nice person.
18 years to create a dish,bloody hell
do anybody know, how to make foam on top of the dessert. please help me .thank u
milk and lecithin
try to buy some soy lecithin for such a kind of foam you can see in the video
valentin. Straeuli nooooo
So where is the part he creates it? You don't see anything of that.. you only see him plate it..
Mighel Molenkamp it's cheese
That's the magic brother...and you know what they say...for me, seeing the plating was intrusive enough!
recipe please
Hi Adriel, Unfortunately we don't have this particular recipe, but you can find lots more chefs recipes on our website here: www.thestaffcanteen.com/chefs-recipes
che ti vuoi mangiare un mappazzone??
If you pay, you get stars). Simple)
genius :)
de stori of de ciis ai using fifti mants. anoter vuan
n1 massimo bottura
I remember when Heston bluementhal rudely made fun of this guy on his show in search of perfection
Which episode is it where he makes fun of Bottura?
in Search of Perfection, Spaghetti Bolognese
Fran Yaj Thanks :)
How did he exactly make fun of him?
No one is jealous I was just pointing out how arrogant Heston was towards a chef who at the time is still trying to find his way in the world. If I was jealous I would've said Heston doesn't deserve everything that he has.
It's like, a chicken 2 way on a whole different level
sension in de palat...
Troppe chiacchiere 🤚
nice patek phillipe !
Mirko Claudio how did u see his watch genius
nice nautilus right there
German chefs are the best in the world
Which country has the worst?
"I really want to eat foam" - Nobody
Michelangelo , Caravaggio, Morricone, Sergio Leone, Fellini, Pavarotti , Raffaello ... Massimo Bottura
Italians do it better
translate
typically acid chef 😆
Going this way, they are loosing their minds...this is not any more cooking, this is fashion..we have in Italy a restaurant who has 3 Michelin stars since the 80 and they cook simple food like pumpkin or potato gnocchi but in a wonderful way...much prefer simple food
...this title of this video misleads, as in this video this man creates nothing.
50months are nothing. There are 7 years aged parmigiano
Not impressed
happychappyz Ok.. You are not impressed by what exactly? Did you try that dish?
If you had eaten that dish you would understand perfectly what he managed to do starting from a single ingredient because in that dish there is one thing only; Parmigiano Reggiano and nothing more (nothing).
No need to be a chef to understand how difficult this is, also because it's exceptionally good (and I repeat again that in that dish there is Parmigiano Reggiano "only").
recipe please
Just cook the damn food.....
He did but right before they said action it got into his head
not a recipe